Strawberry Shortcake Sushi Roll

My friend Hana texted me a photo of dessert sushi from a café in Tokyo, and I stared at it for ten minutes trying to figure out if it was real. The idea of rolling crepes like nori and hiding cake inside felt like a beautiful prank. I tried it the next weekend with whatever I had—leftover crepe batter and a too-small pan—and the first roll split open when I cut it, but the taste was so good I didn't care. Now it's my favorite thing to bring when I want people to lean in closer and ask questions.

I made these for my sister's baby shower, and her mother in law kept circling back to the table to study them. She finally asked if I'd used some kind of mold, and when I told her it was just plastic wrap and patience, she laughed and said she'd been intimidated by the wrong things her whole life. That moment reminded me why I love recipes that look fancy but feel forgiving once you start. The rolls survived an hour on the table in a warm room, and every single piece disappeared.

Ingredients

• All purpose flour (crepe batter): This creates the delicate wrapper that holds everything together, and sifting it once prevents any lumps that would show through the thin crepe.
• Eggs (crepe and sponge): They provide structure in the sponge and richness in the crepe, so use eggs at room temperature for the smoothest batter.
• Granulated sugar: A small amount in the crepe batter adds a hint of sweetness without making the wrapper too fragile or sticky.
• Whole milk: The fat in whole milk makes the crepes tender and helps them cook evenly without tearing when you flip them.
• Unsalted butter: Melted butter in the batter adds flavor, and a light brush in the pan prevents sticking without leaving a greasy film.
• Cake flour (sponge): Its lower protein content keeps the sponge airy and soft, but sifted all purpose flour works if that is all you have.
• Vanilla extract: A teaspoon in both the sponge and the cream ties the flavors together and makes the whole dessert smell like a bakery.
• Heavy whipping cream: Well chilled cream whips faster and holds its shape longer, especially important when you are spreading it on a warm crepe.
• Powdered sugar: It dissolves instantly into the cream and adds sweetness without the graininess that granulated sugar would leave.
• Fresh strawberries: Ripe berries with deep red color taste sweeter and release just enough juice to flavor the cream without making it runny.

Instructions

Prepare the Sponge Cake:

Preheat your oven to 350 degrees F and line an 8 by 8 inch pan with parchment, then butter the paper so the cake releases cleanly. Whisk eggs, sugar, and vanilla on high speed until the mixture is pale, thick, and falls in ribbons that hold their shape for a few seconds. Fold in the sifted flour and salt gently in two additions, using a spatula to cut through the center and sweep up the sides, just until no streaks remain. Spread the batter evenly in the pan and bake for 10 to 12 minutes, until the top springs back when you press it lightly with your fingertip.

Make the Crepes:

Whisk together flour, sugar, and salt in a medium bowl, then beat eggs and milk in another bowl until smooth. Pour the egg mixture into the dry ingredients and whisk until no lumps remain, then whisk in the melted butter and let the batter rest for 15 to 20 minutes so the flour hydrates and the crepes cook evenly. Heat a nonstick skillet over medium heat, brush it lightly with melted butter, and pour in a quarter cup of batter, swirling the pan immediately so the batter coats the bottom in a thin, even layer. Cook for 1 to 2 minutes until the edges lift and the bottom is golden, then flip and cook for 30 seconds more.

Whip the Cream:

Chill your mixing bowl and whisk or beaters in the freezer for 5 minutes so the cream stays cold and whips faster. Add heavy cream, powdered sugar, and vanilla, then whisk on medium high speed until soft peaks form and the cream holds its shape but still looks glossy.

Assemble the Sushi Roll:

Lay a large sheet of plastic wrap on your counter and place one cooled crepe on top, then spread a thin, even layer of whipped cream over the crepe, leaving a half inch border on one long edge so the cream does not squish out when you roll. Arrange strips of sponge cake in a line about 1 inch from the opposite long edge, then top with a single layer of sliced strawberries. Starting at the cake and berry edge, use the plastic wrap to help you roll the crepe into a tight log, keeping even pressure as you go, then twist the ends of the plastic wrap to seal and chill the wrapped roll for at least 1 hour.

