Strawberry Shortcake Sushi Rolls

Strawberry Shortcake Sushi Rolls are the most adorable, Instagram-worthy dessert that tastes just as amazing as it looks! Imagine fluffy vanilla sponge cake rolled with fresh whipped cream and sweet strawberry slices, then sliced into perfect little rounds that look just like sushi.

Why You’ll Love This Recipe

Fun, fresh, and irresistibly sweet, these Strawberry Shortcake Sushi Rolls put a playful twist on a classic dessert. Soft cake or crepes are rolled with creamy filling and juicy strawberries, then sliced into bite-sized pieces for a delightful presentation. Perfect for parties, picnics, or a creative treat, they’re as beautiful as they are delicious.

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Ingredient List

Cake and Filling:

• 1 sheet vanilla sponge cake (about 9×13 inches), pliable and trimmed to a neat rectangle
• 1 cup cold heavy whipping cream
• 2–3 tablespoons powdered sugar (to taste)
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, thinly sliced
• 2 tablespoons strawberry jam or preserves (optional, for extra fruit flavor)

Finishing (Optional):

Why These Ingredients Work

Sponge cake bends without breaking. That’s the whole point. Regular cake crumbles. Tried using leftover birthday cake from Emma’s party thinking I was being smart. Fell apart everywhere. Threw it all away. Sponge cake has that light fluffy thing going on that rolls up without fighting you.

Heavy cream has to be cold cold. Not kinda cold. Actually cold from the back of the fridge. Used warm cream once rushing to make these for a potluck. Beat it for 10 minutes. Stayed runny. Wouldn’t form peaks at all. Leaked out when I cut the rolls. Threw it away. Started over. Lost an hour I didn’t have. Use cold cream or you’ll hate yourself.

Powdered sugar dissolves instantly so no weird gritty sugar crystals. Vanilla makes it taste like actual shortcake not just random whipped cream.

Cut strawberries thin or your roll looks lumpy and stupid. First batch I was rushing. Cut them thick. Roll had bumps everywhere. Knife kept hitting the thick pieces when I tried to slice it. Looked terrible in photos. Thin slices layer smooth.

Skipped the jam first few times. Mom said try it. Game changer. So much more strawberry flavor everywhere not just where the actual berries are. Adds moisture too. Cake doesn’t get dry. Takes 30 seconds to spread it on. No reason not to do it.

White chocolate drizzle makes people think you bought these somewhere fancy. I love that.

Essential Tools and Equipment

Got all this already probably:

• Parchment paper – Stops everything from sticking to your counter and hands. Tried without it once. Never again. Sticky mess everywhere. Just use parchment.
• Mixing bowl – Stick it in the freezer 10 minutes before you whip cream. Cold bowl makes cream whip faster. Amy my sister-in-law who went to culinary school taught me that.
• Whisk or hand mixer – Hand mixer is way faster. 3 minutes versus 10 minutes of arm workout. Done both. Use the mixer.
• Sharp knife – Dull knife smashes everything. Neighbor borrowed my good knife once. Returned it dull. Had to use a crappy knife. Slices looked awful. Sharp knife matters.
• 9×13-inch work surface – Your counter with parchment on it.

How To Make Strawberry Shortcake Sushi Rolls

Step 1: Whip the Cream

Cold bowl from freezer. Dump in cream, powdered sugar, vanilla. Beat with hand mixer medium-high until stiff peaks. 3-4 minutes usually. Peaks stand straight up without flopping when you lift the beaters out.

Step 2: Prep the Cake

Sponge cake on parchment paper. Cut off weird edges so you got a rectangle. Makes rolling easier and looks prettier.

Spread jam thin on it if you’re using it. And I mean thin. First time I used half a jar thinking more is better. So sweet it hurt my teeth. Plus too sticky and wet. Couple tablespoons spread really thin. That’s it.

Step 3: Fill and Roll

Spread cold cream all over. Even layer. Leave half an inch empty at the far edge. That’s your seal. Cream all the way to the edge just squishes out when you roll it.

