Ingredients

Cake Layers

• 1 cup chopped strawberries
• 2 tablespoons granulated sugar
• 1/4 cup water
• 1 1/2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup unsalted butter softened and cut into 1 Tbsp pieces
• 1 cup sour cream
• 3 large eggs
• 1 cup strawberry puree cooled
• Pink food coloring optional
• 1 3 oz box strawberry gelatin mix

Cheesecake Filling

• 16 oz 2 packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

Frosting

• 16 oz 2 sticks unsalted butter, softened
• 8 oz 1 package cream cheese, softened
• 2 teaspoons vanilla extract
• 3 tablespoons heavy cream
• 3-4 cups powdered sugar

Strawberry Crumble Topping

• 24 Golden Oreo cookies crushed
• 1/4 cup thawed whipped topping
• 3 tablespoons strawberry gelatin powder

Instructions

Cheesecake

1. Preheat oven to 350°F degrees. Prepare an 8-inch springform pan with parchment paper and spray with non-stick spray.
2. Set aside.
3. In a stand mixer bowl, beat 16 oz softened cream cheese and 1⁄2 cup sugar on medium-high speed for 5-6 minutes until light and fluffy.
4. On low speed, slowly mix in 2 Tbsp flour. Increase speed to medium and mix for 2-3 minutes.
5. Scrape down sides of bowl.
6. On low speed, add 2 eggs one at a time, fully incorporating between additions.
7. Add 1 tsp vanilla extract. Mix 1-2 minutes.
8. On low speed, add 1⁄4 cup whipping cream.
9. Gradually increase speed to high and mix 3 minutes.
10. Pour cheesecake batter into prepared pan.
11. Tap gently to release any air bubbles.
12. Bake 10 minutes at 350°F then reduce to 200°F and bake 55-60 minutes until center slightly jiggles and edges are set.
13. Turn oven off and leave cheesecake to cool inside for 15 minutes.
14. Remove and finish cooling to room temperature on a wire rack.
15. Refrigerate 2 hours up to overnight, until chilled and firm.

Cake Layers

1. Prepare strawberry puree by boiling 1 cup chopped strawberries, 2 Tbsp sugar, 1 box strawberry gelatin, and 1⁄4 cup water for 2-3 minutes.
2. Puree mixture in a food processor.
3. Allow to cool completely.
4. Whisk together 2 1⁄2 cups flour, 1 cup sugar, 2 tsp baking powder, 1⁄2 tsp baking soda.
5. On low speed, slowly mix 1 cup cubed butter into dry ingredients, until crumbly texture forms.
6. In a separate bowl, whisk together 1 cup sour cream, 3 eggs, and cooled strawberry puree.
7. With mixer on low, slowly pour egg mixture into dry ingredients, mixing just until combined.
8. Add pink food coloring if using.
9. Mix 3 minutes high speed.
10. Divide evenly between 2 nine-inch cake pans.
11. Bake at 350°F for 20-25 minutes until a toothpick comes out clean.
12. Cool in pans 10 minutes then on a wire rack.
13. Allow layers to completely come to room temperature.

Frosting

1. With a mixer, beat 2 sticks softened butter and 8 oz softened cream cheese for 2-3 minutes until light and fluffy.
2. On low speed, add 2 tsp vanilla extract.
3. Mix until combined.
4. With mixer still running, slowly add 3-4 cups powdered sugar 1 cup at a time, scraping between additions.
5. Mix 2-3 minutes high speed, until frosting is creamy.
6. Add 3 Tbsp heavy cream, mixing on medium speed until fully incorporated.

Crumble Topping

1. Pulse 24 golden Oreo cookies in a food processor until coarsely crushed.
2. Set aside 1⁄2 of the crumbs.
3. To the remaining Oreo crumbs, add 1⁄4 cup thawed whipped topping and 3 Tbsp strawberry gelatin powder.
4. Mix with a fork until well blended.
5. Gently fold in reserved plain crumbs until just combined.

Assembly

1. Place one cake layer face-down onto serving plate or cake stand.
2. Evenly spread 3⁄4 cup frosting.
3. Top with cheesecake layer, first removing springform pan sides, then parchment paper.
4. Evenly cover cheesecake layer with more frosting then top with second cake round.
5. Spread remaining frosting over top and sides of cake.
6. Gently pat crumb topping onto frosting, coating the top and sides completely.
7. Chill cake until 30 minutes before serving.
8. Let sit at room temperature 30 minutes for best flavor.
9. Enjoy!

