I have always loved Strawberry Shortcake, and these Strawberry Shortcake Sushi Rolls are such a fun and impressive twist! They’re perfect for parties, potlucks, or any time I want to add a little bit of whimsy to dessert.
This recipe takes about 90 minutes, including chill time, and it’s totally worth it! Get ready to wow everyone with these delightful treats.
Table of Contents
Why You’ll Love These Strawberry Shortcake Sushi Rolls
- Impressive for Guests: These rolls are a showstopper and are guaranteed to impress.
- Simple Ingredients: I use everyday ingredients you can easily find in your local grocery store.
- Perfect Balance of Flavors: The combination of sweet cake, creamy filling, and fresh strawberries is divine.
- Fun to Make with Kids: Get the whole family involved in creating these adorable treats.
What Exactly Are Strawberry Shortcake Sushi Rolls?
Strawberry Shortcake Sushi Rolls are a creative and playful take on the classic strawberry shortcake. I love how they mimic the appearance of sushi rolls while delivering all the familiar flavors we adore. The soft, sweet cake, the luscious cream cheese filling, and the burst of fresh strawberries create a unique dessert experience. It’s the perfect balance of textures and tastes that makes these rolls so irresistible.
For another idea using cake, try this amazing Amazing Pumpkin Coffee Cake: The Only Recipe You Need.
Ingredients for Strawberry Shortcake Sushi Rolls
Here’s what you’ll need to make these delightful treats.
For the Cake:
- 3 large eggs
- ¾ cup (150g) granulated sugar
- 1 tablespoon (15ml) vegetable oil
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cup (93g) all purpose flour
- Powdered sugar (to aid in rolling)
For the Filling:
- 8 ounces (226g) cream cheese ((softened))
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla
- 2 cups (474ml) cold heavy whipping cream
For the Topping:
- 1 pound fresh strawberries ((plus more for topping, if desired))
Step-by-Step Instructions with Photos
Follow these simple steps to create your own Strawberry Shortcake Sushi Rolls!
Prepare the Cake
First, I preheat the oven to 350°F. Then, I line a 10×15” or 10.5×15” cake/jelly roll pan with foil and spray it with floured nonstick cooking spray. This ensures the cake doesn’t stick and is easy to remove.
Next, I place the eggs in a large bowl or the bowl of an electric mixer. I beat them at medium speed with the mixer for 5 minutes until they are foamy and yellow. After that, I add the sugar and mix for 2 more minutes, until the mixture is thickened slightly. I mix in the oil, baking powder, salt, and vanilla, then add the flour and mix slowly until just combined. I pour this into the prepared pan, spreading as needed with a spatula. To release any air bubbles, I tap the pan twice on the counter.
Now, I bake for 10-15 minutes, or until the top is browned and the cake springs back when touched lightly. In my oven, this usually takes 12 minutes. Remember, all ovens differ, so keep an eye on it!
Roll the Cake
While the cake is baking, I lay out a clean kitchen towel onto the counter and spread it with about 1/4 cup powdered sugar. This prevents the cake from sticking to the towel.
When the cake is ready, I remove it from the oven. Using oven mitts to protect myself from burns, I carefully flip the hot cake onto the towel. It might make a mess, but don’t worry! Carefully, I remove the pan and foil. They are hot, so be cautious! Then, using the towel, I roll up the cake from the short side, with the towel rolled inside the cake. Let this cool completely before continuing.
Here’s a tip: you can wrap the cooled cake in plastic wrap and let it sit overnight before finishing.
Make the Filling
To make the filling, I place the cream cheese and sugar in a large bowl or the bowl of an electric mixer. I use the mixer to beat the cream cheese and sugar until smooth and fluffy, then beat in the vanilla.
Slowly, I add the heavy whipping cream, then turn the mixer up to high and beat until stiff peaks form. The filling should be light and airy.
Assemble the Strawberry Shortcake Sushi Rolls
To fill the cake, I wash and dry the berries very well. Then, I slice about 3/4 of the pound into small pieces and pat them dry. Carefully, I unroll the cake and spread it with some of the whipped cream mixture.
I top it with the chopped strawberries. I carefully roll the cake back up as tight as possible, unsticking it from the towel as I go. Then, I wrap the cake roll in plastic wrap and chill until ready to top and serve.
Frost and Serve
To serve, I frost the roll with the remaining whipped cream and top with the remaining berries. I like to use a 1M tip to create roses all over the cake, but you can simply frost it if you prefer.
Keep in mind that this cake is best eaten the day it is made because of the fresh berries. It will last, fully made, overnight in the refrigerator (wrapped loosely), but the berries might weep a bit.
Tips and Tricks for Perfect Strawberry Shortcake Sushi Rolls
To achieve the perfect sushi roll shape, roll the cake tightly and evenly. Use a sharp knife for neat slices. To prevent common problems, make sure the cake is completely cool before adding the filling.
Troubleshooting: What to Do If Things Go Wrong
If your cake cracks, don’t worry. Just patch it up with extra cream. If the cream is runny, try adding a bit of powdered sugar to thicken it. If the roll won’t hold its shape, chill it for a longer period.
