Description
A fun and delicious twist on traditional strawberry shortcake, shaped like sushi rolls.
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
- 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
- Ensure the sponge cake is completely cooled before assembling.
- Feel free to customize with other fruits if desired.
- This dessert can be made ahead and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling and rolling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg