This Strawberry Cream Roll Cake is a delicate and delightful dessert that combines a light, fluffy sponge cake with a sweet and creamy strawberry filling. Perfect for spring and summer, this dessert offers a refreshing taste and elegant presentation, ideal for special occasions or simply indulging in a sweet treat at home.

Why You’ll Love This Recipe

This cake is not only visually appealing but also irresistibly delicious. The sponge is soft and airy, providing a perfect balance to the rich whipped cream and juicy strawberries. It’s a show-stopping dessert that looks complex but is surprisingly easy to make. Whether you’re serving it at a party or enjoying it with afternoon tea, this roll cake delivers both beauty and flavor.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Eggs
Granulated sugar
All-purpose flour
Baking powder
Salt
Whole milk
Unsalted butter
Vanilla extract
Heavy whipping cream
Powdered sugar
Fresh strawberries

Directions

Preheat the oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
Prepare the sponge cake: In a large bowl, beat the eggs and granulated sugar until thick and pale. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture.
Heat the milk and butter until the butter is melted. Stir in the vanilla extract. Gently fold this warm mixture into the batter until fully incorporated.
Bake the cake: Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
Roll the cake: While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up gently with the towel. Let it cool completely.
Prepare the filling: Whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in chopped fresh strawberries.
Assemble the roll: Unroll the cooled cake, spread the strawberry cream filling evenly, then carefully re-roll it.
Chill and serve: Refrigerate the roll cake for at least 1 hour before slicing. Dust with powdered sugar or garnish with extra strawberries if desired.

Servings and timing

Servings: 8 to 10 slices
Prep time: 25 minutes
Cook time: 12 minutes
Cooling/Chilling time: 1 hour
Total time: About 1 hour 40 minutes

Variations

Berry mix: Use a blend of berries such as blueberries, raspberries, and strawberries for a more complex flavor.
Chocolate twist: Add cocoa powder to the sponge for a chocolate-strawberry combination.
Lemon flavor: Add lemon zest to the sponge and filling for a citrusy brightness.
Cream cheese filling: Blend cream cheese with whipped cream for a richer, tangier taste.
Nut topping: Sprinkle finely chopped pistachios or almonds on top for added texture and flavor.

Storage/Reheating

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Because of the whipped cream and fresh fruit, this cake should not be kept at room temperature for extended periods. Freezing is not recommended as the texture of the cream and strawberries may become compromised.

FAQs

How do I keep the cake from cracking when rolling?

Roll the cake while it’s still warm, and use a clean, powdered-sugar-dusted towel to help shape it. This prevents cracks and sets the roll shape.

Can I make this cake ahead of time?

Yes, you can prepare the cake a day in advance and store it in the refrigerator. Assemble and chill before serving.

Can I use frozen strawberries?

Fresh strawberries are recommended for the best texture and flavor. Frozen strawberries can release too much moisture and affect the filling.

Is this cake gluten-free?

No, this recipe uses all-purpose flour. However, you may experiment with a gluten-free flour blend designed for baking.

Can I use store-bought whipped cream?

Homemade whipped cream gives a fresher, more stable result. Store-bought whipped topping can be used in a pinch but may be sweeter and less rich.

What’s the best way to slice the roll cake?

Use a sharp, serrated knife and clean it between each slice for neat results.

How long will the whipped cream hold up?

The whipped cream is best enjoyed the same day but can hold its shape for up to 2–3 days when refrigerated.

Can I add jam to the filling?

Yes, spreading a thin layer of strawberry jam under the cream adds extra sweetness and depth of flavor.

Can I double the recipe?

Yes, you can double the recipe and use two jelly roll pans to make two cakes.

Why is my sponge cake dense?

Overmixing the batter or not beating the eggs and sugar long enough can lead to a dense texture. Ensure the mixture is light and airy before folding in dry ingredients.

Conclusion

The Strawberry Cream Roll Cake is a timeless dessert that brings together soft sponge cake, luscious whipped cream, and sweet strawberries into an elegant rolled treat. It’s simple enough for a casual gathering yet sophisticated enough for celebrations. Follow this recipe to create a light, refreshing dessert that’s sure to impress every time.