Save My daughter wandered into the kitchen one afternoon holding a magazine page she'd torn out—a dessert that looked like sushi but was all cake and berries. She asked if we could make it together, and I said yes before I'd even read the instructions. We spent the next two hours laughing through lumpy crepe batter and cream that turned stiff too fast, but when we finally sliced into that first roll, the spiral was perfect. It felt like we'd invented something secret and sweet.
I brought these to a potluck once, arranged on a long white platter with a drizzle of melted white chocolate. People circled the table twice before realizing it wasn't actual sushi. The first bite always gets a surprised smile—creamy, fruity, and just sweet enough. One friend called it the best conversation starter she'd ever eaten.
Ingredients
- All-purpose flour (for crepes): Whisk it smooth so your crepes cook thin and even, no lumps to tear the delicate layer.
- Eggs (crepe and sponge): Room temperature eggs whisk faster and give you that ribbon-like batter the sponge needs.
- Granulated sugar: Just enough sweetness in both batter and cake without overwhelming the fresh berries.
- Whole milk: Full-fat milk makes tender crepes, thin it slightly if your batter feels too thick after resting.
- Unsalted butter (melted): Adds richness to the crepe and keeps the pan slick, brush lightly between each one.
- Cake flour (sponge): Sifted cake flour or all-purpose gives you that cloud-soft crumb, fold gently to keep air in.
- Vanilla extract: A thread of warmth in both the sponge and the whipped cream, use pure if you have it.
- Heavy whipping cream: Chilled cream whips faster and holds its shape, stop at soft peaks or it will turn grainy.
- Powdered sugar: Dissolves instantly into the cream, no grit on the tongue.
- Fresh strawberries: Slice them thin so they roll smoothly and release just enough juice to stain the cream pink.
- Strawberry sauce or white chocolate: A drizzle adds visual drama and a hit of extra sweetness right before serving.
- Fresh mint leaves: A bright green garnish that smells like summer and balances the richness.
Instructions
- Prepare the Sponge Cake:
- Preheat your oven to 350°F and line an 8x8-inch pan with parchment, buttering the paper so the cake lifts cleanly. Whisk eggs, sugar, and vanilla on high until the mixture is pale, thick, and falls in ribbons when you lift the beaters (this takes 3 to 4 minutes and is the secret to a tender crumb). Sift your flour and salt, then fold them in gently with a silicone spatula in two additions, turning the bowl and cutting through the center until no streaks remain. Spread the batter evenly in the pan and bake 10 to 12 minutes, just until the top springs back when you press it lightly. Cool completely on a rack, peel off the parchment, and slice into long, narrow strips about half an inch wide.
- Make the Crepes:
- Whisk together flour, sugar, and salt in one bowl, then beat eggs and milk in another before pouring them into the dry ingredients and whisking smooth. Stir in melted butter and let the batter rest 15 to 20 minutes so the gluten relaxes and bubbles settle. Heat a nonstick skillet over medium, brush lightly with butter, and pour in a quarter cup of batter, swirling fast to coat the pan. Cook 1 to 2 minutes until the edges lift and the surface looks dry, flip quickly, and cook another 30 seconds. Stack finished crepes between sheets of parchment to keep them soft and separated.
- Whip the Cream:
- Chill your bowl and whisk in the freezer for 5 minutes so the cream stays cold and whips faster. Add heavy cream, powdered sugar, and vanilla, then whisk on medium-high speed until soft peaks form, stopping before it looks grainy or stiff.
- Assemble the Sushi Roll:
- Lay a large sheet of 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 so it seals when you roll. Arrange strips of sponge cake in a line about an inch from the opposite edge, then top with a single layer of sliced strawberries. Use the plastic wrap to help you roll the crepe into a tight log, starting at the cake-and-berry edge, then twist the ends of the wrap to seal and chill the wrapped roll for at least 1 hour so it firms up and slices cleanly.
