Strawberry Shortcake Sushi Roll (Printable)

Golden crepes embrace sponge cake, lush whipped cream, and juicy strawberries in elegant 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

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 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 and 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, 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, taking care 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 about 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 sushi rounds, wiping the blade clean between cuts. Arrange on a platter and drizzle with strawberry sauce or melted white chocolate. Garnish with mint leaves.

# Expert Advice:

01 -
  • It looks like a showstopper dessert from a pastry shop, but you make it with pantry basics and a nonstick pan.
  • The combination of soft sponge, silky cream, and fresh berries delivers three textures in every bite.
  • You can prep the roll hours ahead and slice it right before guests arrive, so there is no last minute stress.
02 -
  • Let the crepe batter rest so the flour hydrates fully and the crepes cook up tender without tearing.
  • Chill the rolled log for at least an hour or the layers will slide apart when you slice them.
  • Wipe your knife blade between every cut to keep the edges clean and the spirals intact.
03 -
  • Use a serrated knife or a very sharp chef knife dipped in hot water and dried before each cut for the cleanest slices.
  • Spread the whipped cream all the way to the edges except for that half inch border on one side, so every bite has cream and the roll holds together tightly.
  • If your crepes tear, patch them with a dab of whipped cream and keep rolling, no one will notice once it is sliced.
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