A playful and elegant twist on classic strawberry shortcake, this dessert transforms fluffy cake, whipped cream (or cheesecake‑style filling) and fresh strawberries into “sushi‑style” rolls. With vibrant red slices, creamy interiors and a fun presentation, this treat is perfect for parties, showers or anytime you want a cute and memorable dessert.
Ingredients:
- For the Cake Roll Base:
• 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
• About ½ cup powdered sugar (for dusting the towel) - For the Cheesecake/Whipped Cream Filling:
• 8 oz (225 g) cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream, chilled - For the Strawberry Layer:
• 1 cup fresh strawberries, diced
• 2 tbsp granulated sugar - For the Drizzle & Garnish:
• ½ cup fresh strawberries, pureed
• 1 tbsp powdered sugar
• ½ cup white chocolate chips, melted
• 2 tbsp heavy cream (to thin chocolate)
• Extra fresh strawberries, halved, for topping
• Crushed shortbread cookies or graham crackers for texture
• Powdered sugar, for dusting before serving
Nutrition Information (approx per serving):
Calories: ~320 kcal
Fat: –
Carbohydrates: –
Protein: –
(Other nutritional details optional.)
Instructions:
- Preheat the oven to 350 °F (175 °C). Prepare a 10 × 15‑inch jelly roll pan by lining with parchment and lightly greasing.
- In a large bowl, beat the eggs at high speed for about 5 minutes until thick and pale. Gradually add the granulated sugar and beat until well combined; then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder and salt. Gently fold the dry ingredients into the egg‑mixture until just combined, being careful not to deflate the batter.
- Pour the batter into the prepared pan and spread evenly with a spatula. Tap the pan gently on the counter to release air bubbles. Bake for about 10‑12 minutes or until the cake springs back lightly when touched.
- While the cake bakes, lay out a clean kitchen towel on your workspace and dust it generously with the ½ cup powdered sugar (or enough so the cake won’t stick).
- When the cake comes out of the oven, immediately invert it onto the sugared towel. Carefully peel off the parchment paper. Starting at the short end, roll the cake up in the towel (so the towel is inside the roll). Let it cool completely while rolled.
- Meanwhile, make the filling: in a medium bowl beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. In another bowl whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to yield a fluffy filling.
- In a small bowl, combine the diced strawberries with the granulated sugar and let them sit for about 10 minutes to macerate (release juices).
- Once the cake is completely cooled, carefully unroll the cake. Spread a thin even layer of the cheesecake‑whipped cream filling over the surface, leaving a small border at the edges. Then sprinkle the macerated strawberries over the filling.
- Gently roll the cake back up (without the towel), guiding with the towel underneath as needed. Wrap the roll tightly in plastic wrap and chill in the refrigerator for at least 1 hour to set.
- To prepare the drizzles:
- Puree the additional strawberries and mix with powdered sugar until smooth; set aside.
- Melt the white chocolate chips in short bursts in the microwave, stirring in between, until smooth. Then stir in the heavy cream to create a pourable consistency.
- After the chilled roll is firm, unwrap and place on a cutting board. Using a sharp knife (you may wipe the blade between cuts), slice the roll into 1‑inch thick pieces (sushi‑style).
- Arrange the slices on a serving platter. Drizzle the strawberry purée over the top, then drizzle the white‑chocolate mixture. Garnish each piece with a halved fresh strawberry and sprinkle crushed shortbread cookies or graham crackers for an added crunchy texture. Dust lightly with powdered sugar before serving.
- Serve chilled. If desired, keep leftovers wrapped in an airtight container in the refrigerator and enjoy within 2‑3 days.
Final Thoughts:
With minimal fuss and maximum visual appeal, this Cute Strawberry Shortcake Sushi Roll Dessert combines familiar, beloved flavors with creative presentation. It’s a dessert that delights both the eyes and the palate—and one that’s perfectly suited for elegant gatherings, kids’ parties or just a sweet indulgence. Serve it, slice it, and enjoy every spiral of cream, cake and strawberry goodness!