Description
This dessert takes the classic flavors of strawberry shortcake—fluffy cake, fresh strawberries, and creamy filling—and wraps them up sushi-style. No seaweed or rice here!
Ingredients
Scale
For the Cake “Sushi Wrap”:
- 1 sponge cake sheet (homemade or store-bought) OR
- 8–10 ladyfingers (pressed together to form a sheet)
For the Cheesecake Whipped Filling:
- 4 oz cream cheese, softened
- ½ cup heavy whipping cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
For the Strawberry Layer:
- 1 cup fresh strawberries, diced
- 1 tbsp sugar (optional, for extra sweetness)
For Garnish & Extras:
- Graham cracker crumbs (for a shortcake crunch)
- Melted white chocolate or strawberry syrup 🍫🍓
- Extra sliced strawberries for topping
Instructions
Step 1: Make the Cheesecake Filling
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Slowly add heavy cream, whipping until fluffy and creamy.
- Set aside in the fridge.
Step 2: Prepare the Cake Wrap
- If using sponge cake, lay it flat on parchment paper.
- If using ladyfingers, press them together in a tight row, slightly flattening to create a flexible sheet.
Step 3: Assemble the Roll
- Spread a thin layer of cheesecake filling evenly over the cake.
- Sprinkle fresh diced strawberries over the top.
- Lightly dust with graham cracker crumbs for that classic shortcake crunch.
Step 4: Roll It Up!
- Using the parchment paper to help, gently roll the cake from one end to the other like sushi.
- Wrap tightly and refrigerate for 30 minutes to help it hold its shape.
Step 5: Slice & Serve
- Remove from the fridge and slice into 1-inch sushi rolls.
- Drizzle with melted white chocolate or strawberry syrup, and garnish with extra berries.
🍓 Enjoy your Strawberry Shortcake Sushi Rolls! 🍣✨