If you’re looking for a dessert that’s both adorable and delicious, this Strawberry Shortcake Sushi Roll Dessert is the perfect showstopper. Inspired by the classic Japanese sushi roll, this sweet version swaps fish for fresh strawberries, cream, and cake! It’s a playful twist on the traditional shortcake, rolled up in a soft sponge cake and filled with fluffy whipped cream and juicy strawberries. I once tried it using coconut cream and gluten-free flour, and it still turned out light, airy, and absolutely irresistible. It’s the kind of dessert that looks impressive but is surprisingly easy to make — ideal for parties, picnics, or when you simply want to treat yourself to something fun and delightful.
Why You’ll Love This Recipe
This recipe combines the elegance of sushi presentation with the comforting flavors of strawberry shortcake. It’s light, fruity, and perfect for spring or summer celebrations. You’ll love how customizable it is — use any berries you have on hand, flavor the cream with vanilla or matcha, or even drizzle a little chocolate on top for extra flair. The best part? It’s a make-ahead dessert that looks stunning and tastes even better the next day.
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Creative & Cute Strawberry Shortcake Sushi Roll Dessert Recipe
- Total Time: 1 hour 30 minutes (including chilling)
- Yield: 12 rolls
- Diet: Vegetarian
Description
This Creative & Cute Strawberry Shortcake Sushi Roll Dessert is a fun twist on the classic strawberry shortcake! Soft sponge cake, whipped cream, and fresh strawberries are rolled into adorable sushi-style bites — a playful and delicious treat for parties or afternoon desserts.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1/4 cup milk
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (for whipped cream)
- 1 1/2 cups fresh strawberries, finely diced
Instructions
- Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat eggs and sugar until thick and pale, about 3–4 minutes. Add milk, melted butter, and vanilla extract, mixing gently.
- Fold in the dry ingredients until smooth and combined. Pour the batter into the prepared pan and spread evenly.
- Bake for 10–12 minutes, or until the cake springs back when touched.
- While warm, turn the cake out onto a clean kitchen towel dusted with powdered sugar. Gently roll it up (with the towel inside) and let it cool completely.
- Meanwhile, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Once cooled, unroll the cake and spread the whipped cream evenly over the surface. Sprinkle diced strawberries on top.
- Roll the cake back up tightly (without the towel) and wrap it in plastic wrap. Chill for at least 1 hour.
- Slice into 1-inch rounds to resemble sushi pieces. Optionally, top each slice with a thin strawberry slice or drizzle of white chocolate.
Notes
- For a festive look, serve with chopsticks or arrange rolls on a sushi platter.
- You can add a layer of strawberry jam for extra sweetness.
- Keep refrigerated until ready to serve — best enjoyed within 2 days.
- Try using other fruits like blueberries or raspberries for a colorful variation.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking and Rolling
- Cuisine: Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour – The base for the sponge cake, keeping it light and fluffy. You can substitute with gluten-free flour if needed.
Eggs – Provide structure and a soft, airy texture to the cake roll.
Granulated Sugar – Adds sweetness and helps the cake achieve that golden, tender crumb.
Vanilla Extract – Infuses the cake with subtle warmth and enhances the overall flavor.
Milk – Keeps the sponge moist and smooth. Whole milk or plant-based milk both work well.
Butter – Adds richness and flavor to the cake batter.
Fresh Strawberries – The star of the show. Their natural sweetness and vibrant color make this dessert pop.
Whipping Cream – Whipped into soft peaks for a creamy, cloud-like filling.
Powdered Sugar – Sweetens the whipped cream and adds a light dusting on top for garnish.
Strawberry Jam (optional) – For a touch of fruity sweetness between the cake and cream layers.
Directions
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a large bowl, beat the eggs and sugar together until thick, pale, and doubled in volume. Gently fold in the flour and vanilla extract, followed by melted butter and milk. Mix just until smooth.
Pour the batter evenly into the prepared pan and spread it out with a spatula. Bake for 10–12 minutes, or until the top is lightly golden and springs back when touched. While the cake is still warm, turn it out onto a clean towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up in the towel (starting from the short side) to form a log. Let it cool completely.
Once cooled, unroll the cake gently. Spread a thin layer of strawberry jam (if using), then a generous layer of whipped cream. Arrange thinly sliced strawberries evenly across the cream. Roll the cake back up tightly and refrigerate for at least one hour to set.
To serve, slice the roll into sushi-sized pieces. Top each with a dollop of whipped cream and a small strawberry slice for decoration. Arrange them on a platter like sushi rolls for an eye-catching presentation.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 10–12 pieces and takes about 20 minutes of prep time, 12 minutes to bake, and 1 hour to chill. It’s perfect for small gatherings or as a delightful afternoon dessert.
Storage/reheating
Store your strawberry shortcake sushi rolls in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the whipped cream filling may lose its texture. Serve chilled for the best flavor and presentation.
Variations and Customizations
Chocolate Strawberry Roll: Add cocoa powder to the cake batter for a chocolate twist.
Matcha Cream Roll: Replace vanilla with matcha powder for a Japanese-inspired flavor.
Lemon Berry Roll: Add lemon zest to the batter and use mixed berries for a citrusy spin.
Nutty Delight: Sprinkle crushed pistachios or almonds on top of the roll for extra crunch.
Vegan Version: Use almond milk, vegan butter, and coconut cream for a dairy-free dessert.
Mini Sushi Rolls: Cut smaller pieces and top with tiny dollops of cream and micro strawberries.
Jam-Filled Option: Spread raspberry or strawberry jam under the whipped cream for added sweetness.
Chocolate Drizzle: Finish with a drizzle of melted chocolate for an elegant presentation.
Tropical Fusion: Substitute strawberries with mango and coconut cream for a tropical take.
Berry Medley: Use a combination of strawberries, raspberries, and blueberries for extra color and flavor.
FAQs
Can I make the cake ahead of time?
Yes, bake and roll the cake a day ahead, then fill and chill before serving.
How do I prevent the cake from cracking?
Roll it while still warm and don’t overbake — that keeps it flexible.
Can I use frozen strawberries?
Yes, but thaw and pat them dry to remove excess moisture.
Can I substitute whipped cream with frosting?
You can, but whipped cream keeps it light and balanced.
How long should I chill it before slicing?
At least 1 hour so it holds its shape when cut.
What’s the best way to slice it neatly?
Use a sharp knife wiped clean between cuts for smooth edges.
Can I add chocolate to the filling?
Absolutely — fold in melted chocolate or chocolate chips for extra richness.
Can I skip the jam?
Yes, it’s optional but adds an extra layer of fruity flavor.
How do I store leftovers?
Keep refrigerated and covered; best enjoyed within 2–3 days.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free baking flour substitute for the sponge.
Conclusion
This Strawberry Shortcake Sushi Roll Dessert is a playful fusion of creativity and sweetness. With its soft sponge cake, fluffy cream, and juicy strawberries, it’s a dessert that’s as beautiful as it is delicious. Perfect for celebrations, tea parties, or just a fun baking project, it brings joy to any table. Simple to make yet stunning to serve, this cute sushi-inspired treat proves that dessert can be both elegant and whimsical — the sweetest bite of creativity you’ll ever roll up.