Creative & Cute Strawberry Shortcake Sushi Roll Dessert Recipe
This Creative & Cute Strawberry Shortcake Sushi Roll is a delightful fusion dessert combining the flavors of classic strawberry shortcake with the fun presentation of a sushi roll. Using a soft sponge cake as the ‘rice,’ it’s filled with a luscious cream cheese and whipped cream mixture combined with fresh strawberries and strawberry preserves. Rolled to perfection and optionally drizzled with white chocolate and garnished with mint leaves, this no-bake dessert is perfect for parties or a special treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (using pre-baked sponge cake)
- Total Time: 1 hour 20 minutes (including chilling time)
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Sponge 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
- 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
Instructions
- Prepare the Filling: In a mixing bowl, blend the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in the whipped cream to create a light and airy filling.
- Lay Out Sponge Cake: Place the sponge cake sheet flat on a clean surface or parchment paper. Spread the strawberry preserves evenly over the cake, leaving a small border around the edges to prevent spillage when rolling.
- Add Filling and Strawberries: Spread the prepared cream cheese and whipped cream mixture over the strawberry preserves layer. Evenly distribute the diced fresh strawberries on top of the filling.
- Roll the Cake: Carefully roll the sponge cake sheet starting from one of the shorter edges, using the parchment paper or a towel to help guide a tight roll. Be gentle to avoid cracking the cake.
- Chill: Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to allow it to set and for the flavors to meld.
- Serve and Garnish: Remove the roll from the refrigerator and unwrap. Slice into pieces to resemble sushi rolls. Optionally drizzle with melted white chocolate, add extra whipped cream, and garnish with fresh mint leaves before serving.
Notes
- Use a freshly baked or high-quality store-bought sponge cake for best results.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Chilling the roll is essential for clean slicing and flavor blending.
- Fresh strawberries can be substituted with other berries or fruits if desired.
- The dessert is best served the same day to maintain freshness and texture.
Keywords: strawberry shortcake, sushi roll dessert, no bake dessert, cream cheese filling, sponge cake dessert, creative dessert, easy summer dessert