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–+ servings
Strawberry Shortcake Sushi Roll

Delightful Strawberry Shortcake Sushi Roll for Your Next Party

Impress guests with this easy Strawberry Shortcake Sushi Roll, a creative no-bake dessert that showcases fresh strawberries.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 1 sheet Sponge Cake Substitute with a store-bought sheet cake if short on time.
For the Cream Filling
  • 8 ounces Cream Cheese Can be swapped with mascarpone cheese.
  • 1 cup Powdered Sugar Sweetens the cream cheese filling without graininess.
  • 1 teaspoon Vanilla Extract Optional for variation in taste.
  • 1 cup Whipped Cream Flavored whipped cream can be used.
For Assembly
  • 1 jar Strawberry Preserves Can substitute with raspberry or peach preserves.
  • 1 cup Diced Strawberries Thawed frozen strawberries acceptable if well-drained.
Optional Decorations
  • 1 ounce White Chocolate For drizzling.
  • Mint Leaves For garnish.

Equipment

  • Mixing bowl
  • Electric Mixer
  • Jelly Roll Pan
  • Parchment Paper
  • Spatula
  • Sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a jelly roll pan and line it with parchment paper. Pour the sponge cake batter into the prepared pan and spread it evenly. Bake for about 12-15 minutes until the cake springs back when pressed. Allow to cool completely.
  2. In a mixing bowl, beat together 8 ounces of softened cream cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract using an electric mixer on medium speed. Mix until smooth and creamy, about 2-3 minutes. Gently fold in 1 cup of whipped cream until light and fluffy.
  3. Once the sponge cake has cooled, lay it flat on parchment paper. Spread a layer of strawberry preserves over the cake, followed by the cream filling, and sprinkle diced strawberries evenly on top.
  4. Starting from one end, lift the parchment paper to roll the cake tightly into a log shape. Once fully rolled, place seam-side down and refrigerate for 20-30 minutes to firm up.
  5. Remove the roll from the refrigerator and slice into 1-inch pieces using a sharp knife. Arrange on a serving platter, drizzle with melted white chocolate, and garnish with mint leaves or extra whipped cream if desired.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

For best results, refrigerate the rolled cake long enough before slicing. Apply filling and preserves evenly to prevent cracking while rolling.

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