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Strawberry Shortcake Cheesecake Sushi Rolls

A delightful no-bake treat that combines the flavors of strawberry shortcake and cheesecake in a fun sushi roll format.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the base
  • 2 cups store-bought shortcake or pound cake crumbs
  • 3 tablespoons melted butter
For the filling
  • 8 oz cream cheese, softened Use room temperature for smooth filling
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, whipped (or 1 cup Cool Whip)
  • 1 cup fresh strawberries, thinly sliced Slice about 1/8 to 1/4 inch thick
For assembly
  • 1 sheet large plastic wrap or parchment paper
  • Optional: powdered sugar or crushed shortcake for dusting

Method
 

Preparation
  1. Mix the shortcake crumbs and melted butter until crumbs hold when pressed.
  2. Lay a large sheet of plastic wrap on the counter. Spread the crumb mix into a thin rectangle about 10×12 inches. Press firmly to compact.
  3. Beat the softened cream cheese with powdered sugar and vanilla until smooth. Fold in whipped cream gently until mixed.
  4. Remove a small part of the plastic wrap if needed. Spread the cream cheese filling evenly over the crumb rectangle, leaving a small edge.
  5. Lay the thin strawberry slices in a line near one short edge of the rectangle.
  6. Using the plastic wrap, start rolling from the strawberry edge, rolling tightly but gently to keep shape.
  7. Wrap the roll well and place it in the fridge for at least 2 hours, or until firm.
  8. Unwrap and use a sharp knife to slice into 1-inch rounds. Wipe the knife between cuts for clean slices.

Notes

Dust lightly with powdered sugar or sprinkle crushed shortcake on top. Serve with extra fresh strawberries or a small bowl of strawberry sauce for dipping. These are best served cold. Store in an airtight container in the fridge for up to 3 days.