Strawberry Shortcake Sushi Roll (Printable)

Delicate crepes envelop layers of vanilla sponge, sweetened cream, and ripe strawberries in elegant spiral slices.

# Ingredient List:

→ 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 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, just until no streaks remain. Spread batter evenly in the pan. Bake for 10 to 12 minutes, or 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 about 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; 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 about 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 Tips:

01 -
  • It looks like sushi but tastes like a cloud of strawberries and cream, and the surprise on peoples faces never gets old.
  • The crepe wrapper stays tender and golden, holding everything together without overpowering the delicate filling.
  • You can make the components ahead and assemble them an hour before serving, so theres no last minute stress.
  • Every slice reveals a pretty spiral that makes even a simple dessert feel special and thoughtful.
02 -
  • Let the crepe batter rest for at least 15 minutes or the crepes will tear when you flip them, I learned this after wasting half my first batch.
  • Chill the whipped cream bowl and beaters in the freezer for 5 minutes before whipping, or the cream will never reach stiff peaks and your roll will ooze.
  • Use the ripest, reddest strawberries you can find because pale berries taste flat and wont show up in the spiral.
  • Wipe your knife clean between every slice or the whipped cream will smear and the rounds will look messy instead of elegant.
03 -
  • Roll the crepe as tightly as you can without tearing it, loose rolls fall apart when you slice them and the spiral disappears.
  • Use a serrated knife or a very sharp chefs knife and slice in one smooth motion, sawing back and forth will squish the cream and ruin the clean edges.
  • If the roll feels too soft to slice neatly, pop it back in the fridge for another 30 minutes, patience pays off in perfect rounds.
  • Taste your strawberries before assembling, if theyre tart, macerate them in a teaspoon of sugar for 10 minutes to bring out their sweetness.
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