Strawberry Shortcake Sushi Roll (Print View)

Crisp crepes rolled with vanilla sponge, sweetened cream, and juicy berries create stunning dessert 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
11 - Pinch of fine sea salt

→ Whipped Cream Filling

12 - 1 cup heavy whipping cream, 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 for garnish

# Method:

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 extract on high speed until pale, thick, and ribbon-like, approximately 3 to 4 minutes. Gently fold in sifted cake flour and salt in two additions with a silicone spatula until no streaks remain. Spread batter evenly in the prepared 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 the egg mixture into the dry ingredients, whisking until smooth, then whisk in melted butter. Allow the batter to rest for 15 to 20 minutes at room temperature. Heat a nonstick skillet over medium heat and brush lightly with melted butter. Pour 1/4 cup batter into the skillet, swirling to coat evenly. Cook for 1 to 2 minutes until the edges begin to lift, flip, and cook for 30 seconds more. Stack finished crepes between sheets of parchment paper to cool.
03 - Chill a mixing bowl and whisk or beater attachments in the freezer for 5 minutes. Add heavy cream, powdered sugar, and vanilla extract. Whisk on medium-high speed until soft peaks form, being careful 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 approximately 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 the ends of plastic wrap to seal the roll. 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 rounds, wiping the blade clean between each cut. Arrange on a serving platter. Drizzle with strawberry sauce or melted white chocolate and garnish with fresh mint leaves.

# Expert Advice:

01 -
  • It looks impossibly elegant but uses simple techniques you already know.
  • The contrast between airy sponge, silky cream, and fresh berries hits every texture you crave.
  • Kids and adults alike are charmed by the playful sushi shape.
  • You can prep the roll hours ahead and slice it right before guests arrive.
02 -
  • If your crepe batter is lumpy, the crepes will tear when you roll them, so whisk until completely smooth.
  • Overwhipped cream turns grainy and won't spread evenly, stop as soon as soft peaks form.
  • Chilling the assembled roll is essential, warm cream will squish out when you slice.
  • Wipe your knife between every cut or the edges will look messy and the spiral will blur.
03 -
  • Make extra crepes and freeze them flat between parchment sheets, they thaw in minutes and save you time on busy days.
  • If your sponge cake is too thick to roll, slice it horizontally into thinner layers before cutting strips.
  • Use a serrated knife if your roll is very cold, it cuts through the cream without squashing the cake.
  • Assemble the roll on a sheet of parchment instead of plastic wrap if you plan to freeze it for later.
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