- Slice and Serve:
- 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 cuts so the cream doesn't smear. 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 served these at a birthday dinner, my friend's five-year-old refused to believe they weren't real sushi until she took a bite. She spent the rest of the evening asking if we could make rainbow rolls with different fruit. That's when I realized this recipe isn't just dessert, it's a tiny, edible magic trick that makes people lean in and smile.
Choosing Your Strawberries
I used to grab whatever strawberries looked reddest at the store, but I learned the hard way that color doesn't always mean flavor. Now I smell them first (a sweet, jammy scent means they're ripe) and press gently near the stem (firm but not hard). The ripest berries release just enough juice to tint the cream pale pink without making the roll soggy. If your berries are tasteless, a quick toss with a teaspoon of sugar and a squeeze of lemon will wake them up before you slice them.
Getting the Crepe Just Right
The first crepe is always a test (mine usually tears or cooks unevenly), so don't worry if it's not perfect. The key is a hot pan, a light hand with the butter, and a quick swirl so the batter spreads thin before it sets. If the crepe is too thick, it won't roll smoothly, and if it's too thin, it will rip when you spread the cream. I learned to listen for a faint sizzle when the batter hits the pan (that's the right temperature), and to flip only when the edges lift cleanly and the surface looks matte, not wet.
Variations and Extras
Once you've made the classic version, the variations are endless. I've tucked thin slices of mango and kiwi alongside the strawberries for a tropical twist, and I've swapped the whipped cream for lemon curd mixed with mascarpone when I wanted something tangy. A friend dusts hers with matcha powder before rolling, and another brushes the crepe with Nutella before adding the cream. You can even make mini rolls using smaller crepes and slice them into bite-sized rounds for a party tray.
- Try adding a layer of thinly sliced banana or fresh raspberries for color and flavor contrast.
- Brush the crepe with a thin layer of seedless jam before spreading the cream for extra sweetness.
- Dust the finished slices with powdered sugar or cocoa powder for a simple, elegant finish.
Save Every time I slice into one of these rolls, I'm reminded that the best recipes are the ones that surprise people and make them ask for the story behind it. This one always delivers, and it never gets old.
Recipe Q&A
- → What makes this different from regular strawberry shortcake?
Instead of stacked biscuit layers, this version wraps components inside thin crepes and rolls them into sushi-style pinwheels. The spiral presentation creates elegant slices, and the crepe exterior adds a delicate, slightly crisp texture that traditional biscuit-based versions lack.
- → Can I make the components ahead of time?
Absolutely. The sponge cake and crepes both keep well for a day when wrapped tightly and stored at room temperature. Whip the cream fresh on assembly day, or prepare it up to 4 hours ahead and keep it chilled. Fully assembled rolls can refrigerate for up to 6 hours before slicing.
- → Why does the batter need to rest before making crepes?
Resting allows flour to fully hydrate and air bubbles to settle, which prevents tearing during cooking. A 15–20 minute rest produces more tender, pliable crepes that roll without cracking. Skipping this step often results in fragile pancakes that break during assembly.
- → What other fruits work in this format?
Thinly sliced stone fruits like peaches or nectarines pair beautifully with the vanilla cream. Fresh raspberries create a striking red spiral, while sliced mango offers tropical brightness. Avoid very juicy fruits like watermelon that release excess liquid and make the crepes soggy.
- → How do I get clean slices without squashing the roll?
Chilling the wrapped roll for at least an hour firms the cream enough to cut cleanly. Use a sharp, thin knife and wipe the blade with a damp cloth between each cut. Sawing gently through the roll rather than pressing down preserves the spiral pattern and prevents filling from squeezing out.
- → Can I freeze the assembled rolls?
Freezing affects the texture of both crepe and cream, making them rubbery or grainy upon thawing. For best results, freeze only the sponge cake layers wrapped tightly, then assemble with fresh crepes and whipped cream within 24 hours of serving.