The first time I made this strawberry shortcake sushi roll dessert, my family thought I’d ordered something from a fancy bakery.
It’s simple enough for a weeknight treat but impressive enough for a party.
You get the bright pop of fresh strawberries wrapped in pillowy cake and sweet cream—like dessert and bite-sized sushi had a delicious love child.
If you love rolled cakes, this riff comes from the same playful idea as a Valentine roll cake tutorial, but reimagined for summer fruit and party-friendly bites.
This recipe is forgiving and fun, and it scales easily for crowd-pleasing platters.
Why You’ll Love This Recipe
- Bite-sized and shareable — perfect for parties, potlucks, and kids.
- Impressive presentation with minimal fuss — no pastry skills required.
- Flexible — swap cake types or fillings to match seasons.
- Textural contrast — soft cake, silky cream, and crisp strawberries in every bite.
The texture here is the star. A soft sponge or light pound cake gives a tender but slightly resilient wrap that holds the roll without collapsing. The sweet cream adds a lush, velvety layer that offsets the strawberries’ bright acidity, and the cream cheese drizzle brings a tangy balance that keeps the sweetness from becoming cloying. Each slice gives you a little cake chew, a creamy mouthfeel, and a juicy strawberry burst — it’s compact, satisfying, and refreshingly light for a dessert.
"Five stars — made these for my book club and everyone asked for the recipe. So fun and easy to customize!" — reader review
Key Ingredients
Fresh strawberries
Fresh strawberries are the obvious hero. Choose firm, ripe berries with a bright red color and fragrant aroma. If strawberries are at peak season, they’ll be sweet and juicy without needing added sugar; off-season berries benefit from a quick toss in a teaspoon of sugar to macerate.
Sweet cream
Sweet cream acts as the “rice” of this sushi roll concept — it provides structure and moisture. You can use stabilized whipped cream or a mascarpone-folded cream for richness. Brands like Elle & Vire or local cream from a trusted dairy give a cleaner, fresher finish.
Soft cake (sponge cake or pound cake)
The cake needs to be thin, flexible, and slightly springy. A classic sponge cake rolls easily without cracking, while pound cake gives a sturdier, denser bite. If you want the look of swirls, use a light sponge; for richer flavor, choose a pound cake made with real butter.
Cream cheese, powdered sugar, and vanilla extract (for drizzle/dip)
Cream cheese provides tang and body to the drizzle. Full-fat cream cheese yields a silkier finish. Powdered sugar sweetens without grain, and pure vanilla extract elevates the aroma and rounds flavors. Use a good vanilla — it makes a notable difference.
Full ingredient list:
- Fresh strawberries
- Sweet cream (stabilized whipped cream, mascarpone mix, or sweetened whipped cream)
- Soft cake (sponge cake or pound cake)
- Cream cheese
- Powdered sugar
- Vanilla extract
Step-by-Step Instructions
Step 1: Bake and cool the soft cake
Prepare your batter for a sponge or pound cake and bake until just set and lightly golden.
Let the cake cool fully on a rack; warm cake will tear when you slice it into sheets.
Pro Tip: You’ll know the cake is ready when it springs back gently to the touch and a toothpick comes out clean.
Step 2: Slice into thin rectangular sheets
Use a large serrated knife to trim the edges, then carefully slice the cake into even rectangular sheets about 1/4 to 1/2 inch thick.
Work on a flat surface and use a ruler or straight edge if you want perfectly uniform pieces.
Pro Tip: Chill the cake briefly (10–15 minutes) before slicing for cleaner edges and easier handling.
Step 3: Spread the sweet cream
Spread a thin, even layer of sweet cream across each cake sheet, leaving a small border at the far edge for sealing.
Use an offset spatula for an even coating without tearing the cake.
Pro Tip: The cream should be spreadable but not runny — if it’s too soft, chill it 5 minutes in the fridge.
Step 4: Arrange strawberries and roll like sushi
Place whole or halved strawberries in a neat row along one short edge of the cake sheet. Gently but firmly roll the cake away from you to create a tight spiral.
Seal the seam by pressing lightly and brushing the edge with a tiny bit of cream if needed.
