Save to Pinterest My sister walked into the kitchen holding a magazine clipping of fruit sushi and said, "We could do this with cake." I laughed, but then we actually tried it. The first roll fell apart spectacularly, cream oozing everywhere, but by the third attempt we had tight spirals that looked like they belonged in a pastry case. Now it's the dessert I make when I want to surprise people without saying a word.
I brought a platter of these to a potluck once, and someone asked if I ordered them from a bakery. That felt better than any compliment on flavor, though the flavor was excellent too. The crepe stays soft, the sponge cake soaks up just enough cream, and the strawberries stay bright and juicy. It became my signature move for birthdays and dinner parties where I wanted something beautiful that didn't require frosting spatulas or piping bags.
Ingredients
- All-purpose flour (crepe): This gives the crepe structure without making it tough, and sifting it once helps avoid lumps in the batter.
- Eggs: You need them in both the crepe and the sponge, they provide lift and richness and bind everything together beautifully.
- Whole milk: The fat in whole milk makes the crepes tender and pliable enough to roll without tearing.
- Unsalted butter: Melted into the batter and used to grease the pan, it adds flavor and helps the crepes release cleanly.
- Cake flour (sponge): If you have it, use it, the lower protein content makes the sponge unbelievably soft and airy.
- Vanilla extract: A teaspoon in the sponge and another in the cream ties the whole dessert together with warm, sweet fragrance.
- Heavy whipping cream: Must be cold, must be fresh, this is the heart of the roll and it needs to whip up thick and stable.
- Powdered sugar: Sweetens the cream without adding graininess, and it dissolves instantly into the cold dairy.
- Fresh strawberries: Choose firm, ripe berries that slice cleanly, mushy ones will make the roll soggy and hard to cut.
- Strawberry sauce or white chocolate: A drizzle on top adds a professional finish and a little extra sweetness that makes each bite feel complete.
Instructions
- Bake the Sponge Cake:
- Preheat your oven to 350°F and line an 8x8 inch pan with parchment, then butter the paper lightly. Whisk eggs, sugar, and vanilla on high speed until the mixture is pale and thick enough to leave a ribbon when you lift the whisk, about 3 to 4 minutes, then gently fold in the sifted flour and salt in two additions using a silicone spatula, being careful not to deflate the batter.
- Finish the Sponge:
- Spread the batter evenly in the prepared pan and bake for 10 to 12 minutes, or until the top springs back when you press it lightly with a fingertip. Let it cool completely on a wire rack, then remove from the pan, peel off the parchment, and slice into long thin strips about half an inch wide.
- Mix the Crepe Batter:
- Whisk together flour, sugar, and salt in a medium bowl, then in another bowl beat the eggs and milk together until combined. Pour the egg mixture into the dry ingredients and whisk until completely smooth, then whisk in the melted butter and let the batter rest at room temperature for 15 to 20 minutes.
- Cook the Crepes:
- Heat a nonstick skillet over medium heat and brush it lightly with melted butter, then pour in a quarter cup of batter and swirl the pan to coat the bottom evenly. Cook for 1 to 2 minutes until the edges lift and the bottom is golden, then flip and cook for 30 seconds more before stacking the finished crepes between sheets of parchment to cool.
- Whip the Cream:
- Chill a mixing bowl and whisk or beaters in the freezer for 5 minutes, then add the cold heavy cream, powdered sugar, and vanilla. Whisk on medium-high speed until soft peaks form, stopping before it gets grainy or stiff.
- Build the Roll:
- Lay a large sheet of plastic wrap on your counter and place one cooled crepe on top, then 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.
- Roll and Chill:
- Starting at the cake and berry edge, use the plastic wrap to help you roll the crepe into a tight log, then twist the ends of the plastic wrap to seal it closed. Chill the wrapped roll for at least 1 hour to firm up before slicing.
- Slice and Garnish:
- Unwrap the roll and place it on a cutting board, then use a sharp thin knife to slice it into 1 inch rounds, wiping the blade clean between each cut. Arrange the pieces on a platter, drizzle with strawberry sauce or melted white chocolate, and garnish with fresh mint leaves.
Save to Pinterest 
Save to Pinterest The first time I served these at a family dinner, my nephew asked if he could have sushi for dessert every week. My brother in law picked one up with chopsticks as a joke, and everyone laughed, but then they all grabbed forks and devoured the platter in minutes. It was one of those rare moments where a dessert becomes a conversation, a memory, and a request for the recipe all at once.
Choosing the Right Strawberries
I used to grab whatever strawberries looked red, but I learned the hard way that color doesn't always mean flavor. Now I smell them first, a sweet fragrance near the stem means they're ripe and ready. Firm berries slice cleanly and hold their shape inside the roll, while soft or watery ones will bleed into the cream and make everything soggy. If your berries are underripe, macerate them with a teaspoon of sugar for ten minutes before assembling, it brings out their natural sweetness and makes them juicy without being wet.
Making the Crepes Thin and Even
The thinner the crepe, the more elegant the spiral looks when you slice the roll. I tilt and swirl the pan the moment the batter hits the surface, working quickly before it starts to set. If your first crepe is too thick, add a tablespoon or two of milk to the batter to thin it out. The first crepe is almost always a throwaway, think of it as seasoning the pan and getting your timing right. Once you find your rhythm, you can crank out a stack in fifteen minutes.
Assembly and Rolling Tips
Plastic wrap is your best friend here, it gives you control and keeps the roll tight without tearing the delicate crepe. I learned to leave that half inch border on one edge, it acts as a seal when you finish rolling and prevents cream from squeezing out the sides. If the roll feels loose, twist the plastic wrap tighter at both ends and let it chill longer, the cold firms up the cream and helps everything hold its shape. Don't skip the chilling step, I tried once and ended up with a collapsed mess on the cutting board.
- Use a sharp serrated knife if your regular knife crushes the roll instead of slicing it cleanly.
- Let the roll sit at room temperature for 5 minutes before slicing if it's too firm straight from the fridge.
- Make multiple rolls if you're serving a crowd, they stack beautifully on a tiered platter.
Save to Pinterest 
Save to Pinterest This dessert never stops surprising people, and that's why I keep making it. It's playful, elegant, and just complicated enough to feel like a victory when you pull it off.
Recipe FAQs
- → Can I make these ahead of time?
Yes! The assembled roll can be refrigerated for up to 6 hours before slicing. Keep it tightly wrapped in plastic to maintain freshness. Slice just before serving for the best presentation.
- → 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 one hour helps firm the cream, making it easier to slice neat, even rounds.
- → Can I use other fruits?
Absolutely! While strawberries provide classic flavor and vibrant color, you can substitute with thinly sliced peaches, raspberries, or mangoes for seasonal variations.
- → Why does the crepe batter need to rest?
Resting allows flour to fully hydrate and air bubbles to settle, resulting in tender, crepes without lumps. This 15-20 minute rest ensures smooth, delicate texture.
- → Can I freeze the components?
The sponge cake and crepes can be frozen separately for up to 2 months. Thaw completely before assembling. However, the final assembled rolls are best enjoyed fresh.