Strawberry Shortcake Sushi Roll

My daughter once called these "fancy pinwheels," and I've never been able to shake the name. We'd spent the morning folding crepes for her school project on world cuisines, and somewhere between flipping the tenth one and cleaning batter off the counter, she asked if we could make something that looked like sushi but tasted like cake. I didn't think it would work. But that afternoon, watching her arrange strawberry slices with surgical precision, I realized we'd stumbled onto something unexpectedly beautiful.

I've made these for birthdays, brunch gatherings, and one particularly chaotic Easter when I forgot to buy an actual dessert. Every time, someone asks for the recipe, and every time, I have to explain that yes, it really is just crepes and sponge cake. There's something about the cross-section—those clean rings of cream and berry against golden layers—that tricks people into thinking it's harder than it is. My sister-in-law once photographed hers from six different angles before she'd let anyone eat.

Ingredients

• All-purpose flour (crepe batter): The base for thin, pliable crepes that roll without tearing; sift it if you see lumps.
• Eggs (crepe and sponge): They bind the crepe and give the sponge its airy lift, so use them at room temperature for easier whisking.
• Granulated sugar: Just enough sweetness in both batters without overwhelming the berries.
• Fine sea salt: A pinch balances the sugar and sharpens the vanilla flavor.
• Whole milk: Creates a tender crepe; low-fat milk works but won't be quite as rich.
• Unsalted butter (melted): Adds richness to the crepe and prevents sticking in the pan.
• Cake flour (sponge): Lighter than all-purpose, it makes the sponge cloud-soft; sift regular flour twice if you don't have it.
• Vanilla extract: A warm backbone for both the sponge and the whipped cream.
• Heavy whipping cream: Must be cold and at least 36% fat to whip into stable, luscious peaks.
• Powdered sugar: Dissolves instantly into the cream and sweetens without graininess.
• Fresh strawberries: Choose firm, bright red berries; softer ones will bleed and make the roll soggy.
• Strawberry sauce or white chocolate: A final drizzle that turns the plate into a canvas.
• Fresh mint leaves: A pop of green that makes each slice look like it came from a bakery case.

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, spread evenly, and bake for 10 to 12 minutes until the top springs back; cool completely before slicing into half-inch strips.

Make the Crepes:

Whisk flour, sugar, and salt in one bowl, beat eggs and milk in another, then combine and whisk in melted butter until smooth. Let the batter rest for 15 to 20 minutes, then cook thin crepes in a lightly buttered nonstick skillet over medium heat, flipping once, and stack between parchment sheets to cool.

Whip the Cream:

Chill your bowl and whisk for five minutes, then beat cold heavy cream with powdered sugar and vanilla on medium-high speed just until soft peaks form. Stop before it looks grainy or stiff.

Assemble the Sushi Roll:

Lay plastic wrap on your counter, place a crepe on top, and spread whipped cream evenly, leaving a half-inch border on one long edge. Arrange sponge strips and strawberry slices in a line near the opposite edge, then use the plastic wrap to roll the crepe into a tight log, twist the ends, and chill for at least one hour.

Slice and Serve:

Unwrap the chilled roll, wipe your knife between each cut, and slice into one-inch rounds. Arrange on a platter, drizzle with strawberry sauce or melted white chocolate, and tuck fresh mint leaves between the pieces.

Save

The first time I brought these to a potluck, someone asked if I'd trained in Paris. I laughed so hard I nearly dropped the platter. But that's the magic of this dessert: it looks like you spent all day in the kitchen, when really, you spent an hour and then let the fridge do the work. My kids now request these instead of birthday cake, which tells you everything you need to know about how a little whimsy can win over even the pickiest eaters.

Choosing Your Strawberries

I used to grab whatever looked red at the store, but I learned the hard way that pale shoulders mean sour centers. Now I look for berries that are crimson all the way to the stem, firm enough to slice without squishing, and small enough to fit neatly inside the roll. If they smell sweet when you open the container, you're golden. I've also swapped in raspberries when strawberries are out of season, and the tartness plays beautifully against the cream.

Resting and Chilling

The first time I skipped the crepe batter rest, the crepes bubbled and tore. That twenty-minute pause lets the gluten relax and the flour fully hydrate, so you get smooth, pliable rounds every time. The one-hour chill after rolling is just as crucial: it firms the cream and helps the layers stick together, so your slices hold their shape instead of unraveling on the plate. If you're in a rush, you can freeze the roll for thirty minutes, but patience really does pay off here.

Serving and Storing

These are best served cold, straight from the fridge, with the whipped cream still billowy and the crepe tender. If you need to make them ahead, wrap the unsliced roll tightly in plastic and chill for up to six hours; slice just before guests arrive. Leftovers can be covered and refrigerated for one day, but the crepe will soften and the berries may weep, so they're never quite as pristine. I've never had leftovers last longer than that anyway.

• Drizzle with lemon curd instead of strawberry sauce for a citrus twist.
• Dust the platter with powdered sugar right before serving for a snowy finish.
• Serve with a small fork and a napkin, because these are as fun to eat as they are to look at.

Save

Every time I slice into one of these rolls, I think about that first attempt with my daughter, how we didn't know if it would work but tried it anyway. That's the best part of cooking: sometimes the experiments become the recipes you make over and over, the ones that turn an ordinary afternoon into something people remember.

Recipe Questions & Answers

→ What makes these sushi-style rolls different from traditional strawberry shortcake?

These rolls reimagines classic shortcake by layering components in a spiral rather than stacking them. Thin crepes replace biscuits, sponge cake adds structural ribbons, and the rolling technique creates the signature sushi appearance. The fusion approach yields elegant pinwheel slices with distinct layers of cream, cake, and fruit in each bite.

→ Can I prepare components ahead of time?

Yes, each element can be made in advance. Crepe batter rests better when prepared 1-2 hours ahead. Sponge cake keeps well wrapped at room temperature for 24 hours. Whipped cream is best whipped fresh but holds for several hours when chilled. Assembled rolls can be refrigerated up to 6 hours before slicing, making them ideal for party preparation.

→ Why does the sponge cake need to be cut into strips?

Thin cake strips create the structural ribbons visible in the spiral cross-section. This technique ensures every bite contains all three components—crepe, cream, cake, and strawberry—while maintaining the sushi roll's defined layers. The 1/2-inch width provides substantial texture without making the roll difficult to cut cleanly.

→ What's the purpose of chilling the rolled crepe before slicing?

Chilling firms the whipped cream and sets the roll's structure, preventing collapse during slicing. The cold temperature helps each component hold its shape, ensuring clean rounds with distinct spiral patterns. Without proper chilling, the cream may soften and the layers could smear together, losing the defined sushi roll appearance.

→ Can I substitute other fruits or fillings?

Absolutely. While strawberries provide classic flavor and vibrant color, try sliced peaches, raspberries, or mandarin oranges. For chocolate variations, spread thin hazelnut or ganache layers under the whipped cream. Lemon curd adds bright acidity that cuts through rich cream. The rolling technique adapts easily to various flavor combinations while maintaining the elegant presentation.

→ Why rest the crepe batter before cooking?

Resting allows flour to fully hydrate and air bubbles to rise out, producing tender, smooth crepes without lumps or toughness. This 15-20 minute rest period ensures consistent texture and makes the batter easier to swirl thinly across the pan. Skilled crepe makers often rest batter overnight for even more delicate results.