Strawberry Shortcake Sushi Roll

A friend handed me a plate of what looked like perfect little sushi rolls, except they were pale golden and smelled like vanilla. I bit down expecting rice and got cake, cream, and strawberries instead. The shock made me laugh so hard I nearly choked, and I've been making these strawberry shortcake sushi rolls ever since—part joke, part triumph, entirely delicious.

I brought a platter of these to a potluck once, labeled them "dessert sushi," and watched three people reach for chopsticks before realizing what they were holding. The confusion turned into pure delight after the first bite, and by the end of the night I had written the recipe on napkins for half the room. That's when I knew this wasn't just a novelty—it was a keeper.

Ingredients

• All-purpose flour (crepe): This gives structure without toughness, and sifting it once keeps the batter silky smooth with no lumps to fight.
• Eggs (crepe and sponge): They bind the crepe and create all the lift in the sponge cake, so use the freshest ones you can find for the best rise.
• Granulated sugar (crepe and sponge): Just enough sweetness to balance the fruit without turning the dessert cloying or heavy.
• Fine sea salt: A pinch sharpens every other flavor and keeps the sweetness from flattening out on your tongue.
• Whole milk: The fat carries flavor through the crepe batter and makes each bite tender instead of rubbery.
• Unsalted butter (crepe): Adds richness and helps the crepes release cleanly from the pan without sticking or tearing.
• Cake flour or sifted all-purpose flour (sponge): Cake flour is lighter, but sifted all-purpose works beautifully if you fold gently and don't deflate the batter.
• Vanilla extract (sponge and cream): Real extract makes a noticeable difference, warming the flavor and rounding out the sweetness.
• Heavy whipping cream: Must be very cold to whip properly, and it becomes the lush, cloud-like filling that holds the roll together.
• Powdered sugar (cream): Dissolves instantly and sweetens without grittiness, which granulated sugar can't quite manage in whipped cream.
• Fresh strawberries: Ripe, red, and juicy berries are non-negotiable, because they provide the pop of color and bright flavor that defines every slice.
• Strawberry sauce or melted white chocolate (garnish): A drizzle adds a professional finish and an extra layer of sweetness or tang depending on your choice.
• Fresh mint leaves: They smell incredible, look elegant, and offer a tiny herbal contrast that wakes up your palate between bites.

Instructions

Prepare the Sponge Cake:

Preheat your oven to 350°F and line an 8x8-inch pan with buttered parchment. Whisk eggs, sugar, and vanilla on high speed until the mixture is pale, thick, and falls in ribbons, then gently fold in sifted flour and salt in two additions, spread the batter evenly, and bake for 10 to 12 minutes until the top springs back when touched.

Make the Crepes:

Whisk together flour, sugar, and salt, then beat eggs and milk in a separate bowl before combining and whisking in melted butter. Let the batter rest for 15 to 20 minutes, then cook thin crepes in a lightly buttered nonstick skillet over medium heat, swirling the batter to coat evenly and stacking finished crepes between parchment to cool.

Whip the Cream:

Chill your bowl and whisk in the freezer for 5 minutes, then add cold heavy cream, powdered sugar, and vanilla and whisk on medium-high speed until soft peaks form. Stop before it turns stiff or grainy, because overwhipped cream will weep and lose its silky texture.

Assemble the Sushi Roll:

Lay plastic wrap on your counter, place one cooled crepe on top, and spread a thin, even layer of whipped cream over it, leaving a half-inch border on one long edge. Arrange sponge cake strips and sliced strawberries in a line about an inch from the opposite edge, then use the plastic wrap to help roll the crepe into a tight log, twist the ends to seal, and chill for at least an hour to firm up.

Slice and Serve:

Unwrap the chilled roll, place it on a cutting board, and use a sharp, thin knife to slice it into one-inch rounds, wiping the blade clean between cuts. Arrange the pinwheels on a platter, drizzle with strawberry sauce or melted white chocolate, and garnish with fresh mint leaves.

Save

The first time I sliced into one of these rolls and saw the perfect swirl of cream, cake, and berry, I felt like I'd cracked a secret pastry code. My daughter picked up a piece, turned it over in her hands like a little work of art, and whispered, "It's almost too pretty to eat." Almost.

Choosing Your Strawberries

I learned the hard way that pale, underripe berries make the whole roll taste flat and look washed out. Now I wait for the deep red ones that smell sweet even from across the farmers market, and I slice them as thin as I can so every bite gets a ribbon of fruit instead of a thick, watery chunk. If strawberries aren't in season, try thinly sliced peaches or raspberries, but adjust the sugar in your cream to balance the tartness.

Getting the Roll Tight

The plastic wrap is your best friend here, because it lets you apply even pressure without tearing the delicate crepe. I start the roll by hand, then use the wrap to pull it snug as I go, tucking the filling in like I'm wrapping a burrito. If the crepe cracks, don't panic—just press it gently back together and let the chill time in the fridge work its magic to seal everything in place.

Make-Ahead and Storage

You can bake the sponge cake a day ahead and keep it wrapped in plastic at room temperature, and the crepes stack beautifully in the fridge between parchment for up to two days. Whip the cream and assemble the rolls up to six hours before serving, keeping them tightly wrapped and chilled so the cream stays firm and the crepe doesn't dry out. Once sliced, the rolls are best enjoyed within an hour, because the cut edges start to weep and lose their crisp definition.

• Store unsliced rolls in the fridge, wrapped tightly in plastic, for up to six hours.
• Slice just before serving to keep the presentation clean and the textures distinct.
• Leftover slices can be refrigerated in an airtight container for one day, but they won't look as sharp.

Save

Every time I serve these, someone asks if they're difficult, and I tell them the truth: they're surprisingly forgiving as long as you stay patient and keep everything cold. The joy on people's faces when they bite into something this playful and pretty makes every minute worth it.

Recipe FAQs

→ How far ahead can I make these?

Assembled rolls can be refrigerated for up to 6 hours before slicing. The crepes may soften slightly but will hold their shape beautifully.

→ Can I use frozen strawberries?

Fresh strawberries work best for their texture and appearance. Frozen berries will release excess moisture, making the crepes soggy.

→ Why rest the crepe batter?

Resting allows flour to fully hydrate and bubbles to settle, resulting in tender, lump-free crepes that cook evenly without tearing.

→ How do I get clean slices?

Chill the rolled log for at least one hour to firm the filling. Use a sharp thin knife, wiping the blade clean between each cut.

→ Can I make this dairy-free?

Substitute coconut cream for heavy whipping cream and use plant-based milk and butter in the crepe batter. Results may vary in texture.

→ What other fruits work well?

Thinly sliced fresh peaches, raspberries, or mangoes make excellent alternatives. Avoid very juicy fruits that could make the crepes soggy.