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Strawberry Shortcake Sushi Roll

A whimsical twist on the classic shortcake, this dessert features a rolled sponge cake filled with cream cheese, strawberries, and whipped cream, perfect for any gathering.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Sponge Cake
  • 1 sheet sponge cake sheet (approx. 10×15 inches, homemade or store-bought) Use a homemade or store-bought sponge cake.
Filling
  • 8 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream
  • 1 ½ cups fresh strawberries, diced Use fresh strawberries for best flavor.
  • 3 tablespoons strawberry preserves or jam
Optional Garnishes
  • as needed white chocolate drizzle
  • as needed extra whipped cream
  • as needed mint leaves for garnish

Method
 

Preparation
  1. Start by laying your cooled sponge cake flat on a piece of parchment or a rolling mat.
  2. In a bowl, beat the cream cheese, powdered sugar, and vanilla until it’s silky smooth. Gently fold in your whipped cream.
  3. Spread the strawberry preserves evenly over the sponge cake, then layer on the cream cheese mixture, followed by the diced strawberries.
  4. Starting from one short end, roll the cake into a tight log using the parchment to guide you. Chill in the fridge for about 20–30 minutes to set.
  5. Use a sharp knife to cut the roll into 1-inch pieces and arrange on a platter. Drizzle with melted white chocolate and garnish with whipped cream and mint leaves.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. You can also freeze the rolls wrapped tightly. For fun, slice them into mini sushi bites or add to yogurt for breakfast.