Description
A fun no-bake twist on classic strawberry shortcake! These sweet sushi rolls combine fluffy sponge cake, cheesecake filling, and fresh strawberries into bite-sized treats perfect for parties.
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 for garnish: white chocolate drizzle, extra whipped cream, mint leaves
Instructions
Prepare the cake: Lay the cooled sponge cake flat on parchment paper or a rolling mat.
Make the filling: In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream.
Assemble: Spread strawberry preserves evenly over the cake. Then spread the cream cheese filling on top. Sprinkle with diced strawberries.
Roll it up: Starting from one short end, carefully roll the cake into a tight log using the parchment paper for support. Chill in the refrigerator for 20–30 minutes to firm up.
Slice and serve: Cut the roll into 1-inch slices using a sharp knife. Arrange on a serving platter and drizzle with melted white chocolate. Garnish with extra whipped cream or mint leaves if desired.
Notes
Make ahead: Assemble and chill up to 1 day in advance.
Gluten-free: Use a gluten-free sponge cake for a GF-friendly version.
Variations: Swap strawberries for blueberries or raspberries. Try dark chocolate drizzle or mascarpone instead of cream cheese.
Storage: Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