Slice and Serve:

Unwrap the roll and place it on a cutting board, then use a sharp, thin knife to slice it into 1 inch rounds, wiping the blade clean between cuts so each piece has a crisp edge. Arrange the slices on a platter, drizzle with strawberry sauce or melted white chocolate, and garnish with fresh mint leaves.

Save

The first time I sliced a roll and saw the clean spiral inside, I felt the same thrill I used to get from opening a new box of crayons. It is that same mix of order and surprise, where everything lines up just right and you want to show everyone. My neighbor's kid said they looked like the fancy pinwheels at the bakery, and I didn't correct her because that is exactly the magic I was hoping for.

Choosing Your Strawberries

I used to grab whatever strawberries were on sale, but I learned the hard way that pale, underripe berries taste like nothing and release almost no juice. Now I look for berries that are deep red all the way to the stem and smell sweet even through the container. If your berries are tart, toss the slices with a tiny pinch of sugar and let them sit for 10 minutes before layering them in, and that quick maceration will coax out enough sweetness to balance the cream. I have also tried raspberries and thin slices of mango, and both worked beautifully as long as I patted them dry with a paper towel first.

Working With Crepe Batter

The resting time is not just a suggestion because it lets the flour absorb the liquid fully and the bubbles settle, which means your crepes will cook evenly without weird thick spots. I used to skip it and wonder why my first crepe always looked like a map of potholes. Your first crepe is almost always a throwaway while the pan finds its rhythm, so do not worry if it sticks or cooks unevenly. Once you get into a groove, you can cook a crepe every 90 seconds, and the whole batch will be done before the sponge cake cools.

Storage and Make Ahead Tips

The sponge cake can be baked a day ahead and wrapped tightly in plastic wrap at room temperature, and the crepes can be stacked between parchment and refrigerated for up to two days. I have assembled the rolls in the morning and sliced them just before dinner, and they tasted just as good as freshly made ones. Once sliced, the pieces will hold for about an hour at cool room temperature, but any longer and the cream starts to weep and the crepe softens.

• If you are making multiple rolls, work in batches and keep the finished ones chilled until you are ready to slice.
• Leftover rolls can be wrapped tightly and refrigerated for up to 6 hours, but slice them cold and let them sit for 5 minutes before serving so the flavors wake up.
• Do not freeze these because the cream will separate and the texture will turn grainy when thawed.

Save

These rolls taught me that the best desserts are the ones that make people pause and smile before they take a bite. I hope yours turn out as pretty and delicious as the ones that started this whole adventure.

Recipe FAQs

→ What makes this different from regular strawberry shortcake?

Instead of the classic biscuit or cake layers, this version uses ultra-thin French crepes as the wrapper, filled with sponge cake strips and cream in Japanese sushi roll style. The presentation yields those stunning pinwheel spirals when sliced.

→ Can I make components ahead of time?

Absolutely. Crepes can be made 1-2 days ahead and stored between parchment paper. The sponge cake freezes well for up to a month. Whip cream fresh or prepare the assembled rolls up to 6 hours before serving—just keep them chilled until slicing.

→ Why does the crepe batter need to rest?

Resting allows flour to fully hydrate and bubbles to settle, ensuring silky smooth crepes without lumps or tough spots. This 15-20 minute break is the secret to achieving those flawlessly thin, tender wrappers.

→ What other fruits work well in this format?

Try thinly sliced peaches, raspberries, or mango during summer months. Poached pears offer autumn elegance, while roasted rhubarb provides tart contrast. Just ensure fruits are firm enough to hold their shape when sliced.

→ How do I get clean slices without squishing the roll?

Chilling the rolled log for at least one hour is essential—it firms everything into a sliceable texture. Use your sharpest thin knife, wiping the blade clean between each cut. A gentle sawing motion works better than pressing down.

→ Can I make this dairy-free?

Substitute coconut cream for heavy whipping cream (chill thoroughly, then whip with powdered sugar). Use plant-based milk in crepes and vegan butter for cooking. The texture will be slightly different but still delicious.