Okay, so here’s the thing—I stumbled onto this Strawberry Shortcake Sushi Roll idea completely by accident. Like, I was watching some random cooking video at 2 AM (don’t judge), and someone made dessert sushi. And I thought, “Wait, what if I made it taste like strawberry shortcake?”
Best. Decision. Ever.
Now, I’m gonna be honest… my first attempt was a disaster. Complete disaster. The cream cheese filling oozed everywhere, and my “sushi roll” looked more like a sad, collapsed burrito. But after three tries (yeah, THREE), I finally got it right. And now? People literally ask me to bring these to every single gathering.
Table of Contents
What Even Is a Strawberry Shortcake Sushi Roll?
Look, I know it sounds weird. Sushi… but make it dessert? But trust me on this one. It’s basically all the flavors of strawberry shortcake—fresh strawberries, sweet cream, cake—rolled up into adorable little sushi-style pieces. No raw fish. Just pure, sweet heaven.
My neighbor Sarah thought I was insane when I first described it. Then she tried one. Now she makes them for her book club every month. So yeah, they’re THAT good.
Why This Strawberry Shortcake Dessert Sushi Roll Works
The genius here is the texture contrast. You’ve got soft, fluffy pound cake (I use store-bought because life’s too short), creamy cheesecake filling, and fresh strawberries that give you that little burst of tartness. When you roll it all together and slice it? It looks fancy. Like, “I spent hours on this” fancy.
But between you and me? Takes maybe 20 minutes.
(Don’t tell anyone. Let them think you’re a dessert genius.)
Ingredients for Strawberry Shortcake Sushi Rolls
Here’s what you need. And before you ask—yes, I’ve tried substitutions. I’ll tell you which ones work.
For the “Rice” (Cake Base):
- 1 store-bought pound cake (Sara Lee works great—don’t @ me)
- Or angel food cake if you want it lighter
For the Cream Cheese Filling:
- 8 oz cream cheese, softened (Philadelphia, always)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
For the Fresh Strawberries:
- 8-10 fresh strawberries, sliced thin
- Make sure they’re actually ripe. Those sad, pale grocery store ones won’t cut it
For Decoration:
- Strawberry syrup or melted strawberry jam
- Extra diced strawberries
- Graham cracker crumbs (optional but SO good)
- Whipped cream for serving
Shopping tip: Good luck finding decent strawberries in winter. Seriously. Last January I paid like $6 for a container and they tasted like cardboard. Wait for spring if you can.
How to Make This Strawberry Shortcake Cheesecake Sushi Roll
Okay, let’s do this. Don’t stress—it’s easier than it looks.
Step 1: Prep Your Pound Cake
Cut your pound cake horizontally into slices about 1/2 inch thick. You want them thin enough to roll but thick enough they don’t tear. This is where I messed up the first time—cut them too thin and they just… disintegrated.
Lay one slice on a piece of plastic wrap. The plastic wrap is KEY. (Learned this the hard way when my first roll stuck to my cutting board and fell apart.)
Step 2: Make the Cream Cheese Filling
Beat the softened cream cheese until it’s fluffy. Add powdered sugar, vanilla, and heavy cream. Mix until smooth and spreadable.
Now, here’s the thing… I think—no, I know—this works better when you don’t overbeat it. Keep it just combined. Otherwise it gets too runny and your sushi roll becomes a mess.
Um, also? Let your cream cheese actually soften. Don’t microwave it. That makes it weird and lumpy. Just leave it out for like 30 minutes. I know it’s annoying but trust me.
Step 3: Assemble Your Roll
Spread a thin layer of cream cheese filling over your cake slice. Not too much or it’ll squish out the sides when you roll. (Been there. Had cream cheese all over my counter.)
Place sliced strawberries in a line along one edge of the cake. Like, actually in a neat line—this matters for when you slice it later.
The key is—oh wait, I forgot to mention—you need to leave about 1/2 inch of space at the edges with no filling. Otherwise… well, you’ll see. It gets messy.
Step 4: Roll It Up
Here’s where it gets fun. Using the plastic wrap to help you, carefully roll the cake over the strawberries. Roll it tight but not too tight. You want it snug.
