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A close-up featured image showcasing the delicious and colorful Strawberry Shortcake Sushi Rolls.

Strawberry Shortcake Sushi Rolls

These Strawberry Shortcake Sushi Rolls offer a playful and delicious twist on a classic dessert. Fluffy cake, fresh strawberries, and a creamy filling are wrapped in delicate crepes to create a fun and irresistible treat. Perfect for parties or a special occasion, these rolls are sure to impress.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 1/2 cups milk
  • 2 large eggs
  • 2 tablespoons melted butter
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 pint heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pound fresh strawberries, hulled and sliced
  • Oil for greasing the pan

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick skillet or crepe pan
  • Spatula
  • 9x13 inch baking pan
  • Electric mixer
  • Plastic wrap
  • Sharp, serrated knife
  • Measuring cups and spoons

Method
 

  1. Making the Crepes: In a large bowl, whisk together the flour, milk, eggs, melted butter, sugar, and salt until smooth. Let the batter rest for at least 15 minutes.
  2. Heat a lightly oiled non-stick skillet or crepe pan over medium heat.
  3. Pour about 1/4 cup of batter onto the hot skillet, immediately tilting and swirling the pan to spread the batter into a thin, even circle.
  4. Cook for about 1-2 minutes per side, or until lightly golden brown. Use a thin spatula to carefully flip the crepe.
  5. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes on top of each other.
  6. Baking the Cake: Prepare the cake batter according to the package directions.
  7. Pour the batter into a greased and floured 9x13 inch baking pan. Bake according to the package directions, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool completely in the pan before crumbling.
  9. Making the Filling: Place your mixing bowl and beaters in the freezer for about 15 minutes before making the whipped cream.
  10. In the chilled bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed until stiff peaks form.
  11. Assembling the Sushi Rolls: Lay a crepe flat on a clean surface.
  12. Sprinkle a thin layer of crumbled cake evenly over the crepe, leaving a small border at the top.
  13. Spread a layer of whipped cream over the cake.
  14. Arrange a row of sliced strawberries along the bottom edge of the crepe.
  15. Carefully roll the crepe tightly around the filling, starting from the bottom edge. Use your hands to gently compress the roll as you go.
  16. Wrap the rolled crepe tightly in plastic wrap and refrigerate for at least 30 minutes to allow the rolls to set.
  17. Use a sharp, serrated knife to slice the rolls into 1-inch thick pieces. Serve immediately.

Notes

For dipping, serve with chocolate sauce, caramel sauce, or strawberry puree. Sprinkle with chopped nuts, mini chocolate chips, or a dusting of cocoa powder. Substitute other berries or different cake flavors for variations. Store leftovers in an airtight container in the refrigerator for up to 2 days. These are best enjoyed fresh. Dusting the crepe with powdered sugar can help prevent sticking during assembly.