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Strawberry Shortcake Cheesecake Sushi Rolls

Name: Strawberry Shortcake Cheesecake Sushi Rolls
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups of strawberries, diced; 1/4 cup of sugar; 1 tablespoon of lemon juice; 1 package of cream cheese, softened; 1/2 cup of powdered sugar; 1 teaspoon of vanilla extract; 1 cup of heavy whipping cream; 1 pound of soft sponge cake or store-bought cake rolls; 1/4 cup of graham cracker crumbs

Delightfully playful and surprisingly elegant, these Strawberry Shortcake Cheesecake Sushi Rolls combine the creamy tang of cheesecake with the bright sweetness of macerated strawberries, all wrapped up in soft sponge cake. Perfect for parties or a whimsical dessert at home, they slice into pretty rounds that look like sushi but taste like summer. If you love easy no-bake treats with a show-stopping presentation, this recipe is for you — and it pairs wonderfully with other mashup desserts like a brownie cheesecake mashup when you want variety on the dessert table.

Why make this recipe
These strawberry shortcake cheesecake sushi rolls are a crowd-pleaser for several reasons: the format turns a classic dessert into individual, sharable bites; the cheesecake filling is rich but lightened with whipped cream so it never feels heavy; and the whole thing comes together quickly with simple pantry ingredients. What makes it truly special is how visually striking the slices are — each round shows a spiral of cake, creamy cheesecake, and jewel-like strawberries, making a humble dessert feel festive and refined.

Step-by-Step Guide to Making Strawberry Shortcake Cheesecake Sushi Rolls

What you’ll need — Ingredients:

2 cups of strawberries, diced
1/4 cup of sugar
1 tablespoon of lemon juice
1 package of cream cheese, softened
1/2 cup of powdered sugar
1 teaspoon of vanilla extract
1 cup of heavy whipping cream
1 pound of soft sponge cake or store-bought cake rolls
1/4 cup of graham cracker crumbs

Directions:

In a bowl, mix diced strawberries, sugar, and lemon juice. Let sit for 10 minutes.
In another bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
Whip the heavy cream until soft peaks form, then fold into the cream cheese mixture.
Spread a thin layer of the cheesecake filling on the cake, then add a layer of the macerated strawberries.
Roll the cake tightly and refrigerate for 1 hour.
Slice into sushi rolls and sprinkle with graham cracker crumbs before serving.

Practical notes on the method

Use room-temperature cream cheese for the smoothest filling — cold cream cheese yields lumps and makes the mixture harder to spread.
If your sponge cake is thicker than a single sheet roll, carefully trim or flatten it so you can roll tightly without cracking. A slightly warm kitchen towel over the cake while rolling (not touching the filling) can help it hold shape.
For best slices, chill thoroughly before cutting and use a very sharp knife, wiping between cuts.

How to time this recipe
This project is great for making ahead: the macerated strawberries only need 10 minutes to soften and release juices, while the filling can be made the day before and kept chilled. Assemble and roll the cake about an hour before serving to let the roll set, or make it the day before and slice fresh when guests arrive.

Best Way to Store Strawberry Shortcake Cheesecake Sushi Rolls

Refrigerate: Store in an airtight container at 35–40°F (2–4°C) for up to 3 days.
Freeze: Wrap tightly in plastic wrap and place in a freezer-safe container; freeze for up to 1 month. Thaw in the refrigerator for several hours before serving.
Avoid room temperature: Because of the cream cheese and whipped cream filling, do not leave the rolls at room temperature for more than 2 hours.

Serving Suggestions for Strawberry Shortcake Cheesecake Sushi Rolls

Present them on a long platter, alternating slices with fresh strawberry halves and small mint sprigs for color contrast.
Serve with a drizzle of reduced strawberry syrup or a dollop of extra whipped cream for guests who want more indulgence.
For a brunch or tea party, plate each slice with a small scoop of vanilla bean ice cream and a crisp tuile or cookie for texture.
Turn them into a dessert sampler by arranging them alongside mini lemon bars and chocolate bites so guests can choose contrasting flavors.

