Ever find yourself craving something that feels light yet still indulges your sweet tooth? I mean, who hasn’t been there on a lazy Saturday afternoon, gazing at fruit and dreaming up a dessert that won’t leave you feeling weighed down?
Last weekend, a basket of sun-kissed strawberries caught my eye. I wanted something breezy, pretty enough for an impromptu brunch, and—let’s be honest—Instagram-worthy without breaking a sweat.
Why You’ll Love It
- Feather-light sponge that melts like a cloud—no density drama here.
- Bright, juicy strawberries lending bursts of summer flavor.
- Whipped cream that’s sweet but not cloying, whipped up in minutes.
- Simple ingredients you probably already have—goodbye, emergency grocery run.
- No piping skills required; a gentle dusting of sugar does the trick.
- Elegant enough for a shower or holiday table, casual enough for Netflix night.
- Slices stay neat—perfect for passing around at potlucks or book clubs.
- Ready in about an hour, including chilling time—ideal when friends text “I’m on my way.”
Timing and Servings
Total time is roughly 1 hour: 15 minutes for prep, 10–12 minutes of baking, plus a 30-minute chill. You’ll end up with 10 generous slices—just right for a small crew or a quiet treat-yourself moment.
Ingredients
- 4 large eggs, at room temperature
- ¾ cup (150 g) granulated sugar, divided
- 1 tsp pure vanilla extract (for yolks)
- ¾ cup (90 g) cake flour, sifted (or AP flour minus 1 Tbsp)
- ¼ tsp fine salt
- 1 cup (240 ml) heavy whipping cream, chilled
- 2 Tbsp powdered sugar, sifted
- 1 tsp vanilla extract (for cream)
- 1 cup (150 g) fresh strawberries, hulled and thinly sliced
- 2 Tbsp strawberry jam (optional)
- Confectioners’ sugar, for dusting
Directions
- Prep the pan. Preheat oven to 350 °F (175 °C). Line a 10×15-inch jelly-roll pan with parchment, then lightly grease.
- Mix yolks. In a medium bowl, whisk egg yolks with ½ cup sugar and 1 tsp vanilla until pale and ribbon-like—about 3 minutes. If you have a hand mixer or a KitchenAid, this goes extra quick.
- Whip the whites. In a separate bowl, beat egg whites with salt until soft peaks form. Gradually add the remaining ¼ cup sugar and whip to stiff, glossy peaks.
- Fold gently. Sift flour over the yolk mixture. Fold in half the whipped whites to lighten the batter, then gently fold in the rest—think puffy clouds, not pancake batter.
- Bake. Spread batter evenly in pan. Bake 10–12 minutes, until lightly golden and springy to the touch. Don’t let it overbake—flexibility is key.
- Roll warm. Lay a clean kitchen towel on the counter; dust generously with confectioners’ sugar. Invert the hot cake onto the towel, peel off parchment, and roll the cake and towel together. Let it cool completely rolled up—this prevents cracking later.
- Whip the filling. While the cake cools, whisk heavy cream with powdered sugar and vanilla until medium-stiff peaks form. Fold in sliced strawberries and jam, if you’re feeling extra fruity.
- Assemble. Unroll the cooled sponge carefully. Spread the strawberry cream evenly, leaving about a ½-inch border. Re-roll without the towel, seam-side down on your serving plate.
- Finish. Dust the top with confectioners’ sugar. Chill for at least 30 minutes—this helps the spirals hold their shape and makes slicing a breeze.
Variations
- Lemon-Blueberry Roll: Swap strawberries for 1 cup blueberries and add the zest of one lemon into the whipped cream.
- Chocolate Cake Roll: Stir 2 Tbsp unsweetened cocoa into your dry mix and fill with eased chocolate ganache.
- Gluten-Free: Use a 1:1 GF flour blend with xanthan gum to keep the sponge tender.
- Vegan Version: Whip aquafaba with a pinch of cream of tartar, then fold in a dairy-free whipped topping and plant-based milk.
- Mixed-Berry Medley: Combine raspberries, blackberries, and strawberries for a jewel-toned swirl.
Storage & Reheating Tips
Keep the cake roll tightly wrapped in plastic wrap or in an airtight container in the fridge for up to three days—beyond that, the sponge can stiffen. If you need to freeze, slice first, then wrap each piece in plastic and foil. Store in a freezer bag for up to one month. Thaw overnight in the fridge; serve cold or let sit briefly at room temperature. Avoid microwaving, or the cream will separate.
FAQs
Can I make this a day ahead?
Absolutely. Bake and roll the sponge, whip the cream, and store both separately in the fridge. Assemble and chill a few hours before serving—slices tend to look cleaner after a longer rest.
Why did my cake crack?
Often it’s because it cooled too much before rolling. The towel trick and rolling while warm are your best bets for a smooth spiral.
What if I don’t have cake flour?
Use all-purpose flour minus 1 Tbsp per ¾ cup—it mimics the lower protein content that keeps your sponge soft.
Can I swap silicone mats for parchment?
You can, but parchment usually releases more cleanly. Mats can cling—just a heads-up.
Is frozen fruit okay?
Fresh is always best. If frozen is your only choice, thaw completely and drain any excess liquid so your filling isn’t watery.
Conclusion
This strawberries cream cake roll is proof that simple ingredients, a little patience, and a clean kitchen towel can yield something truly special. It’s airy, bright, and elegant without feeling pretentious—pretty much my go-to for showers, brunches, or a quiet evening with a novel. So grab some strawberries, whisk that cream, and give it a whirl. You might just find yourself reaching for a second slice.
A Strawberries Cream Cake Roll
Ingredients
- 4 large eggs at room temperature
- 3/4 cup granulated sugar divided
- 1 teaspoon vanilla extract for batter
- 3/4 cup cake flour sifted
- 1/4 teaspoon salt
- 1 cup heavy whipping cream chilled
- 2 tablespoons powdered sugar sifted
- 1 teaspoon vanilla extract for cream
- 1 cup fresh strawberries hulled and sliced
- 2 tablespoons strawberry jam optional
- Confectioners’ sugar for dusting and rolling
Instructions
- Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper; lightly grease to ensure easy release.
- Carefully separate the eggs into yolks and whites, placing them in clean, dry bowls to achieve an airy, tender sponge.
- Whisk egg yolks with ½ cup sugar and 1 teaspoon vanilla until pale and ribbon-thick, about 3 minutes.
- Beat egg whites with salt until soft peaks form, then gradually add remaining sugar and whip to stiff, glossy peaks.
- Sift cake flour over the yolk mixture and fold in half of the whipped whites, then gently incorporate the rest.
- Spread batter in the prepared pan and bake for 10–12 minutes, or until lightly golden and springy to the touch.
- Invert the hot cake onto a sugar-dusted kitchen towel, peel off parchment, and roll up with the towel; cool completely.
- Whip chilled heavy cream with powdered sugar and vanilla to medium-stiff peaks, then fold in sliced strawberries and jam.
- Unroll the cooled sponge, spread the strawberry cream filling evenly, then re-roll and place seam-side down on a platter.
- Dust with confectioners’ sugar, chill for at least 30 minutes to set, then slice with a sharp knife and enjoy.
