Strawberry Shortcake Sushi Rolls are a fun and playful twist on two beloved treats wrapped into one! Imagine soft, sweet cake layers rolled up like sushi, filled with fresh strawberries and fluffy whipped cream. It’s a colorful, bite-sized dessert that’s both refreshing and satisfying, with a perfect balance of fruity and creamy flavors.
I love making these rolls when I want something a little different to serve at parties or family gatherings. They bring smiles and surprise—a fun way to enjoy strawberry shortcake without the usual fork and plate. Plus, they’re great for kids because they’re easy to hold and packed with sweet, familiar flavors. My tip is to use really fresh strawberries and not to overfill so the rolls hold together nicely.
These strawberry shortcake sushi rolls are wonderful served chilled right out of the fridge. I often pair them with a drizzle of sweetened condensed milk or a dusting of powdered sugar for an extra touch of sweetness. They remind me of summertime and all the simple joys of sharing desserts with friends and family. If you’re looking to brighten up dessert time, these rolls are a cheerful and tasty choice!
Key Ingredients & Substitutions
Sushi Rice: Using sushi rice is important because its sticky texture helps the roll hold together. If you don’t have sushi rice, short-grain rice will work but may not be as sticky.
Strawberries: Fresh strawberries give the roll a juicy, sweet flavor. If fresh ones aren’t available, frozen thawed strawberries can be used but may release more water, so pat them dry first.
Pound Cake: Pound cake or sponge cake adds softness and sweetness inside the roll. You can substitute this with store-bought angel food cake or a vanilla sponge cake for a lighter alternative.
Whipped Cream: Heavy whipping cream whipped to stiff peaks gives a creamy texture. For a dairy-free option, try whipped coconut cream or a whipped non-dairy topping.
Freeze-Dried Strawberries or Pink Sugar Crystals: These add a bright color and extra crunch coating on the rice. If unavailable, crushed nuts or finely chopped dried fruit can add a different texture and flavor twist.
How Do You Roll These Sweet Sushi Rolls Without Them Falling Apart?
Rolling dessert sushi tight enough to hold its shape can be tricky. Here are some tips to keep your roll neat and fresh:
- Use a bamboo sushi mat wrapped in plastic wrap; it helps grip and shape the roll without sticking.
- Spread the rice evenly in a thin layer; too thick can make rolling difficult.
- Flip the rice so the coated side touches the plastic wrap—this prevents sticking when you roll it up.
- Place pound cake, whipped cream, and strawberries close to the edge and roll from that side carefully but firmly.
- If the edge won’t stick when rolling, wet your fingers slightly or use a drop of water on the rice to seal it.
- Chill the finished roll before slicing; this firms it up, making cleaner cuts easier.
Using a sharp knife dipped in water before each cut also helps prevent the whipped cream and rice from sticking to the blade, keeping the slices neat and pretty.
Equipment You’ll Need
- Bamboo sushi rolling mat – helps you roll the dessert tightly and evenly without sticking.
- Plastic wrap – prevents the rice from sticking to the sushi mat while rolling.
- Sharp knife – needed to slice the roll cleanly without squishing the cream and fruit.
- Mixing bowl and electric mixer or whisk – for whipping the cream to stiff peaks easily.
- Rice cooker or pot with lid – cooks the sushi rice perfectly sticky for rolling.
Flavor Variations & Add-Ins
- Blueberries or raspberries instead of strawberries – for a different berry twist and color contrast.
- Use crushed graham crackers instead of freeze-dried strawberries – adds a crunchy, sweet texture like classic shortcake.
- Swap whipped cream for mascarpone or cream cheese frosting – gives a richer, tangy flavor that pairs well with berries.
- Add fresh mint leaves inside the roll – brings a fresh, bright note that balances the sweetness nicely.
Strawberry Shortcake Sushi Rolls
Ingredients You’ll Need:
For The Rice:
- 2 cups sushi rice
- 2 ½ cups water
- ¼ cup granulated sugar
- ½ tsp salt
- 1 tsp vanilla extract
For The Filling:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 8 large fresh strawberries, hulled (plus extra small ones for topping)
- 4 slices pound cake or sponge cake, cut into thin strips
For The Coating & Topping:
- ½ cup crushed freeze-dried strawberries or pink sugar crystals
- Strawberry syrup or sauce, for drizzle
How Much Time Will You Need?
You’ll need about 50 minutes total—20 minutes to cook and cool the rice, 10 minutes to whip cream and assemble, and 15-20 minutes chilling before slicing and serving.
Step-by-Step Instructions:
1. Prepare the Rice:
Rinse the sushi rice under cold water until the water runs clear. Drain well. Cook the rice with 2 ½ cups water in a rice cooker or pot until tender and all water is absorbed. While warm, gently fold in sugar, salt, and vanilla extract. Let the rice cool completely to room temperature.
2. Whip the Cream:
In a bowl, whip heavy cream with powdered sugar until stiff peaks form. Keep chilled until ready to use.
3. Lay Out the Rice:
Place a bamboo sushi rolling mat covered with plastic wrap on a clean surface. Spread an even ¼-inch thick layer of cooled rice on top. Sprinkle crushed freeze-dried strawberries or pink sugar crystals evenly over the rice.
4. Flip and Fill:
Carefully flip the rice layer so the coated side is down on the plastic wrap. Arrange pound cake strips along the bottom edge of the rice. Spread whipped cream over the cake strips, then place whole or halved strawberries on top of the cream.
5. Roll and Chill:
Using the bamboo mat and plastic wrap, roll the rice tightly around the filling, sealing the edge with a little water if necessary. Refrigerate the roll for 15–20 minutes so it firms up.
6. Slice and Serve:
Cut the roll into 6 to 8 slices using a sharp knife dipped in water. Top each piece with a small strawberry and drizzle with strawberry syrup. Serve chilled for a fresh, fun dessert!
Can I Use Frozen Strawberries for These Sushi Rolls?
Yes, but be sure to thaw them completely and pat dry to avoid extra moisture that could make the roll soggy.
Can I Prepare Strawberry Shortcake Sushi Rolls Ahead of Time?
You can assemble the rolls and refrigerate them for up to 6 hours. Just cover tightly to keep the rice from drying out. Slice them right before serving for the best texture.
What’s the Best Way to Store Leftovers?
Keep leftover rolls wrapped tightly in plastic wrap in the fridge for up to 2 days. The texture may soften over time, so enjoy them as fresh as possible.
Can I Substitute the Pound Cake with Another Cake?
Absolutely! Sponge cake, angel food cake, or even store-bought vanilla cake work great as alternatives.