Pro Tip: Roll slowly and evenly; an uneven start creates gaps or a tilted spiral.
Step 5: Slice into bite-sized pieces
Use a sharp knife to slice the roll into pieces about 1–1.5 inches thick, wiping the blade between cuts for clean slices.
Arrange the pieces on a platter with the spiral facing up for the sushi-roll visual.
Pro Tip: Chill the whole roll for 15–20 minutes before slicing — it firms up and slices cleaner.
Step 6: Make the cream cheese drizzle or dip
Whip together cream cheese, powdered sugar, and vanilla extract until smooth and pourable. Adjust sweetness to taste.
Drizzle over the sliced rolls or serve as a dipping bowl on the side.
Pro Tip: If the drizzle is too thick, thin with a teaspoon of milk; if too thin, add a touch more powdered sugar.
Step 7: Plate and enjoy
Serve the slices on a large platter, garnish with extra berries or mint if desired, and watch them disappear.
Pro Tip: For a party, keep extra drizzle in a squeeze bottle for easy finishing touches.
Expert Tips for Success
- Temperature control matters. Warm cake tears and causes the filling to ooze. Cool the cake completely before slicing into sheets, and chill the assembled roll briefly before cutting for the cleanest slices.
- Choose the right cake. A genoise or light sponge gives the classic soft, elastic roll. If you use pound cake, slice thinner sheets and be careful when rolling to avoid cracking.
- Use an offset spatula and an even hand. Uniform cream layers prevent air pockets and ensure even rolling. A thin border without cream at the seam helps the cake seal properly.
- Prep your strawberries thoughtfully. Trim stems and pat berries dry; excess moisture will make the roll soggy. If berries are very juicy, halve them and pat dry to reduce moisture transfer.
- Knife technique for clean slices. Use a long, sharp serrated knife and a gentle sawing motion. Wipe the blade after each cut and, for extra precision, chill the roll first.
- Stabilize the cream if you need to transport. Fold a small amount of gelatin or instant pudding mix into whipped cream for stability at picnics or events. Alternatively, use mascarpone mixed with whipped cream for a thicker, more stable filling.
- Make it ahead but not too far ahead. You can assemble the roll a day in advance and slice shortly before serving. Long storage can cause the cake to soften excessively.
- Think about serving size. For parties, make multiple small rolls instead of one giant roll to keep slices tidy and easy to serve.
- Have tools ready: offset spatula, long serrated knife, plastic wrap for rolling, and a cooling rack. These small investments in technique make a big difference.
- Troubleshooting cracking: If your cake cracks as you roll, unroll gently and spread a little more cream, then re-roll a bit more tightly, or chill and reattempt when firmer.
For additional rolling technique ideas, I sometimes reference quick roll methods like those in the quick roll technique guide for timing and shaping tips.
Storage & Freezing
Refrigerator storage:
Store the assembled roll in an airtight container or wrapped tightly in plastic wrap to prevent drying and absorption of fridge odors.
Keep refrigerated for up to 2 days; after that the cake may soften too much and the strawberries can begin releasing juice.
When storing sliced pieces, separate layers with parchment to avoid sticking.
Freezer storage:
You can freeze whole rolls or individual slices for up to 1 month. Wrap tightly in plastic wrap, then in foil, and place in a freezer-safe container.
Label with the date and consume within a month for best texture.
To thaw, move to the refrigerator overnight; avoid microwaving or quick thawing as that will make the cake soggy.
Reheating and serving:
This dessert is best served chilled or at cool room temperature. If you prefer a slightly softer mouthfeel, remove from the fridge 15–20 minutes before serving.
Avoid reheating in the oven or microwave — that changes the texture of the cake and cream.
Variations & Substitutions
Berry medley roll:
Mix strawberries with raspberries or blueberries in the filling for mixed-berry bites. Use slightly firmer berries to avoid excess juice. For a twist, swirl a thin layer of berry jam into the cream before spreading.
Citrus-kissed cream:
Add a tablespoon of lemon or orange zest to the sweet cream for a bright citrus note. The acidity cuts through richness and pairs beautifully with strawberries. If you prefer, add a teaspoon of citrus juice to the drizzle for extra zing.
