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A sliced strawberry shortcake cheesecake sushi roll on a white plate, revealing a spiral of cream cheese filling and fresh strawberries inside, coated in golden cookie crumble, drizzled with strawberry sauce, and topped with whipped cream and a whole strawberry.

Strawberry Shortcake Cheesecake Sushi Rolls

A playful, viral dessert featuring a whole strawberry wrapped in rich cream cheese filling and a soft cake base, coated in crushed graham crackers and drizzled with strawberry syrup.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 16 slices
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 slices Thin sponge cake or soft white bread Crusts removed, flattened
  • 8 oz Cream cheese Softened
  • ΒΌ cup Powdered sugar Sifted
  • 1 teaspoon Vanilla extract Pure extract
  • 1 pint Fresh strawberries Hulled, some left whole, some halved
  • 1 cup Graham crackers Finely crushed
  • 2 tablespoon Strawberry syrup For drizzling

Equipment

  • 1 Rolling Pin To flatten the base
  • 1 Plastic wrap For tight rolling
  • 1 Chef's Knife Very sharp, for clean cuts

Method
 

  1. Use a rolling pin to firmly flatten the slices of cake or bread into thin, pliable sheets.
  2. Beat the softened cream cheese, powdered sugar, and vanilla extract together until thick and smooth.
  3. Spread the cream cheese filling evenly over the flattened base. Place a row of whole strawberries down the center.
  4. Roll the base tightly around the strawberries into a log, wrap in plastic wrap, and chill for 1 hour.
  5. Unwrap the chilled logs, brush lightly with a thin layer of extra cream cheese, and roll in crushed graham crackers.
  6. Slice into rounds using a hot, clean knife. Garnish with strawberry syrup and extra fresh strawberries.

Notes

Chill the assembled rolls in the refrigerator for at least one hour before slicing to ensure the cream cheese is firm enough to hold its shape under the knife.