Why You’ll Love This Recipe
Strawberry Shortcake Sushi Rolls are a creative dessert that combines the charm of traditional strawberry shortcake with the playful presentation of sushi. This dish is perfect for parties, family gatherings, or when you want to impress guests with something unique yet familiar. The rolls feature layers of tender sponge cake, fresh strawberries, creamy filling, and a dusting of cookie crumbs that mimic the classic shortcake flavor. By shaping them into sushi-style rolls, you get a bite-sized treat that is both beautiful and delicious. These rolls are light, refreshing, and easy to serve, making them an ideal option for warm-weather desserts. They also provide a great opportunity to experiment with presentation—whether you use chopsticks, small plates, or decorative trays, these rolls will always stand out. Best of all, they are surprisingly simple to prepare, requiring only a few basic ingredients and steps.
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Strawberry Shortcake Sushi Rolls – A Fun Twist on a Classic Dessert
- Total Time: 45 mins
- Yield: 16 bars
- Diet: Vegetarian
Description
Chewy cookie bars layered with graham crackers, gooey marshmallows, and melty chocolate, giving all the classic s’mores flavors in a dessert bar form.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups mini marshmallows
- 6 graham crackers, broken into pieces
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients until a soft dough forms.
- Fold in chocolate chips, mini marshmallows, and graham cracker pieces.
- Spread dough evenly into the prepared baking dish.
- Bake for 25–30 minutes, until golden brown and set.
- Cool completely before cutting into bars.
Notes
- Press extra chocolate chips and marshmallows on top before baking for a gooey finish.
- Store in an airtight container for up to 4 days.
- Warm in the microwave before serving for a melty s’mores texture.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Sponge cake – A light and fluffy sponge cake forms the “base” of the sushi roll, replacing traditional shortcake biscuits. It is flexible enough to roll without breaking and has a delicate sweetness that pairs well with strawberries.
Strawberries – Fresh strawberries are the highlight of this dessert. Their natural sweetness and slight tartness balance the richness of the cream and add bright pops of color inside each roll.
Whipped cream – Soft whipped cream acts as the filling, giving the rolls a smooth, creamy texture. It also helps hold the cake and strawberries together while adding a luxurious mouthfeel.
Cream cheese – A touch of cream cheese blended with the whipped cream gives the filling more structure and a subtle tang that enhances the overall flavor profile.
Powdered sugar – Used to sweeten the cream mixture and provide a fine, delicate sweetness without overpowering the freshness of the fruit.
Vanilla extract – Just a small amount adds warmth and depth to the cream filling, complementing the natural flavor of the strawberries.
Golden cookie crumbs – These crumbs mimic the buttery shortcake element of the classic dessert. Sprinkled on top of the rolls, they give a crunchy texture contrast and a nostalgic shortcake flavor.
White chocolate drizzle – Optional but recommended for added sweetness and a beautiful decorative finish that makes the rolls look even more indulgent.
Directions
Begin by preparing the sponge cake. If using a store-bought version, trim it into a flat sheet to make rolling easier. Place the cake on a sheet of parchment paper. In a mixing bowl, whip the cream until soft peaks form, then fold in the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Spread this cream mixture evenly over the sponge cake, making sure to leave a small border along the edges.
Next, slice the strawberries into thin pieces and arrange them in a single layer across the cream-covered cake. Carefully roll the cake from one end to the other, using the parchment paper to help guide it into a tight sushi-style roll. Chill the roll in the refrigerator for at least 30 minutes to allow it to firm up.
Once chilled, slice the roll into bite-sized pieces using a sharp knife. Sprinkle the tops with golden cookie crumbs to mimic the shortcake crust and, if desired, drizzle with melted white chocolate for a finishing touch. Arrange the pieces on a serving platter, and your Strawberry Shortcake Sushi Rolls are ready to enjoy.
Servings and timing
This recipe makes approximately 12 rolls, serving 4–6 people depending on portion size. Preparation time is about 25 minutes, with an additional 30 minutes of chilling time.
Storage/reheating
Store any leftover sushi rolls in an airtight container in the refrigerator for up to 2 days. Because of the fresh strawberries and whipped cream filling, this dessert is best enjoyed soon after preparation. Freezing is not recommended, as it can alter the texture of both the fruit and the cream.
Variations and Customizations
Chocolate Strawberry Sushi Rolls
Add cocoa powder to the sponge cake or drizzle the rolls with dark chocolate for a richer twist.
Berry Medley Rolls
Replace or mix the strawberries with raspberries, blueberries, or blackberries for a colorful berry sushi assortment.
Matcha Shortcake Rolls
Incorporate a small amount of matcha powder into the whipped cream filling for a subtle green tea flavor that balances the sweetness.
Nutty Crunch Rolls
Sprinkle chopped almonds, pistachios, or hazelnuts on top of the rolls for added crunch and a nutty depth.
Tropical Twist Rolls
Use mango or pineapple slices in place of strawberries to create a tropical-inspired version of the dessert.
FAQs
Can I make these rolls in advance?
Yes, you can prepare the rolls up to 24 hours ahead. Store them covered in the refrigerator until ready to serve.
Do I need to bake my own sponge cake?
Not necessarily. Store-bought sponge cake works well as long as it is soft and flexible enough to roll.
How do I prevent the cake from cracking while rolling?
Make sure the cake is thin, fresh, and slightly moist. Rolling with parchment paper helps prevent breaks.
Can I use frozen strawberries?
Fresh strawberries are best, but thawed frozen strawberries can work if well-drained.
What can I use instead of cream cheese?
Mascarpone is an excellent substitute, giving a rich and creamy filling.
Can I make this dessert dairy-free?
Yes, you can use coconut cream and dairy-free cream cheese alternatives.
How do I slice the rolls neatly?
Use a sharp serrated knife and wipe it clean between cuts for smooth slices.
Can I add jam to the filling?
Yes, a thin layer of strawberry jam adds extra sweetness and enhances the fruit flavor.
Are these rolls kid-friendly?
Absolutely, children love the playful sushi-style presentation and sweet taste.
Can I serve this dessert warm?
No, this dessert is best served chilled to maintain its structure and creamy texture.
Conclusion
Strawberry Shortcake Sushi Rolls are a delightful reinvention of a beloved dessert. They are easy to prepare, visually striking, and versatile enough to adapt to different tastes and occasions. By combining the essence of strawberry shortcake with the fun of sushi presentation, this recipe delivers both flavor and creativity. Whether for a summer picnic, a birthday party, or a unique after-dinner treat, these rolls are sure to impress and satisfy.