Easy Strawberry Shortcake Sushi Roll Recipe

Two weeks ago Liam walked in while I was on TikTok and said, "Mom, why is that lady making sushi with cake?" I looked closer and it wasn't regular sushi at all-just strawberry shortcake rolled up to look like sushi. His eyes got huge. "Can we make that? Please?" So we tried it. First attempt was a total mess. The cake cracked when I rolled it, cream squished out everywhere, and it looked like a frosting explosion. Second try wasn't much better. But the third one? That worked. Now I make these Strawberry Shortcake Sushi Roll for parties and people freak out before they even eat one. It looks super complicated but it's really not.

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Why You'll Love This Strawberry Shortcake Sushi Roll

I thought this was gonna be one of those TikTok things that looks pretty but tastes like nothing. You know the ones-all aesthetic, zero flavor. But this Strawberry Shortcake Sushi Roll actually tastes good. Like really good. It's just strawberry shortcake in a different shape but somehow that makes it more fun to eat.

Liam's friends came over last Saturday and I put these out. They all whipped out their phones before touching anything. Took a million pictures. Then they ate every single piece and asked if there was more hiding somewhere. That's when I knew this wasn't just photo food-it actually tastes great. The cake is soft and vanilla, the cream is sweet without being gross, and the strawberries keep it from feeling too heavy. Plus you can pick them up with your hands like real sushi which makes kids think it's the coolest thing ever.

Jump to:

• Why You'll Love This Strawberry Shortcake Sushi Roll
• Ingredients For Strawberry Shortcake Sushi Roll
• How To Make Strawberry Shortcake Sushi Roll
• Equipment For Strawberry Shortcake Sushi Roll
• Strawberry Shortcake Sushi Roll Variations
• Storage Tips
• Smart Swaps for Strawberry Shortcake Sushi Roll
• Top Tip
• FAQ
• Time to Roll Some Dessert Sushi!
• Related
• Pairing
• Strawberry Shortcake Sushi Roll

Ingredients For Strawberry Shortcake Sushi Roll

For the Sponge Cake:

• 4 large eggs
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt
• 2 tablespoons melted butter

For the Cream Filling:

• 1½ cups heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 4 ounces cream cheese, softened

For Assembly:

• 1½ cups fresh strawberries, diced small
• Extra strawberry slices for garnish
• Powdered sugar for dusting
• Chocolate sauce for drizzling

How To Make Strawberry Shortcake Sushi Roll

Make the Sponge Cake Base

• Preheat oven to 350°F and line a 10x15 inch jelly roll pan with parchment paper, letting it hang over the edges
• Beat room temperature eggs and sugar with hand mixer on high speed for 5-6 minutes until thick, pale, and tripled in volume
• Mix in vanilla extract gently, then sift flour, baking powder, and salt over the egg mixture
• Fold dry ingredients in carefully with spatula using gentle swooping motions, don't stir or you'll lose all the air bubbles

Bake and Prepare the Cake

• Drizzle melted butter around the edges of batter and fold in gently just until combined
• Pour batter into prepared pan and spread evenly into corners with offset spatula or back of spoon
• Bake 12-15 minutes until top springs back when touched lightly and edges just start pulling away from pan
• While cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar

Roll the Cake While Warm

• Flip hot cake onto powdered sugar towel immediately when it comes out of oven
• Peel off parchment paper carefully, it'll be stuck in some spots so go slow
• Starting from short end, roll cake up with the towel inside while it's still warm, roll tight but not squishing
• Let rolled cake cool completely on wire rack for 30-40 minutes, this trains it to hold the roll shape

Make the Whipped Cream Filling

• Beat cold heavy cream, powdered sugar, and vanilla in chilled bowl on medium speed until soft peaks form
• If using cream cheese, beat it separately until smooth first, then fold into whipped cream gently
• Don't overbeat or you'll end up with butter instead of cream, stop when peaks hold their shape but still look soft
• Dice strawberries into small pieces and pat dry with paper towels to remove extra juice

