Pin it My kitchen smelled like a patisserie collided with a Tokyo café the afternoon I first rolled these together. I'd been experimenting with ways to use up leftover crepes and sponge cake scraps when the idea struck: what if dessert could be rolled like sushi? The first slice revealed a perfect spiral of cream and berries, and I actually laughed out loud. It felt like edible origami—delicate, surprising, and almost too pretty to eat.
I brought a platter of these to a potluck brunch, and nobody could guess what they were until they tasted them. One friend thought they were fancy mochi, another guessed Swiss roll gone rogue. The quiet hum of surprise when people bit into that creamy, fruity spiral made all the whisking and rolling worth it. Since then, this has become my go-to when I want to impress without stress.
Ingredients
- All-purpose flour (crepe batter): Provides structure without heaviness, and resting the batter gives you tender, pliable crepes that roll without tearing.
- Eggs (crepe and sponge): The backbone of both components, they create lightness in the cake and bind the crepe batter smoothly.
- Granulated sugar: Just enough sweetness to balance the tangy berries without overpowering the delicate cream.
- Whole milk: Adds richness and helps the crepe batter spread thin and evenly across the pan.
- Unsalted butter: Melted into the batter for flavor and brushed on the pan to prevent sticking and add a subtle golden finish.
- Cake flour (sponge): Sifted for maximum airiness, it makes the sponge cloud-like and easy to slice into neat ribbons.
- Vanilla extract: A whisper of warmth that ties the cream and cake together beautifully.
- Heavy whipping cream: Whipped to soft peaks, it becomes the lush, pillowy center that holds everything in place.
- Powdered sugar: Sweetens the cream gently and stabilizes it just enough for clean slicing.
- Fresh strawberries: Choose ripe, fragrant berries and slice them thin so every bite gets a pop of juicy brightness.
- Strawberry sauce or white chocolate: A drizzle on top adds a glossy finish and an extra layer of flavor.
- Fresh mint leaves: A sprig or two makes each plate feel restaurant-worthy and adds a hint of freshness.
Instructions
- Prepare 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 thick, pale, and falls in ribbons—this aeration is the secret to a feather-light sponge. Gently fold in sifted flour and salt in two batches, using a silicone spatula and turning the bowl as you go to preserve all those precious air bubbles. Spread the batter evenly, bake for 10 to 12 minutes until springy, then cool completely before peeling off the parchment and slicing into half-inch-wide strips.
- Make the Crepes:
- Whisk together flour, sugar, and salt in one bowl, then beat eggs and milk in another before combining them into a smooth batter. Stir in melted butter and let the batter rest for 15 to 20 minutes so the flour hydrates and the crepes cook up tender. Heat a nonstick skillet over medium, brush with butter, pour in a quarter cup of batter, and swirl quickly to coat the pan—cook for 1 to 2 minutes until the edges lift, flip for 30 seconds, then stack between parchment sheets to cool.
- Whip the Cream:
- Chill your bowl and whisk in the freezer for five minutes, then add cold heavy cream, powdered sugar, and vanilla. Whip on medium-high speed just until soft peaks form—stop before it gets grainy or you'll end up with sweet butter instead of silky cream.
- Assemble the Sushi Roll:
- Lay a sheet of plastic wrap flat, place a cooled crepe on top, and spread a thin, even layer of whipped cream, 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, then use the plastic wrap to help you roll the crepe into a tight, even log. Twist the ends of the wrap to seal and refrigerate for at least one hour so the cream firms up and the roll holds its shape when you slice.
- Slice and Serve:
- Unwrap the chilled roll, place it on a cutting board, and use a sharp, thin knife to cut one-inch rounds, wiping the blade clean between each slice for neat edges. Arrange the sushi pieces on a platter, drizzle with strawberry sauce or melted white chocolate, and tuck fresh mint leaves around the edges for a pop of color.
Pin it The first time I served these at a dinner party, my friend's six-year-old asked if she could have sushi for dessert every night. Her mother gave me a look that was equal parts grateful and exasperated. Watching everyone lean in to examine the swirl before taking that first bite reminded me why I love cooking—it's not just about flavor, it's about creating a moment of wonder on a plate.
Choosing the Best Strawberries
Look for berries that are deeply red all the way to the stem, with a sweet, floral aroma you can smell before you even pick them up. Pale or white shoulders mean they were picked too early and won't have the juicy sweetness this dessert needs. I slice mine as thin as I can without them falling apart, which gives you more berry in every bite and makes the spiral more vibrant. If strawberries aren't in season, try thinly sliced mango or kiwi for a tropical twist.
Perfecting Your Crepe Technique
The first crepe is almost always a throwaway—it seasons the pan and helps you dial in the heat. Pour the batter into the center and immediately swirl the pan in a circular motion so it spreads thin and even. If you see thick spots or holes, adjust the amount of batter or the heat slightly. A well-made crepe should be golden, flexible, and almost translucent when you hold it up to the light.
Storage and Make-Ahead Tips
You can bake the sponge cake and make the crepes a day ahead, wrapping them separately in plastic and refrigerating until you're ready to assemble. The whipped cream should be made fresh, but the assembled rolls can chill for up to six hours before slicing. Once sliced, the sushi pieces are best served within two hours—they'll start to soften and lose their clean edges if they sit too long.
- Store any leftover rolls tightly wrapped in the fridge and slice fresh as needed.
- Freeze unsliced rolls for up to two weeks, then thaw in the fridge overnight before cutting.
- Garnish just before serving so the drizzle and mint stay fresh and vibrant.
Pin it This dessert never fails to spark conversation and smiles, whether you're serving it at a casual brunch or plating it for a special celebration. It's proof that a little creativity and patience can turn simple ingredients into something unforgettable.
Recipe FAQs
- → What makes this dessert sushi-style?
The preparation mirrors sushi rolling techniques: crepes substitute for nori seaweed, while cake strips and fruit filling create the inner components. The assembled log gets wrapped in plastic wrap, chilled to firm, then sliced into rounds that reveal the spiral layers inside—much like maki or futomaki rolls.
- → Can I prepare components ahead of time?
All three elements can be made in advance. The sponge cake keeps well wrapped at room temperature for a day, or frozen for longer storage. Crepe batter improves after resting 30 minutes, and cooked crepes stack beautifully between parchment for up to 2 days refrigerated. Whip the cream fresh, or stabilize it with gelatin if making several hours ahead.
- → Why rest the crepe batter?
Resting allows flour proteins to relax and bubbles to rise, preventing tough crepes. The 15-20 minute rest also ensures any lumps hydrate fully, creating silkier batter. For even more tender results, refrigerate the batter up to 24 hours—just let it return to room temperature before cooking.
- → How do I get clean slices?
Chilling the rolled log for at least one hour is crucial—cold cream holds its shape better under the knife. Use a sharp, thin blade and wipe it clean between each cut with a damp cloth. For extra precision, dip the knife in hot water and dry it before slicing through the cold roll.
- → What variations work well?
Swap strawberries for sliced stone fruits, mangoes, or berries depending on the season. Spread lemon curd alongside the whipped cream for tangy contrast. For chocolate lovers, add shaved dark chocolate or drizzle with ganache. The crepes can be flavored with citrus zest or a splash of liqueur for sophisticated twists.
- → Is the sponge cake difficult to make?
The genoise-style sponge relies on whipped eggs for lift rather than chemical leavening, making it lighter than typical cake. The key is beating eggs and sugar until they form thick ribbons—this creates the structure. Gentle folding preserves the air bubbles. With proper technique, the result is a tender, airy cake that rolls without cracking.