If you’re ready to break away from the ordinary and try something beautifully unique, let me introduce you to Strawberry Shortcake Sushi. This delightful dessert combines the familiar flavors of strawberry shortcake and reinvents them as sweet sushi rolls, delivering a stunning presentation and fun-to-eat treat. Imagine pillowy sushi rice sweetened with a kiss of vanilla, smeared with fluffy whipped cream, studded with fresh strawberries, and rolled up just like your favorite maki—each bite is like a burst of summer! Whether you’re hosting a brunch, surprising your family, or simply indulging in a creative kitchen project, Strawberry Shortcake Sushi is a conversation starter and instant crowd-pleaser.
Ingredients You’ll Need
The magic of Strawberry Shortcake Sushi is that it’s made from just a handful of ingredients, each bringing something special to the plate. From the creamy filling to the juicy fruit and fragrant vanilla, every component plays a starring role in taste, texture, and color.
- Short-grain sushi rice: The key to that signature sticky sushi texture—don’t substitute with long-grain rice, which won’t hold together as well.
- Water: Helps the rice cook up tender and perfectly plump.
- Granulated sugar: Adds gentle sweetness to the rice, balancing out the tartness of the berries.
- Salt: Just a pinch brightens all the flavors in the roll.
- Vanilla extract: Lends warmth and dessert-like aroma to the rice, echoing classic shortcake notes.
- Whipped cream or whipped topping: Brings a luscious, light layer between the rice and strawberries.
- Fresh strawberries, diced: The star ingredient—choose ripe, juicy berries for the best flavor and stunning color.
- Plastic wrap: Essential for rolling up your sushi without sticking and for shaping the roll firmly.
- Powdered sugar: A gentle dusting before serving adds subtle sweetness and that elegant, bakery-style finish.
- Additional sliced strawberries (optional): These make for a stunning garnish that hints at the fresh flavor within.
How to Make Strawberry Shortcake Sushi
Step 1: Prepare the Sweet Sushi Rice
Start by giving your short-grain rice a good rinse under cold water until the water runs clear—this washes away the extra starch and helps the grains stick beautifully together after cooking. Cook the rice by bringing it to a boil with water in a small saucepan, cover, then let it simmer for 15 minutes. Once cooked, leave it covered and off the heat for another 10 minutes to finish up steaming. Finish by stirring in the sugar, salt, and fragrant vanilla while the rice is still warm. Then let it cool to room temperature so your whipped cream won’t melt.
Step 2: Build Your Sushi Base
Lay a sheet of plastic wrap on a clean countertop or cutting board—this is your sushi rolling mat for the day! Scoop the cooled sweet rice onto the plastic wrap and, using damp fingers or a silicone spatula, gently press and spread it into a rectangle, about 1/4-inch thick. Don’t rush this step: even, compressed rice will create a neat, easy-to-roll base for your Strawberry Shortcake Sushi.
Step 3: Add Whipped Cream and Strawberries
Next, spread a dreamy layer of whipped cream across the rice. Be sure to leave a small border around the edges—this makes sealing the sushi much less messy. Now, sprinkle your diced strawberries evenly over the cream, making sure every bite will burst with juicy fruit.
Step 4: Roll It All Up
This is your showstopper moment! Using the plastic wrap to help, carefully roll up the rice, cream, and strawberry into a tight log. Go slow, pressing gently as you roll to keep the filling snug and tidy. Once rolled, twist the ends of the plastic wrap to help shape and firm up the roll. Pop it in the fridge for at least 30 minutes—chilling makes slicing a breeze and prevents everything from falling apart.
Step 5: Slice and Serve
Unwrap your chilled sushi log and, using a very sharp knife dipped in water (to prevent sticking), slice it into 1-inch pieces. Arrange your Strawberry Shortcake Sushi on a pretty plate, dust with powdered sugar, and add extra strawberry slices if you’re feeling fancy. The presentation will have everyone reaching for seconds before you know it.
How to Serve Strawberry Shortcake Sushi
Garnishes
The right garnish takes this dessert from sweet to stunning. A gentle shower of powdered sugar creates a “snowy” effect that highlights the strawberries’ color, while a few artfully arranged berry slices or a dollop of whipped cream on top can make every piece feel special. Mint leaves are another fun pop of color if you want to lean into a garden-fresh look.
