Strawberry Shortcake Sushi Rolls are a fun and fresh twist on the classic dessert you know and love. Imagine sweet strawberries and fluffy whipped cream wrapped up neatly in a soft layer of cake, all rolled like a sushi roll. It’s a playful way to enjoy the perfect combo of juicy fruit, creamy sweetness, and tender cake in every bite.
I love making these rolls because they’re not only delicious but also a great way to get creative in the kitchen. It’s like dessert and sushi had a happy meeting, and I think everyone will get a kick out of how unexpected and cute they look. Plus, these rolls are super easy to slice into bite-sized pieces, making them perfect for sharing—or sneaking a few when no one’s looking!
My favorite way to serve these is with a little drizzle of chocolate or a sprinkle of powdered sugar on top. They’re perfect for summer parties, picnics, or just a special treat after dinner. Every time I make them, people ask for the recipe right away, so I’m pretty sure these Strawberry Shortcake Sushi Rolls have a spot in the dessert hall of fame at my house!
Key Ingredients & Substitutions
Sushi Rice: Using sushi rice is important because it’s sticky and holds the roll together well. If you can’t find sushi rice, you can use short-grain rice, but avoid long-grain to keep the right texture.
Strawberries: Fresh strawberries give a juicy, bright flavor. If strawberries aren’t available, try fresh raspberries or sliced peaches for a different but tasty twist.
Cream Cheese & Whipped Cream: Cream cheese adds richness, and whipped cream keeps the filling light. For a dairy-free option, try coconut cream whipped with a little maple syrup and vegan cream cheese.
Graham Crackers: They add that classic crunchy shortcake feel. If you don’t have graham crackers, crushed digestive biscuits or vanilla wafers work well.
Freeze-dried Strawberries or Pink Sugar: This adds a pretty color and a slight crunch outside the roll. If you don’t have these, crushed freeze-dried raspberries or finely chopped candied fruit work too.
How Do You Roll Strawberry Shortcake Sushi Without It Falling Apart?
Rolling this dessert sushi tight and evenly is the key! Here’s how I make sure my rolls stay neat and don’t come apart:
- Use plastic wrap on your bamboo mat to stop the rice from sticking.
- Press gently but firmly as you roll—too loose, and the filling will fall out; too tight, and the rice could squash.
- Flip the rice and graham cracker layer carefully so the crunchy side is on the outside—you want an even layer for a clean roll.
- Moisten your knife with water before slicing to get smooth, clean cuts and avoid sticky rice build-up.
- Chill the roll in the fridge 15-20 minutes before slicing; this firms it up and makes cutting easier.
Equipment You’ll Need
- Bamboo sushi rolling mat – helps you roll the strawberries and cream tightly without falling apart.
- Plastic wrap – stops the rice from sticking to your rolling mat for easy cleanup.
- Sharp knife – essential for slicing clean sushi rolls without squishing the filling.
- Mixing bowls – great for whipping cream and mixing rice with sugar and vanilla.
- Spoon or spatula – for spreading the cream mixture smoothly over the strawberries.
Flavor Variations & Add-Ins
- Swap strawberries for fresh mango or kiwi for a tropical twist with bright flavors.
- Use mascarpone cheese instead of cream cheese for a smoother, creamier filling.
- Add finely chopped mint or basil to the cream for a fresh herbal note.
- Sprinkle toasted coconut flakes on the outside for extra texture and a nutty flavor.
How to Make Strawberry Shortcake Sushi Rolls?
Ingredients You’ll Need:
- 2 cups cooked sushi rice, cooled
- 1 tbsp sugar
- 1 tsp vanilla extract
- 6-8 fresh strawberries, hulled and halved lengthwise
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 4 graham crackers, crushed into crumbs
- 2 tbsp strawberry jam or syrup
- 1 tbsp finely crushed freeze-dried strawberries or pink sugar crystals
- 1 tbsp finely chopped pistachios or green edible sprinkles
How Much Time Will You Need?
This sweet dessert takes about 30 minutes to prepare, including whipping the cream, mixing the rice, assembling, and slicing the rolls. It’s best to chill the rolls for about 15-20 minutes before slicing to help them hold their shape.
Step-by-Step Instructions:
1. Prepare the Rice:
In a bowl, mix the cooked sushi rice with sugar and vanilla extract. Stir gently until combined, then let it cool to room temperature.
2. Make the Cream Filling:
Whip the heavy cream with powdered sugar until stiff peaks form. Gently fold in the softened cream cheese until smooth and creamy.
3. Assemble the Roll:
Place a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap. Spread half of the sushi rice evenly over the plastic wrap in a ½ inch thick rectangle. Sprinkle crushed graham crackers evenly on top.
4. Flip and Add Filling:
Carefully flip the rice and graham cracker layer so the graham crackers are on top. Lay the strawberry halves side by side along the side closest to you. Spread the cream cheese whipped cream mixture over the strawberries.
5. Roll the Sushi:
Using the sushi mat, slowly roll the dessert away from you, pressing gently but firmly to keep it tight. Roll the outside of the roll in crushed freeze-dried strawberries or pink sugar crystals for a festive look.
6. Final Touches:
Use a sharp knife dipped in water to slice the roll into bite-sized pieces. Add a small dollop of whipped cream on each piece, drizzle with strawberry jam or syrup, and sprinkle with chopped pistachios before serving chilled.
Can I Use Frozen Strawberries for These Sushi Rolls?
Yes, but make sure to thaw them completely and pat dry to avoid excess moisture, which can make the roll soggy. Fresh strawberries work best for the sweetest flavor and firm texture.
Can I Make Strawberry Shortcake Sushi Rolls Ahead of Time?
Absolutely! Prepare and roll the sushi up to a day in advance. Keep it tightly wrapped in plastic wrap and refrigerate. Slice just before serving to keep the rolls fresh and intact.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Because of the fresh fruit and cream, it’s best enjoyed within that timeframe for optimal taste and texture.
What Can I Substitute for Cream Cheese?
You can use mascarpone cheese or a dairy-free cream cheese alternative if you want a different texture or need a dairy-free version. Just be sure to keep it at room temperature before folding into the whipped cream for easy mixing.
