Strawberry Shortcake Sushi Roll

I stumbled on this idea after watching a sushi chef fold nori with surgical precision at a tiny counter in Portland. The rhythmic motion stuck with me, and I wondered if a crepe could roll the same way. That weekend I turned strawberry shortcake into pinwheels, and my niece called them fancy cinnamon rolls. She was half right.

I made a double batch for my sister's baby shower and arranged the rounds on a wooden board with mint tucked between them. The grandmothers took photos before anyone cut a fork in. One guest asked if I ordered them from a bakery, and I just smiled and said the recipe lived in my laptop now.

Ingredients

• All purpose flour (crepe and sponge): Sifting the sponge portion makes it cloud light, and a smooth crepe batter means no lumps to ruin the spiral.
• Eggs: They build structure in the sponge and richness in the crepe, so use the freshest you can find for the best rise and color.
• Granulated sugar: Just enough sweetness in each layer without competing with the berries.
• Whole milk: The fat keeps crepes tender and pliable, essential for rolling without tearing.
• Unsalted butter: Melted into the batter and brushed on the pan, it adds golden edges and a whisper of richness.
• Cake flour (or sifted all purpose): The lower protein content gives the sponge its signature bounce.
• Vanilla extract: A teaspoon in the sponge and another in the cream ties every layer together with warm, familiar notes.
• Heavy whipping cream: Chilled until your bowl frosts over, it whips into soft peaks that hold their shape for hours.
• Powdered sugar: Dissolves instantly into the cream, no grit, just silky sweetness.
• Fresh strawberries: Hull them, slice them thin, and choose berries that smell like June even if it is January.
• Strawberry sauce or white chocolate: A drizzle at the end adds contrast and a little professional bakery flair.
• Fresh mint leaves: Tuck them between the rounds for color and a cool herbal note that cuts the cream.

Instructions

Bake the Sponge:

Preheat your oven to 350°F and line an 8 by 8 inch pan with parchment, buttering the paper so the cake releases cleanly. Whisk eggs, sugar, and vanilla on high until the mixture turns pale and falls in thick ribbons, then fold in sifted flour and salt with a light hand so you keep all that air you just beat in.

Cool and Slice:

Bake for 10 to 12 minutes until the top springs back when you press it gently, then cool completely on a rack. Peel off the parchment and slice the sponge into long strips about half an inch wide, these will become the core of your roll.

Mix the Crepe Batter:

Whisk flour, sugar, and salt in one bowl, eggs and milk in another, then combine and stir in melted butter until smooth. Let the batter rest 15 to 20 minutes so the flour hydrates and the crepes cook up tender, not tough.

Cook the Crepes:

Heat a nonstick skillet over medium, brush it lightly with butter, and pour in a quarter cup of batter, swirling fast to coat the pan evenly. Cook until the edges lift and the surface looks dry, about 1 to 2 minutes, then flip and cook 30 seconds more.

Whip the Cream:

Chill your bowl and whisk in the freezer for 5 minutes, then beat heavy cream, powdered sugar, and vanilla on medium high until soft peaks form. Stop before it looks grainy or you will end up with butter instead of fluff.

Build the Roll:

Lay plastic wrap on your counter, place a crepe on top, and spread a thin layer of whipped cream over it, leaving a half inch border on one long edge. Line up sponge strips and strawberry slices about an inch from the opposite edge, then use the plastic wrap to guide a tight roll, twisting the ends to seal.

Chill and Slice:

Refrigerate the wrapped roll for at least an hour so it firms up and holds its shape when you cut it. Unwrap, slice into one inch rounds with a sharp knife, wiping the blade between cuts so each piece looks clean and defined.

Save

The first time I plated these, my husband picked one up with his fingers like actual sushi and dipped it in the strawberry sauce. I laughed, but honestly it worked. Now I serve them with tiny forks and a small dish of sauce on the side, and people choose their own adventure.

Choosing Your Strawberries

I used to grab the biggest berries in the carton, but the giant ones are often hollow and tasteless. Now I look for medium fruit with deep red color all the way to the stem and a perfume you can smell before you open the container. If they smell like nothing, they will taste like nothing, and this dessert lives or dies on that berry brightness.

Making It Ahead

You can bake the sponge and cook the crepes a day in advance, stacking them between parchment and storing them in the fridge. Whip the cream and assemble the roll up to six hours before you need it, keeping it wrapped tightly so it does not dry out. Slice it at the last possible moment so the edges stay sharp and the cream does not weep.

Serving and Variations

I have swapped strawberries for raspberries, added a thin smear of lemon curd under the cream, and even dusted the finished rounds with matcha powder for a green tea twist. One friend requested a chocolate version, so I made cocoa crepes and folded in shaved dark chocolate with the berries.

• Drizzle with melted white chocolate and let it set for a glossy finish that photographs beautifully.
• Serve on a slate board or a long white platter with mint leaves scattered between the pieces.
• If you have leftover sponge strips, layer them in a glass with whipped cream and berries for an instant trifle.

Save

Every time I slice into one of these rolls, I feel like I am opening a little gift I made for myself hours earlier. It is the kind of dessert that makes ordinary Tuesday nights feel special.

Questions & Answers

→ What makes this different from regular strawberry shortcake?

Instead of biscuit-style cake layers, this version wraps components sushi-style inside delicate creps. The rolling technique creates striking pinwheel patterns while offering handheld portions. French-Japanese fusion elements transform the classic into something visually stunning and texturally complex.

→ How far ahead can I prepare these?

Assembled rolls stay fresh in the refrigerator for up to 6 hours before slicing. The creps, sponge cake strips, and whipped cream can each be prepared a day in advance—store separately and assemble just before chilling. Slice just before serving for the cleanest edges.

→ Can I use other fruits?

Absolutely. Thinly sliced stone fruits like peaches or nectarines work beautifully in summer. Try raspberries or blackberries instead of strawberries, or combine mixed berries. For tropical variation, use mango slices with coconut cream instead of whipped cream.

→ Why do I need to rest the crep batter?

Resting allows flour to fully hydrate, preventing lumpy creps. The 15-20 minute resting period relaxes gluten strands, resulting in tender, pliable creps that roll without cracking. Skipping this step often leads to tough, rubbery texture that tears during assembly.

→ What's the secret to clean sushi-roll slices?

Chill the rolled creps thoroughly—at least one hour, preferably longer. Use a sharp, thin knife and wipe the blade clean between each cut. Slice with a gentle sawing motion rather than pressing down. Warm filling creates messy edges, so patience during chilling pays off.

→ Can I make these gluten-free?

Yes. Substitute all-purpose flour with a 1:1 gluten-free baking blend for both creps and sponge cake. Look for blends containing xanthan gum, which helps structure. Results may vary slightly in texture, but the flavor remains excellent. Ensure all other ingredients are certified gluten-free.