If you’ve ever wished your favorite fruity dessert could surprise you in a playful new form, let me introduce you to the delightful world of Strawberry Shortcake Sushi. This charming twist on classic strawberry shortcake wraps luscious layers of whipped cream, fresh strawberries, and soft vanilla sponge cake into elegant sushi-style rolls. The result is a beautiful, bite-sized treat that bursts with fresh, sweet flavor and invites everyone to indulge with their eyes as much as their taste buds. Once you try Strawberry Shortcake Sushi, it’s hard not to fall in love with this fun and fresh take on a beloved dessert.

Strawberry Shortcake Sushi Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about making Strawberry Shortcake Sushi is how few ingredients you need to create such an impressive dessert. Each component plays a key role in delivering that perfect blend of texture, sweetness, and freshness that makes this recipe truly memorable.

Vanilla sponge cake sheet: Acts as the tender, slightly sweet base, perfect for rolling and holding everything together without crumbling.
Fresh strawberries: Their tart juiciness balances the cream and cake while adding vibrant color and a fresh bite.
Cold heavy whipping cream: Whipped to fluffy perfection, it provides a rich, creamy softness that melts in your mouth.
Powdered sugar: Sweetens the whipped cream delicately without altering texture.
Vanilla extract: Adds a fragrant depth to the cream that complements the vanilla cake beautifully.
Strawberry jam (optional): Intensifies the strawberry flavor and adds a slight stickiness to help the layers adhere.
Melted white chocolate (optional): Perfect for drizzling on top to give an extra touch of indulgence and visual flair.

How to Make Strawberry Shortcake Sushi

Step 1: Whip the Cream

Begin by whipping your cold heavy cream with powdered sugar and vanilla extract until you see stiff peaks form. This step is important because the whipped cream is what gives the sushi roll its luscious, creamy texture that will hold its shape when rolled.

Step 2: Prepare the Sponge Cake

Lay your vanilla sponge cake sheet flat on a piece of parchment paper and trim the edges to create a neat rectangle. Having smooth, even edges makes rolling much easier and results in a cleaner, more attractive sushi roll.

Step 3: Layer the Flavors

Spread a thin layer of strawberry jam evenly over the cake’s surface to add sweet, fruity intensity. Follow this by spreading the whipped cream gently but thoroughly on top, ensuring every bite has creamy goodness.

Step 4: Add Fresh Strawberries

Arrange your sliced strawberries in a single layer near the edge of the cake closest to you. Placing them here means when you roll the cake, the strawberries will be found right in the middle of each slice—just like filling in real sushi.

Step 5: Roll It Up

Using the parchment paper, carefully roll the cake forward from the strawberry side, gently but tightly enough to keep everything together. This rolling technique creates that delightful sushi roll shape that’s both eye-catching and easy to slice.

Step 6: Chill to Set

Wrap the roll securely in the parchment paper and pop it into the fridge for 45 to 60 minutes. Chilling helps the whipped cream firm up and the roll keep its lovely shape for perfect slicing.

Step 7: Slice and Serve

Once chilled, slice the roll into 1-inch rounds to reveal that tempting swirl of cake, cream, and strawberry. For a finishing touch, garnish with a drizzle of melted white chocolate or a dusting of powdered sugar to make each piece pop.

How to Serve Strawberry Shortcake Sushi

Garnishes

A simple dusting of powdered sugar or a light drizzle of glossy white chocolate adds elegance without overpowering the fresh flavors of the Strawberry Shortcake Sushi. Fresh mint leaves or edible flowers can also elevate the visual appeal and add a delicate aroma.

Side Dishes

Serve these sweet sushi rolls alongside a scoop of vanilla ice cream, a bowl of fresh berries, or even a refreshing glass of sparkling lemonade. These accompaniments complement the dessert’s fruity creaminess and refresh your palate.

Creative Ways to Present

For a fun twist at your next party, arrange the Strawberry Shortcake Sushi on a wooden sushi board or slate platter, mimicking traditional sushi presentation. Pair it with small ramekins of dipping sauces like raspberry coulis or melted chocolate to let guests customize their bites.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Strawberry Shortcake Sushi, wrap the rolls tightly in plastic wrap and keep them in the refrigerator. They will stay fresh for up to 2 days, though they’re best enjoyed the same day for optimal texture and flavor.

