Description
A delightful blend of strawberry shortcake and sushi, this dessert is visually appealing and offers a mix of creamy, fruity, and slightly tangy flavors.
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 parchment paper or a rolling mat.
- In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Fold the whipped cream into the cream cheese mixture until well combined.
- Spread the strawberry preserves evenly over the sponge cake, followed by a layer of the cream cheese mixture.
- Sprinkle the diced strawberries over the cream mixture.
- Starting from one short end, use the parchment paper to help roll the cake tightly into a log shape.
- Chill the rolled cake for 20-30 minutes to set.
- After chilling, use a sharp knife to cut the roll into 1-inch pieces.
- Arrange the sushi rolls on a platter and drizzle with white chocolate if desired. Garnish with extra whipped cream and mint leaves as desired.
Notes
For a fun twist, swap strawberries for raspberries or blueberries, and add citrus zest for an extra kick.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg