Save My niece walked into the kitchen while I was trimming strawberries and asked if I was making sushi for dessert. I laughed, then paused—why not? That offhand joke turned into an entire afternoon of rolling crepes like nori, layering sponge cake where rice would go, and discovering that whipped cream and berries make the most beautiful spiral when you slice through. We giggled at every wobbly attempt, but by the third roll, we had it down to an art.
I brought a platter of these to a potluck brunch, and three people asked if they were from a bakery. One friend tried to photograph each slice from four different angles before finally eating it. The quiet pride I felt watching everyone reach for seconds—and thirds—made every minute of chilling and slicing worth it.
Ingredients
- All-purpose flour (crepe batter): Creates tender, pliable crepes that roll without tearing, use a smooth whisk to prevent lumps and let the batter rest so the gluten relaxes.
- Eggs (crepe and sponge): Provide structure and richness in both components, bring them to room temperature for easier blending and a more even bake.
- Granulated sugar: Sweetens the crepes lightly and helps the sponge achieve that airy, ribbon-like texture when whipped with eggs.
- Fine sea salt: Balances sweetness and enhances vanilla flavor, a pinch goes a long way in both batter and cake.
- Whole milk: Adds moisture and a subtle creaminess to the crepe batter, warming it slightly helps it incorporate faster.
- Unsalted butter (melted): Enriches the crepes and greases the pan, using unsalted lets you control the overall salt level in the dessert.
- Vanilla extract (sponge and cream): Infuses warmth and depth, pure extract tastes noticeably better than imitation in delicate desserts like this.
- Cake flour or sifted all-purpose flour (sponge): Yields a softer, lighter crumb that slices cleanly, sifting twice removes any clumps and aerates the flour beautifully.
- Heavy whipping cream (well chilled): Whips into soft, stable peaks that hold their shape inside the roll, cold cream and a cold bowl are non-negotiable for success.
- Powdered sugar: Sweetens the whipped cream without grittiness, it dissolves instantly and keeps the texture silky smooth.
- Fresh strawberries (hulled and thinly sliced): Bring juicy sweetness and vibrant color, choose ripe berries and slice them uniformly so every piece looks polished.
- Strawberry sauce or melted white chocolate: Adds a glossy drizzle and extra flavor, warm the chocolate gently to avoid seizing and keep it pourable.
- Fresh mint leaves: Provide a pop of green and a hint of freshness, tuck them beside each slice for an elegant finishing touch.
Instructions
- Prepare the Sponge Cake:
- Preheat your oven to 350°F and line an 8×8-inch pan with buttered parchment. Whisk eggs, sugar, and vanilla on high speed until the mixture turns pale and thick, then gently fold in sifted flour and salt, spread the batter evenly, and bake for 10 to 12 minutes until springy to the touch.
- Make the Crepes:
- Whisk together flour, sugar, and salt, then blend in beaten eggs and milk until smooth, stir in melted butter, and let the batter rest for 15 minutes. Heat a nonstick skillet over medium heat, brush with butter, pour in a quarter cup of batter, swirl to coat, cook until the edges lift, flip, and cook for 30 seconds more, stacking finished crepes between parchment sheets.
- Whip the Cream:
- Chill your bowl and whisk in the freezer for five minutes, then add cold heavy cream, powdered sugar, and vanilla. Whisk on medium-high speed until soft peaks form, watching carefully so you do not overwhip into butter.
- Assemble the Sushi Roll:
- Lay plastic wrap on your counter and place a cooled crepe on top, spread a thin layer of whipped cream over the surface, leaving a half-inch border on one long edge. Arrange sponge cake strips and sliced strawberries in a line near the opposite edge, then use the plastic wrap to roll the crepe into a tight log, twist the ends to seal, and chill for at least one hour.
- Slice and Serve:
- Unwrap the chilled roll, place it on a cutting board, and use a sharp, thin knife to slice one-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 sliced into a chilled roll and saw that perfect spiral, I actually gasped out loud. My husband peeked over my shoulder and said it looked like edible art. We stood there for a moment, just admiring it, before he grabbed a piece and declared it the best thing I had made all month.
Choosing Your Strawberries
Ripe, fragrant strawberries make all the difference here. I look for berries that smell sweet even before I hull them, with deep red color all the way to the stem. If your strawberries are bland or underripe, the whole roll will taste flat, so do not settle for off-season imports when local berries are unavailable, frozen sliced strawberries thawed and drained can work in a pinch.
Storing and Make-Ahead Tips
You can bake the sponge cake and make the crepes a day ahead, storing them tightly wrapped in the fridge. Assemble the rolls up to six hours before serving and keep them chilled, but slice them just before plating so the edges stay sharp and the cream does not weep. Leftover slices keep for one day in an airtight container, though the crepe may soften slightly.
Variations and Flavor Twists
I have tucked a thin layer of lemon curd under the whipped cream for a citrusy surprise, and my sister swears by adding a few fresh raspberries alongside the strawberries for extra tartness. You can also dust the finished slices with powdered sugar or drizzle with matcha white chocolate for a Japanese-inspired touch.
- Try a layer of Nutella or strawberry jam for a richer, more indulgent filling.
- Swap the strawberries for thinly sliced mango or kiwi for a tropical twist.
- Add a few drops of almond extract to the whipped cream for a subtle nutty undertone.
Save This recipe taught me that dessert does not have to be complicated to feel special, it just needs a little imagination and the willingness to play. I hope your kitchen fills with the same laughter and pride mine did the first time you slice into that beautiful spiral.
Recipe FAQs
- → Can I make the components ahead of time?
Yes, absolutely. The sponge cake can be baked and wrapped in plastic up to 2 days in advance. Crpes stack beautifully between parchment and refrigerate for 24 hours or freeze for a month. The whipped cream is best whipped just before assembling, but you can prep all your ingredients and have them ready for quick assembly.
- → What's the best way to get clean slices?
A sharp, thin knife is essential. Clean your blade between each cut using a damp cloth or paper towel. Some bakers prefer chilling the roll for 2-3 hours instead of 1 hour for even cleaner cuts. You can also briefly run your knife under hot water and dry it before slicing—this helps the blade glide through without dragging the cream.
- → Can I use other fruits?
Certainly. Fresh raspberries, blueberries, or sliced peaches work beautifully. For tropical vibes, try diced mango or pineapple. If using juicier fruits, pat them gently with paper towels before assembling to prevent excess moisture from making the crepe soggy. Mixed berries create a stunning color variation in the spiral.
- → Why is my sponge cake dense or flat?
This usually comes from under-whipping the eggs or over-folding the flour. Whip the eggs and sugar until they're pale, thick, and ribbony—this creates the air pockets that make the cake light. When folding in flour, use gentle strokes just until no streaks remain. Over-mixing deflates the batter and results in a dense cake.
- → Can I make this gluten-free?
Yes, with some modifications. Use a 1:1 gluten-free flour blend for both the crpes and sponge cake. The crpe batter may need slightly more liquid to achieve the right consistency. For the sponge cake, adding 1/4 teaspoon xanthan gum helps provide structure. The texture will be slightly different but still delicious.
- → How long can I store the assembled roll?
Once assembled and wrapped, the roll keeps well in the refrigerator for up to 6 hours before slicing. After slicing, the pieces are best served within 4-6 hours as the crpe can begin to soften from the cream filling. For advance prep, store components separately and assemble the day you plan to serve.