Description
Strawberry Shortcake Cheesecake Dessert Sushi Rolls are an elegant and fun twist on classic strawberry shortcake. This recipe features a light and fluffy sponge cake rolled up with a creamy cheesecake filling and fresh macerated strawberries, then topped with strawberry purée, white chocolate drizzle, and crunchy cookie crumbs. Perfect as a stunning dessert for summer gatherings or special occasions.
Ingredients
For the 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)
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, chilled
For the Strawberry Filling and 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
- Preheat and Prepare Pan: 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.
- Make the Cake Batter: In a large bowl, beat the eggs on high speed for 5 minutes until thick and pale. Gradually add granulated sugar and vanilla extract, beating until well combined. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture to preserve airiness.
- Bake the Cake: Pour batter evenly into the pan and tap lightly to remove air bubbles. Bake for 10-12 minutes, or until the cake springs back when touched gently in the center.
- Roll the Cake: While baking, lay a clean kitchen towel on a work surface and dust it generously with powdered sugar. When the cake is done, immediately invert it onto the towel, peel off parchment paper, and roll the cake up with the towel inside starting at the short end. Let it cool completely.
- Prepare the Cheesecake Filling: Beat softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, beating well. In another bowl, whip chilled heavy cream to stiff peaks. Fold whipped cream gently into cream cheese mixture until smooth and fluffy.
- Macerate Strawberries: Toss diced strawberries with granulated sugar in a small bowl. Let sit for about 10 minutes to release juices.
- Assemble the Roll: Carefully unroll the cooled cake. Spread a thin layer of cheesecake filling over the cake, leaving a small border. Distribute the macerated strawberries evenly on top. Roll the cake back up gently without the towel, using it to assist if needed. Wrap in plastic wrap and refrigerate for at least 1 hour to set.
- Prepare Strawberry Purée: Purée fresh strawberries and mix with powdered sugar until smooth. Drizzle this over the chilled cake roll.
- Melt and Prepare White Chocolate Drizzle: Melt white chocolate chips in 15-second intervals in the microwave, stirring in between until smooth. Stir in heavy cream to create a pourable consistency. Drizzle over the strawberry purée on the cake roll.
- Finish and Serve: Slice the cake roll into sushi roll-sized pieces. Garnish each piece with a halved strawberry and a sprinkle of crushed shortbread cookies or graham crackers for texture. Refrigerate the assembled rolls for an additional 30 minutes before serving to allow flavors to meld.
Notes
- Ensure eggs are at room temperature for better volume when beaten.
- Roll the cake immediately after baking while warm to prevent cracking.
- Use chilled heavy cream for the cheesecake filling to achieve stiff peaks.
- For a sharper strawberry flavor, let the diced strawberries sit longer to macerate.
- The dessert can be made a day ahead and refrigerated overnight for convenience.
- Use parchment paper with an overhang for easier cake removal and rolling.
