Strawberry Shortcake Sushi Rolls are a playful twist on a beloved classic. Instead of layering cake, cream, and strawberries the usual way, this recipe rolls them into bite-sized slices that look like sushi but taste like comfort. I’m Riley Thompson, a self-taught cook outside Asheville, New York, and I love turning familiar flavors into something fresh. These rolls remind me of Saturday baking with my mom—fun, messy, and memorable. In this guide, I’ll show you how to make strawberry shortcake sushi rolls step by step, so you can enjoy a dessert that’s simple, creative, and unforgettable.
Table of Contents
Strawberry Shortcake Sushi Rolls Recipe Everyone Will Love
- Total Time: 1 hour
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Strawberry Shortcake Sushi Rolls are a playful twist on classic shortcake. Soft sponge, creamy cheesecake filling, and fresh strawberries create a fun, sliceable dessert perfect for parties, brunches, or family gatherings.
Ingredients
Cake Roll:
4 large eggs, room temperature
3/4 cup granulated sugar
1 tsp vanilla extract
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup powdered sugar (for dusting)
Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, chilled
Strawberry Filling:
1 cup fresh strawberries, diced
2 tbsp granulated sugar
Strawberry Drizzle:
1/2 cup fresh strawberries, puréed
1 tbsp powdered sugar
White Chocolate Drizzle:
1/2 cup white chocolate chips, melted
2 tbsp heavy cream
Garnish:
Extra fresh strawberries, halved
Crushed shortbread cookies or graham crackers
Instructions
Preheat oven to 350°F (175°C) and line a 10×15-inch pan with parchment paper.
Beat eggs and sugar until thick and pale; mix in vanilla.
Fold in flour, baking powder, and salt gently.
Pour batter into prepared pan and bake 10–12 minutes.
Invert cake onto a powdered-sugar-dusted towel and roll while warm; let cool.
Beat cream cheese, powdered sugar, and vanilla until smooth; fold in whipped cream.
Toss diced strawberries with sugar and drain well.
Unroll cooled cake; spread cheesecake filling evenly and sprinkle with strawberries.
Roll cake tightly; wrap in plastic and chill 30–60 minutes.
Slice into 1-inch rounds; drizzle with strawberry purée and melted white chocolate.
Garnish with halved strawberries and crushed cookies before serving.
Notes
Prepare sponge and filling a day ahead to save time.
Drain strawberries thoroughly to prevent soggy rolls.
Use gentle back-and-forth slicing motions for clean sushi-style pieces.
Drizzle and garnish hide minor imperfections and enhance presentation.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g”
- Cholesterol: 75mg
Keywords: strawberry shortcake sushi rolls, dessert sushi rolls, cake roll, cheesecake filling
The Story Behind Strawberry Shortcake Sushi Rolls
A New Spin on a Classic Favorite
When I first heard about strawberry shortcake sushi rolls, I couldn’t help but smile. I grew up on strawberry shortcake the traditional way—fluffy cake, sweet berries, and whipped cream piled high. But this sushi-style version takes those familiar flavors and rolls them into bite-sized slices that are both playful and elegant. The first time I made them, I wasn’t sure if they’d hold together, but as I sliced the roll into perfect little rounds, I knew I’d found a dessert that looked impressive without requiring hours in the kitchen.
What I love about strawberry shortcake sushi rolls is how they blend comfort with creativity. Each slice feels like a treat from childhood, but the presentation makes it feel brand new. They’re the kind of dessert that sparks conversation, whether you serve them at a family gathering or a casual potluck.
Why They’re Worth Making at Home
The beauty of strawberry shortcake sushi rolls lies in the balance of textures and flavors. The sponge cake is light and slightly sweet, dusted with powdered sugar for a soft finish. The cheesecake filling adds creamy richness, while the fresh strawberries bring brightness and a natural pop of color. Top it all with a drizzle of white chocolate and a sprinkle of cookie crumbs, and you have something that’s both simple and extraordinary.
This dessert isn’t about perfection—it’s about fun. Even if the roll isn’t perfectly even, the slices will still look beautiful and taste incredible. That’s why I keep coming back to this recipe: it proves that the best desserts don’t need to be complicated, just joyful and delicious.
