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Strawberry Shortcake Cheesecake Sushi Rolls

Strawberry cheesecake sushi rolls with strawberry shortcake flavors—rolled from sponge or pound cake sheets and filled with a tangy cream cheese whipped filling. Chill the log for clean slices, then drizzle with strawberry jam and finish with white chocolate shavings for a spiral cross-section.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

store-bought pound cake or sponge cake
  • 1 store-bought pound cake or sponge cake Use a loaf-style cake for easy lengthwise slicing; choose something firm enough to roll.
cream cheese
  • 8 oz cream cheese Soften to room temperature so it beats smooth without lumps.
powdered sugar
  • 0.5 cup powdered sugar Sweetens and helps stabilize the cream cheese filling.
fresh strawberries
  • 1 cup fresh strawberries Slice evenly so they stay aligned in the roll.
whipped cream
  • 0.5 cup whipped cream Fold in gently for a light, cheesecake-like texture.
strawberry jam
  • 2 tbsp strawberry jam Warm slightly if needed for a smoother drizzle.
white chocolate shavings
  • 1 white chocolate shavings Add right before serving to keep the topping crisp.

Equipment

  • 1 refrigerator

Method
 

Prep the cake sheets and filling
  1. Slice the pound cake lengthwise into 1/4-inch thick sheets so each sheet is thin enough to roll tightly.
  2. Beat the softened cream cheese with powdered sugar until light and fluffy, about 2 minutes, scraping the bowl as needed to remove lumps.
  3. Fold the whipped cream into the cream cheese mixture until evenly combined and smooth.
  4. Spread a thin layer of the cream mixture onto each cake slice, leaving a 1-inch border on one long edge so the roll seals cleanly.
Roll, chill, and slice
  1. Arrange the strawberry slices in a line along the filling-covered cake so the fruit runs the full length of the roll.
  2. Using plastic wrap as an aid, roll the cake tightly into a log, keeping the seam on the underside.
  3. Wrap the log in plastic and refrigerate for 30 minutes to firm the filling for clean cross-sections.
  4. Slice with a sharp knife and serve drizzled with strawberry jam and topped with white chocolate shavings.

Notes

For the neatest “sushi” spiral, chill the log fully before slicing and wipe the knife between cuts. Store assembled rolls covered in the refrigerator up to 2 days; keep strawberry slices and white chocolate shavings separate until serving if making ahead. Freezing is not recommended because the strawberries and whipped components soften after thawing. If you want a lighter option, swap whipped cream for coconut whipped topping for a dairy-light twist while keeping the same assembly steps.