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Strawberry Shortcake Cheesecake Sushi Rolls

Strawberry cheesecake sushi rolls made with pound cake, a fluffy cream cheese filling, and sliced strawberries rolled into tight spirals for clean cross-sections. Chill for 30 minutes, then slice and finish with strawberry jam and white chocolate shavings for a bakery-style dessert.
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Prep Time 20 minutes
chill time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Modern American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

cake sheets and filling
  • 1 store-bought pound cake or sponge cake Use thin, even lengthwise sheets for tight rolling.
  • 8 oz cream cheese, softened Softened to avoid lumps in the filling.
  • 0.5 cup powdered sugar Sift if needed for a smooth filling.
  • 0.5 cup whipped cream Fold gently to keep the filling light.
fruit, topping, and garnish
  • 1 cup fresh strawberries, sliced Slice so they lay flat in a neat line.
  • 2 tbsp strawberry jam Warm briefly if you want a thinner drizzle.
  • White chocolate shavings for garnish Optional but recommended for the finish.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prepare cake and cream filling
  1. Slice the pound cake lengthwise into 1/4-inch thick sheets.
  2. In a bowl, beat softened cream cheese with powdered sugar on medium speed until light and fluffy, about 2 minutes.
  3. Fold the whipped cream into the cream cheese mixture until no streaks remain.
Assemble and roll
  1. Spread a thin layer of the cream mixture onto each cake slice, leaving a 1-inch border on one long edge.
  2. Arrange the sliced strawberries in a line along the filling-covered cake.
  3. Using plastic wrap as an aid, roll the cake tightly into a log.
  4. Wrap the logs in plastic wrap and refrigerate for 30 minutes.
Slice and serve
  1. Unwrap and slice the chilled rolls with a sharp knife.
  2. Serve the slices drizzled with strawberry jam and topped with white chocolate shavings.

Notes

For clean spirals, keep the cake sheets uniform at 1/4-inch thickness and roll tightly right after assembling. Refrigerate leftovers in a covered container for up to 2 days; do not freeze for best texture. For a lighter option, swap whipped cream for whipped topping made with reduced-fat cream cheese filling, keeping the same fold-in method.