Creative & Cute Strawberry Shortcake Sushi Roll Dessert Recipe

Introduction

This creative strawberry shortcake sushi roll is a fun and visually stunning dessert that’s perfect for impressing guests or enjoying a sweet treat at home. Combining soft sponge cake, creamy filling, and fresh strawberries, it looks like sushi but tastes like a classic shortcake.

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, smoothing it out carefully.
2. Step 2: In a 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 create a light filling.
3. Step 3: Evenly spread the strawberry preserves over the surface of the cake. Then, spread the cream cheese mixture over the preserves, followed by sprinkling the diced fresh strawberries evenly on top.
4. Step 4: Starting from one of the short edges, use the parchment paper to help roll the cake tightly into a log shape. Wrap it well and chill in the refrigerator for 20 to 30 minutes to set.
5. Step 5: Once chilled, use a sharp knife to cut the roll into 1-inch slices. Arrange the slices on a serving platter, drizzle with white chocolate if desired, and garnish with extra whipped cream or mint leaves for a beautiful presentation.

Tips & Variations

• Use fresh seasonal berries like blueberries or raspberries as a tasty variation or to add color contrast inside the roll.
• If you prefer a less sweet filling, reduce the powdered sugar slightly to balance flavors.
• For a gluten-free version, substitute the sponge cake with a gluten-free sheet cake or make your own using gluten-free flour.
• Chilling the roll thoroughly before slicing helps prevent the filling from oozing out and keeps the slices neat.

Storage

Store the strawberry shortcake sushi roll covered in the refrigerator for up to 3 days. To reheat, it’s best enjoyed cold or at room temperature, as warming may cause the cream cheese filling to soften too much and lose its shape.

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 few hours ahead or even the day before. Just keep it tightly wrapped in plastic wrap and refrigerated until ready to slice and serve.

What can I substitute for cream cheese in the filling?

If you want a lighter option, try using mascarpone or ricotta cheese, which will still provide a creamy texture but a milder flavor.

Creative & Cute Strawberry Shortcake Sushi Roll Dessert Recipe

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4.7 from 61 reviews

This delightful and visually appealing Strawberry Shortcake Sushi Roll dessert combines the classic flavors of strawberry shortcake with a fun sushi roll presentation. A soft sponge cake sheet is layered with creamy sweetened cream cheese, whipped cream, fresh diced strawberries, and strawberry preserves, then rolled into a tight log for easy slicing. Finished with an optional white chocolate drizzle and mint garnish, this no-bake, no-cook dessert is perfect for parties or a creative treat.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sponge 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
• 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 sheet of parchment paper or a clean rolling mat, making sure the cake surface is smooth and ready for spreading.
2. Make the filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy. Gently fold in the whipped cream until fully combined 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 and whipped cream mixture over the preserves. Sprinkle the diced fresh strawberries evenly on top of the cream layer.
4. Roll: Starting from one of the shorter ends of the cake, carefully roll the sponge cake into a tight log, using the parchment paper or mat to assist in keeping it tight and even. Once rolled, wrap tightly and chill in the refrigerator for 20 to 30 minutes to set.
5. Slice & serve: After chilling, use a sharp knife to cut the roll into approximately 1-inch pieces, creating sushi-style slices. Arrange the pieces on a serving platter. Drizzle with melted white chocolate and garnish with extra whipped cream and fresh mint leaves if desired. Serve immediately.

Notes

• Use a very sharp knife dipped in hot water to get clean slices without squashing the roll.
• Chilling the roll is essential to keep its shape when slicing.
• Sponge cake can be homemade or store-bought; just ensure it’s flexible and not too dry.
• For a lighter dessert, substitute the cream cheese mixture with all whipped cream or mascarpone cheese.
• Fresh strawberries are best for texture, but frozen can be thawed and drained if fresh are unavailable.

Keywords: strawberry shortcake sushi roll, creative dessert, no-bake dessert, strawberry cream cheese roll, fun dessert recipe, party dessert, sushi-style cake roll