Cute, party-ready “sushi” that looks fancy but takes 30 minutes, sweet shortcake “rice,” whipped cheesecake filling, and fresh strawberries.
All the strawberry-shortcake flavors you love, rolled into bite-size illusion desserts that make people smile before they take a bite.
Why You’ll Love It
- Make food fun: Adorable Sushi Roll Dessert bites that double as Illusion Desserts and Easy Fancy Snacks.
- No-bake, no fuss: Crisp “shortcake rice” layer + whipped cheesecake filling—fast for weeknights or Fun Things To Make For Dinner finales.
- Customizable fillings: Swap fruit, add sauces—great Sushi Roll Filling Ideas for parties and Rolled Food Ideas.
- Food truck energy: Eye-catching platter that channels Food Truck Food Recipes vibes at home.
Round out your spread with: cozy Vegan Pumpkin Pie (https://spoonrecipes.com/vegan-pumpkin-pie-recipe/), festive Pumpkin-Shaped Baked Brie (https://spoonrecipes.com/pumpkin-shaped-baked-brie/), and elegant Pumpkin Tiramisu (https://spoonrecipes.com/pumpkin-tiramisu-recipe/).
Ingredients — notes only
“Shortcake rice” sheet: Marshmallows + butter + crisp rice cereal + crushed shortbread cookies = sweet, sliceable base.
Cheesecake cream: Cream cheese, powdered sugar, vanilla; fold in softly whipped cream (or coconut whip DF).
Strawberries: Diced and lightly sugared for shine.
“Nori” belts: Fruit leather/fruit roll-ups (strawberry) for the sushi look.
Crunch coat (optional): Extra shortbread crumbs + freeze-dried strawberry dust.
Garnish ideas: Mint, white-chocolate drizzle, strawberry coulis “soy sauce,” whipped-cream “wasabi.”
Step-by-Step (6–8 steps)
- Prep pan (1 min): Line a baking sheet with parchment; mist lightly.
- Make shortcake rice (8–10 min): Melt 3 Tbsp butter over low heat; stir in 10 oz mini marshmallows until smooth. Off heat, fold in 3 cups crisp rice cereal + 1¼ cups finely crushed shortbread cookies + pinch salt.
- Press sheet (2–3 min): Spread warm mixture into a 10×12-in rectangle ~¼-in thick. Lightly oil hands or use a second parchment to press smooth. Cool 5 minutes.
- Cheesecake cream (5 min): Beat 8 oz cream cheese + ½ cup powdered sugar + 1 tsp vanilla until smooth. Fold in ¾ cup softly whipped cream.
- Strawberries (2 min): Toss 2 cups finely diced strawberries with 1–2 Tbsp sugar + squeeze lemon; drain any excess.
- Fill & roll (4–5 min): Spread a thin, even layer of cream over “rice,” leaving a ½-in border on one long edge. Arrange a tight line of berries across the opposite long edge. Roll tightly (use parchment like a sushi mat) toward the bare edge to seal.
- Chill (15–20 min): Refrigerate roll to firm. Wrap fruit-leather “nori” belts around the log (or around individual pieces).
- Slice & finish (2–3 min): With a sharp, lightly oiled knife, cut 1-in slices. Dip edges in shortbread + freeze-dried strawberry crumbs, drizzle white chocolate, add mint.
Pro Tips
- Tight roll = clean slices: Roll while the base is still slightly warm/pliable, then chill before slicing.
- Non-sticky knife: Lightly oil blade and wipe between cuts.
- Keep textures crisp: Drain berries well; moisture softens the base.
- Pretty “sushi bar” plating: Serve with ramekins of strawberry coulis (as “soy”), whipped cream (as “wasabi”), and coconut flakes (as “sesame”).
Variations
- Coconut “rice”: Swap shortbread for ¾ cup shredded coconut; add a splash of coconut extract.
- Angel-food roll: Use thin angel-food cake sheet as the wrap (classic shortcake vibes).
- Chocolate-dipped ends: Dip cut ends in melted dark/white chocolate before the crumb coat.
- Mixed berry: Add blueberries/raspberries; stripe with berry jam for a maki look.
- DF/vegan: Coconut oil + vegan marshmallows + coconut whip + DF cream cheese.
How to Serve
- On a long platter with chopsticks for Desserts That Look Like Food.
- Dessert “omakase” flight with different fillings = Make Food Fun showpiece.
- Mini boxes for party favors—Easy Fancy Snacks to-go.
Make Ahead & Storage
- Rolls (un-sliced): Chill up to 24 hours wrapped well.
- Sliced: Best day-of; hold 6–8 hours covered in the fridge.
- Freeze: Not ideal (marshmallow base hardens).
- Refresh: If edges dry, quick drizzle of white chocolate + crumb coat brings them back.
FAQs
Can I use pound cake? Yes—slice into thin slabs, press together as a sheet, then fill/roll.
No fruit leather? Use thin strips of melted chocolate or wide mint leaves for the “nori” look.
Can I make it less sweet? Use lightly sweetened whipped cream and reduce cookie crumbs by ¼ cup.
Kid helper jobs? Pressing the base, wrapping fruit-leather belts, and dipping edges in crumbs.
Simple Nutrition (estimate, per 2 pieces)*
~210 kcal • 2g protein • 10g fat • 28g carbs • sodium ~95mg
Estimates only; use your preferred calculator for precision.
Strawberry Shortcake Sushi Rolls (No-Bake)
Ingredients
- 3 Tbsp unsalted butter (or coconut oil)
- 10 oz mini marshmallows
- 1 pinch fine salt
- 3 cups crisp rice cereal
- 1¼ cups finely crushed shortbread cookies (plus extra for coating)
- 8 oz cream cheese, softened (dairy-free if needed)
- ½ cup powdered sugar (to taste)
- 1 tsp vanilla extract
- ¾ cup cold heavy cream, softly whipped (or coconut whip)
- 2 cups finely diced strawberries
- 1–2 Tbsp sugar
- 1 tsp lemon juice
- 3–4 sheets strawberry fruit leather, cut into ½-inch belts
- ½ cup freeze-dried strawberries, crushed (optional for coating)
- 4 oz white chocolate, melted (optional for drizzle)
Equipment
- Large pot for melting marshmallows
- mixing bowls
- hand mixer for cheesecake filling
- rubber spatula
- sheet pan with parchment
- knife for slicing rolls
- spoon or piping bag
Method
- Line a sheet pan with parchment paper.
- Melt butter in a large pot over low heat. Add marshmallows and salt; stir until smooth and fully melted.
- Fold in crisp rice cereal and crushed shortbread cookies until evenly coated. Press mixture into a 10×12-inch rectangle about ¼ inch thick. Cool for 5 minutes.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream to form cheesecake mousse.
- Toss diced strawberries with sugar and lemon juice; drain any excess liquid.
- Spread cheesecake cream evenly over the cereal base, leaving a ½-inch border. Arrange a line of strawberries along one long edge.
- Using parchment to help, roll tightly into a log. Chill for 15–20 minutes to firm.
- Wrap fruit-leather belts around the roll like sushi seaweed. Slice into 1-inch pieces with a lightly oiled knife.
- Dip cut edges in extra cookie and freeze-dried strawberry crumbs. Drizzle with white chocolate if desired.