Ingredients
Scale
- 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
Instructions
- Lay the cooled sponge cake flat on parchment paper.
- In a mixing bowl, beat together cream cheese, powdered sugar, and vanilla until smooth. Gently fold in whipped cream.
- Spread strawberry preserves over the sponge cake, then layer with the cream cheese mixture and diced strawberries.
- Roll the cake tightly using parchment paper to help shape it into a log.
- Chill for 20–30 minutes before slicing into 1-inch pieces.
- Prep Time: 20 minutes
- Cook Time: N/A
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 sushi roll piece (45g)
- Calories: 120
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg