Save to Pinterest My daughter challenged me to make dessert sushi after watching a baking video at three in the morning. I was skeptical until I tasted the first slice—golden crepe spiraled around fluffy sponge, cream, and strawberries. It looked like art and tasted like the best strawberry shortcake I'd ever had. Now it's our go-to when we want to impress without saying a word.
I brought a platter of these to a potluck and watched grown adults photograph them before taking a bite. One friend asked if I'd secretly gone to culinary school. I laughed and told her it was just crepes, cake, and cream rolled tight. Sometimes the simplest techniques create the most striking results.
Ingredients
- All-purpose flour (crepe): Gives the crepe structure without making it stiff, and whisking it smooth prevents lumps that ruin the thin, even texture.
- Eggs (crepe and sponge): They bind the crepe batter and create the airy lift in the sponge cake when whipped to ribbon stage.
- Granulated sugar: Sweetens both batters lightly so the whipped cream and berries can shine without competing flavors.
- Whole milk: Adds richness to the crepe batter and helps it spread thin and cook evenly in the pan.
- Unsalted butter (melted): Keeps crepes tender and prevents sticking, plus a little extra in the pan ensures a golden, lacy edge.
- Cake flour (sponge): Lighter than all-purpose, it makes the sponge impossibly soft and easy to fold without deflating the whipped eggs.
- Vanilla extract: A small amount deepens the flavor in both the sponge and the whipped cream without overpowering the strawberries.
- Heavy whipping cream (chilled): Whips up into soft, stable peaks that hold the roll together and taste like clouds.
- Powdered sugar: Dissolves instantly into the cream and sweetens it without graininess.
- Fresh strawberries (hulled, sliced thin): The juicy, bright core of every bite, and thin slices roll up neatly without tearing the crepe.
- Strawberry sauce or melted white chocolate: A drizzle on top adds color, sweetness, and a restaurant-quality finish.
- Fresh mint leaves: They bring a pop of green and a hint of freshness that balances all the cream.
Instructions
- Bake 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 speed 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 in the pan and bake for 10 to 12 minutes until it springs back when touched, then cool completely before slicing into thin half-inch strips.
- Mix the Crepe Batter:
- Whisk flour, sugar, and salt in one bowl, then beat eggs and milk in another. Pour the wet into the dry, whisk until smooth, then stir in melted butter and let the batter rest for 15 to 20 minutes so the gluten relaxes and the crepes cook up tender.
- Cook the Crepes:
- Heat a nonstick skillet over medium heat and brush it lightly with melted butter. Pour in a quarter cup of batter, swirl to coat the pan evenly, and cook for 1 to 2 minutes until the edges lift, then flip and cook 30 seconds more. Stack finished crepes between parchment sheets to keep them from sticking.
- Whip the Cream:
- Chill your bowl and whisk in the freezer for 5 minutes, then add cold heavy cream, powdered sugar, and vanilla. Whisk on medium-high speed until soft peaks form, watching closely so you don't overwhip and end up with butter.
- Build the Roll:
- Lay 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, then arrange sponge strips and strawberry slices in a line about an inch from the opposite edge. Use the plastic wrap to help you roll the crepe into a tight log, twist the ends to seal, and chill for at least an hour so it firms up and slices cleanly.
- Slice and Plate:
- Unwrap the chilled roll and use a sharp, thin knife to slice it into one-inch rounds, wiping the blade between cuts for clean edges. Arrange the pieces on a platter, drizzle with strawberry sauce or melted white chocolate, and garnish with fresh mint leaves.
Save to Pinterest The first time I sliced into a roll and saw the perfect swirl of cream, cake, and berries, I felt like I'd unlocked a secret pastry chef trick. My kids cheered and my husband took a photo before I could stop him. It's the kind of dessert that makes ordinary Tuesdays feel like celebrations.
How to Get Perfect Crepes Every Time
The secret is a smooth, lump-free batter and a hot but not scorching pan. I learned to tilt and swirl the pan the second the batter hits so it spreads thin and even before it sets. If your first crepe is a disaster, don't panic—it's just the pan finding its temperature. By the second or third one, you'll have the rhythm down and they'll slide out like silk.
Make-Ahead Magic
I bake the sponge cake the night before and leave it wrapped in the fridge so it's cold and easy to slice. The crepes can be stacked between parchment and stored in a zip-top bag for up to two days. Whip the cream and assemble the rolls the morning of your event, then chill them until you're ready to slice and serve. This way you get all the wow with none of the last-minute stress.
Serving and Storage Tips
These rolls are best served cold, straight from the fridge, so the cream stays firm and the layers hold their shape. Leftovers can be wrapped tightly in plastic and refrigerated for up to two days, though the crepe may soften slightly. If you want to get fancy, dust the platter with powdered sugar or add a few extra strawberry slices around the edge.
- Slice with a very sharp knife and wipe it after every cut for clean spirals.
- Serve on a chilled plate to keep the cream from melting under warm hands.
- Garnish just before serving so the mint stays bright and the drizzle looks fresh.
Save to Pinterest Every time I make these, someone asks for the recipe and I love watching their face when I explain it's just crepes and cake rolled together. It's proof that a little creativity and patience can turn simple ingredients into something unforgettable.
Recipe FAQs
- → How far ahead can I make these?
You can prepare all components up to 24 hours in advance. Store creps, sponge cake strips, and whipped cream separately in the refrigerator. Assemble and chill the rolls up to 6 hours before serving—slice just before presentation for the freshest appearance.
- → Can I use frozen strawberries?
Fresh strawberries work best since they provide structure and don't release excess moisture. If using frozen, thaw completely and pat very dry with paper towels. The texture will be softer, so handle gently during assembly.
- → What's the secret to making thin creps?
Let your batter rest at least 15 minutes—this hydrates the flour and prevents lumps. Use a nonstick skillet properly heated over medium heat, and swirl the pan immediately after pouring to spread the batter thinly and evenly. Don't rush the first side—wait until edges curl up naturally.
- → Why does my sponge cake crack when rolling?
Overbaking creates a dry cake that cracks easily. Pull from the oven when the top springs back lightly—don't wait for it to feel firm. Cool completely before slicing, and use a sharp serrated knife with gentle sawing motions for clean strips.
- → Can I make these gluten-free?
Yes! Substitute a 1:1 gluten-free flour blend for both the creps and sponge cake. Xanthan gum included in most blends helps maintain structure. Your creps may be slightly more delicate, so handle extra carefully when assembling.
- → How do I get clean slices when cutting the roll?
Chill your assembled roll for at least one hour—firm filling cuts cleaner. Use a sharp thin knife, wiping the blade with a damp cloth between each cut. Slice with a gentle sawing motion rather than pressing down hard to maintain the spiral shape.