Creative & Cute Strawberry Shortcake Sushi Roll Dessert Recipe

This Strawberry Shortcake Sushi Roll is my go-to for a show-stopping no-bake dessert that’s as fun to look at as it is to eat. I layer soft sponge cake with a whipped cheesecake filling, strawberry preserves, and fresh strawberries—then roll it all up like sushi. It’s playful, easy to make, and perfect for parties or anytime I want a sweet surprise.

Why You’ll Love This Recipe

I love how this recipe turns classic strawberry shortcake into something entirely new and adorable. It’s quick to put together, doesn’t require baking (if I use store-bought cake), and the presentation always gets a smile. It’s also super flexible—I can switch up the berries, filling, or drizzle depending on what I’m craving. It’s light, fruity, and just indulgent enough.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 sponge cake sheet (about 10×15 inches, homemade or store-bought)

• 8 ounces cream cheese, softened

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup whipped cream

• 1½ cups fresh strawberries, diced

• 3 tablespoons strawberry preserves or jam

• Optional: white chocolate drizzle, extra whipped cream, mint leaves for garnish

directions

1. I lay the sponge cake flat on a piece of parchment paper or a rolling mat, making sure it’s fully cooled.

2. In a mixing bowl, I beat the cream cheese with powdered sugar and vanilla until smooth, then gently fold in the whipped cream until light and fluffy.

3. I spread a thin, even layer of strawberry preserves over the sponge cake, followed by the cheesecake filling. Then I sprinkle the diced strawberries on top.

4. Starting from one short end, I use the parchment paper to carefully roll the cake into a tight log, pressing gently as I go. I chill it in the fridge for 20–30 minutes to help it hold its shape.

5. Once chilled, I slice the roll into 1-inch pieces using a sharp knife. I arrange them on a serving platter and finish with a drizzle of white chocolate, extra whipped cream, or mint leaves if I want a little flair.

Servings and timing

This recipe makes 12 pieces.

• Prep Time: 20 minutes

• Chill Time: 30 minutes

• Total Time: 50 minutes

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, I freeze the rolls individually on a tray, then transfer them to a freezer bag for up to 1 month. To serve, I let them thaw in the fridge overnight.

FAQs

1. Can I use store-bought sponge cake?

Yes, I often do for convenience. Just make sure it’s soft and flexible enough to roll without cracking.

2. What if I don’t have whipped cream?

I whip my own using heavy cream and a little sugar, or use stabilized whipped topping if I need the filling to hold up longer.

3. Can I make this gluten-free?

Absolutely—I use a gluten-free sponge cake and check that all other ingredients are certified gluten-free.

4. How do I keep the cake from cracking when I roll it?

I make sure the cake is just cool, not cold or dry, and roll gently using parchment paper for support. A soft, moist cake is key.

5. What other fruits work well in this?

I’ve swapped strawberries for raspberries, blueberries, or even chopped peaches. Just make sure the fruit is diced small so the roll stays tight.

6. Can I make this ahead of time?

Yes, I often prep it the day before. I chill it rolled up, then slice it right before serving for the best presentation.

7. Do I need to use cream cheese?

Not necessarily—mascarpone or even whipped ricotta work well too for a slightly different texture and flavor.

8. What’s the best way to slice it cleanly?

I use a sharp, serrated knife and wipe it clean between each slice to keep the pieces neat.

9. Is this kid-friendly?

Definitely—it’s sweet, fun to eat, and easy to adapt. I sometimes skip the drizzle and keep it simple for little ones.

10. Can I make it look more like sushi?

Sure—I serve it with chopsticks, add a green mint leaf as “wasabi,” and place the rolls on a bamboo mat for a fun sushi vibe.

Conclusion

This Strawberry Shortcake Sushi Roll is my favorite way to play with dessert. It’s sweet, simple, and endlessly customizable—plus it makes a stunning addition to any dessert spread. Whether I’m serving it at a brunch, birthday, or casual get-together, it always disappears fast.

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