Description
A whimsical no‑bake dessert that reimagines strawberry shortcake as sushi rolls—soft sponge cake wrapped around cream cheese filling and juicy strawberries.
Ingredients
- 1 sheet sponge cake (≈10×15 in), cooled
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream
- 1½ cups diced fresh strawberries
- 3 tbsp strawberry preserves or jam
- Optional garnishes: white chocolate drizzle, extra whipped cream, mint leaves
Instructions
- Lay the cooled sponge cake flat on parchment paper or a rolling mat.
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream gently until light and fluffy.
- Spread strawberry preserves evenly over the cake, leaving a small border. Top with the cream cheese mixture, then sprinkle diced strawberries over it.
- Use the parchment to help roll the cake tightly from one short end into a log. Wrap it in parchment or plastic wrap.
- Chill in the refrigerator for 20–30 minutes so it firms up.
- Using a sharp knife (wiping clean between cuts), slice into 1‑inch “sushi” pieces. Arrange on a platter, drizzle with white chocolate, and garnish as desired. Serve chilled.
Notes
- Ensure the sponge cake is fully cooled before rolling to prevent cracking.
- You can substitute mascarpone for cream cheese for a richer filling.
- Swap in other berries (blueberries, raspberries) or tropical fruits like mango.
- To make mini rolls, use narrower cuts and more rolls.
- Assemble just before serving for best texture; the pastry softens over time.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (if sponge is pre-baked)
- Category: Dessert
- Method: No-Bake / Rolling
- Cuisine: Fusion / Dessert
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
