Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Make sure all dairy ingredients are at room temperature for a smooth cheesecake filling

The cake rolls more easily when warm, so don't let it cool before the initial rolling with the towel

For clean cuts, dip your knife in hot water and wipe clean between slices

Chill the roll thoroughly (at least 2 hours) before slicing for the best presentation

You can prepare the strawberry compote and cake roll a day ahead for convenience

Pat the diced strawberries dry with paper towels to prevent excess moisture in the filling

For a decorative touch, dust the final rolls with matcha powder to mimic wasabi

Try using a bamboo sushi mat for a more authentic rolling experience

Add a teaspoon of lemon zest to the filling for a brighter flavor profile

For a firmer texture, freeze the roll for 30 minutes before slicing

Strawberry Shortcake Cheesecake Dessert Sushi Rolls

Name: Strawberry Shortcake Cheesecake Dessert Sushi Rolls
Prep time: 30 min
Cook time: 15 min
Total time: 3 h 45 min
Yield: 8 servings (16 pieces)
Cuisine: Fusion, Japanese-inspired
Ingredients: For the Sponge Cake Layer:; 4 large eggs, room temperature; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/4 teaspoon salt; 2 tablespoons unsalted butter, melted and cooled; For the Cheesecake Filling:; 16 oz cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1/4 cup heavy cream; 1 cup fresh strawberries, finely diced; 2 tablespoons strawberry preserves; For the Strawberry Compote:; 2 cups fresh strawberries, hulled and quartered; 1/4 cup granulated sugar; 1 tablespoon lemon juice; 1/2 teaspoon vanilla extract; For Assembly and Garnish:; 1/4 cup powdered sugar for dusting; 8-10 fresh strawberries, sliced for garnish; Fresh mint leaves (optional); 2 tablespoons white chocolate, melted (optional, for drizzling); Equipment:; 15x10-inch jelly roll pan; Parchment paper; Electric mixer; Silicone spatula; Clean kitchen towel

These delightful Strawberry Shortcake Cheesecake Dessert Sushi Rolls combine the creamy richness of cheesecake with the sweet-tart flavor of fresh strawberries, all wrapped in a soft sponge cake layer that mimics sushi rice. Perfect for parties, special occasions, or when you want to impress guests with a unique dessert presentation. The rolls feature a velvety cream cheese filling studded with real strawberry pieces, wrapped in light vanilla sponge cake, and garnished with a strawberry compote 'dipping sauce' that adds the perfect finishing touch. Easy to make ahead of time and beautiful when sliced, these dessert sushi rolls offer a playful twist on traditional Japanese cuisine while delivering the beloved flavors of classic strawberry shortcake.

Prep Time

30 Minutes

Cook Time

15 Minutes

Total Time

3H45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Sponge Cake Layer:

4 large eggs, room temperature

3/4 cup granulated sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1/4 teaspoon salt

2 tablespoons unsalted butter, melted and cooled

For the Cheesecake Filling:

16 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1/4 cup heavy cream

1 cup fresh strawberries, finely diced

2 tablespoons strawberry preserves

For the Strawberry Compote:

2 cups fresh strawberries, hulled and quartered

1/4 cup granulated sugar

1 tablespoon lemon juice

1/2 teaspoon vanilla extract

For Assembly and Garnish:

1/4 cup powdered sugar for dusting

8-10 fresh strawberries, sliced for garnish

Fresh mint leaves (optional)

2 tablespoons white chocolate, melted (optional, for drizzling)

Equipment:

15x10-inch jelly roll pan

Parchment paper

Electric mixer

Silicone spatula

Clean kitchen towel

Plastic wrap

Small saucepan

Sharp knife

Instructions

Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper, leaving an overhang on all sides. Spray lightly with cooking spray.

In a large bowl, beat eggs with an electric mixer on high speed for about 3 minutes until pale and frothy. Gradually add sugar and continue beating for 2 more minutes until thick and pale yellow.

Add vanilla extract and beat briefly to incorporate. Sift flour and salt over the egg mixture and gently fold in using a spatula until just combined. Fold in the melted butter.

Pour batter into prepared pan, spreading evenly to the corners. Bake for 12-15 minutes, until the cake springs back when touched lightly.

Lay a clean kitchen towel on the counter and dust generously with powdered sugar. When the cake is done, immediately invert it onto the towel. Peel off parchment paper.

Starting from the short end, roll the cake up with the towel inside. Place on a wire rack to cool completely, about 1 hour.

While the cake is cooling, prepare the cheesecake filling. In a medium bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, beating until incorporated.

In a separate bowl, whip heavy cream until stiff peaks form. Fold whipped cream into cream cheese mixture.

Gently fold in the diced strawberries and strawberry preserves until just combined. Refrigerate until ready to use.

For the strawberry compote, combine strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until strawberries release their juices and begin to break down, about 5-7 minutes.

Reduce heat to low and simmer for another 5 minutes until slightly thickened. Remove from heat, stir in vanilla extract, and let cool completely.

Once the cake is cooled, carefully unroll it. Spread the cheesecake filling evenly over the cake, leaving a 1/2-inch border all around.

Re-roll the cake (without the towel this time), starting from the same short end. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.

When ready to serve, remove plastic wrap and trim off the ends for a clean edge. Cut the roll into 16 slices, about 1-inch thick each, to resemble sushi pieces.

Arrange the 'sushi' pieces on a serving platter. Garnish with sliced fresh strawberries and optional mint leaves.

If desired, drizzle with melted white chocolate. Serve with the strawberry compote on the side as a 'dipping sauce'.

Strawberry Shortcake Cheesecake Dessert Sushi Rolls

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

Strawberry Shortcake Cheesecake Dessert Sushi Rolls

Ingredients

Instructions