Ingredients
Scale
- 1 large sheet vanilla sponge cake (or 10–12 ladyfingers, flattened)
- 1 cup fresh strawberries, hulled
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream or whipped topping
- 1/2 cup milk (for softening cake, as needed)
- 1 cup crushed golden sandwich cookies or vanilla wafers
Instructions
- Place the sponge cake or tightly arranged ladyfingers onto parchment paper. If dry, lightly brush with milk to soften.
- In a bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until combined.
- Fold in whipped cream gently until the filling is fluffy and smooth.
- Spread a thin, even layer of cheesecake filling across the cake surface using a spatula.
- Line whole or halved strawberries along one edge of the cake. Position them closely for a neat spiral center.
- Using the parchment, slowly roll the cake over the strawberries, pressing gently to keep the roll tight.
- Once fully rolled, wrap in parchment and refrigerate for at least 1 hour to set.
- After chilling, brush the roll lightly with leftover filling or whipped topping.
- Roll the entire log in crushed cookies until coated evenly on all sides.
- Use a sharp serrated knife to cut the log into 1-inch slices. Wipe the blade between cuts for clean presentation.
- Arrange the dessert sushi rolls on a tray or plate and serve chilled.
- Store leftovers in the refrigerator, tightly covered, for up to 3 days.
Notes
You can substitute the strawberries with raspberries, bananas, or kiwi.
If using frozen fruit, thaw completely and pat dry before use.
Chill the roll longer for cleaner cuts.
For a dairy-free version, use plant-based alternatives for cream cheese and whipped topping.
- Prep Time: 20
- Cook Time: 1