Strawberry Shortcake Sushi Roll (Print-Friendly Version)
Fluffy cake, berry filling, and creamy layers create playful strawberry shortcake sushi rolls.
# Ingredients You’ll Need:
→ Cake Base
01 -
1 sponge cake sheet, approximately 10 x 15 inches, homemade or store-bought
→ Filling
02 -
8 ounces cream cheese, softened
03 -
1/2 cup powdered sugar
04 -
1 teaspoon vanilla extract
05 -
1 cup whipped cream
→ Fruit and Jam
06 -
1 1/2 cups fresh strawberries, diced
07 -
3 tablespoons strawberry preserves or jam
→ Garnishes (optional)
08 -
White chocolate, melted, for drizzling
09 -
Extra whipped cream
10 -
Fresh mint leaves
# How to Make It:
01 -
Lay the cooled sponge cake flat on a piece of parchment or a rolling mat, placing the smoothest side downward.
02 -
In a large bowl, beat cream cheese, powdered sugar, and vanilla extract together until completely smooth. Gently fold in the whipped cream until evenly incorporated.
03 -
Spread strawberry preserves evenly over the surface of the sponge cake, leaving a slight border. Distribute the cream cheese filling on top of the preserves, spreading gently to the edges. Scatter diced strawberries evenly over the filling.
04 -
Starting at one short end, use the parchment paper to tightly roll the cake into a log. Transfer the rolled cake to a tray and chill in the refrigerator for 20 to 30 minutes to set.
05 -
Using a sharp, serrated knife, slice the chilled roll into 1-inch pieces. Arrange pieces on a serving platter, drizzle with melted white chocolate, and garnish with extra whipped cream and mint leaves as desired.
# Extra Tips:
01 -
For a gluten-free option, substitute the sponge cake with a gluten-free variety.
02 -
This dessert can be prepared one day ahead and kept chilled until serving.
03 -
Switch up the berries or use mascarpone cheese for flavor variations.
04 -
Keep the rolls in an airtight container refrigerated for up to 3 days or freeze for up to 1 month.