Creative & Cute Strawberry Shortcake Sushi Roll Dessert Recipe

Introduction

This Creative & Cute Strawberry Shortcake Sushi Roll is a fun twist on a classic dessert. It combines light sponge cake, creamy filling, and fresh strawberries rolled into bite-sized pieces resembling sushi. Perfect for impressing guests or enjoying a playful 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 parchment paper or a rolling mat.
2. Step 2: In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream until evenly combined.
3. Step 3: Spread the strawberry preserves evenly over the surface of the sponge cake.
4. Step 4: Spread the cream cheese mixture over the strawberry preserves, then sprinkle diced strawberries evenly on top.
5. Step 5: Starting from one short end, use the parchment paper to help roll the cake tightly into a log shape.
6. Step 6: Chill the rolled cake in the refrigerator for 20 to 30 minutes to firm up.
7. Step 7: Using a sharp knife, cut the roll into 1-inch thick pieces.
8. Step 8: Arrange the slices on a platter, drizzle with white chocolate if desired, and garnish with extra whipped cream and mint leaves.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and texture in your roll.
• Substitute cream cheese with mascarpone for a richer filling.
• Try adding finely chopped mint or basil to the cream cheese mixture for a fresh twist.
• If you don’t have a rolling mat, parchment paper works just as well to shape the roll.
• For easy slicing, dip your knife in hot water and wipe it clean between cuts.

Storage

Store the strawberry shortcake sushi roll covered in the refrigerator for up to 2 days. Keep it chilled to maintain freshness and shape. When ready to serve, you can let it sit at room temperature for a few minutes for softer texture. Avoid freezing, as the cream cheese filling and fresh strawberries don’t freeze well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake?

Yes, a light sponge cake or chiffon cake works best. Avoid dense cakes as they may not roll easily.

How do I keep the roll from falling apart when slicing?

Chilling the roll well before slicing helps it firm up and hold together. Use a sharp knife and slice gently in one smooth motion.

Creative & Cute Strawberry Shortcake Sushi Roll Dessert Recipe

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★★★★★

4.6 from 73 reviews

• Author: Andria
• Total Time: 45 minutes
• Yield: 8–10 servings 1x
• Diet: Vegetarian

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Description

This Creative & Cute Strawberry Shortcake Sushi Roll is a playful twist on the classic dessert, featuring a soft sponge cake rolled with a luscious cream cheese and whipped cream filling, fresh diced strawberries, and sweet strawberry preserves. Perfect for impressing guests or making a fun, elegant treat at home, this no-bake roll-up dessert combines vibrant flavors and eye-catching presentation, garnished with optional white chocolate drizzle and mint leaves.

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Ingredients

Scale 1x2x3x

For the Cake and Filling

• 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 Garnishes

• White chocolate drizzle
• Extra whipped cream
• Mint leaves for garnish

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Instructions

1. Prepare the cake: Place the cooled sponge cake sheet flat on a piece of parchment paper or a rolling mat to prepare it for spreading the fillings.
2. Make the filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy. Gently fold in the whipped cream 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.
4. Roll the cake: Starting from one of the shorter edges of the cake, carefully use the parchment paper to help roll the cake into a tight log shape. Be gentle to avoid cracking the cake. Once rolled, wrap it tightly and refrigerate for 20 to 30 minutes to set.
5. Slice and serve: Using a sharp knife, cut the chilled roll into approximately 1-inch thick slices to resemble sushi pieces. Arrange the slices on a platter. Optionally, drizzle with white chocolate, add extra whipped cream, and garnish with fresh mint leaves before serving.

Notes

• Use a very sharp knife to slice to prevent crushing the roll.
• Chilling the roll before slicing helps maintain its shape and makes cutting easier.
• Sponge cake can be homemade or store-bought, choose a light and airy type for best results.
• Customize the berries or preserves according to season or preference.
• For a dairy-free version, substitute cream cheese and whipped cream with suitable alternatives.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

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