Dessert

Creative & Cute Strawberry Shortcake Sushi Roll Dessert Recipe

ByLily Cross November 2, 2025November 2, 2025

Introduction

This Creative & Cute Strawberry Shortcake Sushi Roll is a fun twist on a classic dessert. Combining soft sponge cake, creamy filling, and fresh strawberries, it looks like sushi but tastes like a sweet treat perfect for any occasion.

The image shows a white rectangular plate with six sushi rolls arranged in two rows. Each roll has a visible strawberry slice in the center, surrounded by white rice and wrapped with a thin layer of seaweed inside. The outside of the rolls is topped with red strawberry slices and sprinkled with a light tan crumbly topping. There are small drops of bright red sauce on the plate around the sushi. The background is a white marbled surface. 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: Prepare the cake by laying the cooled sponge cake flat on parchment paper or a rolling mat.
Step 2: Make the filling by beating together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream.
Step 3: Spread the strawberry preserves evenly over the sponge cake, followed by an even layer of the cream cheese mixture. Sprinkle the diced strawberries over the top.
Step 4: Starting from one short end, carefully roll the cake into a tight log using the parchment paper to guide and support the roll.
Step 5: Chill the roll in the refrigerator for 20 to 30 minutes to help it set.
Step 6: Using a sharp knife, slice the chilled roll into 1-inch pieces. Arrange on a serving platter, drizzle with white chocolate if desired, and garnish with extra whipped cream and mint leaves.

Tips & Variations

Use a serrated knife to slice the roll cleanly without squishing it.
Try adding other fresh fruits like kiwi or blueberries for variety.
For a lighter version, substitute Greek yogurt for the cream cheese.
Make the sponge cake at home for fresher flavor and control over sweetness.

Storage

Store any leftovers covered tightly in the refrigerator for up to 2 days. For the best texture, enjoy chilled. Avoid freezing as it may change the texture of the cream cheese filling and strawberries.

How to Serve

The image shows six pieces of sushi rolls arranged in two rows on a white rectangular plate with a white marbled background. Each sushi roll has a white rice outer layer, with a black seaweed layer inside and a piece of red strawberry in the center. On top of the rolls, there are evenly spread light brown crumbs with small white dollops, and a leafy green garnish is placed on the side for decoration. A shiny red sauce is drizzled over the top and around the plate, adding color contrast. 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 any thin, flexible cake like a chiffon or genoise sponge as long as it can be rolled without cracking.

How far in advance can I prepare this dessert?

This dessert is best made the same day or a few hours ahead. Chilling it for 20–30 minutes before slicing helps keep its shape and flavor fresh.