Save to Pinterest My sister called me on a Tuesday afternoon, breathless with excitement about a dessert she'd seen at a fancy restaurant—crepes rolled like sushi, but filled with cake, cream, and strawberries. She described the spiral of pink and gold so vividly that I immediately started sketching ideas in my kitchen notebook. By evening, I'd assembled my first roll, and the moment I sliced through it to reveal that perfect pinwheel, I understood why she was so enchanted. It felt like edible art, yet wonderfully simple to execute.
Last spring, I made these for my best friend's baby shower, and watching her face light up when she bit into one made me realize this dessert transcends the plate—it becomes a moment. The other guests actually stopped their conversations to ask for the recipe, and I ended up writing it out on napkins while sitting on the porch. That's when I knew this recipe was keeper.
Ingredients
- All-purpose flour (1 cup): The backbone of both crepes and sponge cake; sifting it twice keeps everything airy and lump-free, which I learned after a slightly gritty first attempt.
- Large eggs (5 total): Room-temperature eggs whip into more voluminous foam, which is why I always leave mine on the counter for twenty minutes before starting.
- Granulated sugar (4 tablespoons): A touch of sugar in the crepe batter creates that delicate golden color and subtle sweetness without overshadowing the filling.
- Fine sea salt (pinch plus 1/4 teaspoon): This tiny amount amplifies every other flavor and prevents the dessert from tasting flat or one-dimensional.
- Whole milk (1 cup): Full-fat milk creates tender, silky crepes; anything less and they become fragile or rubbery.
- Unsalted butter, melted (2 tablespoons plus extra): Melt it completely so it incorporates smoothly into the batter, then use it to brush your pan lightly—too much and the crepes become greasy.
- Vanilla extract (2 teaspoons total): This quiet ingredient elevates both the whipped cream and cake with a warm, sophisticated note.
- Cake flour or sifted all-purpose flour (3 tablespoons): Cake flour is lower in protein, so it yields a more tender, delicate sponge than regular flour alone.
- Heavy whipping cream (1 cup, chilled): The temperature matters—a cold bowl and cold cream whip faster and hold their peaks longer, a game-changer I discovered after one collapsed filling.
- Powdered sugar (2 tablespoons): It dissolves instantly into cream, unlike granulated sugar, which can create a grainy texture.
- Fresh strawberries (8–10, hulled and sliced): Choose the ripest berries you can find; their juice and flavor are what make this dessert shine, so it's worth visiting a farmers market or picking them at peak season.
- Strawberry sauce or melted white chocolate: The drizzle adds both visual appeal and an extra layer of flavor that makes the presentation feel restaurant-quality.
- Fresh mint leaves: A handful of mint adds brightness and color; it transforms a good dessert into one that feels intentional and polished.
Instructions
- Bake the tender sponge cake:
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment, pressing it into the corners and letting it overhang slightly so you can lift the cake out easily. Whisk your eggs, sugar, and vanilla on high speed for 3–4 minutes until the mixture is pale, thick, and falls in ribbon-like streams—this aeration is what gives the cake its delicate crumb and ensures your pinwheels stay tender.
- Fold in the flour gently:
- Sift your flour and salt together first, then fold them into the egg mixture in two additions using a silicone spatula, working slowly to keep the volume you've built up. Spread the batter evenly in the pan and bake for 10–12 minutes until the top springs back when lightly touched; overbaking will make it crumbly and hard to slice into strips.
- Cool and slice with patience:
- Let the cake cool completely on a wire rack—this usually takes 20–30 minutes—then carefully peel away the parchment and slice it into long, thin strips about 1/2 inch wide using a sharp serrated knife and gentle sawing motions.
- Rest the crepe batter:
- Whisk together your flour, sugar, and salt, then combine your beaten eggs and milk in a separate bowl before pouring it into the dry ingredients. Whisk until smooth, add your melted butter, and let the batter rest for 15–20 minutes at room temperature; this allows the flour to fully hydrate and makes the crepes less likely to tear.
- Cook golden, delicate crepes:
- Heat a nonstick skillet over medium heat and brush it lightly with butter, then pour in 1/4 cup batter while swirling the pan to coat it evenly in a thin, even layer. Cook for 1–2 minutes until the edges lift easily, flip gently, and cook 30 seconds on the other side; you want them pale gold and flexible, not brown and crispy.
