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 light sponge cake, creamy filling, and fresh strawberries, it’s as delightful to look at as it is to eat. Perfect for impressing guests or treating yourself!

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, extra whipped cream, mint leaves for garnish

Instructions

1. Step 1: Lay the cooled sponge cake flat on a piece of parchment paper or a rolling mat.
2. Step 2: In a bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream until fully combined.
3. Step 3: Spread the strawberry preserves evenly over the surface of the sponge cake. Then, spread the cream cheese mixture over the preserves. Sprinkle the diced fresh strawberries evenly on top.
4. Step 4: Starting from one of the shorter ends, carefully roll the cake into a tight log using the parchment paper to help guide the roll.
5. Step 5: Chill the rolled cake in the refrigerator for 20 to 30 minutes to set before slicing.
6. Step 6: Slice into 1-inch pieces and serve. Optionally, garnish with a white chocolate drizzle, extra whipped cream, or mint leaves for an elegant touch.

Tips & Variations

• Use a freshly baked sponge cake for the best texture, but store-bought works well for convenience.
• For a fruity twist, substitute some strawberries with raspberries or blueberries inside the roll.
• Chilling the roll properly before slicing helps maintain its shape and makes cutting easier.
• Add a dusting of powdered sugar or a drizzle of melted white chocolate for extra sweetness and decoration.

Storage

Store the rolled cake covered in the refrigerator for up to 3 days. Keep it well wrapped to prevent drying out. When ready to serve, you can bring it to room temperature for about 15 minutes or enjoy it chilled. Avoid freezing as it may affect the texture of the whipped cream and fresh strawberries.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits instead of strawberries?

Yes, you can substitute strawberries with other fresh fruits such as raspberries, blueberries, or sliced peaches to customize the flavor.

How do I prevent the cake from cracking when rolling?

Make sure the sponge cake is well cooled before assembling. Rolling the cake gently and using parchment paper to guide it will help. If the cake cracks slightly, chill the roll and slice carefully to maintain the shape.

Creative & Cute Strawberry Shortcake Sushi Roll Dessert Recipe

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4.8 from 71 reviews

This Creative & Cute Strawberry Shortcake Sushi Roll Dessert is a fun and visually appealing twist on classic strawberry shortcake. A fluffy sponge cake sheet is layered with sweet strawberry preserves, a creamy blend of cream cheese and whipped cream, and fresh strawberries, then carefully rolled into a sushi roll shape. Perfect for parties or a delightful treat, this no-bake, chilled dessert balances sweetness and freshness with a creamy texture and beautiful presentation.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 35 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cake and Filling

• 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 Garnishes

• White chocolate drizzle
• Extra whipped cream
• Mint leaves for garnish

Instructions

1. Prepare the cake: Lay the cooled sponge cake flat on a piece of parchment paper or a rolling mat to prevent sticking during rolling.
2. Make the filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Gently fold in the whipped cream to create a light, fluffy filling.
3. Assemble the roll: Evenly spread the strawberry preserves over the surface of the sponge cake. Next, spread the cream cheese mixture over the preserves. Sprinkle the diced fresh strawberries evenly on top of the cream layer.
4. Roll the cake: Starting from one of the short ends, carefully roll the cake into a tight log using the parchment paper to assist in rolling without breaking the cake.
5. Chill: Place the rolled cake in the refrigerator and chill for 20–30 minutes to set the shape and make slicing easier.
6. Slice and serve: Once chilled, slice the roll into 1-inch thick pieces resembling sushi rolls. Optionally, drizzle with white chocolate, add extra whipped cream, and garnish with mint leaves before serving.

Notes

• Ensure the sponge cake is completely cooled before assembling to prevent the filling from melting.
• Use a serrated knife for clean slices of the roll.
• For a gluten-free option, use a gluten-free sponge cake sheet.
• The roll can be made a few hours in advance and stored covered in the refrigerator.
• Optional garnishes like white chocolate drizzle and mint leaves add both flavor and presentation appeal.

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