Ingredients
Scale
- 1 sponge cake (homemade or store-bought)
- 1 cup heavy cream (or cream cheese filling)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries, sliced into thin strips
- Optional garnish: shredded coconut, chocolate drizzle, or extra powdered sugar
Instructions
- If using homemade sponge cake, bake and allow it to cool completely. For a faster option, use store-bought sponge cake. Slice the cake into thin, even sheets that can be rolled without breaking.
- In a mixing bowl, whip the heavy cream until light and fluffy. Add powdered sugar and vanilla extract, beating until combined. If using cream cheese filling, blend cream cheese with sugar and vanilla until smooth.
- Wash and dry the strawberries. Remove stems and slice them into thin strips.
- Place one sponge cake sheet flat on parchment paper. Spread a thin layer of whipped cream evenly across the surface, leaving a small border at the edges.
- Lay a row of strawberry strips along one edge of the cake.
- Starting from the strawberry side, roll the cake into a log shape, using the parchment paper to keep it tight and even.
- Wrap the roll in parchment paper or plastic wrap. Refrigerate for at least 30 minutes so the filling sets and the roll firms up.
- Remove from the refrigerator. With a sharp knife, slice the roll into pieces about 1 to 1.5 inches thick. Wipe the knife between cuts for clean slices.
- Arrange the sushi pieces on a serving plate. Garnish with shredded coconut, a drizzle of chocolate, or a dusting of powdered sugar if desired.
Notes
Rolling works best when the sponge cake is flexible and cooled completely.
Keep the roll chilled until serving to maintain its shape.
Slice gently with a sharp knife to avoid squashing the roll.
- Prep Time: 20
- Cook Time: 20