Sweet strawberry shortcake sushi rolls made with soft cake, creamy filling, and fresh berries.

Scale

1 loaf Pound cake or angel food cake – sliced thinly

8 oz Cream cheese – softened

1/4 cup Powdered sugar

1 teaspoon Vanilla extract

1 cup Fresh strawberries – diced

1 cup Graham cracker crumbs

1 cup Fresh strawberries for sauce

2 tablespoon Sugar

1 tablespoon Lemon juice

1 teaspoon Cornstarch mixed with water

Whole strawberries for topping

1 cup Whipped cream (optional)

Extra graham crumbs for garnish

1. Slice pound cake and flatten into thin sheets.

2. Beat cream cheese, powdered sugar, and vanilla until smooth.

3. Stir diced strawberries into filling.

4. Cover flattened cake slices evenly.

5. Roll cake tightly into sushi log.

6. Wrap in plastic and refrigerate 2 hours.

7. Spread thin layer of cream cheese and roll in crumbs.

8. Cut into 1-inch sushi pieces with serrated knife.

9. Blend and cook strawberry sauce until thickened.

10. Drizzle sauce over rolls and garnish with strawberries.

Chill fully for clean slices.

Serve sauce separately for parties.

Use angel food cake for a lighter texture.