Strawberry Shortcake Sushi Roll
A whimsical twist on classic flavors, combining sponge cake, creamy filling, and fresh strawberries into an adorable sushi roll dessert that's perfect for any gathering.
Ingredients
For the Sushi Roll
- 1 sheet sponge cake sheet (approx. 10×15 inches, homemade or store-bought)
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1 ½ cups fresh strawberries, diced
- 3 tablespoons strawberry preserves or jam Optional toppings: white chocolate drizzle, extra whipped cream, mint leaves for garnish
Instructions
Preparation
- 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.
- Gently fold in the whipped cream until well incorporated.
- Spread a layer of strawberry preserves evenly over the sponge cake.
- Next, spread the cream cheese mixture on top, followed by the diced strawberries.
- Starting from one short end, carefully roll the cake into a tight log shape using the parchment paper for support.
- Chill the rolled cake in the refrigerator for 20-30 minutes to set.
- Once chilled, use a sharp knife to slice the roll into 1-inch pieces.
- Arrange the pieces on a platter, drizzle with melted white chocolate, and garnish with extra whipped cream and mint leaves, if desired.
Notes
Store any leftover slices in an airtight container in the refrigerator for up to 2-3 days. For freezing, wrap the roll tightly in plastic wrap and aluminum foil, maintaining quality for about one month. Allow to thaw in the refrigerator before slicing and serving.