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Strawberry Shortcake Sushi Roll

This Strawberry Shortcake Sushi Roll is a light and fluffy rolled sponge cake filled with whipped cream and fresh strawberries, then sliced into beautiful “sushi-style” pieces. A fun, elegant twist on classic strawberry shortcake and perfect for summer desserts.
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Prep Time 12 minutes
Cook Time 20 minutes
Chill Time 45 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • Sponge Cake
  • 4 large eggs
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • 2 tbsp milk
  • 2 tbsp melted butter
  • Whipped Cream Filling
  • 1 ½ cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • Strawberry Filling
  • 1 ½ cups fresh strawberries diced
  • 1 tbsp sugar optional
  • Optional Toppings
  • Powdered sugar
  • White chocolate drizzle
  • Extra strawberries
  • Mint leaves

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
  2. Beat eggs and sugar until light and fluffy. Add vanilla extract.
  3. Sift in flour and baking powder, then gently fold into mixture.
  4. Add milk and melted butter, mixing until smooth.
  5. Spread batter evenly into tray and bake for 10–12 minutes until lightly golden.
  6. Let sponge cool slightly, then remove from pan.
  7. Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
  8. Spread whipped cream evenly over cooled sponge cake.
  9. Add diced strawberries over cream layer.
  10. Carefully roll cake tightly using parchment paper.
  11. Chill roll for 45 minutes to set.
  12. Slice into even pieces and serve.

Notes

  • Roll sponge while slightly warm to prevent cracking.
  • Do not overfill with cream or strawberries to keep roll stable.
  • Chill before slicing for clean, sushi-style cuts.
  • Best eaten within 2–3 days when stored in the refrigerator.
  • Use fresh strawberries for best flavor and texture.
  • Wipe knife between slices for neat presentation.