Ingredients
Cheesecake Filling
-
8 oz cream cheese, softened
-
¾ cup powdered sugar
-
1 teaspoon vanilla extract
-
1 cup heavy whipping cream, cold
Strawberry Layer
-
1 ½ cups fresh strawberries, finely diced
-
1 tablespoon granulated sugar
Cake Base
-
1 prepared vanilla sponge cake or pound cake, sliced thin
-
Powdered sugar, for dusting
Optional Garnishes
-
White chocolate drizzle
-
Crushed vanilla wafer cookies
-
Fresh strawberry slices
Instructions
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing until fully combined. In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to create a light, fluffy cheesecake filling. Refrigerate until ready to use.
In a small bowl, combine the finely diced strawberries with granulated sugar. Stir gently and let sit for 10 minutes to release juices. Drain excess liquid to prevent soggy rolls.
Lay thin slices of cake between two sheets of parchment paper. Gently roll over them with a rolling pin to flatten slightly and create flexible cake sheets suitable for rolling.
Spread an even layer of cheesecake filling over each flattened cake slice, leaving a small border at the edge. Sprinkle diced strawberries evenly over the filling.
Starting from one end, carefully roll the cake tightly into a log, similar to sushi rolls. Wrap in plastic wrap and refrigerate for at least 1 hour to firm up. Once chilled, slice into 1-inch pieces using a sharp knife.
Notes
-
Chill the rolls before slicing for clean, neat pieces.
-
Drain strawberries well to avoid excess moisture.
-
Use a sharp knife and wipe between cuts for bakery-style slices.
-
Do not overfill, as it may cause the rolls to split.