Go Back

Strawberry Shortcake Sushi Rolls

These Strawberry Shortcake Sushi Rolls are a fun, no-bake twist on the classic strawberry shortcake dessert. Soft sponge cake is rolled with whipped cream and fresh strawberries, creating adorable sushi-style bites. Perfect for parties, brunch, or when you want something sweet, cute, and easy to make!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings: 8 rolls
Ingredients Method Notes

Ingredients
  

  • 1 sheet sponge cake or angel food cake store-bought or homemade
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries finely chopped
  • ¼ cup strawberry jam or puree
  • Optional: shredded coconut crushed freeze-dried strawberries, melted white chocolate

Method
 

  1. Whip the Cream:
  2. In a medium bowl, beat the heavy cream with sugar and vanilla extract until soft peaks form. Chill in the fridge.
  3. Prepare the Cake:
  4. Lay the sponge cake flat on parchment paper and gently roll it with a rolling pin to make it flexible.
  5. Layer the Fillings:
  6. Spread a thin layer of strawberry jam or puree, then add the whipped cream evenly across the cake, leaving 1 inch of space at the edges.
  7. Add Strawberries:
  8. Evenly sprinkle chopped strawberries over the cream layer.
  9. Roll It Up:
  10. Using parchment paper for support, carefully roll the cake into a tight sushi-like log. Chill for 30–45 minutes to set.
  11. Slice & Decorate:
  12. Cut into 1-inch rolls. Top with whipped cream, strawberry slices, or drizzle with white chocolate for decoration.

Notes

  • For a thicker, cheesecake-like filling, mix 2 tablespoons of cream cheese into the whipped cream.
  • Use cold ingredients to keep the cream stable.
  • Best served fresh or chilled for up to 24 hours.