Why You’ll Love This Recipe

The Strawberry Cake Roll is a light and elegant dessert featuring a soft, fluffy sponge cake rolled around a sweet strawberry filling and whipped cream. It’s perfect for spring and summer gatherings or as a showstopping treat for birthdays and holidays. With its delightful balance of fruity flavor and creamy texture, this dessert is both visually stunning and delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

eggsgranulated sugarsaltall-purpose flourbaking powdervanilla extractmilkpowdered sugar (for dusting the towel)fresh strawberriesheavy whipping creamsugarvanilla extract (for whipped cream)

directions

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

In a mixing bowl, beat the eggs until thick and lemon-colored. Gradually add granulated sugar and beat until combined.

Mix in vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the egg mixture, alternating with milk, and mix until just combined.

Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.

While the cake is baking, lay a clean kitchen towel flat and generously dust with powdered sugar.

Once baked, immediately turn the cake onto the prepared towel. Carefully peel off the parchment paper. Starting from a short end, gently roll the cake up with the towel and let it cool completely.

While the cake cools, whip the heavy cream with sugar and vanilla extract until stiff peaks form.

Unroll the cooled cake and spread a layer of whipped cream and chopped fresh strawberries over the surface.

Carefully roll the cake back up (without the towel), and place seam side down on a serving platter.

Dust with powdered sugar and refrigerate until ready to serve.

Servings and timing

This recipe yields 8–10 slices.
Preparation time: 20 minutes
Baking time: 10–12 minutes
Cooling and assembling time: 45 minutes
Total time: 1 hour 15 minutes

Variations

Add a thin layer of strawberry jam before the whipped cream for extra flavor.
Use chocolate sponge cake for a chocolate-strawberry twist.
Substitute raspberries or blueberries for a berry medley version.
Add a splash of strawberry liqueur to the whipped cream for an adult twist.

storage/reheating

Store in the refrigerator wrapped in plastic wrap for up to 3 days.
Do not freeze after assembling, as the cream may separate.
For best texture, serve chilled.

FAQs

Can I make this cake roll in advance?
Yes, it can be made a day ahead and kept refrigerated.

Why did my cake crack when rolling?
The cake may have cooled too much before rolling or was overbaked. Roll it while still warm to prevent cracking.

Can I use frozen strawberries?
Fresh is best for texture, but frozen can be used if thawed and drained well.

Is this the same as a Swiss roll?
Yes, it’s a variation of the classic Swiss roll, customized with a strawberry filling.

How do I prevent the cake from sticking to the towel?
Be generous with the powdered sugar on the towel before rolling.

Can I use stabilized whipped cream?
Yes, for longer-lasting structure, stabilized whipped cream works well.

Can I flavor the sponge cake?
Yes, a touch of lemon or strawberry extract can be added for more depth.

Conclusion

The Strawberry Cake Roll is a delightful and refreshing dessert that combines soft sponge cake with creamy filling and fresh strawberries. Its beautiful presentation and vibrant flavor make it an irresistible treat for any occasion. Try it once, and it may just become your go-to summer dessert.