Strawberry Shortcake Sushi Roll (Printable Version)

Delicate crepes rolled with sponge cake, whipped cream, and strawberries for an elegant fusion dessert.

# 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

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper and lightly butter the surface. In a large bowl, whisk eggs, sugar, and vanilla extract on high speed for 3 to 4 minutes until the mixture becomes pale, thick, and ribbon-like. Gently fold in sifted flour and salt in two additions using a silicone spatula until no streaks remain. Spread batter evenly into 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 paper, 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 until combined. Pour the egg mixture into the dry ingredients, whisking until smooth. Whisk in melted butter and 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 of batter into the skillet, swirling to coat evenly. Cook for 1 to 2 minutes until 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 beaters in the freezer for 5 minutes. Add heavy cream, powdered sugar, and vanilla extract to the chilled bowl. Whisk on medium-high speed until soft peaks form, being careful not to overwhip the cream.
04 - Lay a large sheet of plastic wrap on a clean 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 the ends of the plastic wrap to seal. Refrigerate 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 slices on a serving platter. Drizzle with strawberry sauce or melted white chocolate and garnish with fresh mint leaves.

# Expert Advice:

01 -
  • It looks like pastry magic but uses techniques you already know from making pancakes and simple cakes.
  • Every slice reveals a beautiful spiral that makes guests lean in and ask how you did it.
  • The contrast between soft crepe, airy sponge, and cool cream is wildly satisfying in one bite.
  • You can make the components ahead and assemble when you are ready to impress.
02 -
  • Let the crepe batter rest so the flour fully hydrates, or your crepes will tear when you try to roll them.
  • Chill the assembled roll for at least an hour before slicing, or the filling will smear and the spiral will lose its definition.
  • Wipe your knife clean between every cut to keep each slice looking sharp and professional.
03 -
  • Use a bench scraper or offset spatula to help lift and roll the crepe if your hands are not steady enough on their own.
  • Add a thin layer of lemon curd between the cream and sponge for a bright, tangy twist that cuts through the richness.
  • If you do not have a nonstick skillet, a well-seasoned crepe pan or a lightly buttered stainless pan will work, but watch the heat closely.
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