Pin It A neighbor once brought me mochi ice cream wrapped in rice paper, and I thought: what if I flipped the script entirely? That weekend I rolled whipped cream and berries into a crepe, sliced it like sushi, and my kids shrieked with delight. The pinwheel spirals looked so clean and fancy, yet the whole thing tasted like Saturday morning pancakes meets strawberry season. I've made it for brunches, birthdays, and one very confused book club that expected California rolls.
The first time I served these at a potluck, someone asked if I'd taken a pastry course in Paris. I laughed so hard I nearly dropped the platter. The truth is, I learned to make thin crepes because my eldest refused thick pancakes, and the sponge cake technique came from a failed Swiss roll that cracked down the middle. Necessity and failure taught me more than any class ever could.
Ingredients
- All-purpose flour (crepe): Whisk it smooth or you will see lumps in every crepe, and they will haunt you.
- Eggs (crepe and sponge): Room temperature eggs whip faster and create more volume in the sponge batter.
- Granulated sugar (crepe): Just a tablespoon keeps the crepes subtly sweet without browning too fast.
- Fine sea salt: A pinch sharpens every other flavor, especially the strawberries.
- Whole milk: The fat gives crepes a tender, supple texture that rolls without tearing.
- Unsalted butter (melted): Adds richness and helps crepes release easily from the pan.
- Eggs (sponge cake): These get whipped into a cloud, the base of that airy, ribbon-like crumb.
- Granulated sugar (sponge): Beaten with eggs until thick and pale, it traps air for lift.
- Vanilla extract (sponge): A teaspoon warms the cake and makes the whole kitchen smell like a bakery.
- Cake flour or sifted all-purpose flour: Sifting twice ensures no dense pockets; fold gently or you will deflate all that hard-won volume.
- Heavy whipping cream (well chilled): Cold cream whips faster and holds peaks longer, essential for a stable filling.
- Powdered sugar: Dissolves instantly and sweetens without grittiness.
- Vanilla extract (cream): A teaspoon ties the whole dessert together with a soft, familiar note.
- Fresh strawberries (hulled and thinly sliced): Ripe, red berries are non-negotiable; pale ones taste like water and ruin the visual.
- Strawberry sauce or melted white chocolate: A drizzle transforms the plate from homemade to show-stopping.
- Fresh mint leaves: A sprig on top adds color and a hint of garden brightness.
Instructions
- Bake the Sponge Cake:
- Preheat your oven to 350°F and line an 8×8-inch pan with buttered parchment. Whisk eggs, sugar, and vanilla on high until the mixture is pale, thick, and falls in ribbons. Gently fold in sifted flour and salt in two additions, using a silicone spatula and a light hand so you don't deflate the batter. Spread evenly in the pan and bake for 10 to 12 minutes, until the top springs back when touched. Cool completely, peel off parchment, and slice into long, half-inch-wide strips.
- Mix and Rest the Crepe Batter:
- Whisk flour, sugar, and salt in one bowl; beat eggs and milk in another. Pour wet into dry, whisking until smooth, then whisk in melted butter. Let the batter rest 15 to 20 minutes at room temperature so the gluten relaxes and bubbles settle.
- Cook the Crepes:
- Heat a nonstick skillet over medium heat and brush lightly with melted butter. Pour in a quarter cup of batter, swirling to coat evenly, and cook for 1 to 2 minutes until the edges lift. Flip and cook 30 seconds more. Stack finished crepes between sheets of parchment to cool.
- Whip the Cream:
- Chill a mixing bowl and whisk in the freezer for 5 minutes. Add heavy cream, powdered sugar, and vanilla, then whisk on medium-high speed until soft peaks form. Stop before it turns grainy or stiff.
- Assemble the 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. Arrange strips of sponge cake in a line about an inch from the opposite edge, then top with a single layer of sliced strawberries. Starting at the cake-and-berry edge, use the plastic wrap to help roll the crepe into a tight log, then twist the ends to seal. Chill the wrapped roll for at least 1 hour to firm up.
