Strawberry Shortcake Sushi Roll (Printable Version)

Crisp crepes embrace layered sponge cake, vanilla whipped cream, and ripe strawberries in stunning sushi-style pinwheels perfect for elegant entertaining.

# What You'll Need:

→ Crepe Batter

01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1 tablespoon granulated sugar
04 - 1/4 teaspoon fine sea salt
05 - 1 cup whole milk
06 - 2 tablespoons unsalted butter, melted, plus extra for cooking

→ Sponge Cake

07 - 3 large eggs
08 - 3 tablespoons granulated sugar
09 - 1 teaspoon vanilla extract
10 - 3 tablespoons cake flour or sifted all-purpose flour
11 - Pinch fine sea salt

→ Whipped Cream Filling

12 - 1 cup heavy whipping cream, well chilled
13 - 2 tablespoons powdered sugar
14 - 1 teaspoon vanilla extract

→ Fruit

15 - 8 to 10 fresh strawberries, hulled and thinly sliced

→ Garnish

16 - Strawberry sauce or melted white chocolate, for drizzling
17 - Fresh mint leaves

# How to Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment and lightly butter the paper. In a large bowl, whisk eggs, sugar, and vanilla on high speed until pale, thick, and ribbon-like, approximately 3 to 4 minutes. Gently fold in sifted flour and salt in two additions with a silicone spatula, just until no streaks remain. Spread batter evenly in the pan. Bake for 10 to 12 minutes, or until the top springs back when lightly touched. Cool completely on a wire rack. Remove from pan, peel off parchment, and slice into long, thin strips about 1/2 inch wide.
02 - In a medium bowl, whisk together flour, sugar, and salt. In another bowl, beat eggs and milk together. Pour egg mixture into dry ingredients, whisking until smooth. Whisk in melted butter. Let batter rest 15 to 20 minutes at room temperature. Heat a nonstick skillet over medium heat; brush lightly with melted butter. Pour in 1/4 cup batter, swirling to coat evenly. Cook 1 to 2 minutes until edges lift; flip and cook 30 seconds more. Stack finished crepes between sheets of parchment to cool.
03 - Chill a mixing bowl and whisk or beaters in the freezer for 5 minutes. Add heavy cream, powdered sugar, and vanilla. Whisk on medium-high speed until soft peaks form. Do not overwhip.
04 - Lay a large sheet of plastic wrap on your counter. Place one cooled crepe on top. Spread a thin, even layer of whipped cream over the crepe, leaving a 1/2-inch border on one long edge. Arrange strips of sponge cake in a line about 1 inch from the opposite long edge. Top with a single layer of sliced strawberries. Starting at the cake-and-berry edge, use the plastic wrap to help roll the crepe into a tight log. Twist ends of plastic wrap to seal. Chill the wrapped roll for at least 1 hour to firm up.
05 - Unwrap the roll and place on a cutting board. Using a sharp, thin knife, slice into 1-inch sushi rounds, wiping the blade clean between cuts. Arrange on a platter. Drizzle with strawberry sauce or melted white chocolate and garnish with mint leaves.

# Expert Tips:

01 -
  • It fools everyone at the table into thinking you spent hours on pastry school techniques.
  • Each slice reveals a perfect spiral that photographs like a dream and tastes even better.
  • You can make the components ahead and assemble while your oven stays off.
  • Strawberries and cream meet cake in a way that feels both playful and surprisingly elegant.
02 -
  • If your first crepe sticks or tears, it's just the pan seasoning, toss it and try again with a tiny bit more butter.
  • Chilling the roll is not optional, it firms the cream and makes slicing clean instead of smushy.
  • Overwhipped cream will weep and separate in the roll, stop at soft peaks even if it feels too loose.
  • Slice with a gentle sawing motion, pressing down will squash the spiral.
03 -
  • Freeze your mixing bowl for five minutes before whipping cream, cold equipment makes peaks form faster and stay stable.
  • Slice strawberries lengthwise so they lay flat and don't create lumps in the roll.
  • Wipe your knife with a damp cloth between every cut for magazine-perfect spirals.
  • If the roll cracks when you slice it, let it sit at room temperature for five minutes to soften slightly.
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