Strawberry Shortcake Sushi Recipe

What makes these dessert sushi rolls truly special is how they capture the essence of strawberry shortcake while creating an entirely new eating experience. The tender sponge cake acts as the “rice,” fresh strawberries provide bursts of juicy sweetness, and stabilized whipped cream binds everything together while maintaining the roll’s structure. The result is a dessert that’s both familiar and exotic, perfect for impressing guests at dinner parties or creating Instagram-worthy treats that taste as amazing as they look.

Serves: 8-10 people (makes about 32-40 pieces)

Ingredients

For the sponge cake “rice”:

• 6 large eggs, separated
• 1/2 cup granulated sugar, divided
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter, cooled

For the stabilized whipped cream:

• 1 1/2 cups heavy whipping cream
• 1/3 cup powdered sugar
• 1 packet (2 1/4 teaspoons) unflavored gelatin
• 3 tablespoons warm water
• 1 teaspoon vanilla extract

For assembly:

• 2 cups fresh strawberries, hulled and sliced
• 4 sheets nori (seaweed), optional for authentic look
• Additional powdered sugar for dusting
• Fresh strawberry slices for garnish
• Mint leaves for garnish

For serving:

• Strawberry sauce or coulis
• Additional whipped cream
• Fresh berries

Creating the Perfect Sponge Cake Base

The foundation of great dessert sushi lies in creating a light, flexible sponge cake that can be rolled without cracking. Preheat your oven to 350 degrees Fahrenheit and line a 10×15 inch jelly roll pan with parchment paper, allowing some overhang for easy removal.

Separate your eggs while they’re still cold, as this makes the process easier, then let them come to room temperature for about 30 minutes. Room temperature eggs whip to greater volume and create a lighter cake texture.

In a large bowl, beat the egg yolks with half the sugar until pale and thick, about 3-4 minutes. This creates the rich base that will give your cake structure and flavor. Beat in the vanilla extract and set aside.

In a separate, completely clean bowl, whip the egg whites until foamy, then gradually add the remaining sugar while continuing to beat until stiff, glossy peaks form. The whites should hold their shape firmly when the beaters are lifted.

Folding for Perfect Texture

Sift the flour and salt together, then gently fold half of it into the egg yolk mixture using a rubber spatula. The folding motion preserves the air bubbles that create the cake’s light texture.

Add about one-third of the beaten egg whites to the yolk mixture and fold gently to lighten the base. Then fold this mixture back into the remaining egg whites in two additions, being careful not to deflate the whites.

Finally, drizzle the cooled melted butter around the edges of the batter and fold it in with just a few gentle strokes. The butter adds richness and helps create the tender crumb you need for rolling.

Baking and Cooling the Cake

Pour the batter into your prepared pan and spread it evenly with an offset spatula. The batter should reach all corners and be level throughout for even baking.

Bake for 12-15 minutes, until the cake springs back when lightly touched and just begins to pull away from the sides of the pan. Don’t overbake, as this will make the cake difficult to roll.

While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel away the parchment paper, then roll the cake up in the towel starting from a short end. Let it cool completely in this rolled position, which prevents cracking when you roll it with the filling later.

Preparing the Stabilized Whipped Cream

Traditional whipped cream alone won’t hold up to the rolling and cutting process, so stabilizing it with gelatin ensures your sushi rolls maintain their shape. Sprinkle the gelatin over the warm water in a small bowl and let it bloom for 5 minutes.

Microwave the bloomed gelatin for 10-15 seconds until completely dissolved, then let it cool to room temperature while you prepare the cream.

Whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. With the mixer running, slowly drizzle in the cooled gelatin mixture and continue whipping until firm peaks form. The stabilized cream should hold its shape well but still be smooth and spreadable.

Preparing the Strawberries

Select the most beautiful, ripe strawberries you can find, as they’ll be the star of your sushi rolls. Hull them and slice them lengthwise into uniform pieces about 1/4 inch thick.

Pat the strawberry slices dry with paper towels to remove excess moisture that could make your rolls soggy. Arrange them on a plate and set aside until ready to assemble.

Assembly Technique for Perfect Rolls

Unroll the cooled sponge cake carefully and remove the towel. The cake should be flexible and crack-free. If you notice any small cracks, don’t worry – they’ll be hidden inside the roll.

Spread the stabilized whipped cream evenly over the entire surface of the cake, leaving about a 1-inch border on the far edge to prevent overflow when rolling.

Arrange the strawberry slices in rows across the width of the cake, spacing them evenly and covering the cream-covered surface. The strawberries should lie flat against the cream for the best rolling results.

Rolling Like a Sushi Master

Starting from the edge closest to you, begin rolling the cake tightly but gently, using the parchment paper or a bamboo sushi mat to help guide the roll. Apply even pressure as you roll to ensure a tight spiral without air pockets.

Once fully rolled, wrap the entire roll in plastic wrap and refrigerate for at least 2 hours or overnight. This chilling time allows the cream to set and makes slicing much easier and cleaner.

For multiple rolls, repeat the process with additional cake sheets. You can make 3-4 rolls from this recipe depending on the size of your cake sheets.

Slicing and Presentation

Remove the plastic wrap from the chilled roll and place it seam-side down on a cutting board. Using a sharp, clean knife dipped in warm water, slice the roll into pieces about 3/4 inch thick, cleaning the knife between cuts for the cleanest presentation.

Each slice should reveal a beautiful spiral of cake, cream, and strawberries that resembles traditional sushi rolls. Arrange them cut-side up on serving plates for the most attractive presentation.

Creating the Authentic Sushi Experience

For an even more authentic sushi presentation, you can wrap portions of each roll with strips of nori before slicing. Cut the nori sheets into 2-inch wide strips and wrap them around the outside of the roll, using a dab of cream to help them adhere.

Serve your strawberry shortcake sushi on traditional wooden boards or elegant white plates, garnished with fresh strawberry slices, mint leaves, and a light dusting of powdered sugar.

Sauce and Accompaniments

Create a simple strawberry “soy sauce” by pureeing fresh strawberries with a touch of honey and lemon juice. Serve this in small dishes alongside your sushi rolls for dipping, just like traditional sushi service.

Consider offering pickled ginger made with actual ginger and rice vinegar as a palate cleanser, or simply provide small spoonfuls of additional whipped cream as “wasabi.”

Storage and Make-Ahead Tips

These dessert sushi rolls are best assembled and chilled overnight, making them perfect for entertaining. The rolls can be made up to two days in advance and sliced just before serving for the freshest appearance.

Store assembled rolls wrapped tightly in plastic wrap in the refrigerator. Once sliced, cover individual pieces with plastic wrap to prevent them from drying out.

Creative Variations

This technique works beautifully with other fruit combinations. Try using sliced peaches and vanilla cream for a peaches-and-cream version, or mix berries for a more complex flavor profile.

You can also experiment with different cake flavors – a vanilla bean sponge cake or even a light lemon cake would complement the strawberries beautifully.

Presentation Tips for Maximum Impact

Arrange the sliced sushi on long rectangular plates in neat rows, just like traditional sushi presentation. Provide small forks or even clean chopsticks for eating, and don’t forget to take photos before serving – these are guaranteed to be social media stars.

Consider creating a full “sushi platter” with different fruit combinations, each type arranged in its own section for a stunning dessert spread that will have guests talking long after the last bite.

These Strawberry Shortcake Sushi rolls prove that the best desserts often come from thinking outside the box and combining beloved flavors in unexpected ways. They deliver all the comfort and nostalgia of classic shortcake while providing a completely new and exciting presentation that turns dessert into an event.