Ingredients
1 sponge cake sheet (approximately 10x15 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 Garnishes:
White chocolate drizzle
Extra whipped cream
Mint leaves
Instructions
1. Lay the cooled sponge cake flat on a piece of parchment paper or a rolling mat.
2. In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the whipped cream.
3. Spread the strawberry preserves evenly over the surface of the cake. Follow with an even layer of the cream cheese mixture. Sprinkle the diced strawberries on top.
4. Starting from one of the short ends, use the parchment paper to roll the cake into a tight log. Chill in the refrigerator for 20–30 minutes.
5. Use a sharp knife to slice into 1-inch thick pieces. Arrange on a platter and garnish with white chocolate, whipped cream, or mint leaves if desired.
Notes
• Make-Ahead: The roll can be assembled and chilled for up to one day in advance.
• Gluten-Free Option: Use a gluten-free sponge cake.
• Flavor Variations: Swap strawberries for raspberries or blueberries; use mascarpone instead of cream cheese.
• Storage: Keep in an airtight container in the refrigerator for up to 3 days. Freeze for up to one month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Calories: 120 kcal