A playful twist on classic strawberry shortcake, these no-bake dessert sushi rolls are light, creamy, and visually stunning. With pillowy sponge cake replacing rice, sweet cream cheese filling as the center, and juicy strawberries adding freshness, this fun treat is perfect for parties, showers, or anytime I want to impress without turning on the oven.
Why You’ll Love This Recipe
This dessert checks all the boxes: adorable, easy, and absolutely delicious. I love how the traditional strawberry shortcake flavors are reimagined in such a whimsical form. These sushi-style rolls come together quickly, can be made ahead, and look elegant on any dessert table. Whether I’m serving guests or treating myself, the combination of creamy filling, fresh berries, and soft cake is simply irresistible.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 sponge cake sheet (approximately 10×15 inches, homemade or store-bought)
8 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped cream
1½ cups diced fresh strawberries
3 tablespoons strawberry preserves or jam
Optional garnishes:
White chocolate drizzle
Extra whipped cream
Mint leaves
Directions
Step 1: Prepare the sponge cake I lay the cooled sponge cake flat on parchment paper or a rolling mat. If it’s just baked, I make sure it’s fully cooled before continuing.
Step 2: Make the filling In a mixing bowl, I beat softened cream cheese, powdered sugar, and vanilla until smooth. Then I gently fold in whipped cream until light and fluffy.
Step 3: Assemble the roll I spread strawberry preserves evenly over the sponge cake, then top with the cream cheese mixture, leaving a small border around the edges. I sprinkle diced strawberries evenly on top.
Step 4: Roll and chill Using the parchment to help, I carefully roll the cake from one short end into a tight log. I wrap it in parchment or plastic wrap and chill it in the fridge for 20–30 minutes.
Step 5: Slice and serve Once chilled, I slice the roll into 1-inch pieces using a sharp knife, wiping the blade between each cut. I arrange the rolls on a platter, drizzle with white chocolate, and garnish if desired.
Servings and timing
This recipe makes about 12 bite-sized rolls and takes approximately 50 minutes from start to finish:
Prep time: 20 minutes
Chill time: 20–30 minutes
Yield: 12 pieces
Variations
Berry swap: I sometimes use blueberries or raspberries instead of strawberries.
Tropical version: Mango and coconut cream give it a summer twist.
Chocolate-strawberry rolls: I spread Nutella beneath the cream cheese layer for a chocolatey surprise.
Mascarpone filling: Swapping mascarpone for cream cheese gives a richer, velvety texture.
Matcha cream: I add a teaspoon of matcha powder for a green tea flavor.
Storage/Reheating
Refrigerator: I store the rolls in an airtight container for up to 3 days.
Freezer: Wrapped tightly, the uncut roll or slices can be frozen for up to 1 month. I thaw overnight in the fridge and decorate after thawing.
Make-ahead: I often prep the roll a day in advance and slice it right before serving for the cleanest presentation.
FAQs
What type of sponge cake works best for this recipe?
I use a light, flexible sponge cake that can roll without cracking. A homemade jelly roll base or store-bought sheet cake works great.
Can I make this dessert ahead of time?
Yes, I like to prepare the roll the night before and chill it overnight. I slice and garnish just before serving for the best look and texture.
How do I keep the roll from cracking?
Letting the cake fully cool and trimming any tough edges helps. I roll gently but firmly and use parchment paper to guide the shape evenly.
Can I use frozen strawberries?
Fresh strawberries work best to avoid excess moisture. If I must use frozen, I thaw and pat them very dry before using.
Is this dessert gluten-free?
It can be! I use a gluten-free sponge cake, and the rest of the ingredients are naturally gluten-free.
Conclusion
This strawberry shortcake sushi roll is more than just a cute idea — it’s a deliciously fun, no-bake dessert that’s light, fruity, and easy to love. I always enjoy how simple it is to prepare while looking like a fancy bakery treat. Whether I’m hosting a party, packing a sweet picnic, or just indulging in a creative baking project, these rolls bring joy in every bite.
A whimsical no‑bake dessert that reimagines strawberry shortcake as sushi rolls—soft sponge cake wrapped around cream cheese filling and juicy strawberries.
Ingredients
1 sheet sponge cake (≈10×15 in), cooled
8 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup whipped cream
1½ cups diced fresh strawberries
3 tbsp strawberry preserves or jam
Optional garnishes: white chocolate drizzle, extra whipped cream, mint leaves
Instructions
Lay the cooled sponge cake flat on parchment paper or a rolling mat.
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream gently until light and fluffy.
Spread strawberry preserves evenly over the cake, leaving a small border. Top with the cream cheese mixture, then sprinkle diced strawberries over it.
Use the parchment to help roll the cake tightly from one short end into a log. Wrap it in parchment or plastic wrap.
Chill in the refrigerator for 20–30 minutes so it firms up.
Using a sharp knife (wiping clean between cuts), slice into 1‑inch “sushi” pieces. Arrange on a platter, drizzle with white chocolate, and garnish as desired. Serve chilled.
Notes
Ensure the sponge cake is fully cooled before rolling to prevent cracking.
You can substitute mascarpone for cream cheese for a richer filling.
Swap in other berries (blueberries, raspberries) or tropical fruits like mango.
To make mini rolls, use narrower cuts and more rolls.
Assemble just before serving for best texture; the pastry softens over time.
