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Easy Strawberry Shortcake Sushi Roll with fresh strawberries, whipped cream filling, graham cracker crumbs, mint leaves, and drizzle on a wooden board.

Strawberry Shortcake Sushi Roll

A no-bake, 30-minute dessert that transforms classic Strawberry Shortcake Sushi Roll ingredients into a fun, sushi-style roll. Elegant enough for parties yet simple enough for kids to help make, this creative treat looks like it came from a fancy restaurant but requires minimal effort.
5 from 1 vote
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Course: Dessert
Cuisine: American, Japanese-Inspired
Keyword: Cheesecake factory Sushi, Dessert sushi, Strawberry Shortcake Sushi Roll, Strawberry shortcake sushi roll Recipe, Strawberry sushi roll near me, Strawberry sushi roll Recipe
Prep Time: 25 minutes
Chill Time: 30 minutes
Total Time: 55 minutes
Servings: 8
Calories: 260kcal
Cost: $11

Equipment

  • 1 Sharp serrated knife (For clean slices)
  • 1 Plastic wrap or parchment paper (Used to roll and chill)
  • 1 Electric mixer (For whipping cream)
  • 1 Bamboo sushi mat (Optional, helps with rolling)
  • 1 Offset spatula (To spread filling evenly)
  • 1 Mixing bowl (Chill before whipping cream)

Ingredients

For the Cake Base

  • 1 loaf Pound cake or angel food cake - Slice lengthwise into thin sheets
  • OR vanilla sponge cake - Baked in jelly roll pan
  • 6 slices White bread - Crusts removed, flattened (easy version)

For the Filling

  • 1 cup Heavy whipping cream - Cold
  • 2 tablespoon Powdered sugar - Adjust to taste
  • 1 teaspoon Vanilla extract - For flavor
  • 2–3 tablespoon Cream cheese - Optional for stability
  • 1 cup Fresh strawberries - Thinly sliced

For Assembly & Garnish

  • Plastic wrap or parchment paper - To help roll
  • Fresh strawberry slices - For topping
  • White chocolate - Melted, for drizzle
  • Strawberry glaze or jam - Optional
  • Crushed graham crackers - For crunch
  • Fresh mint leaves - For garnish

Instructions

  • Slice pound cake (or use flattened white bread) into thin, flexible sheets. Lay overlapping slices on plastic wrap to form an 8x10-inch rectangle, pressing seams together to create one continuous layer.
  • In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form (about 3–4 minutes). For extra stability, beat in softened cream cheese.
  • Spread the whipped cream evenly over the cake sheet, leaving a 1-inch border at the top. Arrange thinly sliced strawberries across two-thirds of the surface closest to you.
  • Starting from the edge closest to you, roll the cake tightly using the plastic wrap as a guide. Wrap the entire roll snugly in plastic wrap and refrigerate for at least 30 minutes.
  • Remove plastic wrap, trim uneven ends, and cut the roll into 1-inch thick slices using a sharp serrated knife.
  • Arrange sushi slices on a platter. Top with strawberry slices, drizzle with white chocolate or glaze, and sprinkle with crushed graham crackers. Add mint leaves for color.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 120g | Calories: 260kcal | Carbohydrates: 28g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 120mg | Potassium: 160mg | Fiber: 1g | Sugar: 17g | Vitamin A: 600IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 0.5mg