Strawberry Shortcake Sushi Roll (Print Version)

Golden crepes embrace sponge cake, whipped cream, and fresh strawberries in elegant pinwheel form. A whimsical French-Japanese fusion dessert.

# 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 for garnish

# Directions:

01 - Preheat oven to 350°F. Line an 8 by 8 inch baking pan with parchment paper and lightly butter the surface. In a large bowl, whisk together eggs, sugar, and vanilla extract on high speed until the mixture becomes pale, thick, and ribbon-like, approximately 3 to 4 minutes. Gently fold in sifted flour and salt in two additions using a silicone spatula, mixing only until no streaks remain. Spread the batter evenly into the prepared pan and bake for 10 to 12 minutes, or until the top springs back when lightly touched. Allow to cool completely on a wire rack, then remove from the pan and peel away the parchment paper. Slice into long, thin strips approximately 1/2 inch wide.
02 - In a medium bowl, whisk together flour, sugar, and salt. In a separate bowl, beat eggs and milk together until combined. Pour the egg mixture into the dry ingredients, whisking until the batter is smooth. Whisk in melted butter until fully incorporated. Allow the batter to rest at room temperature for 15 to 20 minutes. Heat a nonstick skillet over medium heat and brush lightly with melted butter. Pour 1/4 cup batter into the skillet and swirl to coat the bottom evenly. Cook for 1 to 2 minutes until the edges begin to lift, then flip and cook for 30 seconds more. Transfer the finished crepe to a sheet of parchment paper and repeat with remaining batter, stacking crepes between parchment sheets to cool.
03 - Chill a mixing bowl and whisk or beater attachments in the freezer for 5 minutes. Add the chilled heavy cream, powdered sugar, and vanilla extract to the cold bowl. Whisk on medium-high speed until soft peaks form, being careful not to overwhip the cream.
04 - Lay a large sheet of plastic wrap on your work surface 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, and 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 the ends of the plastic wrap to seal the roll. Refrigerate for at least 1 hour to allow the roll to firm up.
05 - Unwrap the chilled roll and place on a cutting board. Using a sharp, thin knife, carefully slice into 1 inch rounds, wiping the blade clean between each cut to maintain clean edges. Arrange the slices on a serving platter. Drizzle with strawberry sauce or melted white chocolate and garnish with fresh mint leaves.

# Expert Suggestions:

01 -
  • It looks impossibly elegant but uses techniques you already know from making breakfast and birthday cakes.
  • Every slice reveals a tidy spiral that makes people smile before they even taste it.
  • The balance of airy sponge, cold cream, and tart berries feels lighter than most layered desserts.
  • You can prep the rolls hours ahead and slice them right before serving, so there is no last minute stress.
02 -
  • If your crepes tear when you flip them, your pan is too hot or the batter is too thin, so lower the heat and let the crepe set fully before lifting an edge.
  • Overwhipped cream will look grainy and separate when you spread it, so stop as soon as soft peaks form and the whisk leaves gentle trails.
  • Chilling the assembled roll is not optional because it firms up the cream and makes slicing clean and easy.
  • Wipe your knife after every cut to keep the spiral pattern sharp and prevent cream from smudging the edges.
03 -
  • Use a fish spatula or offset spatula to flip crepes because the thin, flexible edge slides under the delicate crepe without tearing it.
  • If your sponge cake is too thick, slice it horizontally into two thinner layers and use both in separate rolls for even more spirals.
  • A serrated knife works better than a chef's knife for slicing because the gentle sawing motion does not crush the soft layers.
  • Dust the finished slices with a tiny bit of powdered sugar or matcha powder for extra color and a hint of bitterness that balances the sweetness.
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