Strawberry Shortcake Sushi Roll Cake
A playful fusion of classic strawberry shortcake and the elegant presentation of sushi, this roll cake features a light sponge filled with creamy cheesecake and fresh strawberries, then sliced to resemble sushi pieces. It’s as delightful to behold as it is to taste.
Why You’ll Love This Recipe
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Visually captivating presentation that will impress guests
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Harmonious combination of tender sponge, tangy cheesecake filling and juicy strawberries
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Flexible enough to accommodate seasonal fruits or flavour variations
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Can be prepared ahead of time for stress-free entertaining
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
| Ingredient | Measurement |
|---|---|
| Large eggs, room temperature | 4 |
| Granulated sugar | ¾ cup |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | ¾ cup |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Powdered sugar (for dusting) | ½ cup |
| Cream cheese, softened | 8 ounces (225 g) |
| Powdered sugar | ½ cup |
| Vanilla extract | 1 teaspoon |
| Heavy whipping cream, chilled | 1 cup |
| Fresh strawberries, diced | 1 cup |
| Granulated sugar | 2 tablespoons |
| Fresh strawberries, puréed | ½ cup |
| Powdered sugar | 1 tablespoon |
| White chocolate chips | ½ cup |
| Heavy cream | 2 tablespoons |
| Extra fresh strawberries, halved (for garnish) | As desired |
| Crushed shortbread cookies or graham crackers | As desired |
Directions
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Preheat the oven to 175 °C (350 °F). Line a 10 × 15 inch jelly-roll pan with parchment paper and lightly dust with flour.
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In a large bowl, whisk the eggs, granulated sugar and vanilla on high speed until pale and ribbon-like, about 5 minutes.
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Sift together the flour, baking powder and salt. Gently fold into the egg mixture until just combined.
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Spread the batter evenly in the prepared pan and bake for 10–12 minutes, until the surface springs back when lightly touched.
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Immediately dust a clean kitchen towel with powdered sugar. Invert the warm cake onto the towel, peel off the parchment and roll the cake from the short end. Allow to cool completely in its rolled shape.
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Meanwhile, in a chilled bowl, beat the cream cheese, powdered sugar and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then fold into the cream cheese mixture.
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Unroll the cooled cake and spread the cheesecake filling evenly, leaving a small border. Sprinkle the diced strawberries over the filling and gently re-roll the cake (without the towel). Trim the ends for a neat appearance.
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Slice the roll into 8–10 pieces and arrange on a serving platter. Drizzle with strawberry purée and white chocolate mixture. Garnish with halved strawberries and crushed cookies.
Servings and timing
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Yield: 8–10 sushi-style rolls
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Prep time: 20 minutes
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Bake time: 12 minutes
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Cooling and assembly: 25 minutes
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Total time: approximately 57 minutes
Variations
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Mixed-berry: replace strawberries with a combination of raspberries and blueberries
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Chocolate swirl: use dark chocolate drizzle instead of white chocolate and sprinkle with shaved chocolate
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Citrus zing: add 1 teaspoon of lemon or orange zest to the cheesecake filling
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Nutty crunch: roll the slices in finely chopped pistachios or toasted almonds
Storage/Reheating
Store the sushi rolls in an airtight container in the refrigerator for up to 2 days. Do not freeze, as the texture of the filling and fruit may degrade. Before serving, allow rolls to sit at room temperature for 10 minutes to soften slightly.
FAQs
What pan size is best for making this cake roll?
A 10 × 15 inch jelly-roll pan ensures the cake layer is thin and even, which is essential for rolling without cracking.
Can I use frozen strawberries instead of fresh?
Yes. Thaw and drain the frozen strawberries thoroughly to remove excess moisture before dicing.
How do I prevent the cake from cracking when rolling?
Roll the cake while it is still warm and use a generous dusting of powdered sugar to prevent sticking.
Is there a dairy-free version of the cheesecake filling?
