Strawberry Shortcake Sushi Roll
A delightful twist on classic strawberry shortcake, this dessert features sponge cake, cream cheese, and fresh strawberries, rolled into a sushi-inspired treat.
Ingredients
For the Roll
- 1 sheet Sponge cake sheet (10x15 inches, homemade or store-bought) Use the freshest sponge cake for best results.
- 8 ounces Cream cheese, softened to room temperature Soften the cream cheese for a smoother mixture.
- 1/2 cup Powdered sugar Adds sweetness to the cream filling.
- 1 teaspoon Vanilla extract Enhances the flavor of the cream filling.
- 1 cup Whipped cream Light and airy to fold into the mixture.
- 1 1/2 cups Fresh strawberries, diced Use the ripest strawberries for the best flavor.
- 3 tablespoons Strawberry preserves or jam Spread evenly over the cake for added sweetness.
For Garnish (Optional)
- to taste Melted white chocolate Drizzle over sushi rolls for added elegance.
- to taste Additional whipped cream Serve on the side for extra flavor.
- a few leaves Fresh mint leaves For garnish and aroma.
Instructions
Preparation
- Prepare your workspace by laying out a clean sheet of parchment paper or a rolling mat.
- Lay the sponge cake sheet flat and beat together cream cheese, powdered sugar, and vanilla extract in a mixing bowl until smooth.
- Gently fold in whipped cream until fluffy.
- Spread strawberry preserves evenly over the cake, then add a layer of the cream cheese mixture followed by diced strawberries.
- Start rolling from one short end, using the parchment as your guide to create a tight log.
Chilling
- Wrap the log in parchment and chill in the refrigerator for 20 to 30 minutes.
Serving
- Slice the log into one-inch pieces and arrange them on a platter.
- Drizzle with melted white chocolate, if desired, and garnish with fresh mint leaves.
Notes
Store leftovers by covering loosely with plastic wrap and refrigerating for up to three days or freeze individual pieces for up to two months. Always use fresh ingredients for best flavor.