Shortcake Sushi Roll Dessert Recipe

Introduction

This Shortcake Sushi Roll is a delightful twist on classic desserts, combining the lightness of sponge cake with creamy filling and fresh strawberries. Easy to assemble and visually impressive, it’s perfect for special occasions or a sweet treat anytime.

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

1. Step 1: In a medium bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy.
2. Step 2: Gently fold the whipped cream into the cream cheese mixture until fully combined.
3. Step 3: Lay the sponge cake sheet flat on a clean surface or parchment paper. Spread the cream cheese and whipped cream mixture evenly over the cake.
4. Step 4: Sprinkle diced strawberries evenly over the cream layer.
5. Step 5: Carefully spread the strawberry preserves in a thin layer over the strawberries.
6. Step 6: Starting from one short end, gently roll the cake into a tight log, using the parchment paper to help lift and roll if needed.
7. Step 7: Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
8. Step 8: Before serving, slice the roll into sushi-like pieces. Optionally, drizzle with white chocolate, garnish with extra whipped cream and mint leaves.

Tips & Variations

• Use a fresh, moist sponge cake for best results; a dry cake will be harder to roll.
• Swap strawberries for other berries or diced peaches for a seasonal twist.
• If you prefer, add a thin layer of crushed nuts or toasted coconut inside for extra texture.

Storage

Store the roll tightly wrapped in the refrigerator for up to 2 days. Slice only before serving to keep the roll intact. Leftover slices can be covered and refrigerated for 1 day. Reheat is not recommended as it changes the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, it’s best to make the roll and refrigerate it for at least 1 hour before serving. You can prepare it up to a day in advance for convenience.

Can I use frozen strawberries instead of fresh?

Fresh strawberries are preferred for texture and flavor, but if using frozen, thaw them and drain excess liquid well to avoid sogginess.

Shortcake Sushi Roll Dessert Recipe

Print Recipe

★★★★★

4.7 from 60 reviews

This Shortcake Sushi Roll Dessert is a delightful fusion of classic flavors presented in a fun sushi roll style. Using a soft sponge cake sheet as the base, it is layered with sweetened cream cheese, fluffy whipped cream, and fresh diced strawberries. Rolled tightly and adorned with a drizzle of strawberry preserves and optional white chocolate, it’s a visually striking and delicious dessert perfect for parties or special occasions.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Base

• 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
• 1 ½ cups (225 g) fresh strawberries, diced

Toppings

• 3 tablespoons (45 g) strawberry preserves or jam
• Optional: white chocolate drizzle
• Optional: extra whipped cream
• Optional: mint leaves for garnish

Instructions

1. Prepare the filling: In a bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Whip the mixture until smooth and creamy. Gently fold in the whipped cream until fully integrated and fluffy, creating a light and airy filling.
2. Prepare the strawberries: Wash and dice fresh strawberries into small pieces, ensuring they are evenly sized for easy rolling and distribution inside the cake roll.
3. Spread the filling: Lay the sponge cake sheet flat on a clean surface or parchment paper. Evenly spread the cream cheese and whipped cream mixture over the entire cake, leaving a small border around the edges to prevent overflow when rolling.
4. Add strawberries: Scatter the diced strawberries evenly across the cream filling, ensuring a balanced distribution of fruit in every bite.
5. Roll the cake: Starting from one shorter edge, carefully roll the sponge cake into a tight log, using the parchment paper or towel to assist. Be gentle to avoid cracking the cake.
6. Chill the roll: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to help it set and make slicing easier.
7. Finish and serve: Remove the roll from the refrigerator and unwrap it. Drizzle the top with strawberry preserves and optional melted white chocolate if desired. Slice into sushi-sized pieces and serve with optional extra whipped cream and mint leaves for garnish.

Notes

• Using a freshly made or store-bought sponge cake sheet with a soft, pliable texture is essential to avoid cracks when rolling.
• Ensure the cream cheese is fully softened to achieve a smooth filling without lumps.
• Chilling the rolled cake helps it hold its shape and makes slicing easier.
• This dessert is best consumed within 1-2 days for optimal freshness.
• Feel free to substitute strawberries with other fresh fruits like blueberries, raspberries, or kiwi for variation.

Keywords: shortcake sushi roll, strawberry dessert roll, cream cheese dessert, no-bake dessert, fruit roll cake