Introduction

This creative and cute Strawberry Shortcake Sushi Roll dessert puts a fun twist on the classic strawberry shortcake. Rolled like sushi, it’s an eye-catching treat that’s easy to slice and share. Perfect for parties or a delightful summer dessert, it combines soft sponge cake with creamy filling and fresh strawberries.

The image shows a close-up of four sushi rolls arranged in a row on a white rectangular plate. Each roll has a smooth white rice outer layer wrapped around a bright red inside filling, which appears to be strawberry with a dark seaweed strip inside. The top of each roll is covered with a glossy red sauce, small white cream dollops, and light brown crunchy crumbs sprinkled evenly. The plate sits 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 cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream until well combined.

Step 3: Spread the strawberry preserves evenly over the sponge cake, then spread the cream cheese mixture on top. Sprinkle diced strawberries evenly over the filling.

Step 4: Starting from one of the short ends, carefully use the parchment to help roll the cake into a tight log shape.

Step 5: Chill the rolled cake in the refrigerator for 20–30 minutes to set.

Step 6: Using a sharp knife, cut the roll into 1-inch pieces. Arrange them on a serving platter.

Step 7: Drizzle with white chocolate if desired, and garnish with extra whipped cream or mint leaves before serving.

Tips & Variations

For a dairy-free option, substitute cream cheese with a plant-based alternative and use coconut whipped cream.

Try adding finely chopped nuts or shredded coconut inside the roll for extra texture.

Use different fruit jams like raspberry or apricot for a unique flavor twist.

Chill the roll longer if you want firmer slices that hold their shape better.

FAQs

Can I use a different cake instead of sponge cake?

Yes, a light and flexible cake like a chiffon or genoise works best since it rolls easily without cracking. Denser cakes might be harder to roll.

How do I prevent the roll from cracking when rolling?

Make sure the cake is completely cooled before spreading the filling. Rolling gently and using parchment paper as support helps keep the roll tight without cracks.