Strawberry Shortcake Sushi

Why You’ll Love This Recipe

I love how this dessert combines the classic flavors of strawberry shortcake with a whimsical presentation. It’s a no-bake treat that’s perfect for parties, brunches, or a creative family dessert. The best part is how customizable it is—I can change up the filling, dip it in melted chocolate, or even add sprinkles for extra flair. It looks fancy, but it’s fun and simple to assemble.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

sliced pound cake or sponge cake
cream cheese (softened)
powdered sugar
vanilla extract
fresh strawberries (diced)
whipped cream (optional)
strawberry jam or sauce
plastic wrap or parchment (for rolling)

directions

1. I start by flattening the cake slices with a rolling pin to make them thin and pliable—this helps them roll without breaking.

2. In a bowl, I mix softened cream cheese with powdered sugar and vanilla until smooth and fluffy.

3. I spread a thin layer of the cream cheese mixture over each cake slice, then spoon on some diced strawberries.

4. Using the plastic wrap or parchment to help, I carefully roll the cake up into a tight log, then refrigerate for about 15–20 minutes to firm up.

5. Once chilled, I slice the roll into bite-sized sushi pieces. I top each one with a little strawberry jam or a dot of whipped cream for a pretty finish.

Servings and timing

This recipe makes about 10 to 12 bite-sized pieces, depending on how large I make the rolls. It takes roughly 20–25 minutes total, plus a little chill time. It’s great for last-minute desserts or when I want something cute and crowd-pleasing.

Variations

I like switching things up by adding blueberries, raspberries, or banana slices to the filling. Sometimes I drizzle the finished pieces with chocolate or roll the outside in crushed cookies or graham crackers for texture. For a more indulgent version, I use chocolate cake and fill it with Nutella and strawberries—it’s like sushi meets chocolate trifle.

storage/reheating

I store any leftover pieces in an airtight container in the fridge for up to 2 days. These are best enjoyed chilled or at room temperature. Since this is a no-bake dessert, there’s no reheating required. I just avoid leaving them out too long, especially if they contain whipped cream or fresh fruit.

FAQs

What kind of cake works best?

I usually use store-bought pound cake or homemade sponge cake. Anything soft and sliceable works, as long as it’s not too crumbly.

Can I make this ahead of time?

Yes, I often roll and chill the sushi in advance, then slice and decorate right before serving to keep everything fresh.

How do I keep the rolls from falling apart?

Rolling the cake thin helps a lot, and chilling the rolls makes slicing easier. I also use a serrated knife to make clean cuts without squishing the filling.

Can I make this dairy-free?

Absolutely. I use dairy-free cream cheese and coconut whipped cream, and make sure the cake is dairy-free too. The results are still delicious.

Is this recipe kid-friendly?

Definitely. Kids love helping roll and decorate the sushi, and the sweet flavors are perfect for young taste buds. It’s a great hands-on treat for parties or holidays.

Conclusion

Strawberry Shortcake Sushi is a sweet surprise that turns a classic dessert into something fun and totally unique. It’s easy to make, gorgeous to look at, and packed with that familiar creamy, fruity flavor I love. Whether I’m making it for guests or just want a creative treat for myself, it always brings a little extra joy to the table.