Name: Strawberry Shortcake Sushi Rolls
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 loaf pound cake or sponge cake (store-bought or homemade); 1 cup fresh strawberries, sliced thin; 1 cup whipped cream or stabilized whipped topping; 2 tablespoons strawberry jam or glaze (optional); Powdered sugar, for dusting

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These strawberry shortcake sushi rolls are a fun, bite-sized twist on the classic dessert. I roll soft cake with whipped cream and fresh strawberries to create a sweet “sushi” that’s as pretty as it is delicious.

Why You’ll Love This Recipe

I love how creative and playful these dessert rolls are. They’re easy to assemble, don’t require baking from scratch if I use store-bought cake, and they’re always a hit at parties. They look impressive but come together quickly. Strawberry Shortcake Sushi Rolls

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pound cake or sponge cake (store-bought or homemade)
Fresh strawberries (sliced thin)
Whipped cream or stabilized whipped topping
Strawberry jam or glaze (optional)
Powdered sugar (for dusting)

Directions

I slice the cake horizontally into thin, flat layers—about ¼ inch thick.
I place a layer of plastic wrap on my counter and lay the cake flat on it.
I spread whipped cream evenly over the cake layer.
I add a thin line of strawberry slices along one edge.
I carefully roll the cake into a tight spiral using the plastic wrap to help.
I wrap it tightly and refrigerate for 30 minutes to firm up.
Once chilled, I slice the roll into 1-inch thick rounds and dust with powdered sugar or drizzle with strawberry glaze before serving.

Servings and timing

Serves: 6
Prep time: 15 minutes
Chill time: 30 minutes
Total time: 45 minutes

Variations

I sometimes add a smear of strawberry jam before the whipped cream for more berry flavor.
For a chocolate twist, I use chocolate cake and fill it with chocolate whipped cream and strawberries.
I like using cream cheese mixed into the whipped topping for a cheesecake-style filling.

storage/reheating

I keep the rolls refrigerated in an airtight container for up to 2 days. These are best enjoyed cold, and I don’t reheat them. I slice just before serving to keep the edges neat and fresh. Strawberry Shortcake Sushi Rolls

FAQs

Can I use store-bought cake?

Yes, I often use pound cake or sponge cake from the bakery to save time—it works perfectly for rolling.

How do I keep the roll from falling apart?

I make sure the cake isn’t too thick and chill the roll before slicing. Using plastic wrap helps keep it tight and even.

Can I freeze these rolls?

I don’t recommend freezing them—the whipped cream and strawberries don’t thaw well and can become watery.

What’s the best knife to slice the roll?

I use a sharp serrated knife and wipe it clean between slices to keep the cuts clean and smooth.

Can I make this ahead of time?

Yes, I roll and refrigerate the whole log, then slice it just before serving to keep everything looking fresh.

Conclusion

Strawberry shortcake sushi rolls are a fun and fresh way to enjoy classic dessert flavors in a new form. They’re light, beautiful, and perfect for impressing guests or enjoying as a no-fuss sweet treat.