Save The first time I served these at a dinner party, my friend David actually reached for chopsticks before realizing he could just pick them up with his fingers. We all laughed, but honestly, that moment of confusion is exactly why I love making desserts that surprise people.
I stumbled on this idea when I had leftover sponge cake from another recipe and a crepe batter sitting in the fridge. Sometimes the best inventions happen when you are just trying to use things up instead of letting them go to waste.
Ingredients
- All-purpose flour: The foundation for both crepe and sponge cake, sift it well to avoid any stubborn lumps
- Eggs: Room temperature eggs incorporate much better into both batters, giving you that smooth, professional texture
- Granulated sugar: Sweetens the batter and helps stabilize the whipped eggs for that fluffy sponge cake rise
- Fine sea salt: Just a pinch enhances all the flavors without making anything taste salty
- Whole milk: Creates tender crepes that fold without cracking, though you could use low-fat in a pinch
- Unsalted butter: Melted into the crepe batter for richness and used to grease the pan between each crepe
- Vanilla extract: Pure vanilla makes a noticeable difference here since it appears in both cake and cream
- Cake flour: Lower protein than all-purpose, giving the sponge cake its delicate, tender crumb
- Heavy whipping cream: Must be well chilled to whip properly, and do not skip the chilling bowl step
- Powdered sugar: Sweetens and stabilizes the whipped cream without adding any graininess
- Fresh strawberries: The riper they are, the more vibrant your pinwheel slices will look
- Strawberry sauce: Store-bought works fine, but homemade is just blended berries with a touch of sugar
Instructions
- Bake the sponge cake base:
- Preheat your oven to 350°F and line an 8x8 inch pan with parchment, then butter it generously. Whisk eggs, sugar, and vanilla until they turn pale and thick, falling from the whisk in ribbons that hold their shape for a moment before disappearing.
- Fold in the dry ingredients:
- Gently incorporate sifted flour and salt in two additions using a silicone spatula, being careful not to deflate all those air bubbles you just worked so hard to create.
- Bake and cool the cake:
- Spread the batter evenly and bake for 10 to 12 minutes until the surface springs back when touched lightly with your fingertip. Let it cool completely on a wire rack before removing from the pan and slicing into thin strips about half an inch wide.
- Whisk the crepe batter:
- Combine flour, sugar, and salt in one bowl, then beat eggs and milk together in another before pouring the wet into the dry. Whisk until completely smooth, then stir in melted butter and let the batter rest for at least 15 minutes.
- Cook the crepes:
- Heat a nonstick skillet over medium heat, brush with butter, then pour in a quarter cup of batter swirling quickly to coat the bottom. Cook for about a minute until edges curl up, flip for 30 seconds, then stack between parchment sheets to cool.
- Whip the cream filling:
- Chill your bowl and whisk in the freezer for five minutes, then whip the heavy cream with powdered sugar and vanilla until soft peaks form. Be careful not to overwhip or the cream will become grainy and hard to spread.
- Layer your components:
- Lay a sheet of plastic wrap on the counter and place a cooled crepe on top, then spread cream thinly over the surface leaving a half inch border on one side. Arrange sponge cake strips in a line about an inch from the opposite edge and top with a single layer of sliced strawberries.
- Roll into a log:
- Starting from the strawberry edge, use the plastic wrap to help you roll everything into a tight cylinder, twisting the ends to seal. Chill for at least an hour so the roll firms up enough to slice cleanly.
- Slice and serve:
- Unwrap the roll and slice into one inch rounds with a sharp knife, wiping the blade clean between each cut for the prettiest presentation. Arrange on a platter and drizzle with strawberry sauce or melted white chocolate before scattering fresh mint leaves on top.
Save My daughter helped me make these last spring, and she was so proud arranging each strawberry slice with such care. It became our little tradition for special occasions, something sweet we could create together in the kitchen while talking about her day at school.
Making Ahead
You can prepare the crepes, sponge cake strips, and whipped cream up to a day ahead and store them separately in the refrigerator. Just keep the cream in a covered container and the crepes between parchment paper so they do not dry out or stick together.
Slicing Success
A thin, sharp knife is your best friend here, and I actually run mine under hot water and dry it between cuts. The heat helps the knife glide through without dragging or tearing those beautiful layers you have worked so carefully to assemble.
Flavor Variations
Sometimes I spread a thin layer of lemon curd on the crepe before adding the whipped cream, which adds a bright, tangy note that cuts through all the richness. You could also use other berries like raspberries or sliced peaches when strawberries are not in season.
- Try adding a drop of almond extract to the whipped cream for a subtle, nutty flavor
- Dust the finished slices with powdered sugar right before serving for extra elegance
- These are best eaten the same day but will keep for up to 24 hours in the refrigerator
Save There is something genuinely joyful about watching people is faces light up when they realize these elegant little pinwheels are actually dessert. They are the kind of treat that makes any gathering feel a little more special.
Recipe FAQ
- → Can I prepare components of the Strawberry Shortcake Sushi Roll ahead of time?
Absolutely. Both the sponge cake and crepes can be prepared a day in advance and stored properly. The whipped cream is best made closer to assembly, though the assembled roll benefits from chilling for at least an hour to firm up before slicing.
- → What's the secret to making perfectly thin crepes for this dessert?
Achieving thin crepes starts with a lump-free batter; allowing it to rest ensures a smooth consistency. A nonstick skillet over medium heat and brushing lightly with butter also helps. Swirl just enough batter to coat the pan thinly for delicate, golden crepes.
- → How can I ensure my sponge cake is light and airy?
The key is to whip your eggs, sugar, and vanilla until very pale, thick, and ribbon-like. When folding in the flour, do so gently and just until no streaks remain to avoid deflating the air. Do not overbake; it should spring back when lightly touched.
- → My whipped cream often becomes watery. Any tips to keep it stable?
To prevent watery or deflated cream, ensure your heavy whipping cream, mixing bowl, and whisk are well chilled before starting. Whip on medium-high speed until soft peaks form, being careful not to overwhip, which can turn it grainy.
- → Can I customize the fruit or fillings in this dessert sushi?
Certainly! While strawberries are classic, feel free to experiment with other soft fruits like raspberries or blueberries. You could also add a thin layer of lemon curd, chocolate ganache, or even a sprinkle of toasted nuts for added flavor and texture variation.
- → What's the best way to slice the chilled roll for clean "sushi" pieces?
For neat slices, ensure the roll is thoroughly chilled and firm. Use a very sharp, thin knife, wiping the blade clean with a damp cloth between each cut. This prevents the filling from dragging and helps maintain the spiral's integrity.