You may substitute dairy-free cream cheese and coconut whipped cream, though the texture will be slightly different.
Can I prepare any components ahead of time?
You can bake the cake and prepare the fillings a day in advance. Assemble the roll just before serving for best texture.
What’s the best way to slice the roll neatly?
Use a sharp, serrated knife and wipe the blade clean between cuts to maintain smooth edges.
How can I make the strawberry drizzle more vibrant?
Warm the purée slightly and strain it to remove seeds, creating a smooth, glossy finish.
Can I add liqueur to the filling?
Yes. Stir in a tablespoon of strawberry-flavoured liqueur or Grand Marnier into the cheesecake mixture for an adult twist.
How should I serve these rolls at a gathering?
Arrange them on a large, flat platter and garnish with fresh mint leaves or edible flowers for an elegant touch.
Can I halve the recipe?
Absolutely. Divide all ingredient quantities by two and use a smaller pan if necessary.
Conclusion
Strawberry Shortcake Sushi Roll Cake offers a creative twist on familiar flavours, blending the charm of strawberry shortcake with the fun of sushi-style presentation. Whether you are hosting a celebration or simply treating yourself, this dessert is sure to delight both visually and gastronomically. Enjoy experimenting with variations to make it uniquely your own.
Strawberry Shortcake Sushi Roll Cake
A fun and creative dessert combining fluffy cake, rich cheesecake filling, and fresh strawberries, styled like sushi rolls and drizzled with strawberry purée and white chocolate.
- Author: sarra
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 8–10 pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup powdered sugar (for dusting)
- 8 oz (225g) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, chilled
- 1 cup fresh strawberries, diced
- 2 tbsp granulated sugar
- ½ cup fresh strawberries, puréed
- 1 tbsp powdered sugar
- ½ cup white chocolate chips, melted
- 2 tbsp heavy cream
- Extra fresh strawberries, halved (for garnish)
- Crushed shortbread cookies or graham crackers (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang for easy removal, and grease lightly.
- In a large bowl, beat the eggs on high speed for 5 minutes until thick and pale. Gradually add the sugar and vanilla, beating until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
- Pour the batter into the prepared pan, spread evenly, tap to remove air bubbles, and bake for 10–12 minutes or until the cake springs back when touched.
- While the cake bakes, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
- When done, immediately invert the cake onto the sugared towel, peel off the parchment paper, and roll up (with the towel inside). Let cool completely.
- For the cheesecake filling: beat the softened cream cheese until smooth. Add powdered sugar and vanilla, beating until combined.
- Whip the chilled heavy cream to stiff peaks, then gently fold into the cream cheese mixture until smooth and fluffy.
- In a small bowl, toss the diced strawberries with granulated sugar and let sit for 10 minutes to macerate.
- Carefully unroll the cooled cake, spread a thin layer of cheesecake filling over the surface, leaving a small border.
- Evenly distribute the macerated strawberries over the filling, then roll the cake back up (without the towel). Wrap in plastic wrap and refrigerate for at least 1 hour.
- To make the strawberry drizzle, purée the strawberries with powdered sugar until smooth, then drizzle over the chilled cake roll.
- For the white chocolate drizzle, melt the white chocolate chips in 15-second microwave intervals, stirring until smooth. Stir in the heavy cream, then drizzle over the strawberry drizzle.
- Cut the roll into sushi-sized pieces. Garnish each piece with a halved strawberry and a sprinkle of crushed shortbread cookies or graham crackers.
- Refrigerate the assembled sushi rolls for another 30 minutes to let flavors meld before serving.
Notes
- Handling the Cake: Roll gently while warm to prevent cracking.
- Make Ahead: Can be assembled a day in advance; drizzle just before serving.
- Strawberry Purée: Add a teaspoon of water if too thick for drizzling.
- Customizable Filling: Swap in raspberries, blueberries, or add lemon zest for variation.
Keywords: strawberry, shortcake, cheesecake, sushi roll, dessert
