Description
A fun and creative twist on a classic dessert, combining strawberries and cream in a playful sushi presentation, perfect for parties and gatherings.
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
- Lay the cooled sponge cake flat on a sheet of parchment paper or a rolling mat.
- In a bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
- Gently fold in the whipped cream until well combined.
- Spread the strawberry preserves evenly over the cake, then add the cream cheese mixture on top. Sprinkle with diced strawberries.
- Starting from one short end, use the parchment to help roll the cake into a tight log.
- Chill the rolled cake in the refrigerator for 20–30 minutes to set.
- Once chilled, use a sharp knife to cut the roll into 1-inch pieces.
- Arrange the pieces on a platter, drizzle with white chocolate if desired, and garnish with extra whipped cream and mint leaves.
Notes
Make sure the sponge cake is completely cool before rolling to avoid tearing. Use fresh strawberries for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American