Strawberry Shortcake Sushi Roll

This strawberry shortcake sushi roll is a playful twist on traditional dessert that brings together soft sponge cake, creamy filling, and juicy strawberries in a fun sushi-style presentation. It is the kind of treat that brightens up birthday parties baby showers or any day you want a little extra joy — and you never even have to turn on the oven.

Every time I roll these up at family events there are smiles before the first bite They are just as fun to make as they are to eat and my nieces especially love helping out

Gather Your Ingredients

• Sponge cake sheet: About ten by fifteen inches Look for one that is soft and pliable so it will roll easily Avoid cakes with dry or crumbly texture
• Cream cheese: Softened to room temperature for a creamy smooth filling Choose full fat for the richest taste
• Powdered sugar: Adds delicate sweetness and blends easily into the filling Sift for an ultra smooth finish
• Vanilla extract: A splash brings rich bakery flavor Use pure vanilla if you can
• Whipped cream: Makes the filling airy and light You can use homemade or a good quality store-bought version
• Fresh strawberries: Diced Choose ripe but firm berries for the sweetest flavor and best texture
• Strawberry preserves or jam: Brings an extra burst of fruity flavor and helps layer everything together Choose preserves with real fruit pieces for best results
• Optional toppings: Like white chocolate drizzle extra whipped cream or mint leaves make a festive finish Pick high quality white chocolate for the best look and melt

How to Make It

Prepare the cake:

Lay the cooled sponge cake flat on parchment paper or a rolling mat Make sure the cake is completely cool before starting so it does not tear as you assemble

Make the filling:

In a large bowl beat the softened cream cheese powdered sugar and vanilla extract until completely smooth and creamy This step is crucial so take your time to dissolve any lumps Then gently fold in the whipped cream using a spatula until the filling is fluffy and uniform

Assemble the roll:

First spread the strawberry preserves evenly over the entire surface of the cake using an offset spatula or the back of a spoon Next carefully spread the cream cheese mixture on top of the preserves in an even layer Then scatter the diced strawberries evenly over the filling Press down lightly with the palm of your hand so they stick a bit and do not shift during rolling

Roll:

Starting from one short end gently lift the parchment or rolling mat to help roll the cake into a tight log Go slowly and use light consistent pressure as you roll to prevent cracks or gaps When fully rolled place seam-side down on the parchment and transfer to the refrigerator Let chill for twenty to thirty minutes so the filling sets and the roll becomes firm and easy to slice

Slice and serve:

Using a sharp serrated knife cut the chilled roll into one-inch thick rounds Wipe the knife clean between slices for the neatest look Arrange the sushi rolls on a serving platter Drizzle with melted white chocolate using a fork for decorative stripes Add extra whipped cream and mint leaves for garnish if you like then serve chilled

When I make this recipe the white chocolate drizzle is always my favorite part It adds that candy shop finish that kids and grownups both get excited about One of my sweetest memories is letting my little cousins decorate their own rolls at a family picnic

Flavor Boosters

Try blueberries raspberries or a mix for a colorful twist Mascarpone cheese can replace cream cheese for a milder flavor If you want a nutty note add a thin swipe of almond or hazelnut spread before rolling out Use gluten free sponge cake if needed Dairy free versions work with plant based cream cheese and coconut whipped cream

Serving Suggestions

Add these sushi rolls to dessert charcuterie boards or serve with tea for a pretty afternoon treat For extra elegance top each piece with a mint leaf and a thin slice of strawberry Or drizzle dark chocolate for an extra rich look and flavor I love making a mix of flavors by dividing the sponge sheet and using different jams and fruits

Creative Twists

This dessert is a playful nod to Japanese sushi but uses classic American flavors of strawberry shortcake It is perfect for summer when berries are sweetest Swap for peaches or cherries when they are in season To fit a holiday table try rolling in cranberry jam and decorating with sugared cranberries

Serve these chilly and fresh for best results The sweet presentation makes every occasion feel a little more special

Recipe FAQs

→ How do I prevent the cake from cracking when rolling?

Ensure the sponge cake is cooled but still slightly flexible, and use parchment to gently roll for an even log without cracks.

→ Can I substitute the filling ingredients?

Yes, mascarpone or Greek yogurt work well instead of cream cheese. Adjust sweetness as needed for your preference.

→ How long do the sushi rolls stay fresh?

Store finished rolls in an airtight container in the fridge for up to 3 days. For longer storage, freeze up to 1 month.

→ Are there options for gluten-free or other diets?

Use a gluten-free sponge cake for a gluten-free version, and ensure all other components fit your dietary needs.

→ How can I garnish these rolls?

Drizzle with melted white chocolate, add extra whipped cream, or finish with fresh mint leaves for a stylish touch.