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Strawberry Shortcake Sushi Rolls Recipe

ByOlivia

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The Comfort of Strawberry Shortcake Sushi Rolls Recipe

There’s something quietly joyful about reinventing a classic dessert in a playful new form. Strawberry Shortcake Sushi Rolls feel like the best of both worlds—bringing together the familiar warmth of strawberry shortcake with the fun, bite-sized elegance of sushi rolls. I love how the delicate vanilla sponge acts like a soft canvas, cradling fresh strawberries and velvety whipped cream in each little roll.

When we make this Strawberry Shortcake Sushi Rolls Recipe together, you’ll notice how easy it is to pull off something special without fuss. It’s a great way to turn simple ingredients into a dessert that feels celebratory yet approachable, perfect for weekend gatherings or quiet moments with a cup of tea.

The lightness of the sponge cake combined with the juicy bursts of strawberry and creamy sweetness really hits that spot where comforting meets refreshing. Plus, the folding technique is satisfying—rolling the cake just right so each slice holds a beautiful swirl of color and flavor.

🔥

What Makes It Irresistible

  • Layered flavor: Comforting, rich, and beautifully balanced.
  • Easy method: Steps designed for any skill level.
  • Adaptable: Works with pantry swaps and seasonal twists.
  • Prep-friendly: Can be made ahead without losing quality.

Ingredient Guide

Strawberry Shortcake Sushi Rolls Recipe - Ingredients Image — Strawberry Shortcake Sushi Rolls, strawberry shortcake dessert, sushi roll desserts, fruit sushi recipes, easy strawberry shortcake idea
  • 1 sheet vanilla sponge cake (approx. 9×13 inches): This is your soft and airy wrap. If you can’t find vanilla, plain sponge works fine, or you can try a light chiffon cake for an alternative texture.
  • 1 cup fresh strawberries, sliced: Fresh is best—the bright, juicy flavor pops beautifully here. Feel free to swap in blueberries or raspberries in season.
  • 1 cup cold heavy whipping cream: The base for your luscious whipped topping. Chilling the cream helps it whip up quickly and hold its shape.
  • 2–3 tbsp powdered sugar: Adds just the right touch of sweetness without weighing down the cream.
  • 1 tsp vanilla extract: A little extra warmth to the whipped cream that complements the cake perfectly.
  • 2 tbsp strawberry jam (optional): A layer of jam adds a concentrated fruity note—optional but highly recommended for an extra flavor boost.
  • 1⁄4 cup melted white chocolate (optional): For drizzling—adds a touch of elegance and mild sweetness to finish.

Prep Before You Begin

Before you get rolling (literally), it’s helpful to prep everything so the process feels smooth and enjoyable. Have your strawberries washed and sliced, and keep your heavy cream chilled until whipping. If your sponge cake isn’t already baked, plan ahead to bake and fully cool it first to avoid any tear or sogginess when rolling.

Line your work surface with parchment paper to help with the rolling part—that’s a total game-changer. Keeping things neat here makes slicing the sushi rolls clean and keeps the whipped cream from escaping.

Instructions

  1. Prepare the whipped cream: In a mixing bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Using a hand or stand mixer, whip the mixture on medium-high speed until stiff peaks form, indicating the cream is thick enough to hold its shape.
  2. Trim the cake: Lay the vanilla sponge cake flat on parchment paper. Trim the edges carefully with a sharp knife to form a neat rectangle, which will help with even rolling and presentation.
  3. Assemble the roll: Spread the optional strawberry jam evenly over the surface of the sponge cake. Next, layer the whipped cream over the jam, spreading it into an even layer to cover the entire cake. Arrange the sliced strawberries in a line near the edge of the cake closest to you; this placement will help the strawberries be visible when rolled.
  4. Roll the cake: Using the parchment paper to guide you, carefully and tightly roll the cake forward from the strawberry edge, forming a log. Be gentle to keep the filling inside and maintain the shape.
  5. Chill the roll: Wrap the cake roll tightly in plastic wrap or parchment paper and refrigerate for 45 to 60 minutes. This chilling step helps set the roll and makes slicing easier.
  6. Slice and garnish: Once chilled, slice the roll into 1-inch thick pieces using a sharp knife. For a finishing touch, drizzle with melted white chocolate or dust with powdered sugar if desired. Serve immediately for the best texture and freshness.

Notes

  • Use chilled heavy cream for best whipping results.
  • If you prefer a less sweet dessert, reduce the powdered sugar or omit the strawberry jam.
  • Ensure the sponge cake is fresh and pliable to avoid cracking when rolling.
  • Melted white chocolate can be replaced with dark chocolate or omitted entirely based on preference.
  • These rolls can be stored in the refrigerator for up to 24 hours but are best enjoyed fresh.

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