Description
A fun and playful twist on the classic dessert, this Strawberry Shortcake Sushi Roll combines fresh strawberries, cream cheese, and whipped cream wrapped in sponge cake for a delightful summer treat.
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 a sheet of parchment paper or a rolling mat.
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the whipped cream until fully incorporated.
- Spread an even layer of strawberry preserves over the entire sponge cake sheet, leaving a small border around the edges.
- Dollop the cream cheese mixture on top and sprinkle the diced strawberries evenly over the filling.
- Starting from one short end, carefully roll the cake into a tight log using the parchment paper.
- Chill the rolled cake in the refrigerator for 20–30 minutes.
- Once chilled, use a sharp knife to slice the roll into 1-inch pieces and arrange them on a platter.
- Drizzle with melted white chocolate and garnish with additional whipped cream and mint leaves if desired.
Notes
Chill before cutting for cleaner slices and consider using different fruits for variation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American/Mexican Fusion
Nutrition
- Serving Size: 1 roll
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg