Introduction

Strawberry Shortcake Sushi Rolls offer a fun and elegant twist on the classic dessert. These delicate cake rolls filled with whipped cream and fresh strawberries are perfect for entertaining or a special treat. Light, airy, and bursting with berry flavor, they’re sure to impress.

Six pieces of sushi are arranged in two rows on a white rectangular plate, placed on a white marbled surface. Each sushi piece has three main layers: a white rice outer layer with a pinkish tint from the strawberry sauce, topped with crispy light brown crumbs, a middle layer of bright red strawberry slices, and a creamy white center likely cream cheese. Small green leaves are garnishing two sushi pieces on top, creating a fresh contrast. The overall look is colorful with a combination of red, pink, white, and light brown textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅔ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup sugar
3 eggs plus 2 egg whites
1 teaspoon vanilla extract
2 tablespoons powdered sugar (for dusting towel)
2 cups heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract or ½ vanilla bean
1 cup diced strawberries (plus extra for garnish)
2 cups quartered strawberries
¼ cup water
3 tablespoons sugar
1 tablespoon lemon juice

Instructions

Step 1: Preheat the oven to 400°F (200°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly coat with nonstick spray.
Step 2: In a bowl, whisk together the flour, baking powder, and salt. In another large bowl, beat the eggs and sugar for 5 minutes until pale and thick. Add vanilla extract, then gently fold in the dry ingredients until combined.
Step 3: Spread the batter evenly in the prepared pan. Bake for 8 to 10 minutes, or until the cake springs back when touched lightly.
Step 4: While still warm, cut the cake in half lengthwise. Invert each half onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake tightly from the long edge using the towel. Let cool for 30 to 60 minutes.
Step 5: To prepare the filling, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in 1 cup of diced strawberries gently.
Step 6: Unroll the cooled cake carefully. Spread the strawberry cream filling down the center, then roll the cake up gently but firmly. Wrap the roll tightly in plastic wrap and chill for at least 2 hours, or overnight for best flavor.
Step 7: Using a serrated knife or dental floss, slice the chilled roll into 1-inch sushi-style pieces. Garnish with additional strawberry slices and drizzle with the strawberry coulis made by simmering quartered strawberries, water, sugar, and lemon juice until slightly thickened.

Tips & Variations

Use dental floss for clean, easy slicing of the rolls without squishing the cake.
Substitute raspberries or blueberries in the filling for a different berry twist.
Make the strawberry coulis ahead of time and chill for a more intense flavor.
Ensure the cake is still slightly warm before rolling to prevent cracking.

Storage

Store the rolls wrapped in plastic wrap in the refrigerator for up to 2 days. They are best enjoyed chilled. To serve, bring them to room temperature for about 15 minutes for the best texture. Do not freeze as the whipped cream filling may separate.

How to Serve

A close-up view of six pieces of strawberry sushi rolls arranged neatly on a white rectangular plate, each piece showing a visible inside layer of fresh red strawberry surrounded by a thick layer of white cream cheese, wrapped in black seaweed and covered with a layer of slightly pink sushi rice. On top, there is a glossy red strawberry sauce with a small sprinkle of beige crumbs and a tiny green basil leaf garnish on some pieces. The plate sits on a white marbled surface, with a blurred strawberry in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake base in advance?

Yes, the cake can be baked a day ahead. Wrap it tightly and store at room temperature. Roll and fill the next day for fresh filling and flavor.

What if I don’t have a jelly roll pan?

A rimmed baking sheet or a shallow rectangular pan of similar size can work. Just ensure the batter spreads evenly and the cake bakes thinly for easy rolling.