Strawberry Shortcake Sushi Roll (Printable Version)

Golden creps embrace sponge cake layers, whipped cream, and fresh strawberries in delightful sushi-style 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 and Garnish

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

01 -
  • The crepe wrapper stays soft and buttery, never tough or rubbery like some rolled desserts.
  • Slicing into perfect pinwheels feels oddly satisfying, and guests always gasp at the reveal.
  • You can assemble the rolls hours ahead and slice them right before serving, making hosting stress free.
  • Every bite balances airy cake, cloud like cream, and juicy berry sweetness without feeling heavy.
02 -
  • If your crepe batter is lumpy, the crepes will cook unevenly and tear when you try to roll them, so whisk until completely smooth.
  • Overwhipped cream turns grainy and weeps moisture during chilling, ruining the clean spiral, so stop at soft peaks.
  • Chilling the assembled roll for at least one hour is non negotiable, or the layers will slide apart when you slice.
  • Wiping your knife clean between each cut prevents strawberry smears and keeps every round looking pristine.
03 -
  • Freeze your mixing bowl and whisk for five minutes before whipping cream, it makes a noticeable difference in how quickly peaks form.
  • Use a serrated knife instead of a straight blade for cleaner cuts through the soft layers without squishing.
  • If a roll does split during assembly, press it back together gently and chill it seam side down, the cream will glue it as it sets.
  • Leftover rolls can be stored in the fridge for up to two days, though the crepe may soften slightly over time.
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