Creative & Cute Strawberry Shortcake Sushi Roll Dessert Recipe
This creative and adorable Strawberry Shortcake Sushi Roll turns a classic dessert into a fun, bite-sized treat. Using a soft sponge cake sheet as the ‘rice’ layer, it is filled with a luscious cream cheese and whipped cream mixture, studded with fresh diced strawberries, then rolled up and sliced like sushi. Finished with a strawberry preserve glaze and optional white chocolate drizzle, this no-bake dessert is perfect for parties or a delightful summer treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes (including chilling time)
- Yield: 8-10 sushi roll slices
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cake Roll
- 1 sponge cake sheet (approx. 10×15 inches, homemade or store-bought)
For the 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
For the Topping
- 3 tablespoons (45 g) strawberry preserves or jam
- Optional: white chocolate drizzle
- Optional: extra whipped cream
- Optional: mint leaves for garnish
Instructions
- Prepare the Cream Cheese Filling: In a mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until fully combined and creamy. Gently fold in the whipped cream until the mixture is light and fluffy.
- Assemble the Cake Sheet: Lay the sponge cake sheet flat on a clean surface or baking mat. Evenly spread the cream cheese and whipped cream mixture over the entire surface of the cake, ensuring a smooth, consistent layer.
- Add the Strawberries: Sprinkle the diced fresh strawberries evenly over the cream cheese filling, distributing them so each slice of the roll will have strawberry pieces.
- Roll the Cake: Starting from one of the short edges, carefully roll the cake sheet tightly but gently into a sushi roll shape, ensuring the filling stays inside. Use gentle pressure to keep the roll compact.
- Chill to Set: Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to allow it to firm up, making slicing easier.
- Slice into Sushi Rolls: Remove from the refrigerator and unwrap. Using a sharp knife, slice the cake roll into 1-inch thick pieces, mimicking the look of sushi rolls.
- Glaze and Garnish: Warm the strawberry preserves slightly to create a glaze and brush or drizzle over each sushi roll piece. Optionally, drizzle with white chocolate, add extra whipped cream dollops, and garnish with fresh mint leaves for an elegant finish.
Notes
- For best results, use a fresh, moist sponge cake sheet that is flexible enough to roll without cracking.
- Chilling the roll before slicing ensures clean, neat slices that hold their shape.
- You can substitute cream cheese with mascarpone for a richer filling variation.
- White chocolate drizzle can be made by melting white chocolate chips gently over a double boiler.
- The dessert should be consumed within 2 days for optimal freshness.