Pin to Board My daughter dragged me to a dessert café in Tokyo where everything looked like sushi but tasted like cake. I watched the chef roll crepes around whipped cream and fruit with the same precision as a sushi master, and I thought, I can do that. Back home, I burned my first three crepes, overfilled the fourth, and ended up with a lopsided log that oozed cream everywhere. But the fifth one? Perfect spirals, clean edges, and my daughter's delighted squeal when I sliced it open.
I made these for my niece's birthday after she declared regular cake boring. She stood on a stool beside me, arranging strawberry slices like she was building a tiny edible mosaic. When we sliced the roll at the table, her friends went silent, then erupted in questions about how we got the spiral so neat. She grinned at me like we'd pulled off a magic trick, and honestly, we kind of had.
Ingredients
- All-purpose flour (crepe batter): The base that holds everything together without stealing the spotlight, just whisk it smooth and let it rest so the gluten relaxes.
- Eggs (both batters): They give structure to the sponge and richness to the crepes, bring them to room temperature so they blend faster.
- Granulated sugar: A little in the crepe keeps it pliable, more in the sponge gives that tender crumb you need for rolling.
- Fine sea salt: Just a pinch wakes up the sweetness and makes the vanilla sing.
- Whole milk: Full-fat is non-negotiable here, it makes the crepes golden and soft instead of rubbery.
- Unsalted butter (melted): Adds silkiness to the batter and prevents sticking, keep extra on hand for brushing the pan.
- Cake flour (sponge): Lighter than all-purpose, it keeps the sponge airy enough to roll without cracking.
- Vanilla extract: Use real vanilla if you can, the flavor blooms when whipped into cream and cake.
- Heavy whipping cream (well chilled): Cold cream whips faster and holds its shape, warm cream just turns into sweet soup.
- Powdered sugar: Dissolves instantly into whipped cream without grittiness, and you can dust extra on top if you want to look fancy.
- Fresh strawberries (hulled and sliced thin): Peak-season berries are sweet enough to skip any syrup, slice them no thicker than a nickel or they will not roll smoothly.
- Strawberry sauce or melted white chocolate (garnish): A quick drizzle makes the plate look professional and adds a glossy finish.
- Fresh mint leaves: One tiny sprig per plate and suddenly it is a restaurant dessert.
Instructions
- Prepare the Sponge Cake:
- Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment, buttering the paper so the cake peels off cleanly. Whisk eggs, sugar, and vanilla on high speed until the mixture is pale, thick, and falls in ribbons when you lift the beaters, this takes 3 to 4 minutes and is the secret to that cloud-like texture.
- Fold and Bake:
- Gently fold in sifted flour and salt in two additions using a silicone spatula, cutting down the center and sweeping around the bowl to keep the air bubbles intact. Spread the batter evenly in the pan and bake for 10 to 12 minutes, just until the top springs back when lightly touched, then cool completely on a wire rack before slicing 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 before pouring the wet into the dry and whisking until smooth. Whisk in melted butter and let the batter rest 15 to 20 minutes so the flour hydrates and the crepes cook evenly without tearing.
- Cook the Crepes:
- Heat a nonstick skillet over medium heat and brush lightly with melted butter, pour in a quarter cup of batter and swirl the pan to coat evenly. Cook 1 to 2 minutes until the edges lift and the surface looks dry, flip and cook 30 seconds more, then stack finished crepes between sheets of parchment to cool.
- Whip the Cream:
- Chill your mixing bowl and whisk or beaters 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 turns stiff or you will end up with butter instead of fluffy cream.
- Assemble the Sushi Roll:
- Lay a large sheet of plastic wrap on your counter and place one cooled crepe on top, 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 long edge and top with a single layer of sliced strawberries, then use the plastic wrap to help roll the crepe into a tight log starting at the cake-and-berry edge.
- Chill and Set:
- Twist the ends of the plastic wrap to seal the roll snugly and chill it for at least 1 hour to firm up, this makes slicing clean and sharp. The roll can sit in the fridge up to 6 hours if you need to prep ahead.
- Slice and Serve:
- Unwrap the roll and place it on a cutting board, using a sharp thin knife to slice into 1-inch sushi rounds and wiping the blade clean between cuts. Arrange the slices on a platter, drizzle with strawberry sauce or melted white chocolate, and garnish with fresh mint leaves.
Pin to Board The first time I brought these to a potluck, someone asked if I ordered them from a bakery. I just smiled and said I learned it from my kid, which was true. She taught me that dessert does not have to follow the rules, it just has to make people happy when they see it on the plate.
Choosing Your Strawberries
I used to grab whatever looked red at the store until I sliced into a roll and found pale, flavorless berries that made the whole thing taste flat. Now I smell them first, ripe strawberries should smell sweet and jammy even through the container. If they are hard or have white shoulders, wait a few days or find a farmers market, the difference in flavor is worth the hunt.
Mastering the Roll
The plastic wrap is your best friend here, it gives you control without touching the delicate crepe directly. Start the roll snug but not so tight that cream squeezes out the sides, and keep even tension as you go. I learned this after my first attempt looked like a deflated balloon on one end and a bulging sausage on the other, now I roll it like a yoga mat, steady pressure from edge to edge.
Storage and Make-Ahead Tips
You can bake the sponge cake a day ahead and keep it wrapped in plastic at room temperature, the crepes also hold for 24 hours stacked between parchment in the fridge. Whip the cream and assemble the roll the morning of your event, then slice just before serving so the edges stay clean and the cream does not weep.
- If the roll sits longer than 6 hours, the crepe may start to soften and lose its snap.
- Freeze individual slices wrapped in plastic for up to 2 weeks, thaw in the fridge for 30 minutes before serving.
- Leftover whipped cream can be dolloped on top of each slice instead of drizzled sauce.
Pin to Board This is the dessert I make when I want to remind myself that cooking is supposed to be playful, not stressful. Roll it, chill it, slice it, and watch everyone lean in for a closer look before they taste.
Common Questions
- → Can I make the components ahead of time?
Yes, you can bake the sponge cake and prepare the crepes up to 1 day in advance. Store them separately in airtight containers in the refrigerator. Whip the cream and assemble the roll on the day you plan to serve for best texture and presentation.
- → What's the best way to slice clean rounds?
Use a sharp, thin-bladed knife and wipe it clean with a damp cloth between each cut. Make sure the roll is well chilled—at least 1 hour—so the cream is firm and the layers hold their shape during slicing.
- → Can I substitute other fruits for strawberries?
Absolutely. Thinly sliced mangoes, kiwi, raspberries, or even banana work beautifully. Choose fruits that are ripe but firm enough to hold their shape when rolled and sliced.
- → How do I prevent the crepes from tearing?
Let the batter rest for at least 15 minutes before cooking to relax the gluten. Cook over medium heat and swirl the batter quickly to create thin, even crepes. If tears do occur, simply overlap them slightly when assembling—the roll will still hold together.
- → How long can I store leftover sushi rolls?
Cover tightly with plastic wrap and refrigerate for up to 24 hours. The crepes may soften slightly over time, but the flavor remains delicious. For best texture, serve within 6 hours of slicing.
- → Can I make this gluten-free?
Yes, substitute a gluten-free all-purpose flour blend in both the crepe batter and sponge cake. Make sure the blend contains xanthan gum or add 1/4 teaspoon to help bind the batter and maintain structure.