Description
This strawberry shortcake sushi roll is a whimsical, creative dessert combining fluffy sponge cake, creamy cheesecake filling, and fresh strawberries — rolled into adorable, bite-sized pinwheels.
Ingredients
Sponge Cake:
- 1 sponge cake sheet (approx. 10×15 inches, homemade or store-bought)
Cheesecake Filling:
- 8 ounces (225 g) cream cheese, softened
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (240 ml) whipped cream
Strawberry Filling:
- 1 1/2 cups (225 g) fresh strawberries, diced
- 3 tablespoons (45 g) strawberry preserves or jam
Optional Garnish:
- White chocolate drizzle
- Extra whipped cream
- Mint leaves for garnish
Instructions
- Prepare the cake: Lay cooled sponge cake flat on parchment or rolling mat.
- Make the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream.
- Assemble the roll: Spread strawberry preserves evenly over cake, then cream cheese mixture. Sprinkle with diced strawberries.
- Roll: Starting from one short end, use parchment to help roll the cake into a tight log. Chill for 20–30 minutes.
- Slice & serve: Use a sharp knife to cut into 1-inch pieces. Arrange on a platter, drizzle with white chocolate, and garnish as desired.
Notes
- Make ahead: Can be rolled and chilled up to 1 day in advance.
- Gluten-free: Use a gluten-free sponge cake sheet.
- Variations: Swap strawberries for blueberries or raspberries, drizzle dark chocolate instead of white, or use mascarpone in place of cream cheese.
- Storage: Keep in airtight container in fridge up to 3 days or freeze up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 11g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg
