Dessert

Creative & Cute Strawberry Shortcake Sushi Roll Dessert Recipe

ByElla Hart October 21, 2025October 21, 2025

Introduction

This Creative & Cute Strawberry Shortcake Sushi Roll is a fun twist on the classic dessert, combining the flavors of strawberry shortcake into a delightful sushi-style roll. Perfect for parties or a unique treat, it’s easy to make and sure to impress with its beautiful presentation.

The image shows a close-up of six sushi rolls neatly arranged on a white rectangular plate, placed on a white marbled surface. Each roll has a center filled with a piece of strawberry, wrapped in a layer of white rice, and wrapped outside with a red strawberry layer. The rolls are topped with small white dollops of cream and light brown crumbly bits sprinkled over them. A glossy red sauce is drizzled beside and on top of the sushi, adding a shiny texture. The colors are bright with red, white, and light brown standing out. 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 sheet flat on a piece of parchment paper or a rolling mat.
Step 2: In a bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream to combine.
Step 3: Spread the strawberry preserves evenly over the sponge cake. Next, spread the cream cheese mixture on top of the preserves, then sprinkle the diced strawberries over everything.
Step 4: Using the parchment paper to help, carefully roll the cake from one short end into a tight log. Chill the rolled cake in the refrigerator for 20 to 30 minutes to set.
Step 5: Once chilled, use a sharp knife to cut the roll into 1-inch slices. Arrange the slices on a serving platter.
Step 6: Drizzle with white chocolate and garnish with extra whipped cream and mint leaves if desired before serving.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and visual appeal.
Substitute cream cheese with mascarpone for a richer filling.
For a different twist, try blueberry or raspberry preserves instead of strawberry.
If you prefer a gluten-free version, use a gluten-free sponge cake.
Chill the roll well before slicing to prevent it from falling apart.

Storage

Store leftover sushi rolls covered in the refrigerator for up to 2 days. To reheat, allow the roll to come to room temperature for a few minutes or serve chilled. Avoid freezing, as the texture may change.

How to Serve

A close-up view of five sushi rolls placed in a row on a white rectangular plate, each roll showing three visible layers: a black nori seaweed layer inside, a thick layer of white rice in the middle, and a bright red strawberry filling on the inside. The top of the rolls is decorated with a light brown crumbly topping and small white dollops, along with a few green herb leaves for garnish. Small drops of red sauce are artfully placed around the plate on a white marbled surface. 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?

Yes, you can use pound cake or angel food cake, but a light sponge cake works best for rolling without cracking.

How do I prevent the roll from cracking?

Make sure the sponge cake is pliable by rolling it while still slightly warm or well-moistened with preserves. Chilling the roll before slicing also helps keep it intact.