Print

Strawberry Shortcake Cheesecake Dessert Sushi Rolls Recipe

Strawberry Shortcake Cheesecake Dessert Sushi Rolls Recipe
Print Recipe

★★★★★

5 from 28 reviews

This Strawberry Shortcake Cheesecake Dessert Sushi Rolls recipe combines the light, fluffy texture of a rolled sponge cake with creamy cheesecake filling and fresh strawberries for a delightful, visually appealing treat. Perfect for parties or special occasions, these sushi-style dessert rolls feature layers of strawberry-infused cheesecake and fresh fruit, topped with white chocolate drizzle and crunchy crushed cookies.

Ingredients

Scale

Cake Roll:

  • 4 large eggs, room temperature
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup powdered sugar, for dusting

Cheesecake Filling:

  • 8 oz (225g) cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, chilled

Strawberry Filling & Toppings:

  • 1 cup fresh strawberries, diced
  • 2 tbsp granulated sugar
  • ½ cup fresh strawberries, puréed
  • 1 tbsp powdered sugar
  • ½ cup white chocolate chips, melted
  • 2 tbsp heavy cream
  • Extra fresh strawberries, halved (for garnish)
  • Crushed shortbread cookies or graham crackers (for garnish)

Instructions

  1. Prepare the Cake Roll: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang for easy removal, and lightly grease it. In a large bowl, beat the eggs on high speed for 5 minutes until thick and pale. Gradually add the sugar and vanilla extract, beating to combine. In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined, maintaining the airy texture. Pour the batter into the prepared pan, spread evenly, and tap lightly to remove air bubbles. Bake for 10-12 minutes or until the cake springs back when lightly touched in the center.
  2. Roll the Cake While Warm: Lay a clean kitchen towel on a flat surface and dust generously with powdered sugar. Once the cake is baked, immediately invert it onto the prepared towel. Carefully peel off the parchment paper and roll the cake up with the towel inside starting at the short end. Let it cool completely rolled up.
  3. Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese until smooth. Gradually mix in powdered sugar and vanilla extract. In a separate bowl, whip the chilled heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
  4. Prepare the Strawberry Filling: Toss the diced strawberries with granulated sugar in a small bowl and let them sit for about 10 minutes to macerate and release their juices.
  5. Assemble the Rolls: Carefully unroll the cooled cake and spread a thin layer of the cheesecake filling over the entire surface, leaving a small border around the edges. Evenly distribute the macerated strawberries over the cheesecake layer. Gently roll the cake back up without the towel, using the towel to help guide the roll. Wrap tightly with plastic wrap and refrigerate for at least 1 hour to set.
  6. Prepare the Strawberry and White Chocolate Drizzles: Purée the ½ cup fresh strawberries with powdered sugar until smooth. Melt the white chocolate chips in 15-second intervals in a microwave-safe bowl, stirring in between, until smooth. Stir in the heavy cream to create a pourable consistency.
  7. Decorate and Serve: Remove the cake roll from the refrigerator. Drizzle the strawberry purée over the roll followed by the white chocolate mixture. Cut the roll into sushi roll-sized pieces. Garnish each piece with a halved strawberry on top and sprinkle with crushed shortbread cookies or graham crackers for added texture. Refrigerate for another 30 minutes before serving to allow flavors to meld.

Notes

  • Ensure the eggs are at room temperature before beating to achieve maximum volume and a light sponge.
  • Be gentle when folding in the flour mixture to keep the batter light and airy for a tender cake.
  • Rolling the cake while warm prevents cracking and helps maintain the roll shape.
  • Macerating the strawberries enhances their sweetness and juiciness for the filling.
  • Use a kitchen towel dusted with powdered sugar to prevent sticking when rolling the cake.
  • Refrigerate the wrapped roll thoroughly before cutting to maintain shape and ease slicing.
  • White chocolate can be substituted with dark chocolate for a different flavor profile.

Nutrition

Keywords: strawberry shortcake, cheesecake roll, dessert sushi, rolled cake, strawberry dessert, no-bake cheesecake, white chocolate drizzle

Find it online: https://leofoster.com/strawberry-shortcake-cheesecake-dessert-sushi-rolls-recipe/