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Strawberry Shortcake Sushi Roll Cake

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A fun and creative dessert combining fluffy cake, rich cheesecake filling, and fresh strawberries, styled like sushi rolls and drizzled with strawberry purée and white chocolate.

Ingredients

Scale
  • 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)
  • 8 oz (225g) cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 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. 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 grease lightly.
  2. In a large bowl, beat the eggs on high speed for 5 minutes until thick and pale. Gradually add the sugar and vanilla, beating until well combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
  4. Pour the batter into the prepared pan, spread evenly, tap to remove air bubbles, and bake for 10–12 minutes or until the cake springs back when touched.
  5. While the cake bakes, lay a clean kitchen towel on a flat surface and dust generously with powdered sugar.
  6. When done, immediately invert the cake onto the sugared towel, peel off the parchment paper, and roll up (with the towel inside). Let cool completely.
  7. For the cheesecake filling: beat the softened cream cheese until smooth. Add powdered sugar and vanilla, beating until combined.
  8. Whip the chilled heavy cream to stiff peaks, then gently fold into the cream cheese mixture until smooth and fluffy.
  9. In a small bowl, toss the diced strawberries with granulated sugar and let sit for 10 minutes to macerate.
  10. Carefully unroll the cooled cake, spread a thin layer of cheesecake filling over the surface, leaving a small border.
  11. Evenly distribute the macerated strawberries over the filling, then roll the cake back up (without the towel). Wrap in plastic wrap and refrigerate for at least 1 hour.
  12. To make the strawberry drizzle, purée the strawberries with powdered sugar until smooth, then drizzle over the chilled cake roll.
  13. For the white chocolate drizzle, melt the white chocolate chips in 15-second microwave intervals, stirring until smooth. Stir in the heavy cream, then drizzle over the strawberry drizzle.
  14. Cut the roll into sushi-sized pieces. Garnish each piece with a halved strawberry and a sprinkle of crushed shortbread cookies or graham crackers.
  15. Refrigerate the assembled sushi rolls for another 30 minutes to let flavors meld before serving.

Notes

  • Handling the Cake: Roll gently while warm to prevent cracking.
  • Make Ahead: Can be assembled a day in advance; drizzle just before serving.
  • Strawberry Purée: Add a teaspoon of water if too thick for drizzling.
  • Customizable Filling: Swap in raspberries, blueberries, or add lemon zest for variation.

Keywords: strawberry, shortcake, cheesecake, sushi roll, dessert

Find it online: https://zesticook.com/strawberry-shortcake-sushi-roll-cake/