Description
This Creative & Cute Strawberry Shortcake Sushi Roll is a delightful dessert that combines the lightness of sponge cake with the creamy richness of a cream cheese and whipped cream filling, fresh diced strawberries, and a swirl of strawberry preserves. Rolled into bite-sized sushi-style pieces, it’s perfect for parties, special occasions, or a fun family treat. Garnished with white chocolate drizzle and fresh mint, it offers a visually stunning and deliciously fresh twist on classic strawberry shortcake.
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 & Preserves
- 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 cake: Lay the cooled sponge cake flat on parchment paper or a rolling mat to ensure easy rolling later.
- Make the filling: In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in the whipped cream to create a light, fluffy filling.
- Assemble the roll: Evenly spread the strawberry preserves over the surface of the sponge cake. Then, spread the cream cheese mixture on top of the preserves. Sprinkle the diced fresh strawberries evenly over the filling layer.
- Roll: Starting from one short end, carefully use the parchment paper to help roll the cake tightly into a log, securing all the filling inside. Chill the rolled cake in the refrigerator for 20 to 30 minutes to firm up.
- Slice & serve: Using a sharp knife, cut the chilled roll into 1-inch pieces. Arrange the sushi-style cake slices on a platter. Drizzle with melted white chocolate if desired, and garnish with extra whipped cream and fresh mint leaves for an elegant presentation.
Notes
- Chilling the roll before slicing helps maintain its shape and makes cutting cleaner.
- Use a sharp serrated knife for easier slicing without squashing the cake.
- Store leftovers covered in the refrigerator for up to 2 days for optimal freshness.
- For a gluten-free version, substitute the sponge cake with a gluten-free cake sheet.
- Fresh strawberries are best for optimal flavor and texture; frozen may release too much moisture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if using store-bought sponge cake) or 20 minutes (if homemade sponge cake)
- Category: Dessert
- Method: No bake/Assemble and chill
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approx. 1-inch slice)
- Calories: 160
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: strawberry shortcake, sushi roll dessert, strawberry roll cake, cream cheese dessert, party desserts, no bake dessert
