Dessert

Creative & Cute Strawberry Shortcake Sushi Roll Dessert Recipe

BySarah Summers October 25, 2025October 25, 2025

Introduction

This Creative & Cute Strawberry Shortcake Sushi Roll is a fun twist on a classic dessert. Combining light sponge cake, creamy filling, and fresh strawberries, it looks like sushi but tastes like a sweet treat everyone will love.

A close-up of six sushi rolls arranged in two rows on a white rectangular plate, each roll has a center of white rice wrapped with seaweed, a whole strawberry inside, topped with bright red strawberry slices, creamy white sauce drizzled on top, and sprinkled with light brown crunchy crumbs. Some dark red sauce dots decorate 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: Lay the cooled sponge cake flat on a piece of parchment paper or a rolling mat.
Step 2: In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream to create a light filling.
Step 3: Spread the strawberry preserves evenly over the sponge cake surface. Then spread the cream cheese mixture on top of the preserves. Sprinkle the diced strawberries evenly over the filling.
Step 4: Starting from one short end, use the parchment paper to carefully roll the cake into a tight log. Wrap it well and chill in the refrigerator for 20 to 30 minutes to set.
Step 5: Remove the roll from the fridge and use a sharp knife to cut it into 1-inch pieces. Arrange the slices on a serving platter.
Step 6: Optionally, drizzle with white chocolate, add extra whipped cream, and garnish with fresh mint leaves before serving.

Tips & Variations

For a lighter version, substitute half of the cream cheese with Greek yogurt or use all whipped cream.
Try different fruit preserves like raspberry or apricot for a new flavor twist.
If you don’t have a rolling mat, a clean kitchen towel lined with parchment can help roll the cake evenly.

Storage

Store the roll covered in the refrigerator for up to 2 days. Keep the slices tightly sealed to prevent them from drying out. When ready to serve, you can enjoy them chilled or let them sit at room temperature for 10 minutes to soften slightly.

How to Serve

The image shows a close-up of six sushi rolls arranged in two rows on a white rectangular plate, placed on a white marbled surface. Each sushi roll has a layer of white rice wrapped around a dark seaweed sheet, with a piece of bright red strawberry in the center. On top of the rolls, there is a thin layer of red sauce and small dollops of white cream. The rolls are sprinkled with light brown crunchy crumbs, adding extra texture. A few small green leaves are visible in the background, adding a touch of color. 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 for this roll?

Yes, a light chiffon or genoise cake works well. Avoid dense cakes since they may be harder to roll and less delicate.

How do I prevent the roll from cracking while rolling?

Make sure the sponge cake is completely cooled and slightly pliable. Rolling too tightly or when the cake is warm can cause cracks. Using parchment paper to help roll also creates a smoother shape.