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Strawberry Shortcake Cheesecake Sushi Rolls

A fun, no-bake dessert that combines the flavors of strawberry shortcake and cheesecake, rolled up into sushi-style pieces.
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Prep Time 20 minutes
Total Time 1 hour
Servings: 10 pieces
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 sheet store-bought pound cake or sponge cake, thinly sliced
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup heavy cream, whipped to soft peaks
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, thinly sliced
  • 2 tablespoons strawberry jam (optional)
  • Plastic wrap for rolling
  • Powdered sugar or crushed graham crackers for dusting

Method
 

Preparation
  1. Lay a large piece of plastic wrap on the counter.
  2. Place the pound cake sheet on the wrap and gently press to flatten if needed.
  3. If the cake is thicker, carefully slice it open to make a thin sheet.
Making the Filling
  1. In a bowl, beat softened cream cheese with powdered sugar and vanilla until smooth.
  2. Fold in whipped cream gently until mixed.
  3. Spread a thin layer of strawberry jam over the cake sheet for more fruit flavor (optional).
Assembly
  1. Evenly spread the cream cheese mixture over the cake, leaving a small edge at the far side.
  2. Arrange thin strawberry slices in a single layer over the filling.
  3. Use the plastic wrap to help roll the cake tightly from one side to the other, making a firm log.
Chilling
  1. Wrap the roll well in plastic wrap and place in the fridge for at least 1 hour to set.
Serving
  1. Remove plastic, dust with powdered sugar or crushed graham crackers, and slice into sushi-size pieces with a sharp knife.
  2. Serve chilled on a platter. Place a small dollop of whipped cream next to each piece if you like.

Notes

Use room-temperature cream cheese for easier mixing. Chill well before slicing to achieve clean rounds. For more fruit flavor, add the strawberry jam before the filling.