Strawberry Shortcake Sushi Rolls are a fun and fresh twist on a classic dessert. Imagine soft, sweet cake rolled up with juicy strawberries and fluffy whipped cream, all wrapped up like a sushi roll. It’s colorful, light, and perfect for a playful treat that looks as good as it tastes.
I love making these rolls when I want to impress friends without spending hours in the kitchen. They’re surprisingly easy to put together, and everyone always gets a kick out of eating dessert “sushi.” Plus, using fresh strawberries means every bite has that bright, natural sweetness that pairs perfectly with the creamy texture of the whipped cream.
My favorite way to serve these is chilled, so the whipped cream stays nice and firm, and the flavors come together beautifully. They’re a great addition to summer parties or afternoon treats, and I think you’ll enjoy how refreshing and unique they feel compared to the usual strawberry shortcake slices.
Key Ingredients & Substitutions
Sushi Rice: This is important because its sticky yet tender texture helps keep the roll together. You can use short-grain rice or even sticky jasmine rice. Just be sure to season it with a little sugar and salt for that sweet balance.
Nori (Seaweed): It holds the sushi roll structure well. If you prefer, you can skip the nori and just make a rice and fruit roll wrapped tightly in plastic wrap for a nori-free option.
Strawberries: Fresh and ripe strawberries are key to that juicy burst of flavor. If strawberries are out of season, you can try blueberries or sliced kiwi for a fruity twist.
Whipped Cream: This adds a creamy, light texture inside and outside the roll. For a dairy-free choice, try coconut whipped cream, which works well and keeps it fluffy.
Crushed Shortcake Cookies or Graham Crackers: These give the crunch and that classic shortcake feel. You can substitute with crushed digestive biscuits or even finely chopped nuts for extra texture.
How Do You Roll Dessert Sushi Without Falling Apart?
Rolling sushi with soft ingredients like whipped cream and fresh fruit can be tricky, but here’s how to make it work smoothly:
- Use Plastic Wrap: Lay the nori on plastic wrap so when you flip the rice, it doesn’t stick to your mat. This helps keep everything together cleanly.
- Wet Your Hands: When spreading the rice over nori, wet your hands to avoid sticking and gently press to spread evenly without smashing the rice.
- Spread & Roll Gently: Add a thin layer of whipped cream and strawberries along the closest edge, then slowly roll using the bamboo mat. Don’t rush—firm but gentle pressure helps keep it tight.
- Chill Rolls Before Cutting: After rolling, let the rolls chill in the fridge for 10–15 minutes. This makes slicing easier and prevents the whipped cream from squishing out.
- Use a Sharp Wet Knife: Dip your knife in water before each cut to get smooth, clean slices without squashing the roll.
Equipment You’ll Need
- Bamboo sushi rolling mat – helps you roll the sushi tightly and evenly without sticking.
- Plastic wrap – keeps the rice from sticking to the bamboo mat and makes rolling cleaner.
- Sharp knife – essential for cleanly slicing the rolls without squashing them.
- Mixing bowl – perfect for whipping cream and mixing rice ingredients.
- Spoon or rice paddle – helps you spread sushi rice evenly over the nori.
Flavor Variations & Add-Ins
- Swap strawberries for sliced kiwi or mango for a tropical touch that adds bright flavors.
- Use flavored whipped cream like chocolate or vanilla bean for extra depth.
- Add a layer of cream cheese or mascarpone inside for a tangy, creamy contrast.
- Sprinkle chopped nuts or toasted coconut on the outside for crunch and extra texture.
Strawberry Shortcake Sushi Rolls
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked sushi rice (about 1 cup uncooked), seasoned with sugar and a pinch of salt
- 4 sheets nori (seaweed)
- 1 cup strawberries, hulled and sliced in half lengthwise
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup crushed shortcake cookies or graham crackers
- 1/4 cup strawberry sauce or strawberry syrup, for drizzling
- Whole strawberries, for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare, including cooking the rice and whipping the cream. Chilling the rolls for 10-15 minutes before slicing can help keep them firm, so count on about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Sushi Rice:
Cook 1 cup of sushi rice following the package directions. When it’s hot, transfer it to a large bowl, then gently fold in 1 to 2 tablespoons of sugar and a pinch of salt. Let the rice cool to room temperature.
2. Whip the Cream:
In a mixing bowl, beat the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Set this whipped cream aside for later use.
3. Assemble the Rolls:
Lay a bamboo sushi rolling mat on your work surface, cover it with plastic wrap, then place one sheet of nori on top. Wet your hands to prevent sticking, then spread about half a cup of the cooled sushi rice evenly over the nori, leaving about ½ inch uncovered at the top edge. Flip the nori and rice so the rice is on the bottom.
4. Add the Filling and Roll:
Spread a thin layer of whipped cream along the edge closest to you, then arrange sliced strawberries in a row on top of the cream. Carefully roll the sushi away from you using the bamboo mat, applying gentle pressure to keep the roll tight. Use the plastic wrap to help you shape and secure the roll.
5. Coat and Slice the Rolls:
Remove the plastic wrap and place the roll seam-side down on a plate. Lightly coat the outside with whipped cream, then press crushed shortcake cookies or graham crackers onto the coating for a crumbly texture. Use a sharp, wet knife to slice the roll into 6 to 8 pieces.
6. Garnish and Serve:
Top each sushi piece with a dollop of whipped cream, a sliced strawberry, and a sprinkle of crushed cookies. Drizzle strawberry sauce artfully over the plate and rolls. Serve chilled for the best texture and flavor.
Enjoy this fun, fresh dessert that’s a delightful mix of fluffy rice, sweet cream, juicy strawberries, and crunchy toppings!
Can I Use Frozen Strawberries for This Recipe?
Yes, but make sure to fully thaw and drain them before using to avoid extra moisture that can make the roll soggy. Pat them dry gently with paper towels for best results.
How Should I Store Leftover Strawberry Shortcake Sushi Rolls?
Store any leftovers in an airtight container in the refrigerator and consume within 1-2 days. The rice texture may change slightly, so enjoy them sooner rather than later for the best taste.
Can I Substitute the Nori with Something Else?
Absolutely! If you’re not a fan of seaweed, you can skip the nori altogether and just roll the rice, cream, and strawberries tightly in plastic wrap. This keeps the dessert sushi softer and easier for some palates.
Is There an Alternative to Heavy Cream for Whipping?
You can use coconut cream as a dairy-free alternative. Chill a can of full-fat coconut milk overnight, scoop out the solid cream part, and whip it until fluffy for a tasty substitute.
