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

15 - 8 to 10 fresh strawberries, hulled and thinly sliced

→ Garnish

16 - Strawberry sauce or melted white chocolate for drizzling

17 - Fresh mint leaves

# How-To 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; 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 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 Tips:

01 -

Every slice reveals a clean spiral that makes people gasp before they taste it.
You get the soft give of sponge, the silky wrap of crepe, and the bright pop of strawberry in one bite.
It looks like pastry-school work but uses techniques you already know from making pancakes and birthday cakes.
You can roll these in the morning, chill them all day, and slice them right before guests arrive.

02 -

If your sponge cake cracks when you slice it into strips, it overbaked by a minute or two, so check it early next time.
Crepe batter that rests makes thinner, stretchier crepes that roll without tearing, never skip that fifteen minutes.
Cold cream whips in half the time, and a cold bowl keeps it from breaking even if you whisk a few seconds too long.

03 -

Use a ruler to measure your sponge strips so they're all the same width and the spiral looks even in every slice.
If the crepe tears while rolling, patch it with a little extra whipped cream and keep going, no one will see it once it's chilled and sliced.
Slice with a gentle sawing motion instead of pressing straight down, or you'll squish the cream out the sides.

Strawberry Shortcake Sushi Roll (Printable)