Strawberry Shortcake Sushi Roll (Printable)

Golden crepes embrace airy sponge, whipped cream, and juicy strawberries in elegant pinwheel slices.

# What You 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. 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 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 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 Tips:

01 -
  • It looks impossibly fancy but uses simple techniques you already know.
  • Every slice reveals a perfect spiral of cream, cake, and berry without any special molds.
  • You can prep the roll hours ahead and slice it right before guests arrive.
  • It tastes like strawberry shortcake reimagined as something you'd order at a dessert bar.
02 -
  • Rest the crepe batter for the full 15 to 20 minutes or the crepes will tear when you flip them.
  • Don't overfill the roll with whipped cream; a thin, even layer is easier to roll and won't squish out the sides.
  • Chill the assembled roll for at least an hour; trying to slice it too soon will smash the spiral.
  • Wipe your knife clean after every cut to keep the edges sharp and the presentation perfect.
03 -
  • Use a serrated knife or a very sharp chef's knife for slicing; a dull blade will squish the roll instead of cutting it.
  • If the roll feels too soft to slice cleanly, pop it in the freezer for ten minutes to firm it up without freezing solid.
  • For extra flair, dust the finished rounds with powdered sugar or top each piece with a tiny dollop of whipped cream and a fresh berry.
  • If you don't have a nonstick skillet, a well‑seasoned crepe pan or even a small cast‑iron skillet works beautifully.
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