Ingredients & Preparation
Ingredients for Strawberry Shortcake Sushi Rolls
| Component | Ingredients |
|---|---|
| Cake Roll | 4 large eggs (room temperature), ¾ cup granulated sugar, 1 tsp vanilla extract, ¾ cup all-purpose flour, 1 tsp baking powder, ¼ tsp salt, ½ cup powdered sugar (for dusting) |
| Cheesecake Filling | 8 oz cream cheese (softened), ½ cup powdered sugar, 1 tsp vanilla extract, 1 cup heavy whipping cream (chilled) |
| Strawberry Filling | 1 cup fresh strawberries (diced), 2 tbsp granulated sugar |
| Strawberry Drizzle | ½ cup fresh strawberries (puréed), 1 tbsp powdered sugar |
| White Chocolate Drizzle | ½ cup white chocolate chips (melted), 2 tbsp heavy cream |
| Garnish | Extra fresh strawberries (halved), crushed shortbread cookies or graham crackers |
Step-by-Step Preparation
1. Prepare the Cake Roll
- Preheat the oven to 350°F (175°C). Prepare a 10×15-inch jelly roll pan by lining it with parchment, then lightly coat the surface with cooking spray or butter to ensure the sponge releases easily.
- Beat the eggs and sugar: Crack eggs into a large bowl. Beat with an electric mixer on high for 3–5 minutes until the mixture triples in volume. It should look pale yellow and fall in thick ribbons when you lift the whisk. Tip: If it’s thin or watery, keep beating—this step is the key to a light sponge.
- Add vanilla extract for flavor.
- Mix dry ingredients: Whisk flour, baking powder, and salt in a separate bowl.
- Fold carefully: Using a spatula, sift and fold dry ingredients into the egg mixture in three batches. Fold gently from bottom to top, turning the bowl as you go. Overmixing deflates the batter and makes the cake dense.
- Bake: Pour into the prepared pan, spreading batter evenly. Bake for 10–12 minutes. The sponge is ready when it springs back when touched and edges pull slightly away from the pan.
- Prepare towel for rolling: While the cake bakes, lay a clean kitchen towel on the counter and dust heavily with powdered sugar. This prevents sticking when rolling.
- Invert & roll: Turn the hot cake onto the towel, peel away parchment, and immediately roll the cake from the short end with the towel inside. Rolling while hot prevents cracks. Let it cool completely while rolled.
2. Make the Cheesecake Filling
- Cream the base: Beat softened cream cheese with powdered sugar and vanilla until smooth and fluffy. Scrape the sides of the bowl to remove lumps.
- Whip the cream: In a chilled metal bowl, whip heavy cream with cold beaters until stiff peaks form. Tip: If cream won’t thicken, chill it and try again.
- Combine: Gently fold whipped cream into cream cheese mixture with a spatula. Do not stir hard—you want a light, mousse-like texture. Cover and refrigerate until ready to spread.
3. Prepare the Strawberry Filling
- Dice evenly: Cut strawberries into small, uniform cubes so they roll evenly.
- Macerate: Toss with 2 tbsp sugar and let sit 10 minutes. This softens the fruit and brings out natural juices.
- Drain well: Place berries on paper towels and gently blot. If too wet, the roll will turn soggy.
4. Assemble the Roll
- Unroll sponge gently: Once completely cooled, unroll the cake on a flat surface. Don’t worry if you see small cracks—they’ll be hidden once filled.
- Spread filling: Using an offset spatula, spread cheesecake filling evenly across the cake, leaving a ½-inch border around the edges to prevent overflow.
- Add strawberries: Scatter drained diced strawberries over the filling. Press lightly so they sink in a bit.
- Re-roll: Starting at the short end, roll the cake back up tightly but gently. Use the towel underneath to lift and guide.
- Chill: Wrap the roll tightly in plastic wrap. Refrigerate at least 30 minutes, preferably 1–2 hours. Chilling firms up the filling, making slicing easier.
5. Slice & Decorate
- Slice cleanly: Remove plastic wrap. Use a sharp serrated knife to cut into 1-inch thick sushi-style rounds. Wipe the blade with a warm, damp towel between cuts for neat edges.
- Make strawberry drizzle: Blend fresh strawberries with powdered sugar until smooth. Strain if you want a glossy sauce.
- Make white chocolate drizzle: Melt white chocolate chips with heavy cream in a microwave in 15-second intervals, stirring until smooth. If too thick, add a teaspoon of cream.
- Decorate: Drizzle sauces over the sliced rolls. Garnish with halved strawberries and sprinkle crushed shortbread or graham crackers on top for crunch.
Cooking Notes & Nutritional Info
Essential Cooking Notes
Rolling the Cake
Roll the sponge while it is still warm. This prevents cracks and ensures even spiral layers. Minor cracks are normal and can be hidden with the cheesecake filling or drizzles. Proper rolling technique is key to making perfect strawberry shortcake sushi rolls.
Managing Strawberry Juices
Excess moisture can make the roll soggy. Drain macerated strawberries thoroughly and pat dry with paper towels before adding them to the filling. This step keeps strawberry shortcake sushi rolls light and firm.