Variations and Customization Options
Here are some fun ways to mix things up.
| Variation | Description |
|---|---|
| Other Fruits | Substitute blueberries, raspberries, or peaches for strawberries. |
| Chocolate Cake | Use a chocolate cake recipe instead of vanilla. |
| Dietary Restriction | Gluten-Free: Use gluten-free flour blend. Dairy-Free: Use coconut cream for the filling. |
| Flavor Variation | Add a layer of Nutella or a sprinkle of mini chocolate chips with the strawberries. |
How to Store Strawberry Shortcake Sushi Rolls
I find that the best way to store these sushi rolls is wrapped loosely in plastic wrap in the refrigerator. They can be stored for up to 24 hours. The texture might change slightly, and the berries might release some moisture.
Recommended Equipment
- Jelly Roll Pan: This is essential for baking the thin cake layer. [Link to product]
- Offset Spatula: Helps spread the batter evenly and frost the cake smoothly. [Link to product]
- Piping Tips: For creating decorative frosting designs. [Link to product]
Serving Suggestions
I love presenting these Strawberry Shortcake Sushi Rolls on a platter with extra berries and a dusting of powdered sugar. They also look great when arranged on individual plates with a dollop of whipped cream. Find more amazing ideas in the bakes & sweets category.
Frequently Asked Questions
Here are some answers to common questions about the recipe.
Can I use frozen strawberries instead of fresh?
I strongly recommend using fresh strawberries for the best flavor and texture. Frozen strawberries tend to be too watery and can make the cake soggy. Strawberries are a common and important fruit, providing essential nutrients and beneficial phytochemicals that make them a healthy addition to any dessert.
What if my cake cracks when I roll it?
If your cake cracks, don’t panic! It happens. Just gently press the cracks back together and use a generous layer of whipped cream to hold everything in place. The frosting will hide any imperfections.
Can I freeze these sushi rolls?
I don’t recommend freezing these sushi rolls. Freezing can affect the texture of the cake and the filling, making them less enjoyable.
What can I use instead of cream cheese?
If you’re looking for a cream cheese substitute, mascarpone cheese is a great option. It has a similar texture and flavor profile.
Can I make this recipe gluten-free?
Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that is designed for baking and follow the package instructions.
Conclusion
These Strawberry Shortcake Sushi Rolls are a delightful twist on a classic dessert. They’re fun to make, impressive to serve, and absolutely delicious to eat. I encourage you to try this recipe and let your creativity shine.
I’d love to hear from you! Have you tried making these sushi rolls? What variations did you create? Leave a comment below and share your results and questions. I can’t wait to see your tasty creations!
Love creative desserts like this? Follow us on Pinterest for more fun twists, sweet treats, and baking inspiration!
Strawberry Shortcake Sushi Rolls: Ultimate Recipe
Ingredients
Equipment
Method
- ### Prepare the Cake First, I preheat the oven to 350°F. Then, I line a 10×15” or 10.5×15” cake/jelly roll pan with foil and spray it with floured nonstick cooking spray. This ensures the cake doesn’t stick and is easy to remove.
- Next, I place the eggs in a large bowl or the bowl of an electric mixer. I beat them at medium speed with the mixer for 5 minutes until they are foamy and yellow. After that, I add the sugar and mix for 2 more minutes, until the mixture is thickened slightly. I mix in the oil, baking powder, salt, and vanilla, then add the flour and mix slowly until just combined. I pour this into the prepared pan, spreading as needed with a spatula. To release any air bubbles, I tap the pan twice on the counter. Now, I bake for 10-15 minutes, or until the top is browned and the cake springs back when touched lightly. In my oven, this usually takes 12 minutes. Remember, all ovens differ, so keep an eye on it!
- ### Roll the Cake While the cake is baking, I lay out a clean kitchen towel onto the counter and spread it with about 1/4 cup powdered sugar. This prevents the cake from sticking to the towel.
- When the cake is ready, I remove it from the oven. Using oven mitts to protect myself from burns, I carefully flip the hot cake onto the towel. It might make a mess, but don’t worry! Carefully, I remove the pan and foil. They are hot, so be cautious! Then, using the towel, I roll up the cake from the short side, with the towel rolled inside the cake. Let this cool completely before continuing.
- Here’s a tip: you can wrap the cooled cake in plastic wrap and let it sit overnight before finishing.
- ### Make the Filling To make the filling, I place the cream cheese and sugar in a large bowl or the bowl of an electric mixer. I use the mixer to beat the cream cheese and sugar until smooth and fluffy, then beat in the vanilla. Slowly, I add the heavy whipping cream, then turn the mixer up to high and beat until stiff peaks form. The filling should be light and airy.
- ### Assemble the Strawberry Shortcake Sushi Rolls To fill the cake, I wash and dry the berries very well. Then, I slice about 3/4 of the pound into small pieces and pat them dry. Carefully, I unroll the cake and spread it with some of the whipped cream mixture. I top it with the chopped strawberries. I carefully roll the cake back up as tight as possible, unsticking it from the towel as I go. Then, I wrap the cake roll in plastic wrap and chill until ready to top and serve.
- ### Frost and Serve To serve, I frost the roll with the remaining whipped cream and top with the remaining berries. I like to use a 1M tip to create roses all over the cake, but you can simply frost it if you prefer.
- Keep in mind that this cake is best eaten the day it is made because of the fresh berries. It will last, fully made, overnight in the refrigerator (wrapped loosely), but the berries might weep a bit.
