Strawberry Shortcake Sushi Rolls

Hannah Cooking

Strawberry Shortcake Sushi Rolls

These Strawberry Shortcake Sushi Rolls combine creamy cheesecake filling, fresh strawberries, and pound cake for a fun no-bake dessert sushi that looks stunning and tastes incredible.

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Prep Time 25

Chill Time 2

Total Time 2 25

Servings: 12 rolls

Course: Dessert, No-Bake Dessert

Cuisine: Japanese-Inspired

Calories: 210

Ingredients Equipment Method Notes

Ingredients

For the Sushi Rolls

1 loaf Pound cake or angel food cake Store-bought, sliced thinly
8 oz Cream cheese Softened to room temperature
¼ cup Powdered sugar Sweetens filling
1 teaspoon Vanilla extract Adds flavor
1 cup Fresh strawberries Diced small
1 cup Graham cracker crumbs For coating

For the Strawberry Sauce

1 cup Fresh strawberries Hulled
2 tablespoon Sugar Adds sweetness
1 tablespoon Lemon juice Enhances flavor
1 teaspoon Cornstarch Mixed with 1 tablespoon water to thicken

For Garnish

few whole Strawberries For topping
1 cup Whipped cream Optional
some tablespoon Graham cracker crumbs For extra crunch

Equipment

1 Rolling Pin For flattening cake slices evenly
1 Sharp serrated knife To slice sushi rolls cleanly
1 Parchment paper Prevents cake from sticking while rolling
1 Plastic wrap For wrapping and chilling rolls
1 Blender To make strawberry sauce smooth

Method

Slice pound cake and flatten into thin sheets.
Beat cream cheese, powdered sugar, and vanilla until smooth.
Stir diced strawberries into filling.
Cover flattened cake slices evenly.
Roll cake tightly into sushi log.
Wrap in plastic and refrigerate 2 hours.
Spread thin layer of cream cheese and roll in crumbs.
Cut into 1-inch sushi pieces with serrated knife.
Blend and cook strawberry sauce until thickened.
Drizzle sauce over rolls and garnish with strawberries.

Notes

Nutrition facts are estimated and may vary based on specific ingredients and portion sizes used