Strawberry Shortcake Sushi Roll (Printable Version)

Golden crepes enfold sponge cake, whipped cream, and fresh strawberries in elegant sushi-style pinwheels.

# 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

# Steps:

01 - Preheat oven to 350°F. Line an 8 by 8 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 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 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 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.
05 - Chill the wrapped roll for at least 1 hour to firm up.
06 - 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 Advice:

01 -
  • It fools everyone at first glance and becomes the most talked about dessert on the table.
  • The crepe holds everything together without being heavy or stealing the spotlight from the cream and berries.
  • You can make every component ahead and assemble the rolls when company arrives.
  • Each slice reveals a gorgeous pinwheel that tastes like childhood summer wrapped in elegance.
02 -
  • If your crepe batter has lumps, strain it through a fine mesh sieve before resting, or the crepes will cook unevenly and tear when you try to roll them.
  • Chill the assembled roll for the full hour or the slices will squish and lose their clean spiral when you cut them.
  • Wipe your knife between every slice with a damp towel, or the cream will smear and the presentation will suffer.
03 -
  • Use a very thin, sharp knife and wipe it with a damp cloth between every single slice, or the whipped cream will drag and smear across the cut faces.
  • If your crepes are too thick, they'll dominate the roll and hide the delicate spiral, so aim for see-through thinness when you swirl the batter in the pan.
  • For a flavor twist, brush the inside of the crepe with a thin layer of lemon curd or Nutella before spreading the whipped cream.
Go Back