Pin My daughter walked into the kitchen one Saturday morning and announced she wanted "fancy dessert sushi" for her birthday party. I had no idea what she meant until she showed me a photo online—delicate crepe spirals filled with cream and strawberries, sliced into perfect rounds. It looked impossible, but I promised I'd try. After an afternoon of whisking, rolling, and one slightly lopsided first attempt, we pulled off something that made her friends actually gasp when I brought it to the table.
The first time I sliced into one of these rolls, I held my breath. Would the layers hold? Would the cream squish out? Instead, the knife glided through, revealing a gorgeous pinwheel of cream, cake, and ruby red strawberries. My husband leaned over my shoulder and said it looked too pretty to eat—then immediately grabbed a piece. That little moment of pride made every step worth it.
Ingredients
- All-purpose flour: The base for both crepe and sponge, sift it if you have time to avoid lumps and create a smoother batter.
- Eggs: You will use five total, so buy a fresh carton and let them come to room temperature for better volume in the sponge.
- Granulated sugar: Sweetens the crepes lightly and helps the sponge whip up thick and pale.
- Fine sea salt: Just a pinch balances sweetness and brings out the vanilla.
- Whole milk: Creates tender crepes with a slight richness, skim milk works but the texture will be thinner.
- Unsalted butter: Melted into the crepe batter and brushed onto the pan, it adds flavor and prevents sticking.
- Vanilla extract: A teaspoon in the sponge and another in the cream ties everything together with warm, sweet aroma.
- Cake flour: Produces an ultra light sponge, but sifted all-purpose flour is a fine substitute if that is what you have.
- Heavy whipping cream: Must be well chilled so it whips to soft peaks quickly without turning grainy.
- Powdered sugar: Dissolves instantly into the cream and adds sweetness without grittiness.
- Fresh strawberries: Choose the ripest, reddest berries you can find and slice them thin so they nestle neatly into the roll.
- Strawberry sauce or melted white chocolate: A drizzle over the top adds a professional finish and a pop of color or elegance.
- Fresh mint leaves: Tiny sprigs tucked beside each piece make the platter look like it came from a cafe.
Instructions
- Prepare the Sponge Cake:
- Preheat your oven to 350°F and line an 8x8 inch baking pan with parchment, then whisk eggs, sugar, and vanilla on high speed until the mixture is pale, thick, and falls in ribbons. Gently fold in sifted flour and salt, spread the batter evenly, and bake for 10 to 12 minutes until the top springs back when you touch it lightly.
- Make the Crepes:
- Whisk together flour, sugar, and salt, then beat in eggs and milk until smooth, stir in melted butter, and let the batter rest for 15 to 20 minutes. Heat a nonstick skillet over medium heat, brush it with butter, pour in a quarter cup of batter, swirl to coat, cook until the edges lift, flip, and cook 30 seconds more.
- Whip the Cream:
- Chill your bowl and whisk in the freezer for five minutes, then add heavy cream, powdered sugar, and vanilla and whisk on medium high speed until soft peaks form. Stop before it gets stiff or grainy.
- Assemble the Sushi Roll:
- Lay plastic wrap on your counter, place a cooled crepe on top, spread a thin layer of whipped cream over it leaving a half inch border, arrange sponge strips and sliced strawberries in a line, then use the plastic wrap to help you roll the crepe into a tight log and twist the ends to seal. Chill the wrapped roll for at least one hour so it firms up and slices cleanly.
- Slice and Serve:
- Unwrap the roll, place it on a cutting board, and use a sharp thin knife to slice it into 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 mint leaves.
Pin I served these at a brunch once, and my friend who rarely eats dessert took three pieces. She said the strawberries tasted like summer and the cream was lighter than air. Watching her savor each bite reminded me that food does not have to be complicated to feel special—it just has to be made with a little care and a lot of good ingredients.
Choosing Your Strawberries
I used to grab whatever strawberries were on sale, but I learned the hard way that pale, watery berries make the whole roll taste flat. Now I wait for the ones that smell sweet even through the package and have deep red color all the way to the stem. If you slice one open and it is white inside, save it for smoothies and buy a different batch for this recipe.
Getting the Crepes Thin Enough
My first crepes were thick as pancakes because I poured too much batter and did not swirl the pan fast enough. The trick is to lift the skillet off the heat the moment you pour, tilt it in a circle, and let gravity spread the batter into a thin, even layer. If you end up with a thick spot, just use that crepe for a snack and try again.
Storing and Make Ahead Tips
You can bake the sponge cake a day ahead, wrap it in plastic, and keep it at room temperature. The crepes also stack beautifully in the fridge between parchment sheets for up to two days. Assemble the roll the morning of your event, chill it, and slice just before serving so the edges stay sharp and the cream stays fluffy.
- Store any leftover slices in an airtight container in the fridge for up to two days.
- If the cream starts to weep, blot gently with a paper towel before serving.
- Do not freeze the assembled roll because the texture of the cream and sponge will change.
Pin Every time I make these, I remember that dessert does not have to be fussy to feel magical. A little patience, a sharp knife, and the ripest strawberries you can find will turn a simple crepe into something that makes people smile.
Recipe Q&A
- → Can I make these ahead of time?
Yes, the assembled rolls can be refrigerated for up to 6 hours before slicing. This makes them perfect for preparing earlier in the day for an evening gathering. However, slice them just before serving to maintain the fresh appearance and prevent the cream from weeping.
- → What's the best way to slice the rolls cleanly?
Use a very sharp, thin knife and wipe the blade clean between each cut. For even cleaner slices, briefly run the knife under hot water and dry it before cutting through the chilled roll. The roll should be firm from chilling—this helps maintain its shape during slicing.
- → Can I substitute the strawberries?
Absolutely. While strawberries provide classic flavor and vibrant color, you can use other fresh berries like raspberries, sliced stone fruits, or even tropical fruits like mango or pineapple. Just ensure your chosen fruit is firm enough to hold its shape within the roll.
- → Why does the crepe batter need to rest?
Resting the batter for 15-20 minutes allows flour to fully hydrate and air bubbles to settle. This results in smoother, more tender crepes without lumps. The resting period also helps prevent the crepes from tearing during rolling.
- → Can I freeze these dessert sushi rolls?
Freezing isn't recommended as the whipped cream texture and fresh strawberry quality would suffer. However, you can prepare the sponge cake and crepes in advance—wrap them well and freeze for up to a week, then thaw and assemble with freshly whipped cream when ready to serve.
- → What variations can I try?
Consider adding lemon curd alongside the cream for tangy brightness, or incorporate white chocolate shavings. For chocolate lovers, spread a thin layer of ganache before assembling. You can also dust the finished slices with powdered sugar or drizzle with fruit compote for extra elegance.