Strawberry Shortcake Sushi Roll

My daughter walked into the kitchen while I was unrolling a crepe stuffed with cream and berries, and she gasped, thinking I'd somehow made actual sushi out of cake. That confusion turned into the best kind of experiment. I started thinking about texture, color, and how a dessert could mimic the tidy elegance of a sushi roll without any fish or rice. After a few lopsided attempts and one crepe that tore straight down the middle, I finally nailed the balance: airy sponge, soft cream, and bright strawberry slices all spiraled into something that looks like art but tastes like pure summer.

I brought a platter of these to a potluck once, and people stood around the table trying to figure out what they were looking at before they tasted them. A friend who rarely gets excited about dessert ate three pieces and asked if I could teach her how to roll them. That night I realized this recipe wasnt just about flavor, it was about creating a moment of surprise. Watching someone take that first bite and light up made every minute of chilling and slicing worth it.

Ingredients

• All purpose flour (crepe batter): The base of your crepe, and using a whisk to eliminate lumps ensures a silky thin pancake that rolls without cracking.
• Eggs (crepe and sponge): They bind the crepe batter and give the sponge its airy lift when whipped to ribbon stage.
• Granulated sugar (crepe and sponge): Just enough sweetness to complement the berries without making the dessert cloying.
• Fine sea salt: A pinch in both batters deepens flavor and keeps everything from tasting flat.
• Whole milk: Adds richness to the crepe batter and helps it spread thin and cook evenly.
• Unsalted butter (melted): Gives the crepes a subtle golden color and prevents sticking in the pan.
• Cake flour (sponge): Sifted cake flour creates a lighter, more delicate sponge that wont overpower the cream.
• Vanilla extract (sponge and cream): A thread of warmth that ties all the components together.
• Heavy whipping cream: The star of the filling, it needs to be ice cold so it whips up fast and holds its shape inside the roll.
• Powdered sugar (cream): Sweetens and stabilizes the whipped cream without adding grittiness.
• Fresh strawberries: Use the ripest, reddest berries you can find for maximum flavor and that beautiful spiral contrast.
• Strawberry sauce or melted white chocolate (garnish): A drizzle over the top adds visual polish and an extra layer of indulgence.
• Fresh mint leaves: A small sprig on the plate makes each piece look restaurant ready.

Instructions

Prepare the Sponge Cake:

Preheat your oven to 350°F and line an 8x8 inch pan with parchment, then butter the paper lightly. Whisk eggs, sugar, and vanilla on high speed until the mixture is pale, thick, and falls in ribbons when you lift the beaters, about 3 to 4 minutes.

Fold and Bake:

Gently fold in sifted flour and salt in two additions using a silicone spatula, turning the bowl and cutting through the batter until no streaks remain. Spread the batter evenly in the pan and bake for 10 to 12 minutes, or until the top springs back when lightly touched, then cool completely on a wire rack before peeling off parchment and slicing into long thin strips about half an inch wide.

Make the Crepe Batter:

Whisk together flour, sugar, and salt in one bowl, then beat eggs and milk in another. Pour the wet mixture into the dry ingredients, whisking until smooth, then whisk in melted butter and let the batter rest for 15 to 20 minutes at room temperature.

Cook the Crepes:

Heat a nonstick skillet over medium heat and brush lightly with melted butter. Pour in a quarter cup of batter, swirling to coat the pan evenly, and cook for 1 to 2 minutes until the edges lift, then flip and cook 30 seconds more before stacking finished crepes between sheets of parchment to cool.

Whip the Cream:

Chill a mixing bowl and whisk or beaters in the freezer for 5 minutes, then add heavy cream, powdered sugar, and vanilla. Whisk on medium high speed until soft peaks form, being careful not to overwhip or youll end up with butter.

Assemble the Roll:

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 half inch border on one long edge, then arrange strips of sponge cake in a line about an inch from the opposite edge and top with a single layer of sliced strawberries.

