Strawberry Shortcake Sushi Roll

The first time I served these at a dinner party, my friend Jake actually hesitated before taking a bite. He thought I was somehow serving actual sushi for dessert. The look on his face when that first wave of vanilla cream hit him was absolutely worth all the effort.

I came up with this idea after a particularly inspired brunch where we had both sweet crepes and sponge cake on the table. Something clicked in my brain about rolling them together, and now I cant imagine them separate.

Ingredients

• 1 cup all-purpose flour: This creates the foundation for your delicate crepe wrapper
• 2 large eggs: Room temperature eggs blend more smoothly into the batter
• 1 tablespoon granulated sugar: Just enough sweetness to balance without being cloying
• 1/4 teaspoon fine sea salt: Enhances all the flavors and keeps it from being flat
• 1 cup whole milk: Whole milk gives the richest, most tender crepes
• 2 tablespoons unsalted butter, melted: Adds flavor and helps prevent sticking
• 3 large eggs: Separate these while cold but let them come to room temperature for maximum volume
• 3 tablespoons granulated sugar: This gentle sweetness pairs beautifully with the berries
• 1 teaspoon vanilla extract: Use real vanilla for the best aroma and flavor
• 3 tablespoons cake flour: Cake flour creates the most tender sponge, but sifted all-purpose works too
• Pinch fine sea salt: A tiny pinch goes a long way
• 1 cup heavy whipping cream: Cold cream whips up faster and holds its shape better
• 2 tablespoons powdered sugar: Powdered sugar dissolves beautifully without grit
• 1 teaspoon vanilla extract: Vanilla and cream are a match made in heaven
• 8-10 fresh strawberries: Pick the reddest, most fragrant ones you can find
• Strawberry sauce or melted white chocolate: This final drizzle makes it feel extra special
• Fresh mint leaves: A little pop of green makes everything look more inviting

Instructions

Bake the sponge cake foundation:

Preheat your oven to 350°F and line an 8×8-inch pan with parchment. Whisk eggs, sugar, and vanilla until theyre pale and thick like ribbon. Gently fold in the sifted flour and salt. Spread it evenly and bake for 10-12 minutes until the top springs back when touched. Let it cool completely, then slice into thin strips.

Craft delicate golden crepes:

Whisk together the flour, sugar, and salt. Beat eggs with milk and pour into the dry ingredients, whisking until smooth. Stir in the melted butter and let the batter rest for 15-20 minutes. Cook each crepe in a buttered nonstick skillet for 1-2 minutes per side, stacking them between parchment as you go.

Whip cloud-like cream:

Chill your bowl and whisk in the freezer for 5 minutes. Whip the cold cream with powdered sugar and vanilla until soft peaks form. Be careful not to overwhip or it will turn grainy.

Roll it all together:

Lay a crepe on plastic wrap and spread a thin layer of whipped cream, leaving a border. Arrange the sponge cake strips and strawberries in neat rows. Use the plastic wrap to roll everything into a tight log, then twist the ends and chill for at least an hour.

Slice into beautiful rounds:

Unwrap the chilled roll and use a sharp knife to cut it into 1-inch pieces, wiping the blade clean between each slice. Arrange them on a platter and drizzle with strawberry sauce or melted white chocolate. Garnish with fresh mint and serve immediately.

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My niece now requests these for every birthday celebration. She calls them princess sushi and insists on helping with the sprinkling part.

Working With Crepe Batter

I learned the hard way that lumpy batter makes for uneven crepes. Take the time to whisk it really thoroughly, and letting it rest is not optional. Those 20 minutes give the flour time to hydrate and the bubbles to settle, which means fewer tears in your finished crepes.

Getting The Roll Tight

The plastic wrap technique is absolute genius. Use it to lift and guide the crepe as you roll, applying gentle but firm pressure. If it feels too loose, the spirals will gap when you slice it.

Make Ahead Magic

The whole assembled roll can hang out in your fridge for up to 6 hours before slicing. This is actually better than slicing right away because everything firms up and those layers get to know each other.

• Make the sponge cake and crepes a day ahead
• Whip the cream right before you plan to assemble
• Wait until just before serving to add the final drizzle

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These might look fancy, but they are secretly just assembly. The real beauty is in how something so playful can taste so sophisticated.

Recipe FAQs

→ What makes this dessert unique?

The fusion presentation marries French crepe and sponge cake techniques with Japanese sushi-style rolling and slicing. The result is an elegant pinwheel dessert that showcases beautiful spirals of cake, cream, and fruit—perfect for entertaining.

→ Can I prepare these ahead of time?

Yes! Assembled rolls can be wrapped in plastic and chilled for up to 6 hours before slicing. The crepe softens slightly during chilling, creating a more tender texture. Slice just before serving for the cleanest cuts.

→ What's the best way to get clean slices?

Use a sharp, thin knife and wipe the blade clean between each cut. Chilling the roll for at least one hour firms the filling, making it easier to slice through without smearing. A gentle sawing motion helps maintain the spiral shape.

→ Can I substitute the sponge cake?

While traditional sponge provides the best texture, you could use thin slices of pound cake, ladyfingers, or even fluffy pancake strips. The key is keeping the cake layer thin enough to roll neatly without cracking.

→ What variations work well?

Try adding lemon curd between layers, swapping strawberries for raspberries or mango, or dusting with matcha powder. For chocolate lovers, spread a thin layer of ganache before rolling. The concept adapts beautifully to seasonal fruits and flavor combinations.

→ Why rest the crepe batter?

Resting allows flour to fully hydrate, preventing lumps and creating smoother, more tender crepes. This 15-20 minute break also relaxes gluten, resulting in delicate wrappers that roll without tearing.