Strawberry Shortcake Cheesecake Dessert Sushi Rolls are a fun, no-bake twist on classic strawberry shortcake, reinvented as sweet and creamy sushi-style rolls. These creative treats feature a soft cake or cookie base, filled with luscious cheesecake filling and fresh strawberries, then rolled and sliced into beautiful bite-sized spirals. They’re the perfect fusion of playful presentation and nostalgic flavor.

Why You’ll Love This Recipe

Unique and eye-catching dessert presentation
A creative twist on strawberry shortcake and cheesecake
No baking required—easy and quick to make
Fun activity to make with kids or for themed parties
Refreshing and creamy with a hint of crunch
Customizable with your favorite fruits or toppings
Perfect for spring and summer celebrations
Easy to serve and portion for groups
Great alternative to traditional cakes or cookies
Light and satisfying—great for any occasion

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pound cake or sponge cake (store-bought or homemade)
Cream cheese
Powdered sugar
Vanilla extract
Whipped topping or heavy cream
Fresh strawberries, diced
Strawberry jam or preserves
Crushed shortbread cookies or Golden Oreos
Optional: white chocolate drizzle or sprinkles for garnish

directions

Cut the pound cake into thin, even slices and lay them flat on plastic wrap, slightly overlapping to form a rectangular sheet.
Press gently to seal the slices together into one cohesive sheet.
In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
Fold in whipped topping or whipped heavy cream to lighten the texture.
Spread a layer of cheesecake filling evenly over the cake sheet.
Spoon a thin layer of strawberry jam over the cheesecake mixture.
Sprinkle diced fresh strawberries across the surface.
Carefully roll the cake sheet from one end into a tight log, using the plastic wrap to help guide and compress it.
Freeze or refrigerate for 30–60 minutes to firm up.
Unwrap and slice into 1-inch sushi-style rounds.
Roll the sides in crushed cookies for a crunchy finish.
Drizzle with melted white chocolate or decorate as desired before serving.

Servings and timing

Yield: About 12–16 sushi rolls
Prep Time: 20 minutes
Chill Time: 30–60 minutes
Total Time: About 1 hour

Variations

Berry Medley: Add blueberries or raspberries with the strawberries for a mix of fruity flavors.
Chocolate Version: Use chocolate pound cake and Nutella instead of jam.
Mini Rolls: Make individual rolls using smaller cake strips for party platters.
Vegan-Friendly: Use dairy-free cream cheese, whipped topping, and vegan pound cake.
Lemon Zing: Add lemon zest to the filling for a citrusy kick.
Oreo Crust: Roll the outside in crushed chocolate cookies instead of shortbread.

storage/reheating

Store the sushi rolls in an airtight container in the refrigerator for up to 3 days. They’re best served chilled. Avoid freezing, as the texture of the strawberries and filling may change. No reheating is necessary.

FAQs

What kind of cake works best for this recipe?

A dense cake like pound cake or sponge cake holds its shape best and is easy to roll without breaking.

Can I make this ahead of time?

Yes! You can prepare and refrigerate the roll up to a day in advance. Slice just before serving.

Do I need to use fresh strawberries?

Fresh strawberries are best for texture and flavor, but you can use thawed frozen strawberries in a pinch—just blot them dry first.

Can I substitute the cheesecake filling?

Yes, you can use mascarpone or even a sweetened yogurt for a lighter option.

What’s the best way to roll the cake without it cracking?

Slice the cake thinly and overlap pieces slightly. Press gently to create one unified sheet before rolling.

Can I use strawberry sauce instead of jam?

Yes, but be careful not to use too much liquid—it can make the roll soggy.

How do I make them look like real sushi?

Use a sharp knife for clean cuts, and consider placing the rolls in mini cupcake liners or on a sushi platter with chopsticks for presentation.

Are these gluten-free?

Only if you use a gluten-free cake and cookie crumbs. You can easily adapt the recipe with gluten-free alternatives.

Can I use other fruits?

Absolutely! Try mango, kiwi, or peaches for a tropical spin.

What can I use instead of cookie crumbs on the outside?

Shredded coconut, crushed freeze-dried fruit, or sprinkles are great alternatives.

Conclusion

Strawberry Shortcake Cheesecake Dessert Sushi Rolls bring a delightful twist to a classic dessert with a whimsical, bite-sized format that’s as fun to make as it is to eat. Whether you’re hosting a baby shower, a spring brunch, or just looking to impress with something different, these fruity, creamy rolls are guaranteed to wow your guests and satisfy every sweet craving.

Strawberry Shortcake Cheesecake Dessert Sushi Rolls

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These fun and fruity Strawberry Shortcake Cheesecake Dessert Sushi Rolls are a playful mash-up of cheesecake, strawberry shortcake, and sushi! With a creamy cheesecake filling, fresh strawberries, and a soft cake exterior, they’re rolled up and sliced like sushi for a sweet, bite-sized treat that’s perfect for parties, kids, or whenever you want a dessert with a wow factor.

Author: Beth
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 rolls 1x
Category: Dessert
Method: No-Bake
Cuisine: American

Ingredients

Scale

For the Cake Layer:

1 box pound cake or angel food cake (store-bought or homemade)
1/4 cup milk (to moisten, if needed)

For the Cheesecake Filling:

8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
1/4 cup heavy cream (cold)

For the Strawberry Layer:

1 cup diced fresh strawberries
1 tbsp sugar
1 tsp lemon juice

For Assembly:

1 cup crushed golden Oreos or shortbread cookies (for rolling)
Extra whipped cream or cream cheese frosting (optional)
Melted white chocolate or strawberry glaze (optional for drizzle)

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Instructions

Prepare the Strawberries:
- In a bowl, mix diced strawberries with sugar and lemon juice.
- Let sit for 10–15 minutes to macerate.
Make the Cheesecake Filling:
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip the cold heavy cream to stiff peaks.
- Fold whipped cream into the cream cheese mixture until fluffy.
Assemble the Rolls:
- Slice pound cake horizontally into thin, flat sheets. You can use a rolling pin to flatten them gently if needed.
- Place the cake sheet on plastic wrap.
- Spread a thin, even layer of cheesecake filling over the cake.
- Add a line of macerated strawberries across one end.
- Roll tightly, using the plastic wrap to help shape it into a sushi-like log.
- Wrap completely in plastic wrap and refrigerate for at least 30 minutes to firm up.
Coat and Slice:
- Unwrap the roll, brush lightly with milk or more filling to help toppings stick.
- Roll in crushed cookies until fully coated.
- Slice into 1-inch pieces to resemble sushi rolls.
- Optional: Drizzle with white chocolate or glaze, and top with a dollop of whipped cream.

Notes

Pound cake works best for easy rolling, but angel food cake adds a lighter texture.
You can substitute strawberries with raspberries or mixed berries.
Make ahead and refrigerate up to 24 hours before serving.