Strawberry Shortcake Sushi + Strawberry Coulis

Sometimes all I want to talk about is ice cream and puppies. Sometimes all I think about is dessert, and sometimes I fall in love with a blog (like sprinklebakes) and can’t stop thinking about techniques. Next thing you know, I’m making strawberry shortcake sushi.

It’s my brother’s birthday. And since my mom’s in town he wanted us to make brunch (I mean lunch) for him. My mom made sandwich-rolls aka rearranged cheeseburgers and potato salad and I made this for dessert, with her help, of course. She helped roll the sushi and helped me sample everything this morning. Oh, and she’s the hand model down there holding chopsticks.

Strawberry Shortcake Sushi
Recipe adapted from Cooking Light + technique from Sprinkle Bakes


cake –

  • 2/3 cup all-purpose flour
  • 1 t baking powder
  • 1/4 t salt
  • 1/2 cup sugar
  • 3 eggs + 2 more egg whites
  • 1 t vanilla
  • 2 T powdered sugar, for the towel when wrapping the cake

filling* –

  • 2 cups whipping cream
  • 1/2 cup powdered sugar
  • 1 t vanilla or 1/2 a vanilla bean
  • 1 cup diced strawberries + more for topping

* I had a little less than half left over, so feel free to cut the filling recipe in half and you should be fine.


  1. Preheat the oven to 400ΒΊ. Coat a 15 x 10-inch jelly roll cookie sheet with cooking spray; line the bottom with parchment paper, and coat with cooking spray. Set aside.
  2. In a small bowl whisk together the flour, baking powder and salt. In a medium bowl using an electric mixer or in the bowl of a stand mixer beat together the eggs and sugar at high speed until pale and fluffy (about 5 minutes). Stir in vanilla.
  3. Add the flour mixture half at a time mixing on low until each portion is mixed in completely.
  4. Pour batter into prepared pan; spread evenly. Bake for 8-10 minutes or until cake springs back when touched.
  5. While the cake is baking sprinkle a clean dish towel with powdered sugar.
  6. Remove the cake from the oven. Cut the cake in half long ways so that you have 2 long rectangles. Invert onto the powdered sugared towel. Peel off the parchment and on each side of the towel roll the cakes from the long side toward the center. Flip the towel wrapped cakes over seem-side down on the counter for 30 minutes to an hour to cool.
  7. Make filling. Beat together the whipping cream, powdered sugar and vanilla until fluffy and thick. Stir in the strawberries.
  8. Unroll the cakes from the towel and either pipe or spread the filling into the center. Roll up so the ends touch and wrap tightly in plastic wrap. Refrigerate for a couple hours or over night.
  9. Slice, using a serrated knife into sushi-sized pieces. I ended up with about 18 pieces. Top with a strawberry slice and serve with strawberry coulis (recipe below).

Strawberry Coulis! The soy sauce of this sushi.

Strawberry Coulis
Recipe from Smitten Kitchen


  • 2 cups quartered and hulled strawberries, mashed
  • 1/4 cup water
  • 3 T granulated sugar
  • 1 T lemon juice


  1. Combine strawberries, water, sugar and lemon juice in a blender. Blend until very smooth. Press through a fine mesh strainer to remove seeds. Cover and refrigerate until cool. Place in a small dish for sushi dipping!

70 thoughts on “Strawberry Shortcake Sushi + Strawberry Coulis”

  1. This looks way too good to leave on the plate. I am glad you left the fish out and put the strawberries in. Great again as usual.

  2. Me again. Sorry to junk up your page with my blabbering. I just wanted to give you an A+++ editorial-wise for your most excellent instructions. Your recipes are always so clear and never leave me standing in my kitchen with flour under my nose, scratching my head while getting baking powder everywhere, and saying, “Wait. What?”

  3. Thank YOU so much, Kristy! I’m glad that you’re totally down with the sushi dessert. Cerealously. πŸ™‚

  4. I can’t stop thinking about what other cakes to turn into sushi! Now I just need sushi plates and matching chopsticks for guests. πŸ™‚

  5. I SOOOO am going to have to try and make this!!! My Kidneys will syffer for sure….. BUT… OWELL It looks simply delicious!!!

  6. I’m currently in the kitchen with this recipe, and I was curious, as a clueless baker, does one wrap the towel into the cake, or wrap the towel around the rolled cake?

