I still remember the first time I rolled up a batch of dessert sushi—it wasn’t just baking, it was play. I was inspired by the playful shape of sushi rolls and wondered, “What if I transformed the flavors of a strawberry shortcake and creamy cheesecake into something equally elegant and fun?” That idea sparked this recipe: Strawberry Shortcake Cheesecake Dessert Sushi Rolls.
It quickly became a favorite in my kitchen. The very first time I shared them at a gathering, they were gone in minutes. The contrast of textures—the soft cake layer, velvety cheesecake filling, and fresh strawberry center—makes each bite an experience. Now, I whip these up whenever I want to serve something unexpected, eye-catching, and utterly delicious.
Why You Will Love This Recipe
These dessert sushi rolls aren’t just a treat—they’re a showstopper. Perfect for parties, birthdays, or a creative weekend bake, they surprise guests with their unique presentation and classic flavors.
– Eye-Catching Appeal: Shaped like sushi but sweet and fruity, they’re both whimsical and elegant.
– Flavor Fusion: Imagine fresh strawberries wrapped in fluffy vanilla cake, filled with cheesecake cream, and finished with cookie crumbs.
– Perfect Texture Balance: Every roll offers a soft, creamy, and slightly crunchy bite.
– No-Bake Option: Use store-bought sponge cake or ladyfingers to save time without sacrificing flavor.
– Kid-Approved: It’s a great recipe to make with kids—rolling them up is half the fun!
Versatile for Any Occasion
This recipe easily adapts to what you have on hand. Don’t have fresh strawberries? Use sliced kiwi or mango for a tropical twist. Want to make it more indulgent? Add a drizzle of melted white chocolate. Whether you serve them chilled or slightly frozen for firmer slices, they always deliver.
Affordable and Accessible
The ingredients are budget-friendly and available in any local supermarket. No fancy tools are required—just a baking tray, parchment paper, and a rolling pin or your hands.
Ingredients for the Recipe
– Soft vanilla sponge cake or ladyfingers (store-bought or homemade)
– Fresh strawberries, hulled
– Cream cheese, softened
– Powdered sugar
– Vanilla extract
– Whipped cream or whipped topping
– Crushed golden sandwich cookies or vanilla wafer crumbs
– Milk (to soften cake layers if needed)
How to Prepare Strawberry Shortcake Cheesecake Dessert Sushi Rolls
Step-by-Step Instructions for Preparation
Creating these strawberry shortcake cheesecake dessert sushi rolls is not only quick and easy, but also incredibly satisfying. Each layer comes together smoothly, and the final result is as fun to assemble as it is to eat. With some basic ingredients and a few simple steps, you’ll be rolling up an impressive dessert that looks like it came straight from a patisserie window.
Step 1: Prepare the Cake Base
First, you’ll need a thin, flexible sheet of sponge cake. You can use store-bought cake for ease or bake your own. If using ladyfingers, simply line them tightly together on a sheet of parchment and press them gently to form a flat, unified layer.
Brush a small amount of milk over the cake to soften it slightly. This will make it easier to roll without cracking. Set it aside as you move on to the cheesecake filling.
Step 2: Make the Cheesecake Filling
In a bowl, beat softened cream cheese until completely smooth. Add powdered sugar and a splash of vanilla extract. Mix until well combined. Then fold in whipped cream to create a light, spreadable texture.
This mixture should be fluffy but firm enough to hold its shape once rolled. Chill it briefly if it seems too soft, which helps during assembly.
Step 3: Spread the Filling Evenly
Lay your cake sheet or prepared ladyfinger base on parchment paper. Gently spread an even layer of the cheesecake mixture across the entire surface. Use a spatula to make sure the filling reaches all edges—this ensures that every bite will be creamy and full of flavor.
Don’t overload it; too much filling can make rolling difficult. A thin, even layer is all you need.
Step 4: Add Fresh Strawberries
Place whole or halved fresh strawberries in a single row along one edge of the cake. Align them tightly, since they will become the center of the roll. Use ripe, sweet strawberries for the best flavor.
You can experiment here—sometimes I use a combination of strawberries and bananas for a twist, but the classic strawberry version remains my favorite.
Step 5: Roll It Up
Using the parchment paper to help you, gently roll the cake over the strawberries. Start from the edge where the berries are placed. Press and roll tightly, but gently, to keep the roll intact and compact.
Once it’s completely rolled, wrap it in parchment and chill in the refrigerator for at least 1 hour. This step allows the roll to set and makes slicing easier.