Line up strawberry slices at the edge closest to you. Single line. Straight. Touching each other. This is the center spiral everyone sees when you slice it.

Use parchment to lift the near edge. Roll away from yourself into a log. Parchment helps you control it without touching the sticky filling. Roll slow. Even pressure across the whole thing. Don’t rush. Rushed this a million times running late.

Step 4: Chill to Set

Fridge 45 minutes minimum. Hour is better. Not optional. Can’t skip this. Tried once running late for a party. Thought 20 minutes would work. Nope. Unwrapped it and tried slicing. Whole thing collapsed into mush. Cream too soft.

Step 5: Slice and Finish

Unwrap. Cutting board. Sharpest knife.

Cut into 1-inch slices. Gentle sawing motion. Don’t press hard or you squish everything. After each cut wipe the blade completely clean with a damp towel. Amy taught me this. She works at an actual bakery. Clean knife between every cut gives you perfect clean edges.

You Must Know

Cake has to be soft and bendy and fresh. This makes or breaks everything. Dry or stiff or old cake cracks right down the middle when you roll it. You’ll be standing there pissed off with broken pieces everywhere wondering why you bothered.

Seen so many people in my Facebook baking group post photos of cracked failed rolls asking what went wrong. Always the cake. Always. Buy sponge cake at the store check the date. Feel it through the package. Make sure it’s soft. Feels even slightly dry or firm don’t buy it. Get a different one. Already bought it and realized it’s too dry brush it with simple syrup before filling. That softens it enough.

Personal Secret: Make these night before every event now. First several times I made them day-of rushing around trying to get these done plus everything else.

Pro Tips & Cooking Hacks

• Stop beating cream the second you see stiff peaks. Keep going and you’re headed to butter. Made that mistake for Thanksgiving. Threw out whole batch. Started over. Watch it. Stop right when peaks form.
• Use a straw to remove green tops from strawberries. Push straw up through bottom. Pops the green part right out. 2 seconds per berry. Way faster than cutting around each one. Emma showed me this from TikTok. Why didn’t I know this years ago.
• Rolling too tight cracks the cake. Happened second and third attempts before I figured it out. Ease up. Snug not strangled. Firm hug not death grip.
• Run knife under hot water before cutting chilled roll. Warm blade glides through cold cream easier. Cleaner cuts. Wipe it dry before cutting or you get water on slices. After each cut hot water again and wipe dry. Extra minute but huge difference.
• Mark your cuts first. Light indents with your knife every inch down the roll. Then follow your marks. All pieces same size. Makes your platter look professional.
• Cream seems soft after spreading? Fridge for 10 minutes before rolling. Firms up the cream. Makes rolling easier. Cream doesn’t squish out. Do this every time now even if cream seems okay. Makes everything smoother.

Flavor Variations / Suggestions

Matcha Roll

Matcha sponge instead of vanilla. White chocolate drizzle. Made these for Karen’s tea party. Everyone lost their minds. Light green color looks so elegant. Karen still brings it up every time I see her. Wants them again next year.

Chocolate Lovers Roll

Chocolate sponge. Dark chocolate drizzle. Mike requests these now. Asked three times last month. Richer and more decadent than strawberry. Good for people who don’t like fruit desserts.

Citrus Accent

Teaspoon of orange zest in the cream when you beat it. Aunt Linda does this. Bright citrus note makes strawberries taste more vibrant. Subtle but elevates everything. Did this for Easter brunch at mom’s. Everyone noticed something different couldn’t figure out what. That’s when you nailed it.

Mascarpone Cream

Half whipped cream half mascarpone. Richer. Tastes like cheesecake. Soften mascarpone really well first or you get lumps. Beat mascarpone smooth then fold gently into whipped cream. Don’t dump it in and beat together or you deflate the cream. Made this for Valentine’s Day. Mike said best dessert I ever made.

Mixed Berry

Strawberries raspberries blueberries lined up together. Gorgeous for Fourth of July. Red white blue. Did this last summer for neighborhood block party. Had to give recipe to like 15 people. Everyone wanted to make them.

