Close-up of strawberry dessert sushi rolls filled with cream and wrapped in a crispy golden coating.

Strawberry Shortcake Sushi Rolls

by

A creative, sweet & totally adorable dessert idea

Ready to roll your dessert game to the next level? These Strawberry Shortcake Sushi Rolls are the cutest (and tastiest!) treat you’ll make all season. Soft cake layers filled with whipped cream and fresh strawberries, then rolled up and sliced into “sushi” bites they’re part playful, part elegant, and 100% delicious. Perfect for parties, picnics, Valentine’s Day, or afternoon tea, this Emma’s Cake Studio recipe combines the classic charm of strawberry shortcake with a fun sushi-style twist. Get ready for a dessert that’s as photogenic as it is tasty!

Time Breakdown

  • Prep Time: 20 minutes
  • Chill Time: 30 minutes
  • Total Time: 50 minutes
  • Servings: 8–10 sushi rolls (makes 20–24 pieces)

Ingredients List

For the Cake Layer

  • 4 large eggs, room temperature
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • 1 tablespoon cornstarch
  • Pinch of salt

For the Filling

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • 1 cup diced fresh strawberries

Optional Garnishes

  • Whipped cream dollops
  • Extra strawberry slices
  • Crushed freeze-dried strawberries or golden cookie crumbs
  • Mint leaves for serving

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets just a few reliable kitchen basics to keep everything simple and stress-free.

  • Electric mixer or whisk
  • Mixing bowls
  • Rimmed baking sheet (10×15 inches)
  • Parchment paper
  • Spatula
  • Sharp knife for slicing rolls

Step-by-Step Beginner-Friendly Instructions

  1. Preheat & prep:
    Preheat oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper and lightly grease it.
  2. Make the sponge cake:
    In a large bowl, whisk eggs and sugar for 5 minutes until pale and fluffy. Add vanilla. Gently fold in flour, cornstarch, and salt until smooth.
  3. Bake:
    Pour batter into prepared pan and spread evenly. Bake 10–12 minutes, until golden and springy to the touch.
  4. Roll the cake:
    While warm, place cake on a clean towel dusted with powdered sugar. Roll up gently (with parchment or towel) and let cool completely. This helps it hold its shape.
  5. Prepare the filling:
    Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Fold in diced strawberries. 🍓
  6. Assemble the “sushi”:
    Unroll the cooled cake, spread strawberry cream filling evenly, then roll it back up tightly. Wrap in plastic wrap and refrigerate for 30 minutes to set.
  7. Slice & serve:
    Slice into 1-inch rounds using a sharp knife. Arrange on a platter like sushi rolls. Top with a tiny dollop of whipped cream or extra strawberry slices for that “sushi” look!

Pro Tips

  • Roll while warm: It prevents cracking later!
  • Keep it chill: Refrigerate before slicing for clean, even cuts.
  • Flavor twist: Add a thin layer of strawberry jam before the cream for extra sweetness.
  • Presentation hack: Serve with white chocolate “soy sauce” and strawberry puree “wasabi” for a fun sushi touch!

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
2 rolls2103g22g12g1g15g