Strawberry Shortcake Sushi Roll

Experience the playful marriage of French patisserie and Japanese presentation with the Strawberry Shortcake Sushi Roll. Thin, golden crepes embrace ribbons of airy sponge cake, lush whipped cream, and juicy strawberries. Each pinwheel bursts with creamy texture and berry brightness—a whimsical, elegant dessert sushi that reimagines a classic favorite into a bite-sized masterpiece perfect for any celebration.

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The secret to this dessert lies in the contrast between the tender crepe exterior and the soft, structured sponge interior. By layering these elements with vibrant strawberry slices and a cloud-like whipped cream, you create a beautiful spiral that looks like high-end sushi but tastes like a summer afternoon in Paris. This recipe invites you to master two classic techniques—crepe making and sponge baking—to create something entirely new.

Ingredients

• Crepe Batter: 1 cup (125 g) all-purpose flour, 2 large eggs, 1 tablespoon granulated sugar, 1/4 teaspoon fine sea salt, 1 cup (240 ml) whole milk, 2 tablespoons unsalted butter, melted (plus extra for cooking)
• Sponge Cake: 3 large eggs, 3 tablespoons granulated sugar, 1 teaspoon vanilla extract, 3 tablespoons cake flour or sifted all-purpose flour, Pinch fine sea salt
• Whipped Cream Filling: 1 cup (240 ml) heavy whipping cream, well chilled, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract
• Fruit: 8–10 fresh strawberries, hulled and thinly sliced
• Garnish: Strawberry sauce or melted white chocolate, for drizzling, Fresh mint leaves

Instructions

1. Prepare the Sponge Cake

Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment and lightly butter the paper. In a large bowl, whisk eggs, sugar, and vanilla on high speed until pale, thick, and ribbon-like (3–4 minutes). Gently fold in sifted flour and salt in two additions with a silicone spatula, just until no streaks remain. Spread batter evenly in the pan. Bake for 10–12 minutes, or until the top springs back when lightly touched. Cool completely on a wire rack. Remove from pan, peel off parchment, and slice into long, thin strips about 1/2 inch (1 cm) wide.

2. Make the Crepes

In a medium bowl, whisk together flour, sugar, and salt. In another bowl, beat eggs and milk together. Pour egg mixture into dry ingredients, whisking until smooth. Whisk in melted butter. Let batter rest 15–20 minutes at room temperature. Heat a nonstick skillet over medium heat; brush lightly with melted butter. Pour in 1/4 cup batter, swirling to coat evenly. Cook 1–2 minutes until edges lift; flip and cook 30 seconds more. Stack finished crepes between sheets of parchment to cool.

3. Whip the Cream

Chill a mixing bowl and whisk/beaters in the freezer for 5 minutes. Add heavy cream, powdered sugar, and vanilla. Whisk on medium-high speed until soft peaks form. Do not overwhip.

4. Assemble the Sushi Roll

Lay a large sheet of plastic wrap on your counter. 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 about 1 inch from the opposite long edge. 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 ends of plastic wrap to seal. Chill the wrapped roll for at least 1 hour to firm up.

5. Slice and Serve

Unwrap the roll and place on a cutting board. Using a sharp, thin knife, 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.

Zusatztipps für die Zubereitung

Ensure the sponge cake is completely cool before slicing to prevent tearing. When rolling, apply gentle but firm pressure using the plastic wrap to ensure the layers adhere properly, which will result in a more defined spiral when sliced. Using a chilled bowl for the whipped cream ensures the best volume and stability.

Varianten und Anpassungen

You can customize the flavor profile by adding a thin layer of lemon curd before the whipped cream or dusting the finished rolls with powdered sugar for a snowy effect. For a different fruit profile, try using thinly sliced mango or raspberries. To make it richer, a drizzle of dark chocolate can replace the white chocolate garnish.

Serviervorschläge

Serve these dessert sushi pieces on a dark slate board or a minimalist white platter to make the red strawberries pop. For an authentic sushi experience, serve with a side of strawberry sauce in a small dipping bowl. Garnish each piece with a tiny mint leaf for a fresh, professional finish.

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Whether you're hosting a whimsical tea party or looking for a creative finale to a dinner party, the Strawberry Shortcake Sushi Roll is a conversation starter. Its elegant layers and fresh, creamy taste provide a delightful twist on tradition that guests will remember long after the last bite.

Recipe Questions & Answers

→ How far in advance can I prepare strawberry shortcake sushi rolls?

Assembled rolls can be refrigerated up to 6 hours before slicing. The components—crepes, sponge cake strips, and whipped cream—can each be prepared a day ahead, then assembled closer to serving time for optimal texture and freshness.

→ What's the secret to getting clean slices when cutting the roll?

Chill the wrapped roll for at least one hour to firm everything before slicing. Use a sharp, thin knife and wipe the blade clean between each cut. A gentle sawing motion helps maintain the beautiful spiral pattern without squishing the delicate layers.

→ Can I substitute other fruits for strawberries?

Absolutely. Thinly sliced fresh raspberries, blackberries, or peeled peaches work beautifully. For tropical variation, try mango or kiwi slices. Ensure fruits are firm enough to hold their shape when rolled and sliced into rounds.

→ Why do I need to rest the crepe batter?

Resting allows flour to fully hydrate and air bubbles to settle, resulting in tender, lump-free crepes that cook evenly. This 15-20 minute rest period produces consistently thin, golden crepes that won't tear during rolling.

→ What's the purpose of the sponge cake strips inside the roll?

The sponge cake strips add structure and a distinct textural element. Their airy, slightly sweet nature complements the fresh strawberries and whipped cream while creating definition within each spiral slice, making the pinwheel pattern more pronounced and visually striking.

→ Can I make these gluten-free?

Yes. Substitute both all-purpose flour and cake flour with a 1-to-1 gluten-free flour blend containing xanthan gum. The texture may be slightly denser but still delicious. Ensure all other ingredients, including vanilla extract, are certified gluten-free.