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 both visually appealing and delicious. Perfect for impressing guests or enjoying a special treat at home.

A white rectangular plate holds a row of six sushi rolls arranged closely together. Each roll has one visible layer of shiny white rice on the outside surrounding a thin black seaweed layer, and inside are pieces of bright red strawberries and creamy white filling. On top of each roll is a glossy red sauce dripping down the sides, sprinkled with light brown crumbs. Behind the sushi rolls are fresh whole strawberries with green leaves still attached. The plate rests on a white marbled surface. 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 flat on parchment paper or a rolling mat.
Step 2: In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream to create a light filling.
Step 3: Spread the strawberry preserves evenly over the sponge cake, then spread the cream cheese mixture on top. Sprinkle the diced strawberries evenly over the filling.
Step 4: Starting from one short end, carefully roll the cake into a tight log using the parchment to help guide it. Chill the roll in the refrigerator for 20–30 minutes to set.
Step 5: Using a sharp knife, slice the roll into 1-inch pieces. Arrange the slices on a serving platter. Drizzle with white chocolate and garnish with extra whipped cream or mint leaves if desired.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and texture in your roll.
Try swapping the strawberry preserves for raspberry or apricot jam for a different twist.
For added texture, sprinkle finely chopped nuts inside the roll before rolling.
If white chocolate isn’t available, drizzle melted dark or milk chocolate instead.

Storage

Store any leftover strawberry shortcake sushi roll covered in the refrigerator for up to 2 days. Keep it tightly wrapped or in an airtight container to maintain freshness. When ready to serve again, allow it to sit at room temperature for 10 minutes for the best texture before enjoying.

How to Serve

A white rectangular plate holds a row of sushi rolls with four visible pieces. Each roll has a base layer of white sticky rice wrapped around a thin black seaweed sheet. Inside the seaweed, there is a creamy white layer with a large red strawberry piece at the center. On top of each sushi roll, there is a drizzle of bright red strawberry sauce and sprinkled with light yellow crumbled topping. The rolls are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought sponge cake for this recipe?

Yes, store-bought sponge cake works well and saves time. Just make sure it’s fresh and not too dry for easiest rolling and best results.

How do I prevent the cake from cracking when rolling?

Make sure the cake is cool but pliable before spreading the filling. Rolling tightly but gently and using parchment paper to guide the roll can help prevent cracks. Chilling the roll before slicing also firms it up and reduces crumbling.

Creative & Cute Strawberry Shortcake Sushi Roll Dessert Recipe

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This Creative & Cute Strawberry Shortcake Sushi Roll Dessert is a delightful twist on the classic strawberry shortcake. Instead of the traditional layered cake, this recipe features a soft sponge cake rolled with a luscious cream cheese and whipped cream filling, fresh diced strawberries, and a strawberry preserves layer. Perfect for a fun and elegant presentation, it can be sliced into sushi-like pieces and garnished with white chocolate drizzle and mint leaves for a stunning dessert that’s both delicious and visually appealing.

Author: Marco
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

Sponge Cake

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

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

Fruit 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

Prepare the cake: Lay the cooled sponge cake flat on a piece of parchment paper or a clean rolling mat, ensuring it is smooth and ready for filling.
Make the filling: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in the whipped cream to create a light, fluffy filling.
Assemble the roll: Evenly spread the strawberry preserves over the entire surface of the sponge cake. Carefully spread the cream cheese and whipped cream mixture on top of the preserves, then sprinkle the diced fresh strawberries evenly over the cream layer.
Roll: Starting from one of the short ends, use the parchment paper to help roll the cake tightly into a log shape. Be gentle to avoid cracking the sponge cake. Once rolled, wrap it tightly in parchment and chill in the refrigerator for 20 to 30 minutes to help it set.
Slice & serve: Using a sharp knife, slice the chilled cake roll into approximately 1-inch thick pieces. Arrange these pieces on a serving platter. Drizzle with white chocolate if desired, add extra whipped cream, and garnish with fresh mint leaves for an elegant finish.

Notes

For best results, use a fresh sponge cake sheet that is soft and pliable to prevent cracking during rolling.
Ensure the cream cheese is softened to room temperature for easier mixing and a smoother filling texture.
Chill the roll well before slicing to maintain its shape and make cutting easier.
Substitute the strawberry preserves with other fruit jams or curds for different flavor variations.
This dessert is best served chilled and consumed within 2 days for freshness.

Keywords: Strawberry shortcake, sushi roll dessert, no bake dessert, cream cheese filling, rolled cake, strawberry dessert