Save My neighbor walked in mid-roll and asked if I was making California rolls for dessert. I laughed so hard I nearly smeared whipped cream across the counter. The crepe had curled into this perfect spiral around sponge cake and strawberries, looking exactly like sushi but smelling like a French bakery. That confusion became my favorite part of serving these—watching guests do a double take before the first sweet, creamy bite.
I first rolled these for a potluck where the theme was fusion food. Half the table thought they were savory until they tasted the whipped cream. The other half immediately asked for the recipe. One friend admitted she ate three pieces standing by the platter, unable to walk away. That night taught me that playful presentation can make a simple dessert unforgettable.
Ingredients
- All-purpose flour (crepe batter): Provides structure without weighing down the delicate crepe; sift it if you notice lumps.
- Eggs (crepe and sponge): The backbone of both components, giving lift to the cake and silkiness to the crepe batter.
- Granulated sugar: Sweetens the crepe just enough to complement the cream and berries without competing.
- Fine sea salt: A pinch balances sweetness and sharpens every other flavor in the roll.
- Whole milk: Adds richness to the crepe; low-fat milk works but yields a slightly thinner texture.
- Unsalted butter (melted): Keeps crepes tender and prevents sticking; reserve extra for greasing the skillet.
- Eggs (sponge cake): Whipped to ribbon stage, they create the airy crumb that rolls without cracking.
- Vanilla extract (sponge and cream): Infuses warmth and rounds out the sweetness in both layers.
- Cake flour: Produces a finer, softer crumb; if using all-purpose, sift it twice to lighten the texture.
- Heavy whipping cream: Whip it cold and stop at soft peaks for a filling that spreads easily and holds its shape.
- Powdered sugar: Dissolves instantly into the cream, sweetening without graininess.
- Fresh strawberries: Choose ripe, fragrant berries and slice them thin so the roll stays compact and easy to cut.
- Strawberry sauce or white chocolate: A drizzle adds visual drama and an extra hit of sweetness.
- Fresh mint leaves: Their bright color and cool aroma finish each piece like a garnish on fine pastry.
Instructions
- Prepare the Sponge Cake:
- Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with buttered parchment. Whisk eggs, sugar, and vanilla on high speed until the mixture turns pale and ribbons fall slowly from the beaters, about 3 to 4 minutes. Gently fold in sifted flour and salt in two additions, using a silicone spatula to preserve all that air. 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 rack, then remove the parchment and slice the cake into long, thin strips about half an inch wide.
- Make the Crepes:
- Whisk together flour, sugar, and salt in one bowl; in another, beat eggs and milk until smooth. Pour the wet ingredients into the dry, whisking until no lumps remain, then stir in melted butter and let the batter rest for 15 to 20 minutes. Heat a nonstick skillet over medium heat, brush with melted butter, and pour in a quarter cup of batter, swirling to coat the pan evenly. Cook for 1 to 2 minutes until the edges lift, flip, and cook another 30 seconds. Stack finished crepes between parchment sheets to cool.
- Whip the Cream:
- Chill your mixing bowl and whisk in the freezer for 5 minutes. Add cold heavy cream, powdered sugar, and vanilla, then whisk on medium-high speed until soft peaks form. Stop before it turns grainy or stiff.
- 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 edge, then top with a single layer of sliced strawberries. Use the plastic wrap to help you roll the crepe into a tight log, starting at the cake-and-berry edge, then twist the ends of the wrap to seal. Chill the wrapped roll for at least 1 hour to firm up.
- Slice and Serve:
- Unwrap the roll and place it on a cutting board. Using a sharp, thin knife, slice into 1-inch rounds, wiping the blade clean between cuts. Arrange the pieces on a platter, drizzle with strawberry sauce or melted white chocolate, and garnish with fresh mint leaves.
Save The first time I served these at a dinner party, a guest asked if I had trained in pastry. I admitted I'd just wanted to surprise my kids with something that looked like sushi but tasted like shortcake. Her eyes lit up, and she took a second piece before dessert was even plated. That moment reminded me that the best recipes are the ones that make people smile before they even take a bite.
Choosing the Right Berries
Ripe strawberries with deep red color and a strong, sweet aroma will transform this dessert from pretty to unforgettable. I once used underripe berries and the filling tasted flat, no matter how much cream I added. Now I buy them a day or two ahead and let them sit at room temperature until they smell like summer. If your berries are tart, toss the slices with a teaspoon of sugar and let them macerate for ten minutes before assembling.
Getting the Crepe Texture Just Right
Thin, lacy crepes roll more easily and create a cleaner spiral than thick ones. The first crepe is always a test; if it feels rubbery, thin the batter with a tablespoon of milk. I keep a small bowl of melted butter and a pastry brush beside the stove so I can lightly grease the pan between each pour. Swirl the batter the moment it hits the hot surface, and don't worry if the edges are a little uneven—you'll trim or tuck them during assembly.
Variations and Storage Tips
You can swap strawberries for sliced mango, kiwi, or even a layer of lemon curd for a tangy twist. I've dusted the finished slices with powdered sugar and served them with a side of berry compote when I wanted something a little more elegant. The assembled roll holds beautifully in the fridge for up to six hours, wrapped tightly in plastic, so you can prep ahead and slice just before serving.
- Try adding a thin layer of Nutella or raspberry jam between the sponge and cream for extra richness.
- Garnish with edible flowers or a sprinkle of freeze-dried strawberry powder for a pop of color.
- If you're short on time, use store-bought crepes and focus your energy on whipping perfect cream.
Save Every time I slice into one of these rolls, I feel like I'm unwrapping a little edible gift. The spiral reveals itself in layers of cream, cake, and berry, and that first bite is always worth the hour of chilling. I hope your guests do the same delighted double take mine did.
Recipe FAQs
- → Can I make these ahead of time?
Yes, assemble and refrigerate the rolled log up to 6 hours before slicing. The chilling time actually helps the roll hold its shape better when cut.
- → What's the best way to get clean slices?
Use a sharp thin knife and wipe the blade clean between each cut. Chilling the roll for at least 1 hour before slicing is essential for neat, defined pinwheels.
- → Can I substitute the strawberries?
Fresh berries like raspberries or sliced peaches work well. Avoid very juicy fruits that might make the crepe soggy—pat fruit dry before assembling.
- → Why does the crepe batter need to rest?
Resting allows flour to fully hydrate and air bubbles to settle, resulting in smoother, more tender crepes without lumps or tough spots.
- → Can I freeze these dessert rolls?
Freezing isn't recommended as the texture of whipped cream and fresh strawberries degrades. Best enjoyed fresh within 24 hours of assembly.
- → What if my crepes tear during rolling?
Work slowly and use the plastic wrap to guide the roll. If small tears occur, patch with extra whipped cream before chilling—the spiral hides minor imperfections.