Strawberry Shortcake Sushi Roll (Printable Version)

Golden crepes embrace layers of fluffy sponge cake, ripe strawberries, and vanilla whipped cream in these elegant dessert 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

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

→ Garnish

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 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 and 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 looks impossibly elegant but uses techniques you already know from making pancakes and whipped cream.
  • The combination of soft crepe, airy sponge, and juicy berries creates a texture that feels luxurious without being heavy.
  • You can make the components ahead and assemble the rolls an hour before guests arrive, then slice and serve with zero stress.
02 -
  • Resting the crepe batter for 15 to 20 minutes lets the flour hydrate fully and helps the crepes cook evenly without tearing.
  • Chilling the assembled roll for at least an hour is essential, without it the cream will squish out and the slices will fall apart.
  • Wipe your knife clean and dip it in warm water between cuts to get clean, Instagram-worthy spirals every time.
03 -
  • Use a nonstick skillet for the crepes and keep the heat at medium, too hot and they will brown unevenly, too cool and they will stick.
  • When folding flour into the sponge batter, use a silicone spatula and cut down through the center, then sweep along the bottom and up the side, this preserves the airiness.
  • Chill your mixing bowl and whisk in the freezer for a few minutes before whipping cream, it helps the cream reach soft peaks faster and stay stable longer.
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