Strawberry Shortcake Sushi Roll
A delightful and visually stunning twist on the classic strawberry shortcake, presented in a fun sushi roll style, perfect for gatherings and kids' parties.
Ingredients
For the roll
- 1 sheet sponge cake sheet (approx. 10×15 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 for drizzle
- to taste extra whipped cream for garnish
- to taste mint leaves for garnish
Instructions
Preparation
- Lay the cooled sponge cake flat on a sheet of parchment or a rolling mat.
- In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the whipped cream until the mixture is light and fluffy.
- 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 to roll the cake into a tight log.
- Chill the rolled cake in the refrigerator for 20–30 minutes.
- Once chilled, use a sharp knife to slice the log into 1-inch pieces.
Serving
- Arrange the pieces on a platter, drizzle with white chocolate, and garnish with extra whipped cream and mint leaves as desired.
Notes
Best enjoyed within 1-2 days. Store in an airtight container in the refrigerator. For creative twists, try adding different berries or using different fruit preserves.