Assemble Your Sushi Rolls

• Carefully unroll cooled cake, it might crack a little at the edges but that's fine
• Spread whipped cream filling evenly over entire surface leaving 1-inch border on the far edge
• Scatter diced strawberries over cream filling, don't pile them too thick or rolling gets messy
• Roll cake back up without the towel this time, rolling tightly and using the border edge to seal

Slice and Serve Like Sushi

• Wrap rolled cake in plastic wrap and refrigerate at least 1 hour to firm up, makes slicing way cleaner
• When ready to serve, unwrap and trim off uneven ends with sharp serrated knife using gentle sawing motion
• Slice into 1-inch thick pieces, wiping knife clean between cuts for prettiest presentation
• Arrange on plate, dust with powdered sugar, add strawberry slice on top, drizzle chocolate sauce if you want

Equipment For Strawberry Shortcake Sushi Roll

• 10x15 inch jelly roll pan
• Parchment paper
• Hand mixer or stand mixer
• Clean kitchen towel
• Sharp serrated knife
• Offset spatula or rubber spatula

Strawberry Shortcake Sushi Roll Variations

Chocolate Strawberry Sushi:

• Replace ¼ cup flour with cocoa powder for chocolate sponge cake base
• Creates darker cake that looks more like nori seaweed wrapper when rolled
• Results in chocolate-covered strawberry flavor that's richer and more decadent
• Liam says this version tastes like those chocolate strawberry candies from Valentine's Day

Cheesecake Factory Style:

• Add 8 oz cream cheese to whipped cream filling and beat until smooth and fluffy
• Creates thicker, tangier filling that tastes like actual cheesecake inside the roll
• Results in more stable filling that doesn't leak out as much when slicing
• Perfect for people who want that restaurant cheesecake factory sushi taste at home

Tropical Fruit Fusion:

• Swap strawberries for diced mango, kiwi, and pineapple for colorful tropical version
• Creates Hawaiian vibe that's perfect for summer parties and luaus
• Results in brighter, tangier flavor profile with more variety in each bite
• My sister makes this version and calls it "vacation sushi" because it feels fancy

Nutella Strawberry Indulgence:

• Spread thin layer of Nutella on cake before adding whipped cream and berries
• Creates chocolate hazelnut base that makes everything taste more luxurious
• Results in flavor combo similar to crepes but way easier to make and serve
• Kids go absolutely crazy for this version, fair warning it's very sweet

Lemon Berry Brightness:

• Add zest of 2 lemons to whipped cream and brush cake with lemon simple syrup
• Creates bright citrus flavor that cuts through sweetness and tastes more sophisticated
• Results in summery dessert that feels lighter and more refreshing than original
• Perfect for spring parties or when regular version feels too heavy

Matcha Green Tea Elegant:

• Add 2 tablespoons matcha powder to cake batter for authentic Japanese fusion dessert
• Creates beautiful green color that actually looks like real sushi when rolled
• Results in earthy, slightly bitter flavor that balances sweet cream and strawberries perfectly
• This is the fancy version I make when I want to show off at dinner parties

Mixed Berry Explosion:

• Use combination of strawberries, blueberries, raspberries, and blackberries for filling
• Creates more complex berry flavor and prettier color variety when sliced
• Results in every piece looking slightly different with different berry combinations
• Great when strawberries are expensive or out of season

Cookies and Cream Crunch:

• Crush Oreos and fold into whipped cream, use strawberries or skip fruit entirely
• Creates cookies and cream flavor with crunchy texture surprise in every bite
• Results in kid-friendly version that tastes like ice cream cake but easier
• Liam requests this for his birthday every year now instead of regular cake

Storage Tips

Best Fresh

Serve within 4-6 hours of assembling for the prettiest look and best texture. The whipped cream stays fluffy and the strawberries don't leak juice everywhere. Fresh is definitely best with this one.

