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Strawberry Shortcake Cheesecake Sushi Rolls

A whimsical fusion of strawberry shortcake and sushi, these rolls are a delightful and creative dessert that promises to impress your guests.
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Prep Time 45 minutes
Total Time 2 hours
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American, Fusion
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Vanilla Sponge Cake Base
  • 1 pound store-bought pound cake (or homemade sponge cake)
  • ¼ cup water
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • Powdered sugar for dusting
For the Cheesecake Filling
  • 8 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • ¾ cup heavy whipping cream
  • 1 teaspoon unflavored gelatin (optional)
  • 2 tablespoons cold water (if using gelatin)
For the Fresh Strawberry Component
  • 1 pound fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
For the Coconut "Rice" Coating
  • 2 cups sweetened shredded coconut
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • Food coloring (optional)
For Garnish
  • Additional fresh strawberry slices
  • Fresh mint leaves
  • Extra coconut for serving
  • Berry coulis (optional)

Method
 

Preparation
  1. Slice your pound cake horizontally into ¼-inch thick slabs, making them flexible.
  2. Combine water, sugar, and vanilla in a pot to create a simple syrup; bring to a gentle boil and let it cool.
  3. Beat the softened cream cheese until smooth, and then mix in powdered sugar, vanilla, and lemon juice until shiny.
  4. Whip the heavy cream to soft peaks and gently fold into the cream cheese mixture.
  5. Macerate the sliced strawberries with sugar and lemon juice for about 15 minutes, then drain lightly.
  6. Prepare the coconut coating by mixing shredded coconut, powdered sugar, and vanilla in a shallow dish.
Assembling and Chilling
  1. Spread the cheesecake filling onto a cake slice, place a line of macerated strawberries, and roll it tightly.
  2. Wrap each roll in plastic wrap and chill for at least 2 hours.
  3. Slice the chilled rolls into 1-inch pieces.
  4. Roll each piece in the coconut coating.
Serving
  1. Arrange the rolls on a serving platter and garnish with additional strawberry slices, mint leaves, and berry coulis if desired.

Notes

For a delightful twist, consider adding crushed graham crackers to your cheesecake filling or experimenting with different fruits like mango or kiwi. Make it gluten-free with suitable cake options.