- Chill and whip the cream:
- Freeze a mixing bowl and your whisk or beaters for 5 minutes, then add your well-chilled heavy cream, powdered sugar, and vanilla. Whisk on medium-high speed until soft peaks form; stop before stiff peaks appear, or you'll risk overwhipping and ending up with butter.
- Assemble with precision:
- Lay a large sheet of plastic wrap on your counter and place one cooled crepe on top, then spread a thin, even layer of whipped cream over it while leaving a 1/2-inch border on one long edge. Arrange strips of sponge cake in a line about 1 inch from the opposite long edge, top with a single layer of sliced strawberries, then use the plastic wrap to help you roll the crepe into a tight log starting from the cake-and-berry side.
- Chill until firm:
- Twist the ends of the plastic wrap to seal the roll and place it in the refrigerator for at least 1 hour; this chilling time lets everything set so your slices stay intact and beautiful instead of falling apart.
- Slice and present with care:
- Unwrap the roll, place it on a cutting board, and using a sharp, thin knife, slice it into 1-inch sushi rounds while wiping the blade clean between each cut to maintain clean edges. Arrange your pinwheels on a platter, drizzle with strawberry sauce or melted white chocolate, and garnish with fresh mint leaves for a finishing touch.
Save to Pinterest One evening, I made these for a quiet dinner with my partner, and the simple act of slicing into that beautiful spiral while we talked about our day felt almost meditative. It reminded me that dessert isn't just about the final taste; it's about the intention and care you put into something that brings someone a moment of joy.
Why Temperature and Timing Matter
I used to rush the resting and chilling steps, convinced I could compensate with speed, but temperature is the silent hero of this recipe. Cold cream whips faster and holds its structure, warm batter incorporates better without lumps, and a fully chilled roll slices with clean, sharp edges instead of dragging and smearing. Each temperature point has a purpose, and respecting it transforms a good attempt into a genuinely beautiful result.
The Art of the Perfect Crepe
Crepes intimidated me for years until I realized the first one is usually a test—it helps you calibrate the heat and the pouring technique. Your pan should be medium heat, not scorching, and your wrist should move in one confident circular motion as you pour. Once you've made two or three, your hands remember the rhythm, and the crepes become almost meditative to produce. The slight imperfections in the first one or two never matter; they're learning crepes.
Variations and Personal Touches
The beauty of this recipe is that it welcomes adaptation without losing its soul. I've tried layering a thin spread of lemon curd under the whipped cream for brightness, dusting the finished slices with powdered sugar for an elegant look, and even adding a thin layer of jam between the cake and berries for extra flavor depth. Some seasons I use raspberries or blueberries instead of strawberries, and each variation feels like a fresh discovery.
- Swap fresh berries seasonally or use a combination—mixed berries create stunning spiral patterns and keep the dessert exciting year-round.
- Layer a teaspoon of lemon curd or jam between the cream and cake for subtle depth without overwhelming the delicate flavors.
- Make the rolls up to 6 hours ahead, then slice and serve just before guests arrive to keep the crepes soft and the presentation pristine.
Save to Pinterest This dessert reminds me that the most elegant things are often the simplest, made special only by attention and care. Every time you make it, it becomes a little more yours.
Common Recipe Questions
- → Can I make the components ahead of time?
Yes, both the crepes and sponge cake can be made up to 24 hours in advance. Store them wrapped in plastic wrap in the refrigerator. The assembled roll can be chilled for up to 6 hours before slicing.
- → What if my crepes tear during rolling?
Make sure your crepes are completely cooled and handle them gently. If one tears, simply use a fresh crepe. The plastic wrap helps support the roll during assembly, making it easier to achieve a tight spiral.
- → Can I use frozen strawberries instead of fresh?
Fresh strawberries work best as frozen ones release too much moisture and can make the roll soggy. Choose ripe, firm berries and slice them thinly for the cleanest presentation.
- → How do I get clean slices without squishing the roll?
Use a very sharp, thin knife and wipe it clean with a damp towel between each cut. Make sure the roll is well-chilled—at least 1 hour—so the cream is firm enough to hold its shape.
- → What variations can I try with this technique?
Swap strawberries for raspberries, blueberries, or mango. Add a thin layer of lemon curd or Nutella between the cream and fruit. You can also dust the finished slices with matcha powder or cocoa for extra flair.
- → Why is my sponge cake dense instead of airy?
Make sure to whisk the eggs and sugar until they are very pale and thick—this incorporates the air needed for lift. Fold in the flour gently to avoid deflating the batter, and avoid overmixing.