Short-Term Storage

• Store assembled rolls covered in fridge up to 2 days, but cream may weep a bit by day two
• Refrigerate in airtight container or wrapped tight in plastic wrap to prevent drying out
• Strawberries release juice over time so the cake gets slightly soggy after 24 hours

Make-Ahead Strategy

• Bake sponge cake up to 2 days ahead, keep rolled in towel and wrapped in plastic in fridge
• Make whipped cream filling morning of serving and keep chilled in bowl covered with plastic
• Assemble rolls 2-3 hours before guests arrive for freshest taste and cleanest slices
• Dice strawberries right before assembly so they don't get mushy sitting around

Freezer Storage

• Freeze baked unfilled cake rolled in towel, wrapped tight in plastic wrap and foil up to 1 month
• Thaw in fridge overnight still wrapped, comes back to room temp in about an hour
• Don't freeze assembled rolls-whipped cream gets grainy and strawberries turn to mush when thawed
• Always add fresh filling and berries after thawing for best results

Leftover Slices

• Keep cut pieces in single layer in airtight container in fridge up to 2 days maximum
• Don't stack slices or they'll stick together and cream will squish out the sides
• Let come to room temp 15 minutes before eating, cold cake is less fluffy
• Eat leftovers within 48 hours before strawberries make everything too wet

Smart Swaps for Strawberry Shortcake Sushi Roll

Cream Options:

• Heavy whipping cream → Cool Whip (easier but tastes more artificial)
• Whipped cream → Mascarpone cheese mixed with powdered sugar (richer, more Italian)
• Plain cream → Add cream cheese for tangier, thicker filling that holds shape better

Cake Variations:

• Homemade sponge cake → Store-bought sheet cake (way easier but less impressive)
• Vanilla sponge → Strawberry cake mix for more strawberry flavor throughout
• Regular cake → Gluten-free cake flour blend (haven't tested this myself but neighbor says it works)

Strawberry Swaps:

• Fresh strawberries → Freeze-dried strawberries crushed up (more concentrated flavor, less moisture)
• Strawberries → Raspberries or blueberries (different colors, same idea)
• Plain berries → Strawberry jam spread thin under the cream (sweeter, stickier)

Sugar Adjustments:

• Granulated sugar in cake → Reduce to ½ cup if you don't like things super sweet
• Powdered sugar in cream → Use 2-3 tablespoons instead of ¼ cup for less sweetness
• White sugar → Coconut sugar (makes cake slightly brown but tastes good)

Flavor Additions:

• Plain vanilla → Add lemon zest to cream filling for brightness
• Regular cream → Mix in strawberry extract for more strawberry punch
• Vanilla only → Add almond extract (¼ teaspoon, not more or it's overpowering)

Dairy-Free Version:

• Heavy cream → Coconut cream chilled overnight and whipped (my vegan friend does this)
• Butter in cake → Coconut oil melted (tastes slightly different but works)
• Cream cheese → Dairy-free cream cheese from Kite Hill or Miyoko's

Make It Fancier:

• Plain Strawberry Shortcake Sushi Roll→ Brush cake with strawberry simple syrup before filling
• Regular cream → Fold white chocolate chips into whipped cream
• Basic version → Add crushed graham crackers between cream and berries for crunch

Kid-Friendly Changes:

• Fresh berries → Strawberry fruit leather cut into strips (Liam likes this when fresh berries are expensive)
• Whipped cream → Vanilla pudding mixed with Cool Whip (sweeter, holds up longer)
• Plain cake → Add mini chocolate chips to batter before baking

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FAQ

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Time to Roll Some Dessert Sushi!

You've got everything you need to make these Strawberry Shortcake Sushi Roll that'll have people taking pictures before they eat. This strawberry sushi roll recipe proves TikTok food doesn't always look better than it tastes. The sponge cake, whipped cream, and strawberries actually taste like real strawberry shortcake, not just rolled-up cake with a trendy name.

Want more rolled desserts that look hard but aren't? Try our Easy Homemade Boston Cream Roll Cake that tastes like the donut but way easier to cut and serve. Our Easy Pecan Pie Cupcakes skip the whole pie mess but keep all that sticky pecan stuff in something you can hold. Or try our The Best Forgotten Cookies Recipe that are basically crunchy sweet clouds you can't quit eating. Each one makes people say "you actually made this?" without needing fancy skills or ingredients from weird stores.

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