Save Last spring, my neighbor handed me a basket of strawberries so ripe they were practically begging to be used immediately. I had been experimenting with dessert presentation all week, folding crepes into cones and layering them in jars, when the idea hit me: what if I rolled everything together like sushi? The first attempt looked a little wonky, the spiral lopsided and the filling squishing out, but when I sliced into it and saw that gorgeous pinwheel of cream, cake, and berries, I knew I had stumbled onto something playful and beautiful.
I brought these to a potluck once, arranged on a wooden board with a drizzle of white chocolate, and people stood around the table just staring before anyone dared take one. A friend asked if I had ordered them from a bakery. When I admitted I made them at home, she asked for the recipe on the spot, scribbling notes on a napkin while balancing a plate in her other hand. Watching her excitement reminded me how much joy a little creativity in the kitchen can spark.
Ingredients
- All-purpose flour (crepe batter): Gives the crepe structure without being too dense; sift it if you want an extra-smooth batter.
- Eggs (crepe and sponge): They bind the crepe and give the sponge its airy lift, so use fresh ones at room temperature for best volume.
- Granulated sugar: Sweetens both the batter and the cake just enough to let the strawberries shine.
- Whole milk: Adds richness to the crepe without weighing it down; you can swap in almond milk if you need to.
- Unsalted butter: Melted into the batter for flavor and a hint of golden color on the crepe.
- Cake flour (sponge): Keeps the sponge incredibly light; if you only have all-purpose, sift it twice to mimic that delicate crumb.
- Vanilla extract: A warm background note that ties the cream and cake together beautifully.
- Heavy whipping cream: The star of the filling; make sure its ice cold so it whips up thick and stable.
- Powdered sugar: Sweetens the cream gently and dissolves instantly, no graininess.
- Fresh strawberries: Look for berries that are deep red all the way through and smell sweet; pale ones wont have the same punch.
- Strawberry sauce or white chocolate: A quick drizzle adds a glossy finish and a pop of color or richness.
- Fresh mint leaves: Just a few sprigs make the whole platter look fresh and inviting.
Instructions
- Prepare the Sponge Cake:
- Preheat your oven to 350°F and line an 8x8-inch pan with buttered parchment. Whisk eggs, sugar, and vanilla on high until the mixture is pale, thick, and falls in ribbons, then gently fold in sifted flour and salt until just combined. Spread the batter evenly, bake for 10 to 12 minutes until springy, then cool completely before slicing into thin strips.
- Make the Crepes:
- Whisk together flour, sugar, and salt, then blend in beaten eggs and milk until smooth, finishing with melted butter. Let the batter rest for 15 to 20 minutes, then cook thin rounds in a lightly buttered nonstick skillet, about 1 to 2 minutes per side, stacking them between parchment as they cool.
- Whip the Cream:
- Chill your bowl and beaters for 5 minutes, then whip the heavy cream with powdered sugar and vanilla until soft peaks form. Stop before it gets stiff or grainy.
- Assemble the Sushi Roll:
- Lay a crepe on plastic wrap, spread a thin layer of whipped cream over it, then line up sponge strips and sliced strawberries near one edge. Use the plastic wrap to roll it tightly into a log, twist the ends to seal, and chill for at least an hour.
- Slice and Serve:
- Unwrap the chilled roll, then use a sharp, clean knife to cut neat 1-inch rounds, wiping the blade between slices. Arrange on a platter, drizzle with sauce or chocolate, and tuck in a few mint leaves.
Save One evening, I made these for my daughter's birthday dinner, and she insisted we call them dessert sushi for the rest of the night. Her friends kept sneaking back to the kitchen for seconds, giggling every time they picked up a piece with their fingers like real sushi. That playful spirit, the way food can turn into a moment of laughter and surprise, is exactly why I keep making them.
Choosing Your Strawberries
The best strawberries for this roll are small to medium, firm enough to slice cleanly but juicy enough to taste like summer. I learned the hard way that overripe berries turn mushy and leak into the cream, blurring that crisp spiral you want to show off. If your strawberries are a little tart, toss the slices with a pinch of sugar and let them sit for ten minutes to draw out their sweetness.
Making It Ahead
You can bake the sponge and crepes a day in advance, wrapping them tightly in plastic and storing them in the fridge. The whipped cream is best made the same day, but you can assemble the whole roll up to six hours before serving and keep it chilled. Just slice it right before you bring it out so the edges stay clean and the cream doesnt weep.
Serving and Storage
These rolls are best enjoyed the day theyre assembled, but leftovers will keep in an airtight container in the fridge for up to two days. The crepe may soften slightly, but the flavor stays bright and creamy. If you want to get fancy, serve them on a slate board with a small dish of extra strawberry sauce for dipping.
- Dust with powdered sugar just before serving for a snowy finish.
- Try swapping in raspberries or thin mango slices for a different twist.
- A thin smear of lemon curd inside the crepe adds a bright, tangy surprise.
Save Every time I make these, someone asks for the recipe, and I love watching their faces light up when they realize how simple the technique really is. Its one of those desserts that looks like magic but feels like play.
Recipe FAQs
- → Can I make these ahead of time?
Yes! Assembled rolls can be refrigerated for up to 6 hours before slicing. The crepe actually benefits from chilling—it firms up the texture for cleaner cuts. Just wrap tightly in plastic and slice when ready to serve.
- → What if my crepes tear?
Small tears can be patched with excess crepe trimmings brushed with a bit of cream. For larger tears, simply layer two crepes slightly overlapping—the seam will be hidden once rolled. Practice makes perfect with crepe technique.
- → Can I use other fruits?
Absolutely. Thinly sliced stone fruits like peaches or plums work beautifully in summer. Berries such as raspberries or blueberries can be layered in rows. For winter, try poached pear slices or even banana-strawberry combinations.
- → Why chill the roll before slicing?
Chilling sets the cream and firms the crepe, allowing you to cut clean rounds without everything squishing out. A cold roll holds its shape better, revealing that picture-perfect spiral when you slice through.
- → Can I make this gluten-free?
You can substitute a 1:1 gluten-free flour blend for both the crepe batter and sponge cake. The texture may be slightly more tender, so handle crepes with extra care. Ensure all other ingredients, particularly vanilla extract, are certified gluten-free.
- → What's the best way to get clean slices?
Use a very sharp, thin knife and wipe the blade clean between each cut. A gentle sawing motion works better than pressing down. You can also dip the knife in hot water and dry it between slices for extra-clean edges.