Nutella Swirl

Thin layer of Nutella on cake before whipped cream. Kids went insane. Jake who only eats chicken nuggets and pizza ate four pieces. Emma sneaking into fridge trying to steal more. Had to hide them behind the milk so there’d be some left for the party.

Lemon Curd

Lemon curd instead of strawberry jam. Fresh blueberries for fruit. Tastes like lemon blueberry cheesecake in roll form. Neighbor makes this. Brings to every potluck. People fight over last pieces. Been making them for years. Still gets asked for recipe every time.

Make-Ahead Options

Dream make-ahead dessert. Roll everything up. Wrap in parchment. Fridge up to 24 hours before you need it. Longer it sits better it gets. Flavors meld. Don’t slice until right before serving or exposed cream looks watery and weeps.

Done this so many times for different events. Never failed. Make Friday night for Saturday party. Make Saturday morning for Saturday evening. Make Thursday for Friday event. So much flexibility. Takes pressure off trying to do everything last minute when you’re stressed about 50 other things.

Can freeze these too though not quite as good frozen as fresh. Still pretty decent. Frozen leftover rolls a few times when I made too much. Wrap whole unsliced roll really tight in plastic wrap then aluminum foil. Prevents freezer burn. Month in freezer. Thaw completely in fridge overnight. Don’t thaw on counter or cream gets too soft and watery. Slow thaw in fridge.

Texture after freezing bit different. Cake little denser. Cream not quite as light and fluffy. Most people can’t tell though. Served frozen thawed ones at a party once without saying anything. Nobody mentioned them being different. Freezing works in a pinch.

Recipe Notes & Baker’s Tips

• H Mart and Asian stores almost always have vanilla sponge cake in bakery. That’s where I buy mine every time. Near fresh bread. Like three or four bucks. Whole Foods sometimes has them too in bakery. Regular store doesn’t carry them check international aisle. Some stores stock them with imported products.
• Roll long side not short side. Made this mistake fourth attempt. Autopilot not paying attention. Fat stubby weird log instead of nice long elegant roll. Proportions all wrong. Slices looked chunky and odd. Roll long side.
• Cream looks too loose after spreading? Fridge for 10 minutes before rolling. Cold firms up cream. Makes rolling way easier. Won’t squish out sides. Do this almost every time now. Standard practice. Makes everything smoother.
• Extra whipped cream left in bowl? Eat it with a spoon standing at counter. Don’t judge. Or save it covered in fridge. Use for berries or coffee or hot chocolate later. Keeps a day or two.
• Leftover sliced rolls can be stored covered in fridge but not as good second day. Cake absorbs too much moisture from cream. Gets soggy. Best eaten fresh same day you slice them. Have leftovers cover with plastic wrap. Eat within day or two max.

Serving Suggestions

Always use white platter or wooden board. Clean simple background makes colors pop. Red strawberries and white cream look vibrant against white or natural wood. Throw extra strawberry slices around them on platter. Maybe fresh mint leaves if you have them. Takes 10 seconds. Makes such a difference.

Perfect for birthday parties. Emma’s 8th started this obsession. Baby showers and bridal showers because elegant and fancy-looking. Brunch with girlfriends. Potlucks when you want to be the person everyone talks about. Mother’s Day. Valentine’s Day. Easter. Fourth of July with mixed berry version. Any event where you want to impress without working that hard.

Serve cold from fridge. Each piece two bites maybe three. Way less messy than regular cake slices which slide around on plates getting frosting everywhere. These hold their shape. Emma’s friends at party eating them with their hands running around yard. No plates. No forks. Pick up and eat. Kids thought that was coolest thing ever.

How to Store Your Strawberry Shortcake Sushi Rolls

Refrigerator: Cover with plastic wrap or airtight container. 2 days max. After that cake gets soggy from moisture. Still edible but texture gets weird and mushy. Best fresh or within a day of serving.

