Creating the Strawberry Shortcake Sushi Roll Dessert can be straightforward if you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 10×15 inch jelly roll pan with parchment paper.
2. Prepare the Cake Batter: In a mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In another bowl, whisk the eggs, vanilla extract, vegetable oil, and buttermilk until well blended.
4. Mix Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
5. Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the Cake: Once baked, remove from the oven and let it cool in the pan for 5 minutes. Then, carefully invert it onto a clean kitchen towel dusted with powdered sugar.
7. Roll the Cake: While it’s still warm, roll the cake up in the towel to form a log shape. Allow it to cool completely in the towel.
8. Prepare the Whipped Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Unroll the Cake: Once the cake has cooled, gently unroll it from the towel. Spread a layer of whipped cream evenly over the cake.
10. Add Strawberries: Place the sliced strawberries on top of the whipped cream, distributing them evenly.
11. Roll the Cake Again: Carefully roll the cake back into its original log shape, starting from one end. Use the towel to help guide it if necessary.
12. Chill: Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour to set.
13. Slice and Serve: After chilling, slice the roll into 1-inch pieces, revealing the beautiful layers inside.