Strawberry Shortcake Sushi Roll (Print view)

Crisp golden creps embrace fluffy sponge cake ribbons, lush whipped cream, and juicy strawberries rolled into 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 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

# Cooking Steps:

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 prepared pan and bake for 10 to 12 minutes until the top springs back when lightly touched. Cool completely on a wire rack, then 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. Allow batter to rest 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 edges lift, then flip and cook 30 seconds more. Stack finished crepes between sheets of parchment paper to cool.
03 - Chill a mixing bowl and whisk attachments in the freezer for 5 minutes. Add heavy cream, powdered sugar, and vanilla to the chilled bowl. Whisk on medium-high speed until soft peaks form, being careful not to overwhip.
04 - Lay a large sheet of plastic wrap on your work surface 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 the ends of plastic wrap to seal and refrigerate 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 each cut. Arrange on a serving platter, drizzle with strawberry sauce or melted white chocolate, and garnish with fresh mint leaves.

# Expert Ideas:

01 -
  • It turns classic strawberry shortcake into a showstopping centerpiece that slices like art.
  • The fusion of delicate crepes, fluffy sponge, and fresh berries delivers texture in every bite.
  • Once assembled and chilled, it waits patiently in the fridge until you are ready to impress.
  • The rolled presentation makes portion control easy and every serving Instagram ready.
02 -
  • Let the crepe batter rest for at least 15 minutes so the gluten relaxes and bubbles disappear, resulting in smooth, even crepes.
  • Chill the assembled roll for a full hour or the slices will squish and lose their perfect spiral shape.
  • Wipe your knife clean after every cut to keep each round looking crisp and professional.
  • Use the ripest strawberries you can find for maximum sweetness and vibrant color in every slice.
03 -
  • Freeze your mixing bowl and beaters for five minutes before whipping cream to achieve the fluffiest, most stable peaks.
  • Spread the whipped cream all the way to the edges except for a small border, or you will end up with gaps in the spiral.
  • Use a serrated knife in a gentle sawing motion if your blade is not sharp enough to slice cleanly through the chilled roll.
  • Dust the finished slices with powdered sugar or add a thin layer of lemon curd inside for a tangy twist.
Go back