Side Dishes
While Strawberry Shortcake Sushi is perfectly delightful on its own, it pairs beautifully with light accompaniments. Think fresh fruit salad, a sparkling lemonade, or even a scoop of vanilla or strawberry ice cream for a truly indulgent treat. If you’re serving this for brunch, a cup of hot tea or a fruity mimosa adds just the right touch.
Creative Ways to Present
Don’t be afraid to have fun! Arrange your Strawberry Shortcake Sushi on a wooden sushi board for a playful, fusion-inspired effect. Small bento boxes make adorable presentations for parties. Or, serve each piece on individual ceramic spoons for a dramatic display at a dessert buffet. Drizzle with melted white chocolate or strawberry sauce for extra flair!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Strawberry Shortcake Sushi, simply store the pieces in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to 24 hours, though the whipped cream and rice are best enjoyed on the day they’re made for maximum fluff and freshness.
Freezing
Freezing this dessert isn’t recommended, as the rice can become dry or mushy and the whipped cream tends to separate. For best results, make Strawberry Shortcake Sushi fresh—though you can prep the rice and chop the berries ahead to save time on the day of serving.
Reheating
There’s no need to reheat here—these sweet sushi rolls are meant to be enjoyed chilled or at room temperature. If they’ve been in the fridge, let them sit out for a few minutes so the flavor and textures are just right before serving.
FAQs
Can I use a different type Dessert
For best results, stick with short-grain sushi rice—it creates the ideal sticky, cohesive base. Long-grain or jasmine rice won’t hold together the same way, which can make rolling and slicing tricky.
How do I make this recipe dairy-free?
Totally! Just swap regular whipped cream for coconut whipped cream or another non-dairy whipped topping. Your Strawberry Shortcake Sushi will taste just as luscious and creamy.
Can I make this dessert in advance for a party?
Yes, you can prepare the sushi rolls a few hours ahead and keep them chilled until it’s time to slice and serve. Just remember to slice right before serving for the cleanest, prettiest edges.
What are some fun toppings or mix-ins?
Try drizzling the sushi with melted white chocolate or strawberry sauce, tossing in a few blueberries with the strawberries, or even adding a sprinkle of rainbow sprinkles for a festive twist. Your imagination is the only limit!
Is Strawberry Shortcake Sushi kid-friendly?
Absolutely! This recipe is a hit with kids (and adults with a sweet tooth). Since there’s no raw fish or complicated techniques, it’s safe and simple for little ones to help assemble and enjoy.
Final Thoughts
Strawberry Shortcake Sushi is the kind of playful, delicious twist on dessert that brightens up any table and brings out everyone’s sense of fun. It’s a breeze to make, endlessly customizable, and always earns rave reviews. If you’re looking for a new treat to delight your loved ones, don’t hesitate—give Strawberry Shortcake Sushi a try and watch those smiles appear!
Print
Strawberry Shortcake Sushi Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes (plus chilling time)
- Yield: 6 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion
- Diet: Vegetarian
Description
Indulge in a unique twist on traditional sushi with this delightful Strawberry Shortcake Sushi recipe. Sweet sushi rice, whipped cream, and fresh strawberries come together to create a whimsical dessert that is as fun to make as it is to eat.
Ingredients
Sushi Rice:
- 1 cup short-grain sushi rice
- 1¼ cups water
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
Filling:
- ½ cup whipped cream or whipped topping
- ½ cup diced fresh strawberries
- 1 sheet plastic wrap (for rolling)
- Powdered sugar (for dusting)
- Additional sliced strawberries (for garnish, optional)
Instructions
- Rinse and Cook Rice: Rinse sushi rice and cook with water until tender.
- Season Rice: Stir in sugar, salt, and vanilla extract; let cool.
- Prepare Filling: Spread rice on plastic wrap, top with cream and strawberries.
- Roll Sushi: Roll up the rice tightly, chill, then slice into pieces.
- Finish: Dust with powdered sugar and garnish with strawberries.
Notes
- For a dairy-free version, use coconut whipped cream.
- Drizzle with melted white chocolate or strawberry sauce for extra sweetness.
Nutrition
- Serving Size: 3 pieces
- Calories: 160
- Sugar: 10 g
- Sodium: 65 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
