Name: Strawberry Shortcake Cheesecake Dessert Sushi Rolls Recipe
Prep time: 25 min
Cook time: 12 min
Total time: PT-487275H53M32S
Cuisine: American
Ingredients: 4 large eggs; ½ cup granulated sugar; ½ teaspoon vanilla extract; ½ cup all-purpose flour; Pinch of salt; 8 oz cream cheese, softened; 1 cup heavy whipping cream; ⅓ cup powdered sugar; 1 teaspoon vanilla extract; 2 cups fresh strawberries, hulled and sliced; 1 cup crushed vanilla wafers or shortbread cookies; Powdered sugar, for dusting; Fresh mint leaves (optional, for garnish)

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Get ready to fall head over heels for Strawberry Shortcake Cheesecake Dessert Sushi Rolls! This playful, no-bake showstopper combines the nostalgia of classic strawberry shortcake with the creamy luxury of cheesecake, all elegantly rolled in soft sponge cake and transformed into bite-sized sushi-inspired treats. Fresh strawberries, a cloud-like whipped filling, and golden cookie crumbles bring together layers of flavor and texture that feel both unique and comforting. If you love strawberry shortcake and cheesecake, this is about to become your new dessert obsession!

Strawberry Shortcake Cheesecake Dessert Sushi Rolls Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for these Strawberry Shortcake Cheesecake Dessert Sushi Rolls is refreshingly simple, but each one brings something unique to the party—think fluffy sponge, tangy creaminess, sweet fruitiness, and a little cookie crunch. Take a peek at what makes this recipe so irresistible!

Large eggs: These are crucial for creating that airy, flexible sponge cake that rolls without cracking.
Granulated sugar: Sweetens the sponge layer and helps it whip up light and glossy.
Vanilla extract: Adds warmth and depth to both the cake and the filling—don’t skip it!
All-purpose flour: Gives structure to the sponge while keeping it tender and light.
Salt: Just a pinch enhances every layer of flavor throughout the whole dessert.
Cream cheese: The building block of that luscious cheesecake filling—make sure it’s softened for dreamy smoothness.
Heavy whipping cream: Whips up into fluffy peaks that lighten the cheesecake mixture to perfection.
Powdered sugar: Sweetens the filling and gives the rolls a snowy dusting finish.
Fresh strawberries: Their brightness and juiciness make them the star of every bite—only the freshest will do!
Crushed vanilla wafers or shortbread cookies: Adds a buttery crunch that mimics classic shortcake crumbles.
Fresh mint leaves (optional): For an extra dash of color and sophistication when serving.

How to Make Strawberry Shortcake Cheesecake Dessert Sushi Rolls

Step 1: Prepare the Sponge Cake Layer

Start by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper. Beat the eggs and sugar together until the mixture is thick and pale, then stir in vanilla for that signature aroma. Gently fold in sifted flour and salt—treat your batter with care for the softest sponge. Pour it into your prepared pan, spreading it out evenly, and bake for 10–12 minutes until the surface springs back at a gentle touch.

Step 2: Roll and Cool the Sponge

Once the cake comes out of the oven, immediately turn it onto a clean kitchen towel dusted with powdered sugar—this prevents sticking and kickstarts that classic roll shape. Roll the cake up inside the towel while it’s still warm; this helps it keep its sushi roll form and avoids any tearing later. Let the rolled cake cool completely.

Step 3: Make the Whipped Cheesecake Filling

In one bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth and creamy. In a separate, chilled bowl, whip the heavy cream until you get stiff peaks—it should hold shape beautifully. Gently fold the whipped cream into the cream cheese mixture; you’re aiming for a filling that’s light, fluffy, and utterly decadent for your Strawberry Shortcake Cheesecake Dessert Sushi Rolls.

Step 4: Fill and Roll with Strawberries

Carefully unroll your cooled cake and evenly spread the whipped cheesecake filling from edge to edge. Generously scatter the sliced fresh strawberries over the creamy base, letting them peek through in every slice. Using a light hand, gently roll your cake back up into a tight log, making sure you don’t squeeze out that luscious filling.

Step 5: Slice and Coat Your Dessert Sushi Rolls

Trim off the ends of the roll for neat edges (and maybe sneak a taste), then slice the cake into sushi-sized pieces—about an inch thick is perfect. Roll the edges of each slice in the crushed cookies to create that irresistible shortcake texture, and dust the tops with a snowy layer of powdered sugar. Chill the finished rolls to let everything set.

How to Serve Strawberry Shortcake Cheesecake Dessert Sushi Rolls

Garnishes

For a beautiful finishing touch, sprinkle a little extra powdered sugar over the top and tuck in a few fresh mint leaves. Their bright green hue pops against the red strawberries and adds a hint of garden-fresh aroma—truly Instagram-worthy!

Side Dishes

Strawberry Shortcake Cheesecake Dessert Sushi Rolls shine on their own, but they pair wonderfully with a light fruit salad or a scoop of vanilla ice cream. A simple glass of lemonade or sparkling rosé also turns this treat into an elegant afternoon affair.

Creative Ways to Present

Try serving each roll on a tiny plate with chopsticks for a whimsical sushi-bar vibe, or arrange them artfully on a platter with dollops of whipped cream and extra strawberry slices. Individual cupcake liners can make each piece feel extra special at parties, and colorful picks or toothpicks add a festive touch for celebrations!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Strawberry Shortcake Cheesecake Dessert Sushi Rolls in an airtight container in the fridge. They’ll stay pillowy and fresh for up to 3 days—just be sure to keep them chilled to maintain the filling’s creamy texture.

Freezing

You can freeze these rolls for up to a month! Make sure the rolls are tightly wrapped in plastic, then transfer to a freezer-safe bag or container. Thaw overnight in the refrigerator before serving, and add a fresh dusting of powdered sugar to brighten them up.

Reheating

Since these are meant to be served cold, there’s no need to reheat. If your Strawberry Shortcake Cheesecake Dessert Sushi Rolls have been frozen, simply thaw them in the fridge as described above, and they’ll taste just as delightful as the day you made them.

FAQs

Can I use different fruits instead of strawberries?

Absolutely! While strawberries are classic, feel free to swap in raspberries, blueberries, or even a mix of your favorite seasonal fruits for a fun twist on the original rolls.

What if I don’t have a jelly roll pan?

You can use any shallow baking sheet that’s close in size, just keep the sponge layer even and not too thick so you can roll it up without cracking.

Is there a make-ahead option for party prep?

Definitely! Assemble the rolls the night before your event, store in the fridge, and slice just before serving to keep everything fresh and impressive.

Do I have to use crushed cookies for the coating?

Not at all—you can skip them or try graham crackers, almond flour, or even toasted coconut for a different flavor and texture.

How do I keep the cake from breaking when I roll it?

Rolling the sponge in a towel while it’s still warm is the secret! This step trains the cake to hold its shape, and letting it cool rolled up prevents cracks later when you fill it.

Final Thoughts

If you’re ready to wow your friends and family, these Strawberry Shortcake Cheesecake Dessert Sushi Rolls are pure magic. They’re playful, beautiful, and downright delicious—give them a try, and you’ll find yourself making them for every special occasion (or just because you deserve an extraordinary treat).