Freezing

Freezing is not recommended as the whipped cream can separate, and the sponge cake might become soggy upon thawing. For the best taste, enjoy your rolls fresh or refrigerated.

Reheating

Since this dessert is best served cold and fresh, reheating is not necessary or suggested. If you want to soften the cake slightly, take it out of the refrigerator a few minutes before serving to reach room temperature gently.

FAQs

Can I use a different type of cake for Strawberry Shortcake Sushi?

Absolutely! While vanilla sponge cake is classic here for its light texture and gentle sweetness, you could experiment with chiffon or angel food cake. Just keep it moist and flexible for rolling.

Is it possible to make this dessert vegan?

Yes, with some careful substitutions. Use a dairy-free whipped cream alternative and a vegan sponge cake, and swap strawberry jam for one made without gelatin. The results may be slightly different in texture but still delicious.

How long does it take to make Strawberry Shortcake Sushi?

Preparation takes about 15-20 minutes, plus chilling time. Overall, you’re looking at roughly an hour to have this beautiful dessert ready to slice and serve.

Can I add other fruits besides strawberries?

Definitely! Blueberries, kiwi slices, or mango strips work wonderfully as alternatives or additions, giving you a customizable fruit sushi experience.

What’s the best way to slice the sushi rolls without squishing them?

Use a sharp, serrated knife and slice with a gentle sawing motion. Wiping the blade clean between slices can also help keep the rolls intact and looking picture-perfect.

Final Thoughts

If you want to surprise your friends and family with a dessert that’s as fun to look at as it is to eat, Strawberry Shortcake Sushi hits the spot every time. It’s a playful, fresh, and incredibly tasty way to enjoy all the best parts of strawberry shortcake in a bite-sized, sushi-inspired form. Go ahead, roll up this sweet creation and watch it become a fast favorite at your table!

Strawberry Shortcake Sushi Recipe

Print Recipe

★★★★★

5.3 from 28 reviews

Strawberry Shortcake Sushi is a delightful, no-bake dessert that transforms classic strawberry shortcake flavors into a fun sushi-inspired roll. Made with vanilla sponge cake, fresh strawberries, whipped cream, and optional strawberry jam and white chocolate garnish, this recipe is perfect for a sweet treat that’s both visually appealing and delicious.

Author: Lila
Prep Time: 15 minutes
Cook Time: 0 minutes (no-bake)
Total Time: 1 hour 15 minutes (including chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: No-Bake, Rolling
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cake Roll

1 sheet vanilla sponge cake (approx. 9×13 inches)
1 cup fresh strawberries, sliced

For the Whipped Cream

1 cup cold heavy whipping cream
2–3 tbsp powdered sugar
1 tsp vanilla extract

Optional Garnishes

2 tbsp strawberry jam
1/4 cup melted white chocolate

Instructions

Whip the Cream: In a mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Whip using an electric mixer on medium-high speed until stiff peaks form, ensuring the cream holds its shape for the roll.
Prepare the Cake: Lay the vanilla sponge cake flat on a piece of parchment paper. Trim the edges carefully to form a neat rectangle approximately 9 by 13 inches, creating an even surface for rolling.
Layer Jam and Cream: Spread the strawberry jam evenly over the surface of the sponge cake. Then, spread the whipped cream over the jam-covered cake in an even layer, smoothing it out with a spatula.
Add Strawberries: Arrange the sliced strawberries in a neat line near the edge of the cake closest to you. This will help form the filling of the roll and add fresh flavor.
Roll the Cake: Using the parchment paper to guide you, carefully roll the cake forward starting from the strawberries edge, creating a tight log. Be gentle to avoid cracking the sponge.
Chill the Roll: Wrap the rolled cake tightly in the parchment paper or plastic wrap and refrigerate for 45 to 60 minutes to set the shape and allow flavors to meld.
Slice and Serve: Remove the roll from the refrigerator and unwrap. Slice into 1-inch pieces with a sharp knife. Optionally garnish with melted white chocolate drizzles or a dusting of powdered sugar before serving.

Notes

Use chilled heavy cream for easier whipping and better stability.
If a firmer roll is preferred, chill the sponge cake briefly before assembling.
Strawberry jam adds extra sweetness and moisture but can be omitted for a less sweet version.
For cleaner slices, dip your knife in hot water and wipe it dry between cuts.
White chocolate drizzle enhances the presentation and adds a creamy contrast to the strawberry flavors.