Strawberry Shortcake Sushi Roll

My sister arrived with a bamboo mat and a mischievous grin, announcing she wanted to make dessert sushi without any fish. I laughed until she pulled out crepes, sponge cake, and a carton of strawberries. We spent the afternoon rolling, slicing, and tasting pinwheels that looked like art and tasted like summer. The kitchen smelled like warm butter and vanilla, and every slice revealed a new swirl of cream and berry. It became our favorite trick to pull at dinner parties.

The first time I brought these to a potluck, someone asked if I ordered them from a patisserie. I watched faces light up as they bit into the spirals and discovered the creamy, fruity center. One friend admitted she took three pieces and hid them in her purse for the drive home. That night I realized this recipe was more than dessert, it was a conversation starter, a compliment magnet, and proof that playful food can still be sophisticated.

Ingredients

• All-purpose flour (crepe batter): The foundation of your crepe wrapper, it should be whisked smooth to avoid lumps that create uneven texture.
• Eggs (crepe and sponge): They give structure and richness, make sure they are at room temperature for the sponge to whip up light and voluminous.
• Granulated sugar: Sweetens both the crepe and sponge without overwhelming the fresh berry flavor.
• Fine sea salt: A pinch balances sweetness and amplifies vanilla notes in both batters.
• Whole milk: Adds moisture and helps the crepe batter spread thin and cook evenly.
• Unsalted butter (melted): Enriches the crepe batter and is used to grease the skillet, keep extra nearby for brushing the pan between crepes.
• Vanilla extract: Infuses the sponge and whipped cream with warm, aromatic sweetness.
• Cake flour (or sifted all-purpose flour): Creates a tender, delicate crumb in the sponge, sift it twice if using all-purpose to mimic cake flour lightness.
• Heavy whipping cream (well chilled): Whips into soft, billowy peaks that hold their shape inside the roll, cold cream and cold bowl are non-negotiable.
• Powdered sugar: Sweetens the whipped cream without graininess and helps stabilize the foam.
• Fresh strawberries (hulled and thinly sliced): The juicy, vibrant heart of the roll, choose berries that are deep red all the way through for maximum flavor.
• Strawberry sauce or melted white chocolate: A drizzle adds visual polish and an extra layer of sweetness.
• Fresh mint leaves: A bright garnish that adds color and a hint of herbal freshness.

Instructions

Prepare the Sponge Cake:

Preheat your oven to 350°F and line an 8x8-inch pan with buttered parchment. Whisk eggs, sugar, and vanilla on high speed until the mixture is pale, thick, and falls in ribbons, then gently fold in sifted flour and salt in two additions, being careful not to deflate the batter. Spread it evenly in the pan and bake for 10 to 12 minutes until the top springs back when touched. Cool completely, peel off the parchment, and slice into thin strips about half an inch wide.

Make the Crepes:

Whisk together flour, sugar, and salt in one bowl, then beat eggs and milk in another and combine them until smooth, whisking in melted butter at the end. Let the batter rest for 15 to 20 minutes, then heat a nonstick skillet over medium heat, brush it lightly with butter, and pour in a quarter cup of batter, swirling to coat the pan evenly. Cook for 1 to 2 minutes until the edges lift, flip, and cook 30 seconds more, stacking finished crepes between parchment sheets.

Whip the Cream:

Chill a mixing bowl and whisk in the freezer for 5 minutes, then add cold heavy cream, powdered sugar, and vanilla, whisking on medium-high speed until soft peaks form. Stop before it turns grainy or stiff.

Assemble the Sushi Roll:

Lay a large sheet of plastic wrap on your counter and place one cooled crepe on top, spreading a thin, even layer of whipped cream over it and leaving a half-inch border on one long edge. Arrange strips of sponge cake in a line about an inch from the opposite edge, top with a single layer of sliced strawberries, then use the plastic wrap to help you roll the crepe into a tight log, twisting the ends to seal. Chill the wrapped roll for at least 1 hour to firm up.

Slice and Serve:

Unwrap the roll, place it on a cutting board, and use a sharp, thin knife to slice it into 1-inch sushi rounds, wiping the blade clean between cuts for neat edges. Arrange the pieces on a platter, drizzle with strawberry sauce or melted white chocolate, and garnish with fresh mint leaves.

Pin It

I once made these rolls for my niece's birthday, and she insisted we call them unicorn sushi because of the pastel swirls. We arranged them on a wooden board with extra berries and mint, and she took a photo before anyone could take a bite. That image is still her phone wallpaper two years later. It is funny how a simple dessert can become a memory that sticks, a little edible magic that outlasts the sugar rush.

Choosing the Best Strawberries

Look for berries that are uniformly red with no white shoulders, those are the ones that taste sweet all the way through. I learned this after slicing into pale berries that looked beautiful but tasted like water. Smell the container too, ripe strawberries will have a fragrant, jammy aroma even before you open the lid. If you can, buy them the day you plan to assemble the rolls so they stay firm and juicy.

Making Ahead and Storage

You can bake the sponge cake and make the crepes up to a day in advance, just wrap them separately in plastic and refrigerate. Whip the cream and assemble the rolls up to six hours before serving, keeping them tightly wrapped in the fridge. Once sliced, the pieces are best enjoyed within two hours because the cream can start to weep and the crepe may soften. If you have leftover rolls, slice them fresh right before serving for the cleanest presentation.

Creative Variations to Try

I have tucked a thin layer of lemon curd under the whipped cream for a tart surprise, and once I used sliced mango and kiwi when strawberries were out of season. A friend dusted her finished rolls with matcha powder and called them green tea sushi, which was both beautiful and delicious. You can also swap the strawberry drizzle for raspberry coulis or even a hint of balsamic reduction if you are feeling adventurous.

• Try adding a few fresh basil leaves inside the roll for an herbal twist that pairs beautifully with strawberries.
• Dust the finished slices with powdered sugar or edible gold flakes for an extra elegant touch.
• Serve them on a slate board with chopsticks as a playful nod to the sushi inspiration.

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These little rolls have become my signature move when I want to impress without the stress of a layered cake or fussy pastry. They are as fun to make as they are to eat, and every slice feels like a tiny celebration. I hope they bring as much joy to your table as they have to mine.

Recipe FAQs

→ Can I make the components ahead of time?

Yes. Prepare crepes and sponge cake up to 24 hours in advance—store crepes stacked with parchment and wrapped airtight, and wrap sponge cake tightly. Whip cream fresh before assembling for best texture.

→ Why must the crepe batter rest?

Resting allows flour to fully hydrate and bubbles to settle, preventing tear-prone crepes with uneven texture. Fifteen to twenty minutes at room temperature produces tender, evenly browned results.

→ How do I prevent the roll from cracking while slicing?

Chilling the wrapped roll for at least one hour is essential—it firms the cream and sets the structure. Use a sharp, thin knife and wipe the blade clean between each cut for clean edges.

→ Can I substitute the strawberries?

Absolutely. Ripe sliced peaches, raspberries, or mango work beautifully. Avoid extremely juicy fruits without drainage, as excess moisture can make the crepe soggy over time.

→ What if I don't have an electric mixer for the sponge cake?

A sturdy whisk and some elbow grease work. The eggs must be whisked until pale, thick, and ribbon-like—about 3-5 minutes of vigorous whisking. This aeration creates the cake's signature lightness.

→ Can I freeze assembled rolls?

Freezing isn't recommended. The cream's texture changes when frozen and thawed, becoming grainy rather than smooth. For best results, assemble and serve within 6 hours, or keep refrigerated no longer than overnight.