Step 6: Coat with Cookie Crumbs
After chilling, unwrap the roll and lightly brush the outside with a bit of whipped cream or leftover cheesecake filling. Then, roll it in crushed golden sandwich cookies or vanilla wafer crumbs. This gives the sushi a beautiful, golden exterior and adds that sweet shortcake flavor.
For best results, use finely crushed crumbs and press them into the surface for full coverage.
Step 7: Slice into Sushi Rolls
Using a sharp, serrated knife, slice the chilled roll into 1-inch rounds. Clean the knife between slices to keep the edges neat.
You’ll end up with beautiful spiral rolls showcasing the strawberry center and creamy filling.
Quick and Easy Delight
The whole process takes less than an hour (plus chilling time), making it a great last-minute dessert option. No oven required if you use pre-made components, and clean-up is minimal.
Customizable for Any Taste
This recipe is incredibly flexible. Swap the strawberries for raspberries, blueberries, or even a mix of fruits. Want a citrus zing? Add a bit of lemon zest to the cheesecake filling. Want it chocolatey? Drizzle with melted chocolate before chilling.
You can even go dairy-free by using plant-based cream cheese and whipped topping.
Popular with Everyone
These dessert sushi rolls always stand out. They appeal to both kids and adults, making them ideal for family dinners, holiday trays, or fun weekend treats. They also work beautifully as a plated dessert at formal gatherings.
Since they’re already portioned, they’re easy to serve, and guests are always intrigued by the sushi presentation.
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A Beginner’s Guide to Sweet Dishes: Recipes and Tips
These playful dessert sushi rolls combine the classic flavors of strawberry shortcake and creamy cheesecake in a fun, elegant form. They’re perfect for parties, gatherings, or creative sweet trays. Easy to prepare, no baking required, and customizable for every taste.
- Total Time: 21 minutes
- Yield: 12 1x
Ingredients
- 1 large sheet vanilla sponge cake (or 10–12 ladyfingers, flattened)
- 1 cup fresh strawberries, hulled
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream or whipped topping
- 1/2 cup milk (for softening cake, as needed)
- 1 cup crushed golden sandwich cookies or vanilla wafers
Instructions
- Place the sponge cake or tightly arranged ladyfingers onto parchment paper. If dry, lightly brush with milk to soften.
- In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until combined.
- Fold in whipped cream gently until the filling is fluffy and smooth.
- Spread a thin, even layer of cheesecake filling across the cake surface using a spatula.
- Line whole or halved strawberries along one edge of the cake. Position them closely for a neat spiral center.
- Using the parchment, slowly roll the cake over the strawberries, pressing gently to keep the roll tight.
- Once fully rolled, wrap in parchment and refrigerate for at least 1 hour to set.
- After chilling, brush the roll lightly with leftover filling or whipped topping.
- Roll the entire log in crushed cookies until coated evenly on all sides.
- Use a sharp serrated knife to cut the log into 1-inch slices. Wipe the blade between cuts for clean presentation.
- Arrange the dessert sushi rolls on a tray or plate and serve chilled.
- Store leftovers in the refrigerator, tightly covered, for up to 3 days.
Notes
You can substitute the strawberries with raspberries, bananas, or kiwi.
If using frozen fruit, thaw completely and pat dry before use.
Chill the roll longer for cleaner cuts.
For a dairy-free version, use plant-based alternatives for cream cheese and whipped topping.
- Prep Time: 20
- Cook Time: 1
FAQs
Can I make these sushi rolls ahead of time?
Yes, you absolutely can. Prepare and roll them up to a day in advance, then chill them in the refrigerator. Slice just before serving for the freshest look and texture.
What if I don’t have a sponge cake?
No problem. Ladyfingers, pound cake slices, or even soft sandwich bread can work as substitutes. Just ensure the base is soft and flexible enough to roll without breaking.
How do I keep the rolls from unrolling?
Rolling tightly and chilling well are key. Wrapping the roll in parchment and refrigerating for at least one hour helps it hold its shape. Once chilled, it stays firm when sliced.
Can I freeze the rolls?
Yes. Wrap the uncut roll tightly in plastic and freeze for up to two weeks. Thaw slightly in the fridge before slicing. Serve chilled or at room temperature.
What if I don’t like strawberries?
You can use any fruit you like—blueberries, kiwi, mango, or banana all work well. Just keep the pieces uniform in size for an even roll.
Can I make it dairy-free?
Certainly. Use dairy-free cream cheese and whipped topping. The result will still be rich, creamy, and delicious.