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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.

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)

Instructions

  1. Prepare the Strawberries:

    • In a bowl, mix diced strawberries with sugar and lemon juice.

    • Let sit for 10–15 minutes to macerate.

  2. 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.

  3. 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.

  4. 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.

Find it online: https://ukfinda.com/strawberry-shortcake-cheesecake-dessert-sushi-rolls/