- Slice and Garnish:
- Unwrap the roll and place it on a cutting board. Using a sharp, thin knife, slice into 1-inch sushi rounds, wiping the blade clean between cuts. Arrange on a platter, drizzle with strawberry sauce or melted white chocolate, and garnish with mint leaves.
Pin It My daughter once asked if we could make these for her birthday instead of cake, and I realized this recipe had become our family's unofficial celebration food. We've drizzled them with raspberry coulis, dusted them with matcha powder, and once, in a moment of inspiration, tucked in thin slices of mango. Every variation felt like a little adventure, but the classic strawberry version still wins every time.
Choosing the Best Strawberries
Look for berries that are deep red all the way to the stem, with no white shoulders. Smell them; if they don't smell sweet, they won't taste sweet. I once used pale, out-of-season strawberries and the whole roll tasted like disappointment. Now I wait for local berry season or splurge on the small, fragrant ones at the farmers market.
Make-Ahead and Storage Tips
The assembled roll can chill for up to 6 hours before slicing, which makes it perfect for dinner parties. Once sliced, the pieces hold their shape for about 2 hours at room temperature, so plate them right before serving. I've tried freezing them, but the cream weeps and the crepe turns rubbery, so don't bother.
Variations and Flavor Swaps
You can spread a thin layer of lemon curd under the whipped cream for a bright, tangy twist. Swap strawberries for thinly sliced peaches, kiwi, or even blackberries. One friend dusted the finished slices with powdered sugar and said it tasted like a French patisserie, which made me blush.
- Try a layer of Nutella or almond paste for a richer filling.
- Use matcha powder in the crepe batter for a subtle, earthy flavor.
- Drizzle with dark chocolate instead of white for a more grown-up finish.
Pin It This dessert taught me that elegance doesn't require complexity, just patience and good ingredients. I hope it becomes a favorite in your kitchen the way it has in mine.
Recipe FAQs
- → How far ahead can I prepare the components?
Crepe batter rests 15-20 minutes before cooking. Crepes can be stacked and held at room temperature for several hours. Sponge cake should cool completely before slicing—about 1 hour. Whipped cream is best whipped just before assembly. The assembled roll can chill up to 6 hours before slicing, making this ideal for same-day prep.
- → What's the trick to rolling sushi-style desserts?
Use plastic wrap underneath the crepe—it provides traction and helps lift the edge as you roll. Spread cream thinly and evenly to prevent bulging. Don't overfill, or the roll becomes difficult to slice. Chill the wrapped log for at least 1 hour so the cream firms before cutting with a sharp, thin knife.
- → Can I use other fruits?
Thinly sliced stone fruits like peaches or plums work beautifully in summer. Poached pears offer elegant winter appeal. Berries—raspberries, blackberries, or blueberries—can substitute or mix with strawberries. Just ensure fruit is patted dry and sliced thin enough to roll without tearing the crepe.
- → Why fold sponge cake into the roll?
The sponge cake strips add structure and a distinct texture layer beyond just cream and fruit. Their airy crumb contrasts with silky whipped cream, while the vanilla flavor bridges the crepe and strawberry notes. Without cake, the filling becomes too soft to slice cleanly.
- → How do I get clean slices?
Chilling the rolled log is essential—the cream should be firm, not soft. Use a sharp, thin knife like a slicing knife rather than a serrated blade. Wipe the knife clean between cuts with a damp cloth. Slice with a gentle sawing motion rather than pressing down hard.
- → Can I make this gluten-free?
Substitute the all-purpose flour in crepe batter with a 1:1 gluten-free flour blend containing xanthan gum. For the sponge cake, use a gluten-free cake flour blend or almond flour. Note that texture may vary slightly—the crepes might be more delicate, and the sponge less springy.