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
Ezoic
Instructions
Step 1: Prepare the Cheesecake Filling
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.
Step 2: Prepare the Strawberries
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.
Step 3: Prepare the Cake Sheets
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.
Step 4: Assemble the Rolls
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.
Step 5: Roll and Slice
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
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