Roll and Chill:

Starting at the cake and berry edge, use the plastic wrap to help roll the crepe into a tight log, then twist the ends of the plastic wrap to seal. Chill the wrapped roll for at least 1 hour to firm up so it slices cleanly.

Slice and Serve:

Unwrap the roll and place it on a cutting board, then use a sharp thin knife to 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.

Save

The first time I served these at a birthday dinner, my friend who loves actual sushi kept calling them dessert maki and pretending to dip them in imaginary soy sauce. It became a running joke, but it also reminded me that food can be playful and nostalgic at the same time. Every time I make these now, I think about how a simple crepe and some berries can turn into something that feels special enough to celebrate with.

Choosing Your Strawberries

I learned the hard way that pale, underripe strawberries make this dessert taste like pretty nothing. The best rolls come from berries that are deep red all the way through, with that intense sweetness that almost tastes like jam. If your strawberries are a little tart, macerate them with a teaspoon of sugar for ten minutes before assembling, and the juice will soak into the sponge for extra flavor. During peak season, I buy a flat and freeze any extras so I can make these rolls even in winter.

Mastering the Crepe

The difference between a good crepe and a great one comes down to heat and patience. If your pan is too hot, the batter will set before you can swirl it thin, and if its too cool, the crepe will be pale and floppy. I keep my burner just above medium and test the first crepe as a throwaway to dial in the temperature. Once you find that sweet spot, the rest cook up fast and stack into a neat pile that smells like butter and vanilla.

Rolling Without Tears

I used to roll these freehand and ended up with lopsided logs that leaked cream everywhere. Plastic wrap changed everything because it lets you apply even pressure without touching the delicate crepe. Start rolling slowly, tucking the filling in as you go, and use the wrap to guide the crepe into a tight spiral. If a little cream squeezes out the ends, just scrape it back in before you twist the wrap closed.

• Chill the finished roll seam side down so gravity helps it hold its shape.
• If you want extra drama, use a mix of strawberries and thin slices of kiwi for a multicolor spiral.
• Leftover rolls can be wrapped tightly and frozen for up to two weeks, then thawed in the fridge before slicing.

Save

These rolls remind me that dessert doesnt have to follow the rules to feel special. Every time I slice into one and see that perfect spiral, I feel like Ive pulled off a little magic trick in my own kitchen.

Recipe FAQs

→ Can I make the components ahead of time?

Yes. The sponge cake can be baked and wrapped at room temperature for up to 24 hours. Crepes keep well in the refrigerator for 2 days when stacked with parchment between layers. Whip the cream just before assembly for best texture. The fully assembled rolls can be chilled up to 6 hours before slicing.

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

Use a sharp, thin knife and wipe the blade clean between each cut. Chilling the rolled crepes for at least one hour is essential—this firms the cream and prevents the spiral from squishing. For extra precision, dip the knife in hot water and dry between slices.

→ Can I substitute other fruits?

Absolutely. Thinly sliced peaches, raspberries, or mango work beautifully. For softer fruits like bananas, toss lightly with lemon juice to prevent browning. The key is slicing fruit thinly enough to roll smoothly without creating bulky sections.

→ My crepes are tearing—what went wrong?

Letting the batter rest 15-20 minutes is crucial for proper texture. Cook crepes over medium heat—if the pan is too hot, they'll cook unevenly and tear. Brush the skillet lightly between crepes, and don't flip until edges begin lifting from the pan.

→ Can I freeze the finished rolls?

Freezing isn't recommended as the cream texture suffers. However, you can freeze the sponge cake (well-wrapped) for up to 3 months and the crepes for up to 2 months with parchment between layers. Thaw overnight in the refrigerator before assembling.

→ What size skillet works best for crepes?

An 8-inch nonstick skillet is ideal. Larger crepes become difficult to roll tightly, while smaller ones make very petite rolls. The key is achieving thin, even batter distribution—tilt and swirl the pan immediately after pouring to coat the bottom.