    Aside from that, I’m really looking foward to this dessert.

  7. Hi Jen!
    You roll the towel up in the cake. So You invert the cake onto a sugared towel and roll up the towel in the cake until it cools a bit. Hope this helps!

  8. My filling is very runny and I followed the recipe. what gives? what should I do to fix it. We whipped several times last night waiting for it to thicken but so far nothings happening. I used Heavy Whipping cream was that right? Or was i suppose to use whipcream like coolwhip?

    1. Hey Rebecca,
      Sorry your whipped cream isn’t setting up. I’m not sure why it wouldn’t! Normally it firms up and thickens in just a minute or two. It sounds like you totally did everything right, so I’m not sure why your whipping cream isn’t thickening. You can substitute store bought cool whip or whipped cream for your filling, if you need to.

      Hope this helps! Good luck!

  9. Came across your blog thanks to a link from Best Friends for Frosting today. My hubby & I love sushi and I think this is a neat idea. I will have to try this with cherries as hubby doesn’t eat strawberries. πŸ™‚

    I have a tip to help firm up runny whipped cream that may help anyone who has the problem. I usually add a bit of powdered sugar, about a tablespoon, to a cup of whipping cream before whipping. Also, drain the berries a bit if they’re on the juicy side.

    Thank you for sharing your recipe Megan!

  10. I found your recipe through Google and thought it was the cutest thing ever. I attempted it tonight, I usually love making desserts from scratch but i was feeling a bit lazy tonight and just tried making this using regular boxed cake batter, needless to say it turned out like crap. I have a few questions for u, 1. Have u ever tried using regular boxed cake batter, or does your recipe allow for the cake to be more flexible? 2. I think i also might have made the cake too thick, resulting in the cake falling apart when I tries to roll it, about how think is your cake batter when you pour it into the pan?

    Thank you!

  11. These looks so yummy. I bet it can be frozen in the “log” state for make ahead dessert, and cut and served when needed. I think that if it were frozen 1st, it could be made into thinner pieces when cut. (the picture, shows a fairly wide portion. Also, I am going try other fruits with it. Blueberries, raspberries, and banana, for a sushi combo. πŸ™‚ Thanks for sharing!

  12. These were so yummy! A couple of notes that might help others. You cannot use cake box mix for any rolled cakes. Rolled cake has whipped egg whites in it to keep it light and airy. This helps it roll and stay rolled once cooled. It is also is less moist than a box mix which help keep its shape and prevents cracking. So stick to the recipe. It take very little time to make this and so worth it. Make sure that you whip/beat your eggs using a whisk attachment on your stand mixer. You want all of those little air bubbles in your cake! The cake is delicious! Perfect for the shortcake taste! I wish I diced my strawberries a bit more since they were on the larger side. Still delicious though! You need very little filling. But go ahead and make the full batch. After I filled my cakes, my sons and I had a delicious treat of whipped cream and strawberries! Serious Yum!! I made a couple batches of the rolls and froze those I didn’t use for another day. You can actually eat them frozen. They taste like icecream rolls! The day you need them, cut them, plate them and they will thaw out nearly as soon as your first guest arrives. Or not. They are just as delicious frozen! For the person who’s whipped cream didn’t thicken, the only thing I can think of was if she hand whipped. That can take a long time. Or did she add the strawberries before she whipped? The heavy whipping cream should only take a few minutes in a stand mixer or with beaters. So either there was excess moisture (strawberries) or perhaps a hot bowl to start with, or just time for hand whipping, there is no reason for the cream not to firm up. Mine was so firm, I almost made butter! πŸ˜‰ I was unsure about making the coulis. Didn’t know if it was worth the effort. In the end, I did, but I didn’t strain out the seeds (lazy). It was delicious and great with the rolls! It added flavor and wetness to the rolls. It did make alot, so I took my leftovers and froze it. I’m thinking it will be delicious the next time I make some homemade strawberry ice cream! Thanks for the great recipe! I hope my comments help someone!

  13. This recipe looks fantastic! But… We tried to make it in our catering class and it did not go as planned. We had break up baking into two days. The cake was not very good at all. It was dry and bland. The whipped topping on the other hand, was great. We ended up eating that with a spoon.

    1. Sorry the cake didn’t work out for you! I thought it was super tasty! I’ll re-make it soon and see what’s up.

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