Sweet Strawberry Shortcake Sushi Roll You'll Love to Make

A delightful twist on classic strawberry shortcake, this no-bake sushi roll brings together rich creaminess and fresh strawberries.

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Prep Time 30

Chill Time 30

Total Time 1

Servings: 8 slices

Course: Dessert

Cuisine: Vegetarian

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Base

1 sheet Sponge Cake Store-bought is fine

For the Creamy Filling

8 oz Cream Cheese Softened
1 cup Powdered Sugar Substitute with preferred sweetener if desired
1 tsp Vanilla Extract Substitute with almond extract for a twist
1 cup Whipped Cream Sugar-free options available

For the Fruity Layer

1/2 cup Strawberry Preserves
1 cup Diced Strawberries Substitute with thawed, well-drained frozen strawberries if needed

For Optional Additions

4 oz Melted White Chocolate For drizzling
Mint Leaves For garnish
Extra Whipped Cream For garnish

Equipment

Jelly roll pan
Mixing bowl
Electric mixer
Sharp knife
Parchment paper

Method

Preparation Steps

Bake a sponge cake in a jelly roll pan according to package instructions and cool completely, about 30 minutes.
Beat cream cheese, powdered sugar, and vanilla extract until smooth. Fold in whipped cream.
Spread strawberry preserves over cake, layer with cream cheese mixture, and sprinkle diced strawberries.
Roll the cake tightly, seam side down, and refrigerate for 20-30 minutes.
Slice into 1-inch pieces and arrange on a platter. Drizzle with melted white chocolate if desired.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 35mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Ensure to cool the sponge cake completely before adding filling to avoid melting. Refrigerate before slicing for cleaner cuts.

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