Indulge in a delightfully light and sweet A Strawberries Cream Cake Roll, where fresh strawberries meet fluffy sponge and velvety whipped cream for the ultimate homemade dessert. This rolled cake brings a touch of elegance to your next gathering and is impossible to resist.
Why You’ll Love This Recipe
- Light, airy sponge that melts in your mouth.
- Fresh strawberries add a juicy burst of flavor.
- Creamy, homemade whipped cream filling for a dreamy texture.
- Simple ingredients you likely have in your pantry.
- Perfect sweet treat for birthday parties, brunches, or afternoon tea.
- Easy to slice and serve—no fancy decorating skills needed.
- Makes 10 generous slices to share (or savor all for yourself!).
- Ready in about an hour from start to finish.
Ingredients for A Strawberries Cream Cake Roll
- 4 large eggs, at room temperature
- ¾ cup (150 g) granulated sugar, divided
- 1 teaspoon pure vanilla extract
- ¾ cup (90 g) cake flour, sifted (substitute with all-purpose if needed)
- ¼ teaspoon fine salt
- 1 cup (240 ml) heavy whipping cream, chilled
- 2 tablespoons powdered sugar, sifted
- 1 teaspoon vanilla extract (for cream)
- 1 cup (150 g) fresh strawberries, hulled and thinly sliced
- 2 tablespoons strawberry jam (optional, for extra berry flavor)
- Confectioners’ sugar (for dusting and rolling)
Directions for A Strawberries Cream Cake Roll
- Preheat and prep the pan.
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease—this helps your sponge release cleanly. - Separate the eggs.
Crack the eggs and gently separate yolks from whites, placing each into clean, dry bowls—this key step gives you a fluffy, tender rolled cake. - Beat yolks with sugar.
In a medium bowl, whisk the egg yolks with ½ cup granulated sugar and 1 teaspoon vanilla extract until pale and ribbon-thick (about 3 minutes), building body in the batter. - Whip egg whites.
Using a stand or hand mixer, beat the egg whites and salt on medium speed until soft peaks form. Gradually add the remaining ¼ cup sugar, then increase speed to stiff, glossy peaks—this aerates your cake. - Fold batter gently.
Sift the cake flour over the yolk mixture, then fold in half of the whipped whites. Gently incorporate the rest of the whites, using sweeping motions to preserve air for a light sponge. - Bake the sponge.
Spread the batter evenly in your prepared pan, smoothing the top. Bake 10–12 minutes, or until the surface is lightly golden and springs back when touched—all the joy of baking a Swiss roll! - Roll while warm.
Lay a clean kitchen towel on your counter and dust heavily with confectioners’ sugar. Invert the hot cake onto the towel, peel off parchment, and roll the cake and towel together—this prevents cracking later. Let it cool completely rolled up. - Prepare the strawberry cream filling.
In a chilled bowl, whip the heavy cream, powdered sugar, and 1 teaspoon vanilla until medium-stiff peaks form. Gently fold in the sliced strawberries and jam, if using—this homemade cream is simply divine. - Fill and re-roll.
Unroll the cooled cake, spread the strawberry cream evenly (leaving a ½-inch border), then carefully re-roll without the towel. Transfer with the seam side down onto your serving platter. - Chill and garnish.
Dust the top with confectioners’ sugar, then chill for at least 30 minutes to set the filling. Slice with a sharp knife and enjoy this sweet treat!
Servings & Timing
Makes 10 slices
Prep Time: 15 minutes, Bake Time: 12 minutes, Chill Time: 30 minutes—Total Time: about 1 hour
Variations
- Lemon-Blueberry Roll: Swap strawberries for 1 cup blueberries and add zest of one lemon for a tangy twist.
- Chocolate Cake Roll: Stir 2 tablespoons unsweetened cocoa into the flour and fill with chocolate ganache.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend (with xanthan gum) for a celiac-friendly delight.
- Vegan Version: Whip aquafaba with cream of tartar and fold in dairy-free whipped topping and plant-based milk.
- Mixed-Berry Medley: Combine raspberries, blackberries, and strawberries for a colorful filling.
- Citrus Vanilla Dream: Add orange zest and 1 teaspoon Grand Marnier to the whipped cream for an aromatic edge.
Storage & Reheating
Store your cake roll tightly wrapped in plastic wrap or in an airtight container in the fridge for up to 3 days—any longer, and the sponge can dry out. To freeze, wrap individual slices in plastic and foil, then store in a freezer-safe bag for up to 1 month; thaw overnight in the refrigerator. Serve cold or at room temperature—avoid microwaving to keep the texture flawless.
FAQs
Q: Can I make the cake roll a day ahead?
A: Absolutely! Bake and roll the sponge, prepare the filling, then assemble and refrigerate up to 24 hours before serving.
Q: Why did my cake crack when I rolled it?
A: Cracks usually mean the sponge cooled too much before rolling—roll it warm with a dusted towel for best results.
Q: Can I use frozen strawberries?
A: Fresh is best for texture, but if you must, thaw and drain frozen berries thoroughly to avoid a soggy filling.
Q: How do I get even slices?
A: Chill the roll well and use a sharp, serrated knife; wipe the blade clean between cuts for perfect rounds.
Q: Is this cake roll the same as a Swiss roll?
A: Yes! A Swiss roll is just another name for a rolled cake filled with jam, cream, or fruit.
Q: Can I omit the jam?
A: You can—jam is optional and gives extra berry sweetness, but pure whipped cream and strawberries are delicious alone.
Q: What if I don’t have cake flour?
A: Substitute all-purpose flour, but reduce the amount by 1 tablespoon to keep the sponge tender.
Q: How many calories per slice?
A: Each slice is roughly 250 calories, based on standard nutrition data; adjust sugar or cream to lighten if desired.
Conclusion
This A Strawberries Cream Cake Roll combines a cloud-light sponge with sweet whipped cream and vibrant strawberries for a homemade dessert that feels elegant yet stays easy. Whether you’re celebrating a special occasion or craving a simple sweet treat, this rolled cake is sure to impress. Give it a try, leave a comment below, and explore my other baking adventures for more delightful recipes!
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.
Notes
Nutrition
