Ingredients
Method
Prepare the cake and filling
- Slice the store-bought pound cake or sponge cake lengthwise into 1/4-inch thick sheets.
- Beat the softened cream cheese with powdered sugar until light and fluffy, about 2 minutes.
- Fold the whipped cream into the cream cheese mixture until smooth and airy.
Roll into sushi logs
- Spread a thin layer of the cream mixture onto each cake slice, leaving a 1-inch border on one long edge.
- Arrange the fresh strawberries in a line along the filling-covered cake.
- Using plastic wrap as an aid, roll the cake tightly into a log.
- Wrap the logs in plastic and refrigerate for 30 minutes.
Slice and serve
- Unwrap the logs, slice with a sharp knife, and serve.
- Drizzle the strawberry jam over the slices and top with white chocolate shavings for garnish.
Notes
For the cleanest spiral cross-sections, chill the rolled logs until fully firm before slicing, wiping the knife between cuts if needed. Store covered in the refrigerator for up to 2 days; freeze is not recommended because the cake texture can soften after thawing. For a lighter option, use reduced-fat cream cheese and a lighter whipped cream.