Description
A playful twist on a classic dessert, this strawberry shortcake sushi roll combines the sweetness of strawberries with creamy filling, all wrapped in light sponge cake.
Ingredients
Scale
- 1 sponge cake sheet (approx. 10×15 inches, homemade or store-bought)
- 8 ounces (225 g) cream cheese, softened
- ½ cup (60 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (240 ml) whipped cream
- 1 ½ cups (225 g) fresh strawberries, diced
- 3 tablespoons (45 g) strawberry preserves or jam
- Optional: white chocolate drizzle, extra whipped cream, mint leaves for garnish
Instructions
- Lay the cooled sponge cake flat on the parchment or rolling mat.
- In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
- Gently fold in the whipped cream until combined.
- Spread a layer of strawberry preserves evenly over the sponge cake.
- Spread the cream cheese mixture over the preserves.
- Sprinkle the diced strawberries over the cream cheese layer.
- Starting from one short end, roll the cake into a tight log using the parchment.
- Chill the rolled cake in the refrigerator for 20-30 minutes to set.
- After chilling, cut the log into 1-inch pieces.
- Arrange the slices on a platter, drizzle with white chocolate, and garnish with additional whipped cream and mint leaves if desired.
Notes
Use fresh strawberries and seasonal fruits for best flavor. Adjust ingredient ratios to suit personal taste.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Cooking Required
- Cuisine: American
Nutrition
- Serving Size: 1 roll slice
- Calories: 220
- Sugar: 16g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry, dessert, sushi roll, summer, cream cheese