Description
A fun twist on classic strawberry shortcake presented in a sushi roll style, combining sponge cake, cream cheese, whipped cream, and fresh strawberries.
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 by laying the cooled sponge cake flat on parchment paper.
- In a bowl, beat cream cheese until smooth, add powdered sugar and vanilla, then fold in whipped cream.
- Spread strawberry preserves over the sponge cake, layer with cream mixture, and add diced strawberries on top.
- Carefully roll the cake into a tight log using parchment paper.
- Chill the roll in the refrigerator for 20–30 minutes.
- Slice the chilled roll into 1-inch pieces and serve on a platter, optionally drizzling with white chocolate and garnishing with whipped cream and mint.
Notes
Avoid overmixing the whipped cream, and ensure to chill the cake before cutting.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 roll piece
- Calories: 180
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg