If you’ve ever wanted to combine elegance, fun, and sweetness in a single dessert, you’ll fall in love with Strawberry Shortcake Sushi Rolls. This isn’t your traditional sushi—it’s dessert sushi reinvented! Sweet sponge cake takes the place of rice, and a luscious strawberry cream filling wraps up in a soft roll topped with crushed cookies and fresh berries.
I first made these whimsical rolls for my niece’s birthday party. The theme? “Fancy Picnic.” I wanted something beautiful, easy to grab, and kid-friendly—but still impressive enough for adults. These dessert sushi rolls were a hit. Guests couldn’t stop smiling (or snapping photos) before diving in.
If you love creative strawberry desserts, try my Strawberry Crunch Cheesecake Tacos for another stunning party treat, or add drama to your dessert table with Bloody Red Velvet Cake Pops. For something fruity and creamy, don’t miss my Blueberry Cream Cheese Egg Rolls—a comforting contrast to these light and airy sushi rolls.
Table of Contents
Why You’ll Love Strawberry Shortcake Sushi Rolls
These sweet sushi rolls are as fun to make as they are to eat:
- Visually Stunning → They look like dessert art on a plate.
- No-Bake Simplicity → Made with store-bought cake or pound cake.
- Creamy & Fruity → Light whipped filling and fresh berries.
- Perfect Party Dessert → Fun finger food for birthdays or brunch.
- Kid-Friendly → Kids love helping roll and slice these.
- Endlessly Customizable → Swap strawberries for raspberries or mangoes.
Once you try these Strawberry Shortcake Sushi Rolls, they’ll become your go-to dessert for impressing guests without stress.
Ingredients
For the Cake Base:
- 1 store-bought pound cake or sheet of vanilla sponge cake
- 1–2 tablespoons milk (for softening edges)
For the Filling:
- 8 oz cream cheese, softened
- ½ cup whipped topping (Cool Whip)
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup diced fresh strawberries
For the Topping:
- 8–10 golden Oreos or vanilla wafers, crushed
- ½ cup freeze-dried strawberries, crushed
- Extra whipped cream and sliced strawberries for garnish
Step-by-Step Instructions
1. Prepare the Cake Base
- Slice the pound cake horizontally into thin layers (about ¼ inch thick).
- Gently press or roll each layer with a rolling pin to flatten slightly.
- Sprinkle with a bit of milk to make the cake flexible for rolling.
2. Make the Filling
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Fold in whipped topping until fluffy.
- Gently mix in diced strawberries.
3. Assemble the Rolls
- Spread the filling evenly across the flattened cake layer.
- Starting from one edge, roll the cake tightly into a log (like sushi).
- Wrap in plastic wrap and chill for 20 minutes to firm up.
4. Coat and Slice
- Mix crushed golden Oreos and freeze-dried strawberries together.
- Roll the chilled cake log in the crumb mixture to coat completely.
- Slice into 1-inch rounds with a sharp knife.
5. Garnish
Top each sushi roll with a small dollop of whipped cream and a slice of strawberry.
When I served these Strawberry Shortcake Sushi Rolls for the first time, my guests thought they were real sushi! They leaned in for a closer look—and then grinned when they realized it was dessert.
How to Serve Strawberry Shortcake Sushi Rolls
Serving these sushi rolls is half the fun! Here are creative ideas to elevate your presentation:
- Dessert Sushi Platter → Arrange rolls in rows, alternating toppings like strawberry slices, mint leaves, and edible flowers.
- Chopstick Presentation → Serve with mini chopsticks for a fun twist at parties.
- Brunch Boards → Combine with fruit skewers, macarons, and cookies for a stunning dessert spread.
- A La Mode → Pair with a scoop of strawberry or vanilla ice cream for an extra indulgent touch.
- Mini Servings → Make bite-size versions for appetizers or buffets.
I love serving these Strawberry Shortcake Sushi Rolls on a long white platter with a drizzle of strawberry sauce and a dusting of cookie crumbs—it’s eye-catching, elegant, and delicious.
How to Store Strawberry Shortcake Sushi Rolls
These rolls keep beautifully if stored properly:
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze uncut logs for up to 2 weeks. Thaw overnight in the fridge before slicing.
- Avoid Moisture: Line storage containers with parchment paper to prevent sogginess.
To refresh leftovers, chill them briefly before serving to restore firmness.
For make-ahead parties, I prepare the rolls the day before, keep them chilled, and slice them right before serving. The flavor and texture of these strawberry shortcake sushi rolls actually improve as they set!
Tips to Make the Best Strawberry Shortcake Sushi Rolls
- Use Soft Cake: Pound cake or sponge cake rolls easily without cracking.
- Keep Filling Light: Don’t overload the roll; thin layers roll better.
- Chill Before Slicing: Makes clean, even rounds.
- Coat Gently: Use your hands to press the crumb mixture lightly onto the roll.
- Add Variety: Try strawberry jam inside for an extra fruity layer.
- Flavor Boost: Add lemon zest or almond extract to the filling for a new twist.
My favorite version includes a swirl of strawberry jam inside the roll—it gives these dessert sushi rolls a bright, jammy surprise in every bite.
Variations of Strawberry Shortcake Sushi Rolls
- Chocolate Strawberry Rolls → Use chocolate cake with the same filling.
- Tropical Twist → Swap strawberries for mango and use coconut crumbs.
- Berry Medley Rolls → Mix blueberries and raspberries for a colorful mix.
- Mini Cheesecake Rolls → Add a graham cracker crumble coating.
- Frozen Dessert Version → Freeze and serve like an ice cream roll.
Once, I made a chocolate strawberry sushi roll for Valentine’s Day—drizzled in chocolate and sprinkled with pink sugar. It was as romantic as it was delicious!
FAQs
Can I make these ahead of time?
Yes—prepare up to a day in advance and refrigerate until serving.
Can I use store-bought cake?
Absolutely! Store-bought pound cake or sponge cake works perfectly.
How do I make clean slices?
Chill before slicing and use a sharp serrated knife.
Can I make this gluten-free?
Yes—use gluten-free cake and cookies for the coating.
How do I make them look fancy?
Drizzle with white chocolate or strawberry glaze and garnish with mint.
Final Thoughts
These Strawberry Shortcake Sushi Rolls are proof that dessert can be creative, easy, and absolutely stunning. They combine soft cake, creamy filling, and crunchy strawberry crumbs for a dessert that tastes as good as it looks.
Simple ingredients, showstopping results—that’s the magic of Strawberry Shortcake Sushi Rolls.
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Print
Strawberry Shortcake Sushi Rolls
- Total Time: 25 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
These Strawberry Shortcake Sushi Rolls are a fun, no-bake dessert that combines cake, cream cheese filling, and fresh strawberries for a unique sweet treat.
Ingredients
- 1 store-bought pound cake or sponge cake
- 1–2 tbsp milk
- 8 oz cream cheese, softened
- 1/2 cup whipped topping
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup diced fresh strawberries
- 8–10 golden Oreos or vanilla wafers, crushed
- 1/2 cup freeze-dried strawberries, crushed
- Whipped cream and strawberry slices for garnish
Instructions
1. Slice cake horizontally and flatten with a rolling pin. Lightly brush with milk.
2. Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping and diced strawberries.
3. Spread filling over flattened cake. Roll tightly, wrap in plastic wrap, and chill for 20 minutes.
4. Mix cookie crumbs with crushed freeze-dried strawberries. Roll cake log in crumbs to coat.
5. Slice into rounds and top with whipped cream and strawberry slices before serving.
Notes
Use sponge or pound cake for best texture.
Chill rolls before slicing for clean edges.
Add strawberry jam or lemon zest for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 2 rolls
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg