Strawberry Shortcake Sushi Roll
A delightful dessert that combines creamy strawberry shortcake flavors with a fun sushi twist, perfect for any occasion.
Ingredients
For the sushi rolls
- 1 sheet sponge cake sheet, approximately 10 x 15 inches homemade or store-bought
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped cream
- 1 ½ cups fresh strawberries, diced
- 3 tablespoons strawberry preserves or jam
Optional Garnishes
- to taste white chocolate drizzle
- to taste extra whipped cream
- to taste mint leaves for garnish
Instructions
Preparation
- Prep your workspace and ingredients by gathering everything you need and clear your space.
- Ensure your sponge cake is cooled and lay a piece of parchment paper or a rolling mat on your countertop.
Filling
- In a medium mixing bowl, beat cream cheese, powdered sugar, and vanilla extract together until smooth.
- Fold in whipped cream gently to maintain volume.
Assembling the Rolls
- Spread strawberry preserves evenly over the sponge cake.
- Spoon the cream cheese mixture on top of the preserves and spread evenly.
- Evenly sprinkle diced strawberries over the cream layer.
- Roll the cake starting from one short end using the parchment paper to guide you.
Chilling and Slicing
- Place the rolled cake seam-side down and refrigerate for 20 to 30 minutes.
- Using a sharp knife, slice the roll into 1-inch pieces.
Serving
- Arrange the pieces on a platter and garnish with white chocolate drizzle, extra whipped cream, and mint leaves.
- Serve and enjoy your beautiful dessert!
Notes
Use fresh, ripe strawberries for the best flavor. To keep leftovers, store in an airtight container in the refrigerator for up to 3 days.