Description
This strawberry shortcake sushi roll is a whimsical, creative dessert combining fluffy sponge cake, creamy cheesecake filling, and fresh strawberries — rolled into adorable, bite-sized pinwheels.
Ingredients
1 sponge cake sheet (approx. 10×15 inches)
8 oz cream cheese
½ cup powdered sugar
1 tsp vanilla extract
1 cup whipped cream
1½ cups diced strawberries
3 tbsp strawberry jam
Optional: white chocolate drizzle, mint leaves
Instructions
1. Lay cooled sponge cake flat on parchment.
2. Beat cream cheese, powdered sugar, and vanilla until smooth.
3. Fold in whipped cream.
4. Spread jam, then cream cheese mixture, and sprinkle strawberries.
5. Roll tightly using parchment.
6. Chill 20–30 minutes.
7. Slice into 1-inch pieces and garnish.
Notes
Make ahead: Chill up to 1 day.
Gluten-free: Use GF sponge cake.
Variations: Try raspberries, blueberries, or dark chocolate drizzle.
Storage: Refrigerate up to 3 days or freeze 1 month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 11g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg