Strawberry Shortcake Sushi Roll

I walked into a tiny patisserie in Little Tokyo on a sweltering afternoon, more curious than hungry. Behind the glass sat something I'd never seen: delicate spirals that looked like sushi but smelled unmistakably of vanilla and berries. The chef called them dessert maki. I ordered one, took a bite, and understood immediately why creativity in the kitchen matters more than tradition.

The first time I made these for a dinner party, I worried the rolls would fall apart when sliced. Instead, they emerged clean and gorgeous, each cross-section showing off that perfect pinwheel. My friend Diana, who never finishes dessert, ate three pieces. That night I learned that presentation can turn a simple crepe into an experience people remember.

Ingredients

• All-purpose flour (crepe batter): Use a fine weave sieve to remove any lumps, this keeps the crepes impossibly smooth and flexible for rolling.
• Eggs (crepe and sponge): Room temperature eggs whisk faster and create more volume, especially crucial for that ribbon-like sponge texture.
• Granulated sugar (crepe batter): Just a tablespoon sweetens the wrapper without overpowering the berry filling inside.
• Fine sea salt: A pinch in both batters sharpens every other flavor, making cream taste creamier and berries taste brighter.
• Whole milk: Full-fat milk gives the crepes tenderness and a faint richness that water or skim milk simply cannot.
• Unsalted butter (melted): Adds golden color and a whisper of richness, brush extra on your skillet between each crepe for even browning.
• Eggs (sponge cake): Three eggs beaten with sugar until thick and pale are the backbone of this airy, springy cake layer.
• Vanilla extract (sponge): A teaspoon woven into the foam perfumes every bite without announcing itself loudly.
• Cake flour: Sifted cake flour or regular all-purpose keeps the sponge cloud-light, fold gently or you will deflate all that hard-won air.
• Heavy whipping cream: Well chilled cream whips faster and holds peaks longer, this is the luscious glue that binds every element together.
• Powdered sugar (whipped cream): Dissolves instantly and sweetens without graininess, two tablespoons is enough to let the strawberries shine.
• Vanilla extract (whipped cream): A second hit of vanilla ties the cream to the sponge in a way that feels intentional and complete.
• Fresh strawberries: Choose firm, vibrant berries and slice them thin so they nestle neatly into the spiral without tearing the crepe.
• Strawberry sauce or melted white chocolate: A fine drizzle over the finished slices adds a professional pastry-case flourish and a boost of sweetness.
• Fresh mint leaves: A sprig on the plate introduces a pop of green and a hint of herbal brightness that balances all that cream.

Instructions

Prepare the Sponge Cake:

Preheat your oven to 350°F and line an 8x8 inch pan with buttered parchment. Whisk eggs, sugar, and vanilla on high speed until the mixture turns pale and falls in thick ribbons, then gently fold in sifted flour and salt in two additions, spread into the pan, and bake for 10 to 12 minutes until the top springs back.

Make the Crepes:

Whisk together flour, sugar, and salt, then beat eggs and milk in a separate bowl before combining the two and whisking in melted butter. Let the batter rest for 15 to 20 minutes, then heat a nonstick skillet over medium heat, brush with butter, pour in a quarter cup of batter, swirl to coat, cook until edges lift, flip, and cook 30 seconds more.

Whip the Cream:

Chill your bowl and whisk in the freezer for five minutes, then add heavy cream, powdered sugar, and vanilla and whisk on medium-high speed until soft peaks form. Stop before it turns grainy or stiff.

Assemble the Sushi Roll:

Lay plastic wrap on your counter, place a cooled crepe on top, spread a thin layer of whipped cream leaving a half-inch border on one long edge, arrange strips of sponge cake and a single layer of strawberry slices about an inch from the opposite edge, then use the plastic wrap to roll the crepe into a tight log and twist the ends to seal. Chill the wrapped roll for at least one hour to firm up.

Slice and Serve:

Unwrap the roll, place it on a cutting board, and use a sharp thin knife to slice into one-inch rounds, wiping the blade clean between cuts. Arrange on a platter, drizzle with strawberry sauce or melted white chocolate, and garnish with fresh mint leaves.

Save

Save

One evening I made these for my niece's birthday instead of a traditional cake. She stood on a stool at the counter, watching me slice each round, gasping at the spiral inside. When I set the platter down, every kid at the table grabbed a piece before the adults could blink. That moment reminded me that food doesn't need to be complicated to feel special, it just needs a little imagination and care.

Choosing Your Strawberries

Ripe, firm berries are everything here. I once used overripe strawberries that bled juice into the cream, turning the whole roll pink and soggy. Now I press each berry gently at the market, if it yields too much or smells fermented, I move on. Look for bright red color all the way to the stem and a fresh, sweet fragrance. Slice them as thinly as you can so they layer neatly without bulging or tearing the delicate crepe wrapper.

Achieving Paper-Thin Crepes

The thinner your crepes, the more defined your spiral will be. I learned to tilt the pan quickly the moment the batter hits the surface, swirling in one smooth motion before it sets. If the first crepe is too thick, add a tablespoon of milk to the batter and stir gently. Medium heat is your friend, too high and the edges burn before the center cooks, too low and the crepe turns leathery. Stack finished crepes between parchment to prevent sticking, and let them cool completely before assembling.

Storage and Make-Ahead Tips

You can bake the sponge cake and make the crepes a day ahead, just wrap them tightly in plastic and refrigerate. The whipped cream is best made fresh, but the assembled rolls hold beautifully in the fridge for up to six hours before slicing. Once sliced, the rounds soften quickly, so plate and serve them within an hour for the cleanest presentation.

• Store leftover rolls wrapped tightly in plastic wrap in the refrigerator for up to two days.
• Freeze unsliced rolls for up to one month, thaw in the fridge overnight before slicing.
• If the cream weeps slightly after a day, blot gently with a paper towel before drizzling with sauce.

Save

Save

These little rolls have become my go-to when I want to impress without the stress of a towering cake. They slice beautifully, taste bright and indulgent, and always spark conversation at the table.

Recipe FAQs

→ Can I make the components ahead of time?

Yes, prepare sponge cake and crepes up to 24 hours in advance. Store sponge cake wrapped at room temperature and stack crepes with parchment between layers. Whip cream fresh before assembling for best texture.

→ What if my crepes tear during rolling?

Don't worry—patch small tears with extra crepe scraps brushed with cream. For larger tears, use two crepes overlapped slightly. The cream helps bind everything together, and garnishes hide imperfections.

→ Can I substitute the strawberries?

Absolutely. Try sliced peaches, raspberries, or mandarin oranges. Adjust fruit thickness based on firmness—softer fruits like bananas need thicker slices to maintain structure during rolling.

→ Why must the roll chill before slicing?

Chilling for at least one hour firms the whipped cream and sets the structure. Cold rolls slice cleanly without squishing, revealing distinct spiral layers. Room-temperature rolls will smear and lose definition.

→ Can I make this gluten-free?

Yes. Replace all-purpose flour with a 1:1 gluten-free flour blend in both crepe batter and sponge cake. Ensure your crepes cook through completely—gluten-free batters sometimes need slightly lower heat and longer cooking time.

→ How do I get clean cuts when slicing?

Use a sharp, thin knife and wipe the blade clean between each cut with a damp cloth. Slice with a gentle sawing motion rather than pressing down. Chilling the roll thoroughly is essential for clean edges.