Strawberry Shortcake Sushi Roll (Printable)

Golden crepes embrace sponge cake strips, whipped cream, and fresh strawberries in whimsical pinwheel slices.

# 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 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 until no streaks remain. Spread batter evenly in the pan and bake for 10 to 12 minutes 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 approximately 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, then whisk in melted butter. Let batter rest 15 to 20 minutes at room temperature. Heat a nonstick skillet over medium heat and brush lightly with melted butter. Pour in 1/4 cup batter, swirling to coat evenly, and 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 whipping cream, powdered sugar, and vanilla. Whisk on medium-high speed until soft peaks form, being careful not to overwhip.
04 - Lay a large sheet of plastic wrap on your counter and 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 approximately 1 inch from the opposite long edge and 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 and 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 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 turns heads at every gathering because no one expects dessert to arrive looking like sushi.
  • The crepe wrapper stays soft and sweet even after chilling, wrapping everything in buttery tenderness.
  • You get to play with texture: airy sponge, silky cream, and juicy fruit all in one elegant bite.
  • It tastes like strawberry shortcake but feels like a completely new experience.
02 -
  • If your crepe batter has lumps, strain it through a fine-mesh sieve before cooking or those bumps will show up in every crepe.
  • Do not overmix the sponge cake batter after adding flour or it will turn dense and rubbery instead of light and airy.
  • Chilling the assembled roll is not optional because without it the whole thing falls apart when you try to slice.
  • Wipe your knife clean and dip it in hot water between cuts for perfectly smooth, Instagram-worthy rounds.
03 -
  • Use a ruler to measure your sponge strips so they are all the same width and the spiral looks perfectly even in every slice.
  • Keep a damp towel nearby when cooking crepes to wipe the pan between each one, preventing any burnt butter from speckling the batter.
  • If your whipped cream starts to look grainy, you have overwhipped it; fold in a tablespoon of cold liquid cream by hand to bring it back to silky.
  • For extra wow factor, use a piping bag to pipe the whipped cream in neat lines instead of spreading it, which makes the spiral even more defined.
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