Strawberry Shortcake Sushi Roll
A fun twist on a classic treat, this strawberry shortcake sushi roll combines soft sponge cake, creamy filling, and fresh strawberries for a delightful dessert.
Ingredients
For the sushi roll
- 1 sheet sponge cake sheet (approx. 10×15 inches, homemade or store-bought) Ensure the sponge cake is completely cooled before rolling.
- 8 ounces cream cheese, softened Can substitute with vegan cream cheese for a dairy-free option.
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream Use flavored whipped cream for a taste twist.
- 1 ½ cups fresh strawberries, diced You can substitute with other berries if preferred.
- 3 tablespoons strawberry preserves or jam
Optional garnishes
- white chocolate drizzle, extra whipped cream, mint leaves for garnish Use as desired for a decorative finish.
Instructions
Preparation
- Lay the cooled sponge cake flat on parchment paper or a rolling mat.
- In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Then, fold in the whipped cream gently.
- Spread the strawberry preserves evenly over the cake, followed by the cream cheese mixture. Sprinkle the diced strawberries on top.
- Starting from one short end, use the parchment paper to help roll the cake into a tight log.
- Chill the rolled cake in the refrigerator for 20-30 minutes.
- After chilling, use a sharp knife to cut the roll into 1-inch pieces. Arrange the pieces on a platter, drizzle with white chocolate, and garnish with mint leaves or extra whipped cream if desired.
Notes
Store leftovers in an airtight container in the refrigerator, best consumed within 2-3 days. You can prepare the roll and store it uncut until ready to slice and serve.