Strawberry Shortcake Cheesecake Sushi Rolls
These playful, portable sushi rolls combine pound cake with cream cheese filling, fresh strawberries, and shortbread crumbs, topped with a white chocolate drizzle for a fun and elegant dessert.
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.
Notes
For cleaner slices, use a sharp knife dipped in hot water and wiped dry between cuts. These rolls are customizable with different cookies and fillings.