Description
A playful twist on classic strawberry shortcake, these no-bake dessert sushi rolls are filled with whipped cheesecake cream, fresh strawberries, and crumbly shortcake topping, all rolled into a soft sponge layer and dusted with powdered sugar. Elegant, fun, and irresistible.
Ingredients
Units
Scale
For the Sponge Layer:
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- Pinch of salt
For the Filling:
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
For the Topping:
- 1 cup crushed vanilla wafers or shortbread cookies
- Powdered sugar, for dusting
- Fresh mint leaves (optional, for garnish)
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- Make the Sponge Layer: Beat eggs and sugar, add vanilla, fold in flour and salt, spread batter in pan, bake for 10–12 minutes, then roll and let cool.
- Prepare the Filling: Beat cream cheese, sugar, and vanilla until smooth. Whip cream separately, fold into the cream cheese mixture.
- Assemble the Rolls: Unroll the cake, spread with cheesecake filling, add sliced strawberries, roll up, slice into rounds, roll edges in crushed cookies.
- Final Touches: Dust with powdered sugar, garnish with mint leaves, and chill before serving.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180 kcal