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
- Optional: white chocolate drizzle, extra whipped cream, mint leaves for garnish
Instructions
- Prepare the cake: Lay cooled sponge cake flat on parchment or a rolling mat.
- Make the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream.
- Assemble the roll: Spread strawberry preserves evenly over the cake, then layer with the cream cheese mixture. Sprinkle with diced strawberries.
- Roll: Starting from one short end, use parchment to help roll the cake into a tight log. Chill for 20–30 minutes.
- Slice & serve: Use a sharp knife to cut into 1-inch pieces. Arrange on a platter, drizzle with white chocolate, and garnish as desired.
Notes
- Make ahead: Can be rolled and chilled up to 1 day in advance.
- Gluten-free: Use a gluten-free sponge cake sheet.
- Variations: Swap strawberries for blueberries or raspberries, drizzle dark chocolate instead of white, or use mascarpone in place of cream cheese.
- Storage: Keep in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian