Strawberry Shortcake Sushi Roll (Printable Version)

Golden crepes embrace sponge cake ribbons, lush whipped cream, and juicy strawberries in elegant sushi-style pinwheels—a fusion dessert blending French and Japanese inspirations.

# 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 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 and brush lightly with melted butter. Pour in 1/4 cup batter, swirling to coat evenly. Cook 1 to 2 minutes until edges lift, then 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 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 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 -
  • Each slice reveals a mesmerizing spiral that makes guests pause before they take a bite.
  • The crepe stays tender even after chilling, wrapping everything in a delicate golden hug.
  • You can prep the whole roll hours ahead and slice it right before serving.
  • It uses simple pantry staples but feels like you ordered it from a patisserie.
02 -
  • If your crepe batter has lumps, the crepes will tear when you roll them; strain it through a fine-mesh sieve before cooking.
  • Overwhipped cream turns grainy and won't spread smoothly, so stop the mixer the moment soft peaks appear.
  • Wet strawberries will make the roll weep; pat them dry with a towel after slicing.
  • A warm knife leaves ragged edges; wipe it with a damp cloth between every single cut.
03 -
  • Use a serrated knife if your regular blade crushes the roll; the teeth grip without pressing.
  • Freeze your mixing bowl and beaters for ten minutes instead of five if your kitchen is warm; cold equipment makes all the difference.
  • If the crepe sticks, your pan isn't hot enough or you used too little butter; adjust and try again.
  • Roll the crepe as tightly as you can without squeezing out the cream; a snug spiral shows off those beautiful rings.
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