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Strawberry Shortcake Sushi Rolls are showcased in this article's featured image, highlighting a creative dessert.
Lady Maria

Strawberry Shortcake Sushi Rolls Ultimate

These Strawberry Shortcake Sushi Rolls offer a fun and delightful twist on a classic dessert. Layers of vanilla cake, sweet strawberries, and a luscious cream cheese filling are rolled together like sushi, creating a visually stunning and incredibly delicious treat that's perfect for parties or a unique dessert experience.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup milk
  • Pink or red food coloring optional
  • 8 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pound fresh strawberries, hulled and thinly sliced
  • 2 tablespoons granulated sugar
  • Whipped cream, for serving
  • Extra sliced strawberries, for serving
  • Chocolate shavings optional
  • Strawberry sauce optional

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • electric mixer
  • Rubber spatula
  • Plastic wrap
  • Sushi rolling mat
  • Sharp knife
  • Cutting board
  • Serrated knife
  • Toothpick

Method
 

  1. Preheat oven and prepare vanilla cake batter according to box instructions. Add milk and food coloring (if using) to the batter and mix well.
  2. Pour batter into a greased and floured 9x13 inch baking pan. Bake according to cake mix instructions, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool completely in the pan.
  4. Gently invert the cake onto a large cutting board. Trim the edges of the cake to create a neat rectangle.
  5. Carefully slice the cake horizontally into two thin layers (about 1/4 inch thick).
  6. In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy.
  7. Wash and hull the strawberries. Thinly slice them lengthwise.
  8. In a bowl, gently toss the sliced strawberries with the granulated sugar. Let them sit for about 10 minutes.
  9. Place one of the cake layers onto a sheet of plastic wrap (or sushi rolling mat covered in plastic wrap).
  10. Evenly spread the sweetened cream cheese mixture over the cake layer, leaving a 1/2-inch border along one of the long edges.
  11. Arrange the sliced strawberries in a single layer over the cream cheese mixture.
  12. Using the plastic wrap (or the sushi rolling mat), carefully lift and roll the cake layer away from you, starting from the edge with the strawberries. Gently tuck the filling in as you roll.
  13. Gently squeeze the roll to seal the edge. Wrap the entire roll tightly in plastic wrap.
  14. Refrigerate the Strawberry Shortcake Sushi Rolls for at least 30 minutes to allow the cream cheese to firm up.
  15. Remove the roll from the refrigerator and unwrap it. Use a sharp, serrated knife to trim the ends of the roll.
  16. Slice the roll into 1-inch thick pieces.
  17. Arrange the Strawberry Shortcake Sushi Rolls on a platter. Top with whipped cream, extra sliced strawberries, and any other desired toppings.

Notes

Don't overbake the cake. Use a serrated knife for slicing. Chill thoroughly before slicing. Experiment with other fruits like blueberries or raspberries. Add crushed graham crackers for extra crunch. Make it gluten-free by using a gluten-free vanilla cake mix. Store leftover rolls in an airtight container in the refrigerator for up to 2 days.