Once it’s rolled, wrap it completely in the plastic wrap and twist the ends like a Tootsie Roll. Refrigerate for at least 30 minutes. This firms everything up so it slices cleanly.
(If you skip the chilling step, your roll will fall apart when you cut it. Don’t ask how I know.)
Step 5: Slice and Decorate
Remove plastic wrap. Using a sharp knife (sharpen it first—seriously), slice your roll into 1-inch pieces. Wipe your knife between cuts for clean edges.
Arrange on a plate. Drizzle with strawberry syrup. Sprinkle with graham cracker crumbs. Add extra diced strawberries on top.
Boom. You just made strawberry shortcake cheesecake dessert sushi rolls.
Tips for Perfect Strawberry Shortcake Sushi Roll Every Time
Use room temperature cream cheese. I mentioned this already but it’s THAT important. Cold cream cheese is impossible to spread and will tear your cake.
Don’t overfill. My second attempt I got ambitious and added too much filling. It squeezed out everywhere when I rolled it. Less is more here.
Fresh strawberries only. I tried frozen once. Just don’t. They get watery and make everything soggy.
Sharp knife = everything. A dull knife smashes your beautiful rolls. I learned this after ruining like six pieces with my crappy knife.
Make them ahead. These actually taste better after sitting in the fridge for a few hours. The flavors meld together. Plus it’s one less thing to stress about if you’re having people over.
What to Serve With Your Strawberry Shortcake Dessert Sushi Roll
Honestly? They’re pretty rich, so I usually serve them with:
- Fresh whipped cream on the side
- Extra strawberries
- A cup of coffee or tea (trust me, you’ll need it to balance the sweetness)
My 8-year-old nephew dips his in chocolate syrup. Adults don’t ask why. We’ve learned to just let it happen.
Variations I’ve Tried
Chocolate Version: Use chocolate pound cake and add mini chocolate chips to the filling. It’s AMAZING.
Lemon Twist: Add lemon zest to the cream cheese filling. Gives it this bright, fresh flavor that’s perfect for summer.
Berry Mix: Use blueberries and raspberries instead of just strawberries. Makes it prettier and adds different flavor notes.
Graham Cracker Crust: I crushed up graham crackers and rolled the outside in them before slicing. Game changer. Tastes exactly like cheesecake.
Common Mistakes (That I’ve Definitely Made)
Mistake #1: Not chilling the roll. I was impatient once and tried to slice it immediately. It was like trying to cut pudding. Just wait the 30 minutes.
Mistake #2: Cutting the strawberries too thick. They should be thin enough to lay flat and roll easily.
Mistake #3: Using wet strawberries. Pat them dry after washing or your filling gets watery.
Mistake #4: Rolling it too loose. It should be snug. Otherwise you get gaps and it falls apart.
Why Everyone Keeps Asking for This Recipe
This strawberry shortcake sushi roll video I posted on Instagram got like 50,000 views. People went CRAZY. And I get it—it looks impressive but it’s actually super easy.
Plus, kids think it’s hilarious. “Mom, we’re having sushi for dessert!” My friend’s daughter requested these for her birthday party. When I showed up with a platter of “sushi,” the kids lost their minds.
Also? You can prep these in advance, which is huge for parties. Make them in the morning, keep them in the fridge, slice right before serving.
My Honest Take on This Recipe
It’s not fancy. I mean, it LOOKS fancy, but we both know it’s just pound cake and cream cheese. But here’s the thing—it tastes amazing and people are always impressed. That’s a win in my book.
Is it the healthiest dessert? Definitely not. But sometimes you need something fun and different. This hits that spot perfectly.
Last time I made these for a work potluck, three different people asked for the recipe. One woman literally took a picture of each step while I explained it to her. So I guess I’m doing something right?
Final Thoughts
If you’re looking for a dessert that’s different, easy, and guaranteed to impress people, this strawberry shortcake cheesecake sushi rolls recipe is it. Seriously, try it. Even if you mess up the first time (like I did), it’s still delicious.
And look, if I can make these without completely destroying my kitchen, anyone can. I once set off my smoke alarm making toast. So yeah, this is pretty foolproof.
Have you ever tried making dessert sushi before? Let me know in the comments because I’m always looking for new variations to try!
Happy rolling! (And may your cream cheese stay inside your rolls, unlike mine the first time.)
