No-Bake Strawberry Shortcake Sushi Roll is a fun, playful dessert that looks impressive but is incredibly easy to make. I love how it takes the flavors of classic strawberry shortcake—sweet strawberries, creamy filling, and soft cake—and turns them into a cute, sliceable roll that feels special. It’s perfect for parties, kids’ treats, or anytime I want a no-bake dessert that still feels creative.
Why You’ll Love This Recipe
I like this recipe because it’s completely no-bake and comes together quickly with simple ingredients. The flavors are familiar and comforting, but the presentation makes it feel fresh and exciting. It’s light, sweet, and easy to customize, and I never have to worry about turning on the oven or waiting for anything to cool.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Pound cake or sponge cake slices
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Cream cheese, softened
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Whipped topping or whipped cream
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Powdered sugar
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Fresh strawberries, hulled and sliced
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Vanilla extract
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Optional: crushed golden cookies or shortbread crumbs
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Optional: powdered sugar for dusting
Directions
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I start by flattening the cake slices gently with a rolling pin until they’re thin and flexible.
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In a bowl, I mix the cream cheese, whipped topping, powdered sugar, and vanilla until smooth and creamy.
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I spread an even layer of the cream mixture over the flattened cake slices.
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I arrange sliced strawberries in a line across one edge of the cake.
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I carefully roll the cake up tightly, sushi-style, starting from the strawberry-filled edge.
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I wrap the roll in plastic wrap and chill it in the fridge for about 20–30 minutes so it firms up.
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Once chilled, I unwrap the roll and slice it into bite-sized pieces.
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I finish with a light dusting of powdered sugar or a sprinkle of cookie crumbs if I’m using them.
Servings and timing
This recipe makes about 12–16 dessert “sushi” pieces and takes roughly 25–30 minutes total, including chilling time. It’s a great last-minute dessert option.
Variations
Sometimes I swap strawberries for raspberries or blueberries. I’ve also added a thin layer of strawberry jam under the cream for extra flavor. If I want more crunch, I sprinkle crushed cookies inside the roll or roll the outside in crumbs for a fun texture.
Storage/reheating
I store the sushi rolls in an airtight container in the fridge for up to 2 days. I don’t reheat this dessert—it’s meant to be served chilled. If I’m making it ahead, I keep the roll whole and slice it just before serving for the cleanest cuts.
FAQs
Can I make this dessert ahead of time?
Yes, I usually make the roll a few hours ahead and keep it chilled. I slice it right before serving so it looks neat.
What kind of cake works best?
I like using pound cake or sponge cake because they’re sturdy but still soft enough to roll without cracking.
Can I use frozen strawberries?
I prefer fresh strawberries since frozen ones release too much moisture and can make the roll soggy.
Is this dessert very sweet?
It’s lightly sweet and balanced. If I want it less sweet, I reduce the powdered sugar in the cream filling.
Can kids help make this?
Absolutely. This is a great no-bake recipe for kids to help with, especially spreading and rolling.
Conclusion
No-Bake Strawberry Shortcake Sushi Roll is one of my favorite desserts when I want something easy, cute, and crowd-pleasing. I love how it turns a classic dessert into a fun, shareable treat without any baking at all. Whether I’m making it for a party or just for fun, this recipe always brings smiles and sweet satisfaction.
