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Strawberry Shortcake Sushi Roll Dessert Recipe

Strawberry Shortcake Sushi Roll Dessert Recipe

★★★★★

5.2 from 19 reviews
  • Author: Naomi
  • Total Time: 45 minutes (including chilling time)
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Creative & Cute Strawberry Shortcake Sushi Roll Dessert is a fun and visually appealing twist on classic strawberry shortcake. Using a sponge cake sheet rolled with a luscious cream cheese and whipped cream filling, fresh diced strawberries, and strawberry preserves, this dessert offers a perfect balance of sweet and tangy flavors. Ideal for parties and gatherings, it is simple to assemble and makes an impressive presentation with optional white chocolate drizzle and fresh mint garnish.

Ingredients

Scale

For the Sponge Cake Roll

  • 1 sponge cake sheet (approx. 10×15 inches, homemade or store-bought)

For the 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
  • 3 tablespoons (45 g) strawberry preserves or jam
  • 1 ½ cups (225 g) fresh strawberries, diced

Optional Garnishes

  • White chocolate drizzle
  • Extra whipped cream
  • Mint leaves

Instructions

  1. Prepare the cake: Lay the cooled sponge cake flat on parchment paper or a rolling mat to prepare it for spreading the fillings evenly.
  2. Make the filling: In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Carefully fold in the whipped cream to maintain a light, fluffy texture.
  3. Assemble the roll: Evenly spread the strawberry preserves over the surface of the sponge cake. Then, spread the cream cheese and whipped cream mixture over the preserves. Sprinkle the diced fresh strawberries evenly over the cream cheese layer.
  4. Roll the cake: Starting at one short end, use the parchment paper to help roll the cake tightly into a log shape, ensuring the filling stays inside. Wrap it well and chill in the refrigerator for 20 to 30 minutes to set.
  5. Slice and serve: Using a sharp knife, cut the chilled roll into 1-inch pieces. Arrange the sushi-like slices on a platter, drizzle with melted white chocolate, and garnish with extra whipped cream and fresh mint leaves, if desired.

Notes

  • Ensure the sponge cake is completely cooled before spreading fillings to prevent melting or sliding.
  • For easier rolling, slightly warm the strawberry preserves so they spread smoothly.
  • Use a serrated knife to achieve clean cuts without squashing the roll.
  • This dessert is best served the same day but can be refrigerated for up to 24 hours.
  • You can substitute cream cheese with mascarpone for a richer flavor.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes (if using store-bought sponge cake)
  • Category: Dessert
  • Method: No-bake assembly, rolling
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 1 inch thick)
  • Calories: 180 kcal
  • Sugar: 15 g
  • Sodium: 90 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 35 mg

Keywords: Strawberry shortcake sushi roll, dessert sushi roll, no-bake dessert, cream cheese strawberry roll, creative strawberry dessert

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Find it online: https://naomifletcher.com/strawberry-shortcake-sushi-roll-dessert-recipe/