Why You’ll Love This Recipe
I love how this recipe transforms familiar ingredients into something unexpected and charming. It’s easy, mess-free, and doesn’t require any baking. Whether I’m making it for a party, picnic, or a cute dessert board, these strawberry shortcake rolls always stand out. Plus, they can be made ahead of time and customized in so many ways—from the fruit to the drizzle on top.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 1 sponge cake sheet (approx. 10×15 inches, homemade or store-bought)
• 8 ounces cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped cream
• 1 ½ cups fresh strawberries, diced
• 3 tablespoons strawberry preserves or jam
• Optional: white chocolate drizzle, extra whipped cream, mint leaves for garnish
Directions
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I start by laying the cooled sponge cake flat on a piece of parchment paper or a rolling mat.
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Then I beat the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. I gently fold in the whipped cream to create a light, creamy filling.
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I spread a thin layer of strawberry preserves over the cake, followed by the cream cheese mixture.
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Next, I scatter the diced strawberries evenly across the surface.
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Using the parchment as a guide, I carefully roll the cake from one short end into a tight log.
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I chill the roll in the fridge for 20 to 30 minutes to help it set.
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Finally, I slice it into 1-inch pieces using a sharp knife, then drizzle with white chocolate and garnish with mint or whipped cream if I’m feeling fancy.
Servings and timing
This recipe makes about 12 rolls and takes 20 minutes to prep with no baking required. Including chilling time, it’s ready to serve in about 50 minutes. It’s perfect for serving as a dainty dessert or sweet snack.
Variations
I sometimes like to switch the strawberries for other berries like raspberries or blueberries for a twist. When I want something richer, I’ll swap the cream cheese for mascarpone. For chocolate lovers, I drizzle dark chocolate instead of white. The look and flavor are easy to adapt depending on the occasion or what I have in the fridge.
Storage/Reheating
I keep leftovers in an airtight container in the fridge, where they stay fresh for up to 3 days. If I want to store them longer, I freeze them individually and let them thaw in the fridge before serving. Since this dessert is no-bake, there’s no reheating needed—just chill, slice, and enjoy.
FAQs
Can I make these rolls ahead of time?
Yes, I often roll them up and chill the whole log a day in advance. When I’m ready to serve, I just slice and garnish.
What kind of sponge cake should I use?
I usually go for a homemade sponge cake when I have time, but store-bought sheets work perfectly. Just make sure it’s soft and flexible for rolling.
Can I use frozen strawberries?
Fresh is best for texture, but I’ve used thawed frozen strawberries in a pinch. I just make sure to drain excess moisture before adding them.
How do I keep the roll from cracking?
Rolling while the cake is still slightly pliable and using parchment to guide helps a lot. I also avoid overfilling, which can cause tears.
Is this recipe gluten-free?
It can be! I simply swap in a gluten-free sponge cake sheet, and the rest of the ingredients are naturally gluten-free.
Conclusion
This Strawberry Shortcake Sushi Roll is a dessert I come back to again and again. It’s light, fun, and full of bright, fruity flavor. I love how it brings a playful twist to a classic, and it’s just as enjoyable to make as it is to eat. Whether for parties, brunches, or a unique dessert tray, it’s always a sweet success.
Print
Strawberry Shortcake Sushi Roll Dessert
- Total Time: 50 minutes (includes chilling)
- Yield: 12 pieces
- Diet: Vegetarian
Description
A fun no-bake twist on classic strawberry shortcake! These sweet sushi rolls combine fluffy sponge cake, cheesecake filling, and fresh strawberries into bite-sized treats perfect for parties.
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 for garnish: white chocolate drizzle, extra whipped cream, mint leaves
Instructions
Prepare the cake: Lay the cooled sponge cake flat on parchment paper or a rolling mat.
Make the filling: In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream.
Assemble: Spread strawberry preserves evenly over the cake. Then spread the cream cheese filling on top. Sprinkle with diced strawberries.
Roll it up: Starting from one short end, carefully roll the cake into a tight log using the parchment paper for support. Chill in the refrigerator for 20–30 minutes to firm up.
Slice and serve: Cut the roll into 1-inch slices using a sharp knife. Arrange on a serving platter and drizzle with melted white chocolate. Garnish with extra whipped cream or mint leaves if desired.
Notes
Make ahead: Assemble and chill up to 1 day in advance.
Gluten-free: Use a gluten-free sponge cake for a GF-friendly version.
Variations: Swap strawberries for blueberries or raspberries. Try dark chocolate drizzle or mascarpone instead of cream cheese.
Storage: Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
