Save to Pinterest My cousin brought these to a birthday party last spring, and I thought she'd gone completely rogue—dessert sushi? But one bite silenced every skeptic in the room. The creamy filling, the soft sponge cake ribbons, and the bright pop of strawberry all wrapped in a buttery crepe had us reaching for seconds before anyone could ask for the recipe. I've been making them ever since, tweaking the roll technique until I could slice clean, Instagram-worthy pinwheels without a single squish.
The first time I served these at a dinner party, my friend's six-year-old refused to believe it was cake. She kept calling it fruit candy and ate three pieces standing at the counter, whipped cream on her nose. Her mom asked if I'd teach her the recipe, and we spent the next Saturday morning rolling crepes together while her daughter arranged strawberry slices like tiny works of art. That's the magic of this dessert: it turns anyone into a wide-eyed kid again.
Ingredients
- All-purpose flour: The backbone of both crepe and sponge, sifted flour keeps the batter smooth and prevents lumps that ruin the delicate texture.
- Eggs: They aerate the sponge cake and bind the crepe batter, so use room temperature eggs for better volume and even mixing.
- Granulated sugar: Sweetens both batters without overpowering the fresh berry flavor, and helps the sponge rise beautifully.
- Whole milk: Creates tender, pliable crepes that roll without tearing, and a splash of extra richness never hurt anyone.
- Unsalted butter: Melted into the crepe batter for flavor and brushed on the pan to prevent sticking and add a golden finish.
- Cake flour: If you have it, use it in the sponge for an even lighter crumb, but sifted all-purpose works just fine.
- Vanilla extract: A teaspoon in the sponge and another in the whipped cream ties the whole roll together with warm, fragrant sweetness.
- Heavy whipping cream: Chilled cream whips up into soft, billowy peaks that hold their shape inside the roll without weeping.
- Powdered sugar: Dissolves instantly into the cream, keeping it silky and preventing gritty texture.
- Fresh strawberries: Use the ripest, reddest berries you can find, hull them carefully, and slice them thin so they nestle into the roll without creating bulges.
- Strawberry sauce or white chocolate: A drizzle on top adds visual drama and an extra layer of sweetness that makes each bite feel special.
- Fresh mint leaves: A single sprig on the platter brings a pop of green and a hint of freshness that balances the richness.
Instructions
- Prepare the Sponge Cake:
- Preheat your oven to 350°F and line an 8×8-inch pan with parchment, buttering the paper lightly. Whisk eggs, sugar, and vanilla on high speed until the mixture is pale, thick, and falls in ribbons, then gently fold in sifted flour and salt in two additions, stopping as soon as no streaks remain.
- Bake the Sponge:
- Spread the batter evenly in the pan and bake for 10 to 12 minutes, until the top springs back when touched. Cool completely on a wire rack, peel off the parchment, and slice into long, thin strips about half an inch wide.
- Make the Crepes:
- Whisk together flour, sugar, and salt in one bowl, then beat eggs and milk in another and pour into the dry ingredients, whisking until smooth before stirring in melted butter. Let the batter rest for 15 to 20 minutes, then heat a nonstick skillet over medium heat, brush with butter, and pour in a quarter cup of batter, swirling to coat evenly and cooking 1 to 2 minutes per side.
- Whip the Cream:
- Chill your mixing bowl and whisk in the freezer for 5 minutes, then add heavy cream, powdered sugar, and vanilla and whisk on medium-high speed until soft peaks form. Stop before it gets stiff or you'll end up with butter instead of billowy cream.
- Assemble the Sushi Roll:
- Lay a large sheet of plastic wrap on your counter and place one cooled crepe on top, then spread a thin, even layer of whipped cream over the crepe, leaving a half-inch border on one long edge. Arrange strips of sponge cake in a line about an inch from the opposite edge, top with a single layer of sliced strawberries, and use the plastic wrap to help roll the crepe into a tight log, twisting the ends to seal before chilling for at least an hour.
- Slice and Serve:
- Unwrap the roll, place it on a cutting board, and use a sharp, thin knife to slice into one-inch rounds, wiping the blade clean between cuts. Arrange on a platter, drizzle with strawberry sauce or melted white chocolate, and garnish with fresh mint leaves.
Save to Pinterest The best part of making these is watching someone take their first bite and then immediately look down at the plate, confused and delighted in equal measure. My neighbor once asked if I'd used a special mold, and I had to explain that it's just patience, plastic wrap, and a willingness to roll something that feels a little ridiculous until it suddenly looks perfect. Now she texts me every time she makes them, and we swap photos of our spiral cross-sections like proud parents.
Storing and Make-Ahead Tips
You can assemble the entire roll up to six hours before you plan to serve it, keeping it tightly wrapped in the fridge so the cream stays firm and the crepe stays soft. If you want to prep even further ahead, bake the sponge cake and make the crepes the day before, stacking them between parchment sheets and storing them in an airtight container. Just whip the cream and assemble the roll a few hours before slicing, and you'll have a dessert that looks like you spent all day on it.
Flavor Variations
Once you master the basic roll, the flavor possibilities open up like a treasure chest. Swap strawberries for thinly sliced mango or kiwi, spread a thin layer of lemon curd or Nutella under the whipped cream, or fold a tablespoon of matcha powder into the sponge batter for a green tea twist. I've even seen versions with crushed freeze-dried raspberries folded into the cream, which adds a tart pop of color and flavor that makes every bite feel like a celebration.
Serving Suggestions
These sushi rolls are stunning on their own, but a drizzle of strawberry sauce or melted white chocolate takes them over the top. Arrange the slices on a long white platter, garnish with fresh mint leaves, and dust the whole thing with powdered sugar for a finish that looks like it came from a pastry case. Serve them with tiny forks and watch your guests take photos before they take bites.
- Pair with chilled sparkling wine or a fruity iced tea for a light, refreshing dessert experience.
- Add a scoop of vanilla ice cream on the side for guests who want extra indulgence.
- If you're feeling fancy, serve each slice standing upright so the spiral is on full display.
Save to Pinterest This recipe taught me that dessert doesn't have to be complicated to feel special, it just has to surprise people a little. Every time I slice into a chilled roll and see that perfect spiral, I remember why I love baking in the first place.
Recipe Questions & Answers
- → How do I prevent the crepes from tearing?
Let the batter rest 15-20 minutes before cooking. Use a well-seasoned nonstick skillet and keep the heat at medium. Crepes should be thin but not paper-thin—aim for even, lacy coverage that lifts easily from the pan.
- → Can I make these ahead of time?
Assembled rolls can chill up to 6 hours before slicing. The crepes soften slightly, creating a more tender bite. Slice just before serving for the cleanest presentation and freshest appearance.
- → What if I don't have an 8x8-inch pan?
A 9-inch round cake pan works well. The sponge will be slightly thinner and may need 1-2 minutes less baking time. Alternatively, use a quarter sheet pan and adjust baking to 8-10 minutes.
- → Can I substitute other fruits?
Sliced peaches, mangoes, or berries work beautifully. Avoid very juicy fruits that might make the crepe soggy—pat them dry before assembling. For best results, choose fruits that hold their shape when sliced.
- → Why chill the roll before slicing?
Chilling for at least 1 hour firms the cream and helps the roll hold its shape. A cold, firm log produces clean, even slices with distinct spiral patterns. Room-temperature rolls may squish or unravel when cut.
- → What's the best way to get clean slices?
Use a sharp, thin knife and wipe the blade clean between each cut. A gentle sawing motion works better than pressing down. For extra precision, chill the knife in hot water, dry thoroughly, then slice.