Strawberry Shortcake Sushi Roll (Printable)

Golden crepes wrapped around sponge cake, cream, and fresh strawberries create stunning dessert pinwheels perfect for elegant occasions.

# 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

# 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 until no streaks remain. Spread batter evenly in the pan. 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. 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. 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 ends of plastic wrap to seal. 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 Suggestions:

01 -
  • It turns simple pantry ingredients into something that stops conversations at the table.
  • The rolling process is oddly meditative, and kids think its magic.
  • You get all the joy of strawberry shortcake in a form that feels brand new.
  • Every slice reveals a perfect swirl of cream, cake, and berries.
02 -
  • If your crepe batter has lumps, strain it through a fine-mesh sieve before cooking or those bumps will show through every roll.
  • Chilling the assembled roll for a full hour is not optional, it firms the cream and makes slicing clean instead of messy.
  • Wipe your knife between every cut or the cream will smear and the spiral will blur.
03 -
  • Let the crepe batter rest for at least 15 minutes so the gluten relaxes and the crepes turn out tender instead of rubbery.
  • Use a bench scraper or offset spatula to help guide the roll if the plastic wrap alone feels too loose.
  • Chill your whipped cream bowl and beaters for 5 minutes before whipping, it makes the cream come together faster and hold its shape longer.
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