Dairy-free or vegan swap:
Use a vegan pound cake or sponge and swap sweet cream for stabilized coconut whipped cream. Replace cream cheese with a dairy-free cream cheese and use powdered sugar that’s vegan-friendly. The texture will be slightly different but still very tasty.
Fig and honey variation:
Try substituting sliced figs and a drizzle of honey instead of strawberries for a more fall-forward flavor; see inspiration for pairing fruits in other recipes like the fig recipes collection.
This makes a sophisticated appetizer-style dessert, especially when paired with mascarpone.
If you want a denser texture, use pound cake and a richer filling inspired by the technique in the strawberry cheesecake rolls method for cream consistency ideas.
Frequently Asked Questions
What cake is best for strawberry shortcake sushi rolls?
Use a light sponge (genoise) if you want a delicate, flexible roll. Pound cake works if sliced thinly for a sturdier, buttery bite. Avoid very crumbly cakes that will fall apart during rolling.
Can I make these ahead of time for a party?
Yes. Assemble up to a day ahead and store tightly wrapped in the fridge. Slice just before serving if you want the freshest edges, but fully assembled rolls hold up fine overnight.
How long will these keep in the fridge?
Stored airtight, they’re best within 48 hours. After that, moisture from strawberries softens the cake and the texture changes. For longer storage, freeze slices.
Can I freeze the rolls and slice later?
You can freeze whole rolls; thaw in the refrigerator overnight and slice chilled. Freezing sliced pieces individually on a tray and then bagging them keeps them handy for quick desserts.
Why did my roll crack when I rolled it?
Cracks usually come from cake that’s too dry or rolling when the cake or filling is too warm. Make sure the cake is cooled and slightly pliable, and the cream isn’t runny. Chill and re-roll if necessary.
Final Thoughts
This strawberry shortcake sushi roll is a playful, elegant dessert that’s easier to make than it looks.
It’s adaptable, portable, and always a crowd-pleaser — try it once and you’ll start imagining flavor variations.
Please leave a star rating in the recipe card below and pin this to Pinterest if you made it!
Conclusion
For an extra technique reference on rolling sponge-based desserts, the Strawberry Shortcake Cake Roll – Crazy For Crust offers helpful visual cues that complement this recipe.
If you want a plated version with a coulis to drizzle, the Strawberry Shortcake Sushi + Strawberry Coulis – Take a Megabite post is a great companion for sauce ideas.
For another similar recipe to compare technique and proportions, see the Strawberry Shortcake Sushi Roll Recipe – Recipeothy for inspiration.
Strawberry Shortcake Sushi Roll
Ingredients
Main Ingredients
- 1 pint Fresh strawberries Choose ripe berries for the best flavor.
- 2 cups Sweet cream (stabilized whipped cream or mascarpone) This acts as the 'rice' for the sushi rolls.
- 1 lb Soft cake (sponge cake or pound cake) Thin, flexible, and slightly springy cake is best.
Drizzle Ingredients
- 8 oz Cream cheese Full-fat yields a silkier finish.
- 1 cup Powdered sugar Sweetens the drizzle without graininess.
- 1 tsp Vanilla extract Use a good quality vanilla for best results.
Instructions
Preparation
- Step 1: Bake and cool the soft cake. Prepare your batter for a sponge or pound cake and bake until just set and lightly golden. Let the cake cool fully on a rack.
- Step 2: Slice into thin rectangular sheets. Use a large serrated knife to trim the edges, then slice the cake into even rectangular sheets about 1/4 to 1/2 inch thick.
- Step 3: Spread the sweet cream. Spread a thin, even layer of sweet cream across each cake sheet, leaving a small border at the edge for sealing.
Assembly
- Step 4: Arrange strawberries and roll like sushi. Place strawberries in a neat row along one edge of the cake sheet. Gently roll the cake away from you to create a tight spiral.
- Step 5: Slice into bite-sized pieces. Use a sharp knife to slice the roll into pieces about 1–1.5 inches thick.
- Step 6: Make the cream cheese drizzle or dip. Whip together cream cheese, powdered sugar, and vanilla extract until smooth and pourable.
- Step 7: Plate and enjoy. Serve the slices on a platter, garnished with extra berries or mint if desired.
