When friends ask for a show-stopping dessert that’s playful, portable, and impossible not to photograph, these Strawberry Shortcake Cheesecake Sushi Rolls do the trick. Think thin sheets of pound cake spread with a sweet cream-cheese filling, lined with fresh strawberries and a crumbled shortbread crunch, rolled into cute “sushi” bites, then drizzled with white chocolate and pink sprinkles. They’re perfect for summer picnics, bridal showers, or any time you want a dessert that feels fancy without fuss. If you already love easy strawberry desserts, try pairing with a bright strawberry cheesecake dip for extra creaminess.
Why you’ll love this dish
These rolls look elegant but are supremely forgiving — no pastry skills required. They combine familiar dessert flavors (pound cake, cheesecake, fresh strawberries) in a portable, bite-sized format that’s great for entertaining or kid-friendly parties.
"I made these for a garden brunch and the presentation stole the show — they tasted like cheesecake but felt like a fun party snack." — a quick reader review
Reasons to try:
- Fast assembly: no baking required once your cake is sliced.
- Crowd-pleasing: handheld and shareable for casual gatherings.
- Customizable: swap cookies, fillings, or toppings to suit allergies or themes.
Step-by-step overview
Before you start, expect three main stages: (1) prepare the cheesecake filling, (2) layer and roll the sliced pound cake with strawberries and crumble, and (3) finish with a white chocolate drizzle and sprinkles, then chill. The whole process can be done in about 20–40 minutes depending on prep speed, plus a 30-minute chill.
What you’ll need
- 1 pound cake loaf, sliced into thin sheets (about 1/4–1/2 inch thick) — use store-bought or leftover bundt/pound cake.
- 8 oz (225 g) cream cheese, softened to room temperature
- 1/2–3/4 cup powdered sugar, sifted (adjust to taste)
- 1 tsp vanilla extract
- 1–2 cups fresh strawberries, hulled and sliced lengthwise
- 1/2 cup crushed shortbread cookies (or graham crackers for a different crunch)
- 4 oz white chocolate (or white candy melts) for drizzling
- Pink sugar sprinkles (or colored nonpareils) for garnish
Ingredient notes and substitutions:
- For a lighter filling, substitute half the cream cheese with mascarpone or whipped cream (fold in gently).
- Gluten-free option: use a gluten-free pound cake and gluten-free shortbread.
- Chocolate alternatives: melt dark or milk chocolate and thin with a little coconut oil if you prefer.
Step-by-step instructions
- Prep the cake: Using a serrated knife, slice the pound cake into thin, even sheets. Aim for flexible slices that will roll without cracking. If your cake is very dense, slightly thinner slices roll more easily.
- Make the filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and lump-free. Taste and adjust sweetness.
- Spread the filling: Place a cake slice flat on a clean surface or parchment. Spread a thin, even layer (about 1–2 tablespoons) of the cream cheese mixture, leaving a small border at one long edge.
- Add strawberries and crumble: Arrange 3–5 strawberry slices along the long edge closest to you. Sprinkle a light layer of crushed shortbread over the strawberries for texture.
- Roll carefully: Starting at the long edge with the strawberries, roll the cake slice away from you into a tight sushi-like roll. Press gently to seal. Repeat with remaining slices.
- Finish with chocolate and sprinkles: Melt the white chocolate in a microwave-safe bowl in 20–30 second intervals, stirring between, until smooth. Drizzle over the rolls and immediately sprinkle with pink sugar.
- Chill before serving: Place the finished rolls seam-side down on a tray and chill in the refrigerator for 30 minutes to firm up and make clean slices easier.
Serving tip: For cleaner presentation, use a sharp knife dipped in hot water and wiped dry between cuts.
How to plate and pair
Plating these rolls is half the fun. Arrange them sushi-style on a long platter or stagger them on a cake stand. Add a few halved strawberries and mint leaves for color contrast. These rolls pair nicely with light beverages like sparkling rosé, iced tea, or a glass of milk for kids. For a themed brunch, serve alongside a creamy breakfast treat like the Fluffy Strawberry Pancake Bowl with Creamy Topping to keep the strawberry-cheesecake vibe across the menu.
Creative serving ideas:
- Make a dessert grazing board with small bowls of sprinkles, extra sliced strawberries, and cookie crumbs.
- Turn into mini trifle cups by layering sliced rolls with whipped cream and strawberries.
