Description
This strawberry shortcake sushi roll is a whimsical, creative dessert combining fluffy sponge cake, creamy cheesecake filling, and fresh strawberries — rolled into adorable, bite-sized pinwheels.
Ingredients
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1 sponge cake sheet (approx. 10×15 inches, homemade or store-bought)
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8 ounces (225 g) cream cheese, softened
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½ cup (60 g) powdered sugar
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1 teaspoon (5 ml) vanilla extract
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1 cup (240 ml) whipped cream
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1½ cups (225 g) fresh strawberries, diced
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3 tablespoons (45 g) strawberry preserves or jam
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Optional: white chocolate drizzle, extra whipped cream, mint leaves for garnish
Instructions
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Lay cooled sponge cake flat on parchment or rolling mat.
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Beat cream cheese, powdered sugar, and vanilla until smooth.
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Fold in whipped cream gently until fluffy.
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Spread strawberry preserves evenly over the cake, then the cream cheese mixture.
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Sprinkle diced strawberries evenly across the top.
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Starting from one short end, use parchment to roll the cake tightly into a log.
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Chill for 20–30 minutes to set.
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Slice into 1-inch pieces, drizzle with white chocolate, and garnish as desired.
Notes
Make ahead: Can be rolled and chilled up to 1 day in advance.
Gluten-free: Use a gluten-free sponge cake sheet.
Variations: Swap strawberries for blueberries or raspberries; drizzle dark chocolate instead of white; use mascarpone instead of cream cheese.
Storage: Keep in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American