Tips to make Strawberry Shortcake Cheesecake Sushi Rolls

Chill before slicing: Refrigerating for at least an hour firms up the filling and prevents smudging when you cut.
Even spreading: Use an offset spatula to spread the cheesecake filling in a thin, even layer — too thick makes rolling harder and yields fewer spirals per slice.
Slice cleanly: Use a long, sharp knife and slice in one smooth sawing motion; wiping the blade after each cut prevents drag and smearing.
Adjust sweetness: Taste the macerated strawberries before assembling; if they’re very sweet, reduce the powdered sugar slightly in the filling to avoid an overly sweet final dessert.

Variations and substitutions

For a lighter version: Substitute half the heavy cream with Greek yogurt whipped until smooth, or use low-fat cream cheese and a lighter whipped topping. Keep in mind texture will be slightly different.
For gluten-free: Use a gluten-free sponge cake or a thin layer of gluten-free angel food cake; check graham crumb substitutes or make your own from gluten-free cookies.
Chocolate-strawberry twist: Sprinkle a few mini chocolate chips on the filling before adding strawberries for a subtle chocolate surprise in each bite.

FAQ
Q: How do I prevent the cake from cracking when I roll it?
A: Roll the cake while it’s slightly warm if you made it from scratch — this gives more flexibility. If you’re using a store-bought roll, make sure it’s soft and not dried out. Roll gently and evenly; if cracks form, patch them by smoothing a bit more filling over the seam.

Q: Can I use frozen strawberries?
A: Yes, but thaw them and drain excess liquid before macerating with sugar and lemon. Frozen strawberries release more water; letting them thaw and drain prevents a soggy roll.

Q: How far in advance can I assemble the rolls?
A: You can assemble and refrigerate the roll up to 24 hours ahead. Slicing just before serving keeps the spirals crisp. If you need to store longer, freeze the whole roll, then thaw in the refrigerator overnight before slicing.

Q: What’s the best knife to use for slicing these rolls?
A: A long, thin-bladed serrated knife or a very sharp chef’s knife works best. A serrated blade helps with cakes and soft fillings without compressing the slices.

Q: Can I make mini rolls?
A: Absolutely. Use thinner sheets of cake or cut the roll into smaller segments before slicing to create bite-sized sushi-like portions, ideal for parties.

Troubleshooting quick guide

Too loose after rolling? Refrigerate longer; the filling firms up.
Filling too sweet? Reduce powdered sugar by 1–2 tablespoons next time.
Cake tears when rolling? Roll while cake is slightly warm or use a slightly moister cake.

A few creative serving ideas

Dessert bento box: Place two or three slices with a small cluster of berries, a mint leaf, and a tiny container of strawberry coulis.
Coffee pairing: The sweet-tart profile pairs very well with medium-roast coffee or a light-bodied black tea.
Mini dessert shooters: Chop leftover slices and layer with extra whipped cream and crushed graham for a parfait-style shooter.

Why the textures matter
The success of these sushi rolls depends on the contrast between the airy sponge, the silky cheesecake filling, and the tender strawberry pieces. A too-dense cake will make rolling and slicing difficult; a too-runny filling will seep and make soggy spirals. Balancing sugar and lemon in the strawberries brings brightness that cuts through the richness of the cream cheese.

A note on presentation
Neatness is your friend: trim uneven edges before slicing, chill thoroughly, and use consistent-size slices for a professional look. A fine dusting of powdered sugar or a sprinkle of graham crumbs just before serving gives a polished finish.

Occasions that suit these rolls

Bridal or baby showers — pretty, biteable, and easy to serve.
Summer barbecues — a cooler dessert that feels light and fruity.
Family gatherings — the familiar flavors feel nostalgic but the presentation adds fun.

Conclusion

These Strawberry Shortcake Cheesecake Sushi Rolls are a playful, elegant dessert that’s approachable enough for everyday baking yet beautiful enough for special occasions. If you want step-by-step inspiration for a thin, flexible cake layer to use in this recipe, see the detailed Strawberry Shortcake Cake Roll recipe from Crazy For Crust for helpful tips and tricks. For a no-bake visual tutorial and another creative take on strawberry shortcake sushi, check out the fun and easy guide on Hannah Cooking.
Strawberry Shortcake Cake Roll – Crazy For Crust
Easy Strawberry Shortcake Sushi Roll (No Bake & So Fun!)