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 looks delightful and tastes even better. Perfect for impressing guests or enjoying a special treat at home.

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 the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
3. Step 3: Gently fold the whipped cream into the cream cheese mixture until fully combined.
4. Step 4: Spread the strawberry preserves evenly over the surface of the cake.
5. Step 5: Spread the cream cheese and whipped cream mixture over the preserves, then sprinkle the diced strawberries evenly on top.
6. Step 6: Starting from one short end, carefully roll the cake into a tight log using the parchment paper to help guide the roll.
7. Step 7: Chill the rolled cake in the refrigerator for 20–30 minutes to set.
8. Step 8: Using a sharp knife, slice the roll into 1-inch pieces and arrange them on a serving platter.
9. Step 9: Optional: drizzle with melted white chocolate, add extra whipped cream, and garnish with fresh mint leaves before serving.

Tips & Variations

• For a lighter option, substitute the cream cheese with mascarpone cheese.
• You can use homemade sponge cake or a store-bought sheet cake for convenience.
• Try adding other fresh fruits like blueberries or kiwi for more variety.
• Chill the roll well before slicing to achieve cleaner cuts and maintain shape.

Storage

Store the strawberry shortcake sushi roll covered in the refrigerator for up to 2 days. For best results, consume it within this time to enjoy fresh flavors and texture. When ready to serve, you can eat it chilled or allow it to sit at room temperature for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, you can prepare and roll the cake a few hours ahead or the day before. Keep it tightly wrapped and chilled until serving to maintain freshness.

What can I use if I don’t have cream cheese?

Mascarpone or ricotta cheese makes a great substitute for cream cheese, offering a similar creamy texture and mild flavor.

Creative & Cute Strawberry Shortcake Sushi Roll Dessert Recipe

Print Recipe

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4.8 from 97 reviews

This adorable Strawberry Shortcake Sushi Roll Dessert combines the classic flavors of strawberry shortcake in a fun and creative sushi roll format. A soft sponge cake sheet is spread with strawberry preserves and a luscious cream cheese and whipped cream filling, then rolled tightly with fresh strawberries inside. Chilled and sliced into bite-sized rounds, these sushi-inspired treats are perfect for parties or a delightful dessert.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Sponge Cake Roll

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

For the Cream Cheese 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

For the Strawberry Layer

• 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: Ensure the sponge cake sheet is fully cooled before assembling to prevent the filling from melting or sliding.
2. Lay cake flat: Place the cooled sponge cake sheet flat on a piece of parchment paper or a clean rolling mat for easy rolling later.
3. 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 and fluffy filling.
4. Spread the preserves: Evenly spread the strawberry preserves over the sponge cake surface, providing a delicious fruity base layer.
5. Add cream cheese filling: Layer the cream cheese and whipped cream mixture over the preserves, spreading evenly to cover the entire cake.
6. Sprinkle strawberries: Distribute the diced fresh strawberries evenly on top of the cream cheese layer.
7. Roll the cake: Starting from one short end, carefully roll the cake into a tight log using the parchment paper or rolling mat to assist. Be gentle to avoid cracking the cake.
8. Chill: Place the rolled cake in the refrigerator for 20–30 minutes to firm up and help maintain its shape.
9. Slice and serve: Use a sharp knife to cut the chilled roll into 1-inch thick pieces. Arrange the pieces on a serving platter.
10. Garnish: Drizzle with white chocolate if desired, add extra whipped cream, and garnish with mint leaves for a beautiful presentation.

Notes

• For best results, chill the sponge cake prior to assembling to prevent cracking while rolling.
• Use a serrated knife for clean, neat slices.
• You can substitute homemade whipped cream for store-bought to control sweetness and texture.
• To make it gluten-free, use a gluten-free sponge cake sheet.
• Ensure all ingredients, especially cream cheese and whipped cream, are cold for best assembly.

Keywords: Strawberry shortcake, strawberry sushi roll, dessert sushi, cream cheese dessert, no-bake dessert, fun fruit dessert, party dessert