Description
This Strawberry Shortcake Sushi Roll Dessert transforms the classic shortcake into a fun, no-bake sushi-style treat! Fluffy sponge cake is rolled with sweet cream cheese filling, whipped cream, and juicy strawberries for a dessert that’s as stunning as it is delicious.
Ingredients
- 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
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Fold in the whipped cream gently until fully combined and fluffy.
- Place the sponge cake sheet on a piece of parchment paper. Spread a thin layer of strawberry preserves or jam evenly across the surface.
- Spread the cream cheese mixture evenly over the jam layer, leaving a small border along one short edge to prevent overflow when rolling.
- Scatter diced strawberries evenly over the cream layer.
- Using the parchment paper to help, roll the cake tightly from one short side to the other, forming a sushi-style roll. Wrap it in plastic wrap and refrigerate for at least 1 hour to firm up.
- Once chilled, slice the roll into 1-inch rounds using a sharp knife. Arrange on a platter and drizzle with melted white chocolate if desired.
- Garnish with whipped cream and mint leaves before serving. Enjoy your elegant strawberry shortcake sushi bites!
Notes
- For best results, chill the roll before slicing to maintain clean edges.
- Try adding a thin layer of white chocolate ganache inside the roll for a richer twist.
- Use different fruits like raspberries, peaches, or blueberries for a variation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake, Rolled
- Cuisine: Fusion