Introduction

This Strawberry Shortcake Sushi Roll is a delightful twist on a classic dessert, combining fluffy sponge cake with creamy filling and fresh strawberries. It’s visually cute and perfect for impressing guests or enjoying a fun treat at home.

A close-up of a row of sushi rolls on a white plate sitting on a white marbled surface. Each sushi roll has a center layer of fresh red strawberry pieces wrapped in white rice and nori seaweed. The top layer features thin pink slices of fish or similar ingredient, drizzled with bright red sauce that also pools at the base of the rolls on the plate. There are crushed light brown crumbs sprinkled on top, adding texture. In the background, fresh whole strawberries with green leaves sit next to the sushi, slightly blurred. 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: Prepare the cake by laying the cooled sponge cake flat on parchment paper or a rolling mat.
Step 2: Make the filling by beating together the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream.
Step 3: Spread strawberry preserves evenly over the surface of the cake, followed by an even layer of the cream cheese mixture. Sprinkle the diced strawberries on top.
Step 4: Starting from one short end, carefully roll the cake into a tight log using the parchment paper to assist. Chill the roll in the refrigerator for 20–30 minutes to set.
Step 5: Slice the roll into individual sushi-style pieces and serve. Optionally, garnish with white chocolate drizzle, extra whipped cream, or fresh mint leaves.

Tips & Variations

Use a freshly baked sponge cake for the best texture and flavor, or choose a store-bought sheet cake for convenience.
Substitute cream cheese with mascarpone for a richer, creamier filling.
Swap strawberries for other fresh berries like blueberries or raspberries to vary the flavor.
Chilling the roll well before slicing helps maintain its shape and makes cutting easier.

Storage

Store the assembled roll covered in the refrigerator for up to 2 days for best freshness. To reheat, let it sit at room temperature for 10 minutes before serving or enjoy chilled. Avoid freezing, as it can affect the texture of the whipped cream and cake.

How to Serve

The image shows a row of sushi rolls arranged on a white plate on a white marbled surface. Each roll has four visible layers: a core layer of whole strawberry in the center, surrounded by a layer of cream cheese, then a thin layer of black seaweed, and finally white sushi rice wrapping the outside. The rolls are topped with a light pink sauce, bright red strawberry sauce drizzled unevenly, small pieces of crushed crumbs, and tiny strawberry chunks. Some strawberry sauce has spilled onto the plate around the rolls, adding a colorful contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake instead of sponge cake?

Yes, light and airy cakes like chiffon or angel food cake work well, but denser cakes may make rolling difficult.

How far in advance can I prepare this dessert?

You can assemble the roll a few hours ahead and keep it chilled until serving, but it’s best enjoyed within 24 hours for optimal freshness and texture.

Creative & Cute Strawberry Shortcake Sushi Roll Dessert Recipe

Print Recipe

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4.8 from 84 reviews

This Creative & Cute Strawberry Shortcake Sushi Roll is a delightful twist on the classic dessert, featuring a soft sponge cake rolled with a luscious cream cheese and whipped cream filling, fresh strawberries, and strawberry preserves. Perfect for impressing guests or enjoying a fun, elegant treat, this no-bake assembly recipe combines fruity freshness with creamy texture.

Author: Tara
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

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

Fruit and Spread

1 ½ cups (225 g) fresh strawberries, diced
3 tablespoons (45 g) strawberry preserves or jam

Optional Garnish

White chocolate drizzle
Extra whipped cream
Mint leaves

Instructions

Prepare the Cake: Lay the cooled sponge cake sheet flat on parchment paper or a rolling mat to set the base for assembling the roll.
Make the Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Gently fold in the whipped cream to maintain a light and fluffy texture.
Assemble the Roll: Spread the strawberry preserves evenly over the surface of the sponge cake first, then layer the cream cheese mixture on top. Sprinkle the diced fresh strawberries evenly over the filling.
Roll the Cake: Starting from one short end, carefully use the parchment paper to help roll the cake into a tight log. Be gentle to avoid cracking. Once rolled, wrap the log tightly and chill it in the refrigerator for 20 to 30 minutes to firm up.
Slice and Serve: Remove the roll from the fridge, unwrap, and slice into sushi roll–style pieces. Optionally, garnish with a drizzle of white chocolate, extra whipped cream, and a few mint leaves before serving to add flair and freshness.

Notes

Use a flexible, freshly baked sponge cake sheet for easier rolling without cracking.
Chilling the roll helps maintain its shape when slicing.
For a dairy-free alternative, substitute cream cheese and whipped cream with plant-based versions.
Store leftovers covered in the fridge and consume within 2 days for best freshness.

Keywords: strawberry shortcake, dessert roll, cream cheese filling, no-bake dessert, strawberry dessert, sponge cake roll