Strawberry Shortcake Sushi Roll (Printable Version)

Golden crepes embrace sponge cake, whipped cream, and fresh strawberries in elegant sushi-style pinwheels.

# 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 and Garnish

15 - 8 to 10 fresh strawberries, hulled and thinly sliced
16 - Strawberry sauce or melted white chocolate for drizzling
17 - Fresh mint leaves

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper 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 attachments 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 Advice:

01 -
  • It looks impressive but forgives small mistakes once you wrap it up and chill it.
  • The contrast between soft sponge, airy cream, and tart berries feels indulgent without being heavy.
  • You can prep the components ahead and assemble right before guests arrive.
  • Slicing into perfect spirals feels oddly satisfying, like opening a tiny edible gift.
02 -
  • If your crepe batter has lumps, strain it through a fine sieve before resting; lumps turn into tough spots.
  • Overwhipped cream will weep and separate inside the roll, so stop at soft peaks even if it feels loose.
  • Chill the assembled roll for the full hour or the slices will squish and lose their shape when you cut them.
  • Wipe your knife clean and dip it in hot water between slices for picture-perfect rounds.
03 -
  • Add a thin stripe of lemon curd alongside the sponge for a bright, tangy surprise in every bite.
  • Use a bench scraper to help lift and guide the roll if the plastic wrap alone feels slippery.
  • Dust the finished slices with powdered sugar through a fine sieve for an elegant, snowy finish.
  • If you want extra stability, chill the whipped cream for fifteen minutes before spreading it on the crepe.
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