Save The first time I served these at a dinner party, my friend Sarah actually thought I had ordered them from some fancy Japanese patisserie. Watching her eyes widen when I explained they were entirely homemade made all the hours of folding crepe batter and waiting for sponge cake to cool completely worth it. There is something magical about taking these familiar dessert components and rearranging them into something that feels playful and unexpected. My kitchen smelled like warm vanilla and butter for days afterward.
Last summer my niece helped me assemble a batch for her birthday, getting whipped cream everywhere and laughing every time we tried to roll the crepes too tightly. Her sushi rolls came out looking more like rustic pinwheels than the precise spirals I had planned but honestly they tasted even better. The imperfections made them feel more real, more like something made with love rather than photographed for a magazine.
Ingredients
- All purpose flour: The foundation for both crepes and sponge cake, sift it twice to ensure no lumps disrupt your delicate layers
- Large eggs: Room temperature eggs whip up faster and create more volume for that airy sponge cake texture
- Whole milk: Whole milk creates richer crepes that drape beautifully without tearing
- Unsalted butter: Melt it gently so it incorporates smoothly into the crepe batter without scrambling the eggs
- Granulated sugar: Fine sugar dissolves more easily in both the sponge and crepe mixtures
- Cake flour: Lower protein content means a more tender sponge but sifted all purpose works in a pinch
- Fine sea salt: Just a pinch enhances all the sweet flavors without making the dessert taste salty
- Heavy whipping cream: Well chilled cream whips up faster and holds its shape better during assembly
- Powdered sugar: Dissolves instantly into cold cream without those grainy textures that granulated sugar can leave behind
- Vanilla extract: Use pure extract rather than imitation for that deep floral note that ties everything together
- Fresh strawberries: Look for berries that are fully red with no white shoulders, they will be sweeter and more vibrant
Instructions
- Bake the sponge cake foundation:
- Preheat your oven to 350F and line an 8x8 inch pan with parchment paper. Whisk eggs, sugar, and vanilla on high speed until the mixture turns pale and forms thick ribbons when you lift the whisk. Gently fold in sifted flour and salt, being careful not to deflate all that air you just whipped in. Spread the batter evenly and bake for 10 to 12 minutes until the top springs back when touched.
- Create the delicate crepe wrapper:
- Whisk flour, sugar, and salt in one bowl while beating eggs and milk in another. Pour the wet into dry and whisk until completely smooth before stirring in melted butter. Let the batter rest for at least 15 minutes, this relaxation time prevents tough crepes. Cook each crepe in a buttered nonstick skillet, swirling the pan to create thin, even rounds.
- Whip the cream filling:
- Chill your bowl and whisk in the freezer for 5 minutes because cold equipment makes whipping faster and more reliable. Pour in heavy cream with powdered sugar and vanilla, whipping on medium high speed until soft peaks form. Be careful not to overwhip or the cream will separate and become grainy.
- Assemble your sushi rolls:
- Lay plastic wrap on your counter and place a cooled crepe on top. Spread whipped cream over the surface, leaving a border at one edge. Arrange strips of sponge cake and strawberries in neat rows before rolling everything into a tight log using the plastic wrap to help. Chill for at least an hour to set the shape.
- Slice into elegant pieces:
- Unwrap the firm roll and use a sharp knife to cut into one inch rounds, wiping the blade clean between each slice. Arrange the sushi pieces on a platter and finish with a drizzle of strawberry sauce or white chocolate and fresh mint leaves.
Save My mom now requests these instead of birthday cake, claiming each piece feels like opening a tiny present. There is something so satisfying about cutting into that spiral and seeing the perfect layers of cream and berries and cake all lined up like little edible art.
Making Ahead
The crepes and sponge cake can both be made a day ahead and stored at room temperature wrapped tightly. In fact, the crepes often roll more easily when they have had a night to rest and settle. You can also whip the cream several hours in advance, though you may need to rewhip it briefly if it softens too much in the refrigerator.
Getting That Perfect Spiral
The secret to restaurant looking slices is rolling everything as tightly as possible without tearing the delicate crepe. Using the plastic wrap as a guide helps apply even pressure across the entire roll. Some home cooks find it easier to start the roll from the filling side rather than the empty edge.
Flavor Variations
Once you master the basic technique, these little rolls adapt beautifully to whatever fruit is in season or whatever flavors you are craving. The structure remains the same but the possibilities become endless.
- Swap strawberries for fresh raspberries or sliced peaches when they are at their peak
- Spread a thin layer of lemon curd under the whipped cream for bright tangy contrast
- Dust the finished pieces with powdered sugar for a snowy dessert effect
Save These have become my go to for bringing something unexpected to potlucks and dinner parties. Everyone reaches for them, camera phones come out, and suddenly dessert becomes the conversation.
Recipe FAQ
- → How can I ensure my crepes are perfectly thin and smooth?
For thin, even crepes, ensure your batter is lump-free. A whisk and then a quick strain can help. Also, allow the batter to rest for at least 15-20 minutes at room temperature; this lets the flour fully hydrate and results in a more pliable crepe.
- → What's the best way to roll the sushi without it falling apart?
The key to a successful roll is using plastic wrap. Lay it flat, place your crepe, spread filling, then use the plastic wrap to assist in tightly rolling the crepe from the filled edge. Twist the ends of the plastic wrap to secure and then chill the roll for at least an hour to firm it up before slicing.
- → Can I prepare elements of this dessert ahead of time?
Absolutely! The sponge cake can be baked and stored, and crepes can be made a day in advance and kept in the refrigerator, stacked with parchment. The whipped cream is best made fresh, but the assembled roll can be chilled for up to 6 hours before slicing, making it perfect for entertaining.
- → What kind of strawberries are best for this dish?
Always opt for the ripest, freshest strawberries available. Their natural sweetness and vibrant color will significantly enhance the flavor and visual appeal of your shortcake sushi. Gently hull and thinly slice them to ensure they lay flat during assembly.
- → Are there any variations I can try with the filling or garnish?
For a delightful twist, consider adding a thin layer of lemon curd to the filling for a citrusy zing, or incorporate other soft fruits like raspberries or kiwi. Instead of strawberry sauce, you could drizzle with chocolate ganache, or simply dust with powdered sugar for an elegant finish.