Pin it The first time I served these at a dinner party, my friend David actually reached for his chopsticks before realizing I was being ridiculous. That is exactly the kind of playful energy this dessert brings to the table. Something about presenting familiar flavors in such an unexpected way makes people lean in, curious and delighted. I had stumbled onto the concept during a particularly late night internet rabbit hole, and something about the whimsy of it stuck with me. Now it has become my go-to when I want to serve something that feels both elegant and secretly fun.
Last summer my niece asked if she could help me make dessert sushi for her birthday, and we spent a happy afternoon in the kitchen with flour on our noses and strawberry juice everywhere. She took her job as head sushi chef very seriously, carefully placing each strawberry strip with the concentration of a master pastry chef. When her friends bit into the first piece, the room went quiet for exactly three seconds before someone whispered that this was the best thing they had ever eaten. That is the magic of this recipe, it turns dessert into an experience.
Ingredients
- All-purpose flour: The backbone of both crepe and sponge, sift it well for that ethereal lightness
- Large eggs: Room temperature eggs whip up beautifully and incorporate more air into your sponge
- Whole milk: Creates the most tender crepes, warm it slightly if your kitchen is cold
- Unsalted butter: Melt it gently and let it cool slightly before whisking into your crepe batter
- Cake flour: If you can find it, cake flour makes the sponge exceptionally delicate
- Fine sea salt: Just a pinch wakes up all the flavors without making anything taste salty
- Heavy whipping cream: Well-chilled cream whips up faster and holds its shape longer
- Powdered sugar: Dissolves instantly into cold cream without leaving grainy spots
- Vanilla extract: Use the good stuff here, it carries through both cream and sponge
- Fresh strawberries: Pick berries that smell like strawberries, that aroma tells you everything
Instructions
- Bake a tender sponge foundation:
- Preheat your oven to 350°F (175°C) and line an 8×8-inch pan with parchment, then butter it generously. Whisk eggs, sugar, and vanilla on high speed until the mixture turns pale and thick, leaving ribbons when you lift the whisk. Gently fold in sifted flour and salt in two additions, treating the batter like something precious. Spread it evenly and bake for 10–12 minutes until the top springs back when touched, then cool completely before slicing into thin strips.
- Crepe making magic:
- Whisk flour, sugar, and salt in one bowl, beat eggs and milk in another, then combine them until perfectly smooth. Whisk in melted butter and let the batter rest for 15–20 minutes while you clear your counter. Heat a nonstick skillet over medium heat, brush with butter, pour in 1/4 cup batter swirling quickly to coat. Cook 1–2 minutes until edges curl up, flip for 30 seconds, then stack between parchment to cool.
- Whip clouds of cream:
- Chill your mixing bowl and whisk in the freezer for 5 minutes, this tiny step makes such a difference. Pour in cold heavy cream with powdered sugar and vanilla, then whip on medium-high until soft peaks form. Watch closely after the 2-minute mark, overwhipped cream turns to butter in seconds.
- Roll your dessert sushi:
- Lay plastic wrap on your counter and place a cooled crepe on top. Spread whipped cream thin and even, leaving a 1/2-inch border on one long edge. Arrange sponge cake strips in a line about 1 inch from the opposite edge, top with sliced strawberries, then use the plastic wrap to roll everything into a tight log. Twist the plastic ends and chill for at least 1 hour to firm up.
- Slice and serve the reveal:
- Unwrap your chilled roll onto a cutting board and use a sharp thin knife to slice into 1-inch rounds, wiping the blade clean between each cut. Arrange on your prettiest platter, drizzle with strawberry sauce or melted white chocolate, and tuck in fresh mint leaves. Watch everyone reach for chopsticks that may or may not exist.
Pin it My mother now requests these for every family gathering, claiming she cannot eat regular strawberry shortcake anymore. Something about having all the components wrapped together in each bite just works better somehow. I have started making extra rolls because people always want seconds.
Timing Your Components
The sponge can be baked a day ahead and wrapped tightly at room temperature. Crepes also improve with a short rest in the refrigerator, stacked with parchment between each one. Whip your cream just before assembling for the fluffiest texture.
Roll Like a Pro
Work quickly once you start spreading cream, the warmth of your hands softens everything. The plastic wrap technique is not just for neatness, it actually applies even pressure as you roll. Keep the roll seam side down while chilling.
Make It Yours
Swap strawberries for sliced peaches or raspberries when seasons change. Add lemon curd beneath the whipped cream for brightness. Dust the finished slices with powdered sugar right before serving for a snow-kissed look.
- These rolls freeze beautifully for up to 2 weeks, thaw in the refrigerator
- Microplane fresh citrus zest over the cream for extra fragrance
- Use a serrated knife if your slices are squishing, saw gently through
Pin it There is something deeply satisfying about serving dessert that makes people pause and smile before they even take a bite. That moment of delight is exactly why I keep making these, again and again.
Recipe FAQs
- → Why is chilling the roll important?
Chilling the assembled roll for at least an hour allows the filling to firm up and the crepe to set around the components. This makes slicing much easier, resulting in clean, well-defined sushi-like rounds without everything squishing out.
- → Can I make the crepes or sponge cake ahead of time?
Absolutely! Both the sponge cake and crepes can be prepared a day in advance. Store cooled crepes stacked between parchment paper in an airtight container in the refrigerator. Wrap the cooled sponge cake tightly in plastic wrap to prevent it from drying out.
- → What if I don't have cake flour for the sponge cake?
If cake flour isn't available, you can create a suitable substitute. For 3 tablespoons of cake flour, measure out 3 tablespoons of all-purpose flour, remove 1/2 tablespoon, and replace it with 1/2 tablespoon of cornstarch. Sift this mixture twice to ensure it's well combined and airy.
- → Can I use other fruits instead of strawberries?
Yes, feel free to experiment! Thinly sliced kiwis, mango, raspberries, or even a mix of berries would work beautifully. Ensure the fruit is not overly watery, as this could make the roll difficult to firm up and slice.
- → How do I ensure my crepes are thin enough?
The key to thin crepes is a well-rested batter, a hot nonstick skillet, and quickly swirling a small amount of batter to cover the pan's surface. Don't use too much batter for each crepe, and make sure to brush the pan lightly with butter only when needed, not for every single one.
- → What's the best way to prevent my whipped cream from becoming runny?
Start with very cold heavy cream and chill your mixing bowl and whisk for a few minutes before whipping. Be careful not to overbeat, as this can turn it grainy. Whip only until soft peaks form, where the cream holds its shape but the tip gently curls over.