KUSINA

Hello mga Kababayan!

A Happy 2025 New Year to all!

As the chilly embrace of winter gives way to the vibrant renewal of spring, Japan celebrates the arrival of one of its most beloved fruits—strawberries. Known for their exquisite sweetness and brilliant red hues, Japanese strawberries are a seasonal delight that captures the essence of freshness and indulgence.

In this recipe, we’re taking full advantage of the season’s bounty with a simple yet elegant No-Bake Strawberry Cheese Roll Cake. Crafted without an oven, flour, or eggs, this dessert is perfect for those who seek a fuss-free treat that highlights the natural beauty of whole strawberries.

Whether you’re enjoying the luscious sweetness of Tochigi’s famous “Tochiotome” or savoring the delicate flavor of Fukuoka’s “Amaou,” this recipe brings Japan’s strawberry season to your table in a way that’s as easy as it is delightful. Let’s create a dessert that celebrates the joy of seasonal ingredients and the art of simplicity.

No-Bake Strawberry Cheese Roll Cake

Serves: 4-6
Preparation Time: 30 minutes
Chilling Time: 1-2 hours

Ingredients

• 1 medium banana (mashed)

• 100 g biscuits (crushed)

• 8 g cocoa powder

• 25 g melted butter

• 150 g cream cheese (softened)

• 25 g honey

• 100 g fresh strawberries (whole)

• 25 g condensed milk

Instructions

1. Prepare the Biscuit Base:

1. Crush the biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and pounding with a rolling pin.

2. In a mixing bowl, combine the crushed biscuits, cocoa powder, mashed banana, and melted butter. Mix until it forms a cohesive, dough-like consistency.

3. Spread the mixture onto a sheet of parchment paper, forming a thin rectangle. Flatten evenly with a spatula. Chill in the refrigerator for 15 minutes.

2. Make the Cream Cheese Filling:

1. In a bowl, mix the softened cream cheese, honey, and condensed milk until smooth and creamy.

3. Assemble the Roll Cake:

1. Remove the chilled biscuit base from the refrigerator.

2. Spread the cream cheese mixture evenly over the biscuit layer, leaving a small border around the edges.

3. Arrange the whole strawberries in a single line along the length of the biscuit layer (near one edge).

4. Using the parchment paper, carefully roll the cake from the edge with the strawberries, ensuring the roll is tight.

4. Chill and Serve:

1. Wrap the roll cake in the parchment paper and refrigerate for 1-2 hours to set.

2. Once firm, slice into portions, ensuring each slice showcases the whole strawberries inside.

Tips for Success:

• Choose small, uniform strawberries to ensure even rolling.

• Chill thoroughly before slicing to maintain clean, neat edges.

• For presentation, dust with cocoa powder or garnish with extra strawberries.

Each slice of this dessert is a celebration of the season’s sweetness. Let it inspire you to embrace life’s simple joys and share them with those you love.