Introduction

Indulge in a delightful fusion of flavors with our Strawberry Shortcake Cheesecake Sushi Roll recipe! This inventive dessert combines the classic flavors of strawberry shortcake and creamy cheesecake in a fun and unique sushi roll format. Whether you’re looking for a special treat for a celebration or simply craving something sweet, this dessert is sure to impress. Join us as we guide you through each step of creating this playful twist on traditional desserts. Get ready to tantalize your taste buds with the perfect combination of sweet strawberries, velvety cheesecake, and fluffy pound cake. Let’s roll into dessert bliss!

Ingredients

Ensure you have everything on hand before we begin creating this delightful dessert!

• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup sliced fresh strawberries
• 4 slices pound cake, about 1/2 inch thick
• 1/4 cup strawberry jam
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• Whipped cream, for serving
• Additional sliced strawberries, for garnish
• Mint leaves, for garnish

Prepare the Cheesecake Filling

The first step in making our Strawberry Shortcake Cheesecake Sushi Roll is to prepare the creamy and delicious cheesecake filling.

Here’s how to do it:

1. Softening the Cream Cheese:
   1. Begin by ensuring your cream cheese is softened to room temperature.
   2. This will make it easier to blend smoothly with the other ingredients.
   3. Mixing the Ingredients: In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract.
   4. Use a hand mixer or stand mixer to beat the ingredients together until they are smooth and creamy.
   5. This will create a luscious filling for our sushi roll.
2. Set Aside:
   1. Once the cheesecake filling is well combined and smooth, set it aside while we prepare the other components of our dessert.
   2. With our cheesecake filling ready to go, we’re one step closer to assembling our Strawberry Shortcake Cheesecake Sushi Roll!

Prepare the Strawberry Filling

Now that we’ve made our delicious cheesecake filling, it’s time to prepare the sweet and fruity strawberry filling that will add a burst of flavor to our sushi roll. Here’s how to do it:

1. Slice the Strawberries:
   1. Start by slicing the fresh strawberries into thin slices.
   2. You’ll need about 1 cup of sliced strawberries for the filling.
   3. Coat with Sugar and Cinnamon: In a separate bowl, toss the sliced strawberries with granulated sugar and ground cinnamon until they are well coated.
   4. The sugar will help to macerate the strawberries, drawing out their natural juices and sweetness, while the cinnamon adds a warm and aromatic flavor.
2. Set Aside:
   1. Once the strawberries are coated in sugar and cinnamon, set them aside while we prepare the other components of our sushi roll.
   2. With our strawberry filling prepared, we’re ready to move on to assembling our Strawberry Shortcake Cheesecake Sushi Roll!

Assemble the Sushi Rolls

Now that we have all our components ready, it’s time to assemble our Strawberry Shortcake Cheesecake Sushi Rolls. This is where the magic happens! Follow these steps to create your delightful dessert sushi:

1. Prepare a Flat Surface:
   1. Lay out a sheet of plastic wrap on a flat surface.
   2. This will help us roll up our sushi rolls and keep everything in place.
2. Prepare the Pound Cake:
   1. Take one slice of pound cake and place it on the plastic wrap.
   2. Using a rolling pin, gently flatten the pound cake slice to create an even surface for rolling.
3. Spread Strawberry Jam:
   1. Spread a thin layer of strawberry jam over the entire surface of the pound cake slice.
   2. This will add a sweet and fruity flavor to our sushi roll.
4. Add Cheesecake Filling:
   1. Next, spread a layer of the prepared cheesecake filling over the strawberry jam.
   2. Make sure to spread it evenly across the pound cake slice.
   3. Arrange Sliced Strawberries: Along one edge of the pound cake slice, arrange a line of the sliced strawberries coated with sugar and cinnamon.
   4. These will be the star of our sushi roll, adding a burst of freshness and sweetness.
5. Roll Up the Sushi:
   1. Carefully roll up the pound cake slice into a tight spiral, using the plastic wrap to help guide the roll.
   2. Roll it up as tightly as possible to ensure that the filling stays intact.
6. Repeat with Remaining Ingredients:
   1. Repeat the process with the remaining pound cake slices and fillings until all the ingredients have been used.
   2. With our sushi rolls assembled, we’re almost ready to enjoy our Strawberry Shortcake Cheesecake Sushi Roll!
   3. But first, we need to chill them in the refrigerator to firm them up and allow the flavors to meld together.
   4. Let’s move on to the next step.