Save My cousin texted me a photo from a café in Tokyo—a dessert plate that looked exactly like sushi, only it was made of cake and cream. I stared at that image for a week before I finally grabbed a nonstick pan and decided to figure it out myself. The first roll I made split open the second I tried to slice it, whipped cream oozing everywhere like a kitchen disaster movie. But the taste? Even mangled, it was so good I kept going until I could cut clean, perfect rounds that looked like they belonged in a glass case.
I brought these to a potluck once, stacked on a wooden board with a drizzle of white chocolate zigzagged across the top. People hovered around the table, hesitant at first, then someone finally picked one up and bit in. The room went quiet for a second, then everyone rushed over. One friend asked if I had secretly trained in pastry school, and I just laughed because two hours earlier I had been frantically Googling how to stop my crepe batter from clumping.
Ingredients
- All-purpose flour (crepe): This gives the crepes structure without making them heavy, and sifting it once helps avoid lumps that show up as little bumps when you pour.
- Eggs (crepe and sponge): They bind everything and add richness; room-temperature eggs whisk up faster and fluffier for the sponge.
- Granulated sugar: Just enough sweetness in the crepe to complement the fruit without competing with the whipped cream.
- Whole milk: Thins the batter to the perfect pourable consistency and keeps the crepes tender and pliable.
- Unsalted butter (melted): Adds a silky, golden flavor to the crepes and helps them release easily from the pan.
- Cake flour (sponge): Lower protein means a softer, cloud-like crumb that rolls without cracking; all-purpose works if sifted twice.
- Vanilla extract: A warm, familiar note that ties the crepe, sponge, and cream together like a thread.
- Heavy whipping cream: Must be very cold so it whips up fast and holds its shape inside the roll without weeping.
- Powdered sugar: Dissolves instantly into the cream and sweetens without any gritty texture.
- Fresh strawberries: Choose the ripest, reddest ones you can find because their sweetness and color are the heart of every slice.
- Strawberry sauce or melted white chocolate: A final drizzle that makes each piece look bakery-perfect and adds a hit of extra flavor.
- Fresh mint leaves: A pop of green that makes the pink and cream colors sing on the plate.
Instructions
- Bake the Sponge:
- Preheat your oven to 350°F and line an 8x8-inch pan with buttered parchment. Whisk eggs, sugar, and vanilla on high until the mixture is pale, thick, and falls in ribbons, then gently fold in sifted flour and salt until just combined. Spread evenly in the pan and bake 10 to 12 minutes until the top springs back, then cool completely before slicing into thin strips.
- Mix the Crepe Batter:
- Whisk flour, sugar, and salt in one bowl, beat eggs and milk in another, then combine them and whisk in melted butter until smooth. Let the batter rest 15 to 20 minutes so the flour hydrates and the crepes cook up tender.
- Cook the Crepes:
- Heat a nonstick skillet over medium, brush lightly with butter, and pour in a quarter cup of batter, swirling to coat the pan evenly. Cook 1 to 2 minutes until the edges lift, 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 for 5 minutes, then beat cold heavy cream, powdered sugar, and vanilla on medium-high speed until soft peaks form. Stop before it gets stiff or grainy because you want a spreadable, silky texture.
- Roll the Sushi:
- Lay plastic wrap on your counter, place a crepe on top, and spread a thin layer of whipped cream, leaving a half-inch border on one long edge. Arrange sponge strips and strawberry slices about an inch from the opposite edge, then use the plastic wrap to roll the crepe into a tight log. Twist the ends to seal and chill for at least an hour.
- Slice and Garnish:
- Unwrap the chilled roll, use a sharp knife wiped clean between cuts, and slice into one-inch rounds. Arrange on a platter, drizzle with strawberry sauce or white chocolate, and tuck fresh mint leaves around the pieces.
Save The first time I nailed the assembly, I stood in my kitchen at midnight with a perfectly chilled log in front of me, almost too nervous to cut it. When the first slice came away clean, showing that perfect spiral of cream and berries, I actually clapped for myself. I texted my cousin the photo immediately, and she replied with three fire emojis and the words you win.
How to Store Leftovers
Wrap any unsliced rolls tightly in plastic and refrigerate for up to six hours before slicing, or keep sliced pieces in an airtight container for up to one day. The crepes will soften slightly as they sit, but the flavor stays bright and the texture remains tender. If you want to prep ahead, you can bake the sponge and make the crepes the day before, then assemble and chill the rolls the morning of your event.
Flavor Variations
Swap strawberries for thinly sliced mango or kiwi if you want a tropical twist, or spread a thin layer of lemon curd under the whipped cream for a citrus surprise. You can also fold a tablespoon of matcha powder into the crepe batter for a pale green wrapper that tastes earthy and elegant. Some people dust the finished slices with powdered sugar or drizzle them with raspberry coulis, and every version has been a hit.
Serving Suggestions
These look stunning on a slate or wooden board, especially if you scatter a few extra strawberry slices and mint sprigs around the pieces. Serve them with tiny forks or even chopsticks if you want to lean into the sushi theme, and offer a small dish of extra strawberry sauce on the side for dipping. They pair beautifully with hot green tea, champagne, or even a simple glass of cold milk.
- Arrange them in a single layer so each spiral is visible and guests can admire the pattern.
- Chill your serving platter in the fridge for ten minutes before plating so the rolls stay firm longer.
- If you are making these for a party, prepare two or three rolls so you have plenty to go around.
Save Every time I make these, I remember that first messy attempt and how close I came to giving up. Now they are one of my favorite things to serve when I want to surprise people, because nothing says care and creativity like a dessert that looks like art but tastes like home.
Recipe FAQ
- → How far in advance can I make these?
The assembled roll can be refrigerated for up to 6 hours before slicing. Make crepes and sponge cake a day ahead; store crepes with parchment between layers and wrap cake tightly in plastic.
- → Why did my crepes tear during assembly?
Crepe tears usually happen when they're too cold or undercooked. Let crepes come to room temperature before filling and ensure each crepe is fully set (edges should lift easily). Handle gently during rolling.
- → Can I use other fruits?
Absolutely. Raspberries, blackberries, or thinly sliced peaches work beautifully. Avoid very juicy fruits like watermelon that could make the crepe soggy. Slice firm fruits thinly for clean pinwheel definition.
- → What's the purpose of chilling the roll?
Chilling for at least one hour firms the cream and helps the roll hold its shape during slicing. A cold, firm roll creates clean, distinct pinwheel patterns rather than smudging or squishing.
- → My whipped cream looks curdled—what went wrong?
Overwhipping causes cream to separate and curdle. Stop when soft peaks form—the cream should hold its shape but still look smooth. Chill bowl and whisk beforehand for faster, more stable results.
- → Can I make this gluten-free?
Yes. Substitute cup-for-cup gluten-free flour blend in both crepe batter and sponge cake. Xanthan gum in the blend helps provide structure. The texture will be slightly more tender but equally delicious.