Strawberry Shortcake Sushi Roll (Printable)

Crisp crepes envelope layers of vanilla sponge, sweet berries, and light cream in these stunning sushi-style dessert rolls.

# 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 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

# Directions:

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 and 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 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, then 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 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 tastes like classic strawberry shortcake but looks like something from a pastry competition.
  • The crepe holds everything together without being heavy or sweet.
  • You can make every component ahead and assemble when you're ready to wow people.
  • Slicing into perfect pinwheels feels incredibly satisfying every single time.
02 -
  • Let the crepe batter rest or the crepes will be rubbery and thick instead of delicate and lacy.
  • Whip the cream to soft peaks only, if you go too far it will weep and make the roll soggy.
  • Chill the assembled roll for at least an hour or it will squish and fall apart when you try to slice it.
  • Wipe your knife clean between every cut so the cream and berries don't smear and ruin the spiral.
03 -
  • Use the ripest, sweetest strawberries you can find because they're the star and bland berries will make the whole roll taste flat.
  • Roll the crepe as tightly as you can without tearing it, a loose roll will fall apart when you slice it.
  • Chill the rolled log seam-side down so gravity helps it hold its shape while it firms up.
  • If you don't have cake flour, sift all-purpose flour three times to lighten it and you'll get a sponge that's almost as tender.
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