Strawberry Shortcake Sushi Roll

# What You'll 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

# Steps:

01 - Preheat oven to 350°F. Line an 8 by 8-inch 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, approximately 3 to 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 to 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 wide.

02 - 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 to 20 minutes at room temperature. Heat a nonstick skillet over medium heat and brush lightly with melted butter. Pour in 1/4 cup batter, swirling to coat evenly. Cook 1 to 2 minutes until edges lift, flip and cook 30 seconds more. Stack finished crepes between sheets of parchment to cool.

03 - Chill a mixing bowl and whisk 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.

04 - 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.

05 - 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.

# Expert Advice:

01 -

It turns familiar flavors into something unexpectedly elegant without any fussy techniques.
Every slice looks like a work of art, yet the process is forgiving and fun.
The contrast between soft sponge, airy cream, and fresh berries delivers the perfect bite every time.
You can assemble the rolls hours ahead and slice them right before guests arrive.

02 -

Resting the crepe batter is not optional—it prevents rubbery, torn crepes and makes swirling the pan effortless.
Overwhipping the cream will cause it to weep or separate when the roll is sliced, so stop at soft peaks.
Chill the assembled roll for the full hour or the slices will squish and lose their spiral definition.
Wipe your knife clean between every cut to keep the layers distinct and the presentation sharp.

03 -

Use a bamboo sushi mat under the plastic wrap for even tighter, more uniform rolls.
Dust the finished slices with a tiny pinch of matcha powder for a subtle nod to Japanese tradition.
If your crepes tear, patch them with a dab of whipped cream—it'll disappear once rolled.
Chill your serving platter so the cream stays firm and the presentation looks pristine longer.