Storage and reheating tips
- Refrigeration: Store rolls in an airtight container in the refrigerator. Because they contain cream cheese, keep them chilled at or below 40°F (4°C). Consume within 48 hours for best texture and safety.
- Do not leave at room temperature for more than 2 hours (1 hour if ambient temp is above 90°F / 32°C).
- Freezing: Freezing assembled rolls is not recommended; cream cheese can change texture and pound cake becomes soggy. If you must freeze, freeze unfilled cake slices separately and thaw before filling.
- Make-ahead: You can prepare filling and crushed cookies a day ahead; assemble rolls the same day for the freshest texture.
Helpful cooking tips
- Room-temperature cream cheese blends smoother than cold — remove it from the fridge 30–45 minutes before mixing.
- Use parchment paper under the cake slices while spreading to help lift and roll more cleanly.
- If a cake slice cracks, press gently and wrap seam-side down; the white chocolate drizzle and sprinkles will hide minor imperfections.
- To speed assembly for a crowd, set up an “assembly line”: cake slices, filling, strawberries, crumbs, and rolling station.
Creative twists
- Lemon zest: Add 1 tsp lemon zest to the cream cheese for a bright lift.
- Berry swap: Use raspberries or a mixed berry medley instead of strawberries.
- Nutty crunch: Substitute crushed shortbread with chopped toasted almonds or pistachios.
- Vegan version: Use vegan pound cake, dairy-free cream cheese, and vegan white chocolate.
- Miniature bites: Cut each roll into 4–6 smaller pieces and skewer with decorative picks for cocktail parties.
Common questions
Q: Can I make these ahead of time?
A: Partially. Make the cream cheese filling and crush the cookies a day ahead. Assemble the rolls a few hours before serving and keep refrigerated. For best texture, avoid assembling more than one day ahead.
Q: My cake cracked when I rolled it — how can I prevent that?
A: Use thinner slices and a softer, not overly stiff, filling. You can also briefly warm the slice (5–8 seconds in the microwave) to make it more pliable, but don’t overheat — you want it flexible, not hot.
Q: How do I cut perfect-looking pieces?
A: Chill the rolls for at least 30 minutes to firm them. Use a sharp knife and wipe it clean (or dip in hot water) between cuts to keep slices neat.
Q: Are these safe for kids and parties?
A: Yes — but remember they contain dairy and are perishable. Keep them refrigerated and consume within 48 hours. If serving outdoors in warm weather, keep them on ice or return them to the fridge after short serving windows.
Q: Can I make these nut-free?
A: Absolutely — use nut-free cookies for the crumble and check all packaged ingredients for “may contain” warnings if you’re serving someone with severe allergies.
Enjoy making these playful, crowd-pleasing strawberry cheesecake sushi rolls — they’re a quick way to turn classic flavors into a dessert that’s as Instagrammable as it is delicious.
Strawberry Shortcake Cheesecake Sushi Rolls
Ingredients
For the rolls
- 1 loaf 1 pound cake loaf, sliced into thin sheets Use store-bought or leftover bundt/pound cake.
- 8 oz cream cheese, softened to room temperature
- 1/2–3/4 cup powdered sugar, sifted Adjust to taste.
- 1 tsp vanilla extract
- 1–2 cups fresh strawberries, hulled and sliced lengthwise
- 1/2 cup crushed shortbread cookies Or graham crackers for a different crunch.
- 4 oz white chocolate or white candy melts For drizzling.
- to taste pink sugar sprinkles Or colored nonpareils for garnish.
Instructions
Preparation
- Using a serrated knife, slice the pound cake into thin, even sheets (about 1/4–1/2 inch thick).
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and lump-free.
- Place a cake slice flat and spread a thin, even layer (about 1–2 tablespoons) of the cream cheese mixture.
- Arrange 3–5 strawberry slices along the long edge closest to you and sprinkle a light layer of crushed shortbread over the strawberries.
Rolling
- Starting at the long edge with the strawberries, roll the cake slice away from you into a tight sushi-like roll. Press gently to seal.
- Repeat with remaining slices.
Finishing touches
- Melt the white chocolate in a microwave-safe bowl in 20–30 second intervals, stirring until smooth.
- Drizzle over the rolls and immediately sprinkle with pink sugar.
- Chill the finished rolls seam-side down in the refrigerator for 30 minutes before slicing.