Description
Strawberry Shortcake Sushi Roll combines classic dessert flavors with a playful sushi presentation for a delightful treat.
Ingredients
Scale
- 1 sheet Sponge Cake (Store-bought or homemade)
- 8 oz Cream Cheese (Or substitute with mascarpone)
- 1 cup Powdered Sugar (Essential for balancing flavors)
- 1 tsp Vanilla Extract (Or almond extract for a twist)
- 1 cup Whipped Cream (Flavored whipped creams can add extra kick)
- 1/2 cup Strawberry Preserves (For spreading)
- 1 cup Fresh Strawberries (Diced)
- 1/4 cup Melted White Chocolate (For drizzling)
- Fresh leaves Mint (For garnishing)
Instructions
- Optional: Bake sponge cake in a jelly roll pan and allow to cool completely.
- Once cooled, lay the sponge cake flat on parchment paper.
- In a bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in whipped cream until just combined.
- Spread strawberry preserves over the sponge cake, then the cream cheese mixture, and top with fresh strawberries.
- Roll the cake tightly using parchment paper to assist.
- Chill in the refrigerator for about 20-30 minutes.
- Slice roll into 1-inch pinwheels using a sharp knife.
- Arrange pinwheels on a platter, drizzle with melted chocolate, and garnish with mint.
Notes
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion
Nutrition
- Serving Size: 1 pinwheel
- Calories: 150
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg