Creative & Cute Strawberry Shortcake Sushi Roll Dessert Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
