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

# How To Make It:

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 approximately 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; 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 or 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.

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 approximately 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.

# Best Practices:

01 -

It tricks everyone into thinking youre a pastry chef even if youve never touched a piping bag.
The surprise inside each slice makes people gasp before they take a bite.
You can prep the whole roll hours ahead and just slice when guests arrive.
Its strawberry shortcake reimagined as something you actually want to photograph.

02 -

Resting the crepe batter is not optional, skipping it gives you tough rubbery crepes that tear when you roll them.
If your sponge cake cracks when slicing, it overbaked or cooled too fast, next time pull it a minute early and let it cool slowly on the counter.
Overfilling the roll with cream guarantees a mess when you slice, less is more and you can always serve extra whipped cream on the side.

03 -

Wipe your knife with a damp towel between every slice, clean cuts show off that perfect spiral and keep the cream from smearing.
Use a bamboo sushi mat under the plastic wrap if you want even tighter rolls, it gives you the same control as rolling maki.
Add a thin layer of lemon curd under the whipped cream for a bright citrus surprise that cuts through the richness.