Creative & Cute Strawberry Shortcake Sushi Roll Dessert Recipe

Introduction

This Creative & Cute Strawberry Shortcake Sushi Roll is a fun twist on a classic dessert. Combining soft sponge cake, creamy filling, and fresh strawberries, it’s as delightful to look at as it is to eat. Perfect for parties or a special treat, this no-bake roll will impress your guests with minimal effort.

Ingredients

• 1 sponge cake sheet (approx. 10×15 inches, homemade or store-bought)
• 8 ounces (225 g) cream cheese, softened
• ½ cup (60 g) powdered sugar
• 1 teaspoon (5 ml) vanilla extract
• 1 cup (240 ml) whipped cream
• 1 ½ cups (225 g) fresh strawberries, diced
• 3 tablespoons (45 g) strawberry preserves or jam
• Optional: white chocolate drizzle
• Optional: extra whipped cream
• Optional: mint leaves for garnish

Instructions

1. Step 1: Lay the cooled sponge cake flat on a sheet of parchment paper or a rolling mat.
2. Step 2: In a bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream until fully combined.
3. Step 3: Spread strawberry preserves evenly over the surface of the sponge cake.
4. Step 4: Spread the cream cheese and whipped cream mixture evenly on top of the preserves layer.
5. Step 5: Sprinkle the diced fresh strawberries evenly over the cream cheese filling.
6. Step 6: Starting from one short end, use the parchment to help you roll the cake tightly into a log shape.
7. Step 7: Chill the rolled cake in the refrigerator for 20 to 30 minutes to set and firm up.
8. Step 8: Using a sharp knife, slice the roll into 1-inch pieces. Arrange the slices on a serving platter.
9. Step 9: Drizzle with white chocolate if desired, and garnish with extra whipped cream and mint leaves before serving.

Tips & Variations

• Use fresh sponge cake for the best texture—store-bought works but homemade adds extra flavor.
• For an extra fruity surprise, add finely chopped kiwi or mango along with the strawberries.
• Substitute strawberry preserves with raspberry or apricot jam for a different fruit twist.
• Chilling the roll well before slicing helps create clean, neat pieces.

Storage

Store the strawberry shortcake sushi roll in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled. When ready to serve again, let it sit at room temperature for 10 minutes to soften slightly. Avoid freezing as whipped cream can separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, you can prepare the roll a day ahead and keep it refrigerated. This actually helps the flavors meld and makes slicing easier.

What if I don’t have cream cheese?

You can substitute cream cheese with mascarpone or a thick Greek yogurt, but the texture and richness may vary slightly.

Creative & Cute Strawberry Shortcake Sushi Roll Dessert Recipe

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★★★★★

5 from 795 reviews

This Strawberry Shortcake Sushi Roll is a creative and adorable twist on the classic dessert, featuring a tender sponge cake rolled with a luscious cream cheese and whipped cream filling, fresh strawberries, and sweet strawberry preserves. Perfect for spring and summer gatherings, this no-bake, refrigerator-chilled dessert combines the flavors of traditional strawberry shortcake in a fun sushi-inspired presentation.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 1 sponge cake sheet (approx. 10×15 inches, homemade or store-bought)

Filling

• 8 ounces (225 g) cream cheese, softened
• ½ cup (60 g) powdered sugar
• 1 teaspoon (5 ml) vanilla extract
• 1 cup (240 ml) whipped cream

Fruit & Spread

• 1 ½ cups (225 g) fresh strawberries, diced
• 3 tablespoons (45 g) strawberry preserves or jam

Optional Garnishes

• White chocolate drizzle
• Extra whipped cream
• Mint leaves

Instructions

1. Prepare the cake: Lay the cooled sponge cake flat on a piece of parchment paper or a rolling mat to make it easier to roll later.
2. Make the filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Gently fold in the whipped cream to keep the filling light and fluffy.
3. Assemble the roll: Spread the strawberry preserves evenly over the surface of the sponge cake. Then, spread the cream cheese and whipped cream mixture over the preserves. Sprinkle the diced fresh strawberries evenly on top.
4. Roll: Starting from one short end of the cake, carefully use the parchment paper to help roll the cake into a tight log shape, ensuring the filling stays inside. Place the rolled cake in the refrigerator to chill for 20 to 30 minutes, allowing it to firm up and hold its shape.
5. Slice & serve: After chilling, use a sharp knife to cut the roll into 1-inch bite-sized pieces. Arrange them on a serving platter, drizzle with white chocolate if desired, and garnish with extra whipped cream and mint leaves for an attractive presentation.

Notes

• Ensure the sponge cake is completely cooled before rolling to prevent cracking.
• For a lighter option, substitute the cream cheese with mascarpone or use all whipped cream.
• Use a serrated knife and a gentle sawing motion to slice the roll cleanly.
• Chill the roll longer for easier slicing, especially if the filling feels too soft.
• Try adding other fruits like blueberries or raspberries for variation.

Keywords: strawberry shortcake, dessert roll, no-bake dessert, cream cheese filling, fresh strawberries, easy summer dessert, strawberry sushi roll