Introduction

This Creative & Cute Strawberry Shortcake Sushi Roll is a fun twist on a classic dessert. Combining fluffy sponge cake, creamy filling, and fresh strawberries, it’s visually appealing and deliciously satisfying. Perfect for impressing guests or treating yourself to a sweet delight.

A white rectangular plate holds a row of strawberry sushi rolls placed closely side by side. Each roll has three layers: the inner layer contains sliced bright red strawberries with white cream in the center, wrapped in a thin black seaweed sheet. The middle layer is white sushi rice, and the outer layer is a translucent pink strawberry-flavored topping that shines softly. On top of each roll are small crumbles of light tan cookie crumbs and a drizzle of dark red strawberry sauce that pools slightly on the plate. At the back of the sushi rolls, three whole red strawberries with green leaves sit in a row. The surface underneath the plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Lay the cooled sponge cake sheet flat on a piece of parchment paper or a rolling mat.
Step 2: In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream to create a light filling.
Step 3: Spread the strawberry preserves evenly over the surface of the sponge cake. Then, spread the cream cheese mixture evenly over the preserves. Sprinkle the diced fresh strawberries on top.
Step 4: Starting from one of the short ends, carefully use the parchment paper to help roll the cake into a tight log. Be gentle to avoid cracking.
Step 5: Wrap the roll in parchment and chill in the refrigerator for 20 to 30 minutes to set.
Step 6: Use a sharp knife to slice the roll into 1-inch pieces. Arrange on a serving platter, drizzle with white chocolate if desired, and garnish with extra whipped cream or mint leaves.

Tips & Variations

For an extra burst of flavor, try adding finely chopped mint or a splash of lemon zest to the cream cheese filling.
Use different berries like blueberries or raspberries for a variation on the fruit component.
If you prefer a lighter dessert, substitute the cream cheese with mascarpone.

Storage

Store the strawberry shortcake sushi roll pieces covered in an airtight container in the refrigerator for up to 2 days. For best texture, consume within this time frame. Reheat is not recommended as the cake and filling are best enjoyed chilled.

How to Serve

A close-up of a sushi roll placed on a white rectangular plate on a white marbled surface, showing a layered cross-section. The outermost layer is a glistening pink slice of fish topped with bright red strawberry sauce and light golden crumbs. Inside, there is a thick white rice layer surrounding a dark seaweed layer wrapped tightly around cream filling and a fresh red strawberry core. Small chunks of strawberry and sauce decorate the top of each sushi piece, with extra crumbs scattered around the plate edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake?

Yes, a light and flexible cake like chiffon or genoise works well. Avoid dense cakes as they may crack when rolled.

How do I prevent the cake from cracking while rolling?

Make sure the cake is completely cooled before assembling and roll it tightly but gently using parchment paper to support a smooth roll.

Creative & Cute Strawberry Shortcake Sushi Roll Dessert Recipe

Print Recipe

★★★★★

4.6 from 71 reviews

A delightful and visually appealing Strawberry Shortcake Sushi Roll dessert that combines soft sponge cake with a creamy strawberry-vanilla filling, fresh strawberries, and a touch of strawberry preserves. This fun, creative dessert is perfect for parties and special occasions, offering a playful twist on traditional strawberry shortcake.

Author: zara
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 45 minutes
Yield: 10 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cake Roll

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

For the 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
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

Prepare the Cake: Lay the cooled sponge cake sheet flat on a piece of parchment paper or a rolling mat, making sure it is ready to be spread with the fillings.
Make the Filling: In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream to create a light and fluffy filling.
Assemble the Roll: Spread the strawberry preserves evenly over the cake surface. Then, evenly spread the cream cheese and whipped cream mixture on top, followed by a sprinkle of diced fresh strawberries for added texture and flavor.
Roll the Cake: Starting from one of the short ends of the cake sheet, carefully use the parchment paper to help roll the cake into a tight log shape. Once rolled, wrap it securely and chill in the refrigerator for 20 to 30 minutes to help it set and hold its shape.
Slice and Serve: After chilling, remove the roll from the fridge and use a sharp knife to cut into 1-inch thick slices. Arrange the slices on a serving platter. Optionally, drizzle with melted white chocolate, add extra whipped cream, and garnish with fresh mint leaves for an elegant presentation.

Notes

Chilling the roll before slicing helps maintain its shape and makes cutting cleaner.
Use a serrated knife for easier slicing to prevent squashing the roll.
Fresh strawberries can be replaced with other berries like blueberries or raspberries if preferred.
For a gluten-free option, use a gluten-free sponge cake base.
The dessert is best served the same day but can be stored covered in the fridge for up to 2 days.

Keywords: Strawberry Shortcake, Dessert Roll, No-Bake Dessert, Cream Cheese Filling, Strawberry Sushi Roll, Party Dessert, Easy Summer Dessert