Strawberry Shortcake Sushi Roll

The crepe batter pooled in the center of the pan, and I tilted it too fast—half the thing slid right off onto the burner. I stood there, spatula in hand, laughing at myself while the kitchen smelled like burnt butter and ambition. That was the night I decided to turn strawberry shortcake into something I could roll, slice, and pretend was fancy. It worked better than I expected, and now every time I make these little pinwheels, I remember that first lopsided disaster and how far a little patience can take you.

I brought these to a potluck once, stacked on a slate board with mint tucked between the rounds. My friend picked one up, turned it over, and asked if I had secretly taken a pastry class. I hadnt—I had just spent an afternoon playing with crepe batter and refusing to give up. Watching people reach for seconds without knowing how simple the technique really was felt better than any compliment.

Ingredients

• All-purpose flour (crepe batter): Gives structure without weighing down the delicate wrapper; sift it if your bag has lumps.
• Eggs (crepe and sponge): They bind, lift, and create that airy crumb in the sponge; room temperature eggs whisk faster.
• Granulated sugar (crepe and sponge): Adds gentle sweetness and helps the crepes brown evenly in the pan.
• Fine sea salt: A pinch sharpens the vanilla and balances the cream without tasting salty.
• Whole milk: Makes the crepe batter silky and pourable; low-fat milk works but the texture will be thinner.
• Unsalted butter (melted): Enriches the batter and keeps crepes from sticking; brush the pan lightly each time.
• Vanilla extract (sponge and cream): Weaves a warm, familiar thread through every layer.
• Cake flour (sponge): Lighter than all-purpose; if you only have AP, sift it twice to mimic the softness.
• Heavy whipping cream (chilled): Whips to soft, stable peaks that hold the roll together; warm cream deflates fast.
• Powdered sugar (cream): Dissolves instantly and sweetens without grittiness.
• Fresh strawberries: The juicier and redder, the better; pale berries taste flat and photograph poorly.
• Strawberry sauce or white chocolate (garnish): A drizzle adds a glossy finish and one more flavor note.
• Fresh mint leaves: Their green pop makes the plate look alive and adds a clean, bright aroma.

Instructions

Bake the Sponge Cake:

Preheat your oven to 350°F and line an 8×8-inch pan with buttered parchment. Whisk eggs, sugar, and vanilla on high until the mixture turns thick and pale, then gently fold in sifted flour and salt until just combined; spread it evenly and bake for 10 to 12 minutes until springy to the touch.

Cool and Slice the Sponge:

Let the cake cool completely on a rack, then peel off the parchment and slice it into long, narrow strips about half an inch wide. These ribbons will nestle inside the crepe and create the signature spiral.

Mix the Crepe Batter:

Whisk together flour, sugar, and salt in one bowl, then beat eggs and milk in another and pour into the dry ingredients, whisking until smooth. Stir in melted butter and let the batter rest for 15 to 20 minutes so the flour hydrates and bubbles settle.

Cook the Crepes:

Heat a nonstick skillet over medium, brush lightly with butter, and pour in a quarter cup of batter, swirling to coat the pan. Cook for 1 to 2 minutes until the edges lift, flip, and cook 30 seconds more; stack finished crepes between parchment sheets.

Whip the Cream:

Chill your bowl and beaters for 5 minutes, then add cold heavy cream, powdered sugar, and vanilla and whisk on medium-high until soft peaks form. Stop before it turns grainy or stiff.

Assemble the Roll:

Lay plastic wrap on your counter, place a cooled crepe on top, and spread a thin layer of whipped cream, leaving a half-inch border on one long edge. Arrange sponge strips and a single layer of sliced strawberries near the opposite edge, then use the plastic wrap to roll the crepe into a tight log and twist the ends to seal.

Chill and Slice:

Refrigerate the wrapped roll for at least an hour to firm up, then unwrap, place on a cutting board, and slice into one-inch rounds with a sharp, clean knife. Wipe the blade between cuts for clean spirals.

Garnish and Serve:

Arrange the sushi pieces on a platter, drizzle with strawberry sauce or melted white chocolate, and tuck fresh mint leaves around the edges. Serve immediately or keep chilled until guests arrive.

Pin It

One summer evening, I made these for my sister after she had a long week. We sat on the porch with iced tea, and she held up a slice, marveling at the layers like it was a tiny edible sculpture. She said it tasted like a memory she didnt know she had. That is when I realized food doesnt have to be traditional to feel like home.

Choosing Your Strawberries

Look for berries that are deep red all the way to the stem, firm but not hard, and fragrant when you lift the container. Pale or white-shouldered strawberries taste grassy and will disappoint you once you slice into your beautiful roll. If your berries are less than perfect, macerate them with a pinch of sugar for ten minutes to coax out their juice and sweetness.

Making Crepes That Roll Well

Thin crepes create a more dramatic spiral and are easier to roll without cracking. Pour just enough batter to barely coat the pan, swirl fast, and let it set before you flip. If your first one tears, do not panic—it is your tester, and the pan will season itself as you go. I always eat the first crepe while I cook the rest.

Storage and Make-Ahead Tips

You can bake the sponge cake and cook the crepes a day ahead, wrapping them separately in plastic and refrigerating. Whip the cream and assemble the rolls up to six hours before serving, keeping them tightly wrapped so they do not dry out. Once sliced, these are best enjoyed within an hour, but they will hold for two or three if kept cool.

• Store leftover rolls whole and wrapped, not pre-sliced, to prevent drying.
• If the cream softens after chilling, pop the roll in the freezer for ten minutes before slicing.
• Garnish just before serving so the drizzle and mint stay vibrant.

Pin It

These little spirals prove that you do not need a culinary degree to make something that feels special. All you need is a willingness to try, a few good strawberries, and the patience to let the fridge do its magic.

Recipe FAQs

→ Can I make these ahead of time?

Yes! The assembled roll can be refrigerated for up to 6 hours before slicing. Store components separately—crepes, cake strips, and whipped cream—for even longer freshness. Slice just before serving for best presentation.

→ What other fruits work well?

Ripe stone fruits like peaches or nectarines make excellent substitutes. Try mixed berries, mango slices for tropical flair, or thinly sliced kiwi for vibrant green contrast. Avoid overly watery fruits that could make the crepe soggy.

→ Why does the crepe batter need to rest?

Resting allows flour to fully hydrate, creating a smoother, more tender crepe without lumps. It also relaxes gluten strands, preventing chewiness. A 15–20 minute rest at room temperature yields consistently thin, delicate crepes.

→ Can I freeze the assembled rolls?

Freezing isn't recommended—the cream can separate and texture becomes grainy upon thawing. However, you can freeze sponge cake strips and crepes separately for up to 1 month. Thaw overnight in the refrigerator, then proceed with assembly.

→ How do I get clean slices?

Chill the rolled log thoroughly—at least 1 hour, but longer helps. Use a sharp thin knife, wiping the blade clean between each cut. A slight sawing motion prevents squishing. For extra precision, freeze briefly before slicing.

→ Can I make this gluten-free?

Absolutely! Substitute all-purpose flour with a 1:1 gluten-free flour blend containing xanthan gum. The crepe texture remains virtually identical. For the sponge cake, sift the gluten-free flour twice for lighter results. All other components are naturally gluten-free.