Spreading the Filling
Evenly spread the cheesecake filling, leaving a small border along the edges. Overfilling can cause the rolls to become messy when slicing.
Slicing Tips
Use a serrated knife with gentle back-and-forth motions rather than pressing down. Clean the blade between cuts for neat, sushi-style slices of strawberry shortcake sushi rolls.
Make-Ahead & Storage
- Bake the sponge and prepare the filling a day in advance.
- Assemble the rolls the same day for optimal texture.
- Refrigerate until serving. Avoid freezing strawberry shortcake sushi rolls, as the cream cheese filling may separate.
Nutritional Information (per slice, 12 slices)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 24 g |
| Protein | 4 g |
| Fat | 11 g |
| Saturated Fat | 6 g |
| Fiber | 1 g |
| Sugar | 18 g |
| Sodium | 120 mg |
(Values are approximate and may vary depending on exact ingredients.)
Substitutions & Variations
Dairy-free option: Use vegan cream cheese and dairy-free whipped topping; swap white chocolate for dairy-free chocolate.
Fruit options: Use raspberries, blueberries, or peaches instead of strawberries.
Filling alternatives: Whipped cream can replace cheesecake filling for a lighter dessert.
Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free blend.
Tips & Serving Suggestions
Top Tips for Perfect Strawberry Shortcake Sushi Rolls
- Bake and Roll Carefully
Ensure the sponge cake is light and soft. Roll it while warm with a powdered-sugar-dusted towel to avoid cracks. Even small imperfections can be hidden with drizzles or garnish. - Manage Strawberry Juices
Drain macerated strawberries thoroughly before adding them to the cheesecake filling. This keeps strawberry shortcake sushi rolls from becoming soggy. - Spread Filling Evenly
Leave a small border around the cake edges. This prevents the filling from spilling during rolling and maintains neat spirals. - Decorate Thoughtfully
Drizzle strawberry purée and melted white chocolate over slices. Garnish with halved strawberries or crushed shortbread. Visual appeal enhances the dessert’s impact. - Make-Ahead Tips
You can bake the sponge and prepare filling a day before. Assemble rolls the same day for best texture. Refrigerate until serving; avoid freezing to keep the filling smooth.
Serving Suggestions
- Slice rolls into 1-inch pieces and arrange on a platter for a sushi-style presentation.
- Add whipped cream, vanilla ice cream, or a mint sprig for extra flair.
- Mini rolls are ideal for brunch buffets, parties, or dessert tables.
- For a seasonal twist, drizzle lightly with a citrus glaze or sprinkle edible flowers.
Why Strawberry Shortcake Sushi Rolls Stand Out
These rolls combine the nostalgia of classic strawberry shortcake with playful, sliceable presentation. Each bite blends soft cake, creamy cheesecake, and fresh strawberries. Drizzles and garnishes add texture and elegance. Whether for family gatherings or casual desserts, strawberry shortcake sushi rolls are fun to make, impressive to serve, and delicious to eat.
Conclusion
Strawberry shortcake sushi rolls are a fun, creative twist on a classic dessert. The combination of light sponge, creamy cheesecake filling, and juicy fresh strawberries makes every bite a treat. By following simple steps—rolling the cake while warm, draining strawberries, and adding drizzles or garnish—you can make strawberry shortcake sushi rolls that look as impressive as they taste. Perfect for parties, brunches, or family gatherings, these rolls are easy to slice, serve, and enjoy. Whether you’re a beginner or an experienced baker, strawberry shortcake sushi rolls are a playful dessert everyone will love.
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FAQ: Strawberry Shortcake Sushi Rolls
1. Can I use frozen strawberries instead of fresh?
Yes! You can use frozen strawberries, but make sure to thaw and drain them thoroughly before adding to the filling. Excess moisture can make strawberry shortcake sushi rolls soggy. Pat them dry with paper towels for best results.
2. What if the cake cracks while rolling?
Minor cracks are normal and won’t affect taste. While the cake is still warm, gently roll it with the help of a towel lightly dusted with powdered sugar. Any cracks can be covered with the cheesecake filling or garnishes. Proper rolling technique prevents large cracks in strawberry shortcake sushi rolls.
3. How far ahead can I make these rolls?
You can prepare the sponge and filling a day in advance. For the best texture, put the rolls together on the same day you plan to serve them. Refrigerate until serving. Avoid freezing strawberry shortcake sushi rolls, as cream cheese can separate and affect the texture.
4. Can I substitute the white chocolate drizzle?
Absolutely! You can use milk chocolate, dark chocolate, or even a simple glaze made from powdered sugar and milk. Each option adds a different flavor, but all maintain the visual appeal of strawberry shortcake sushi rolls.
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