Go Back
Strawberry Shortcake Sushi Roll topped with fresh strawberries and whipped cream

Strawberry Shortcake Sushi Roll

This playful dessert roll combines the flavors of fresh strawberries and sweet cream wrapped in a soft cake, perfect for spring brunches or kid-friendly parties.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Dessert, Party
Cuisine: American, Fusion
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup fresh strawberries Choose firm, fragrant berries.
  • 2 cups sweet cream (stabilized whipped cream or mascarpone mix) Stabilized cream prevents weeping.
  • 1 cup soft cake (sponge cake or pound cake) Must be flexible enough to roll.
Drizzle
  • 1 cup cream cheese Use full-fat for smoothness.
  • 1/2 cup powdered sugar Adjust sweetness to taste.
  • 1 teaspoon vanilla extract Enhances flavor.

Method
 

Preparation
  1. Bake a thin cake sheet until set and lightly golden, then cool completely.
  2. Slice the cooled cake into thin rectangular sheets about 1/4 to 1/2 inch thick.
  3. Spread a thin layer of sweet cream across each cake sheet, leaving a 1/2-inch border along the far edge.
  4. Line hulled strawberries along one edge of the cream-covered sheet and roll tightly away from you.
  5. Chill the roll briefly to firm up, then slice into bite-sized pieces.
Finishing Touch
  1. Whip together cream cheese, powdered sugar, and vanilla until smooth. Use a teaspoon of milk if needed.
  2. Serve the sliced rolls with the cream cheese drizzle on top or on the side.

Notes

Store finished rolls in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze un-sliced rolls wrapped tightly.