Room temperature: Don’t. Cream melts and deflates. Gets gross and watery. Stay cold at all times except brief time on someone’s plate. Serving at party and sitting out for a while put platter on bed of ice. Or put out few at a time. Keep rest in fridge. Bring out more as needed.

Freezer: Whole unsliced roll. Don’t slice then freeze individual pieces. Doesn’t work. Wrap entire roll tight in two layers plastic wrap then aluminum foil. Prevents freezer burn and weird freezer smells. Label with date. Month in freezer. Thaw completely in fridge overnight before slicing. Don’t thaw on counter or microwave. Slow thaw in fridge. Maintains decent texture.

Reheating: Don’t. Cold dessert. Serve cold from fridge. That’s it.

Allergy Information

Has:

• Dairy (cream and butter in cake)
• Eggs (most sponge cakes)
• Wheat/Gluten (in cake)

Swap:

• Dairy-free: Full-fat coconut whipped cream. Baking aisle not spray can kind. Buy dairy-free sponge cake too or bake your own. Check labels. Butter and milk hide in lots of stuff.
• Gluten-free: Gluten-free sponge cake. Target and Whole Foods have them in bakery. Or bake your own with gluten-free flour. Everything else naturally gluten-free. Just swap the cake.
• Egg-free: Eggless sponge cake. Some specialty bakeries carry them. Or vegan sponge cake recipes online with egg replacers.
• Nut-free: No nuts in ingredients I listed but always check labels on store-bought cake. Some manufacturers make cakes in facilities that process nuts. Cross-contamination. Severe nut allergy read every label. Maybe call bakery about facilities.

Questions I Get Asked A Lot

My cake cracked when I tried to roll it—what did I do wrong?

Two problems. Cake too dry and stiff or rolled way too tight. Dry cake most common reason. Needs to be soft moist flexible to bend without breaking. Bought cake few days old or sat out uncovered getting dry and stale cracks no matter what. Get really fresh soft sponge cake.

How thin should I slice the strawberries?

1/8-inch. Not paper thin. Not thick chunks. Too thick get lumps in roll. Hard to roll smooth. Slices look weird with gaps and holes. Too thin they disappear. Can barely see them. 1/8-inch sweet spot. Thickness of two or three quarters stacked if you need visual.

Can I make these into mini rolls instead of one big roll?

Yeah! Cut sponge cake into 3-inch wide strips. Less filling and cream on each. Few strawberry slices along one edge. Roll individually into smaller logs. Chill same way. Cut each little log into bite-size pieces like one inch thick. Cute individual mini sushi.

How do I keep my slices from getting messy?

Three things. First chill roll full 45 minutes to hour don’t rush. Filling needs time to firm up. Second use really sharp knife not dull one. Sharp cuts clean dull smashes. Third wipe blade completely clean with damp towel between every cut. Clean blade gives clean edges. Dirty blade with cream and cake stuck drags makes messy cuts.

My whipped cream came out runny and won’t hold peaks. What happened?

Cream wasn’t cold enough. Happens all the time. Heavy cream needs to be actually cold from fridge to whip properly. Sitting out on counter even 15-20 minutes might be too warm. Fat molecules in cold cream trap air when you beat them. Warm cream won’t hold air same way. Also make sure using heavy whipping cream not half-and-half or light cream. Don’t have enough fat to whip up.

My roll won’t stay rolled and keeps unrolling. Help!

Probably didn’t leave half-inch border without cream at far edge. Empty edge acts like glue to seal roll. Spread cream all the way to edge nothing helps it stick. Keeps wanting to unroll. Also make sure wrapping tightly in parchment right after rolling. Parchment holds shape while chilling. Already unrolled might be able to carefully unroll completely.

Why is my cream separating or looking grainy?

Over-beat it. Past stiff peaks on way to butter. Cream starts to separate. Looks grainy and curdled. Not really a way to fix once this happens. Start over with fresh cream. This is why I said stay by mixer. Watch carefully. Stop second you see stiff peaks. Don’t let it keep going while you do something else.

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