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Strawberry Cream Roll Cake

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A light and fluffy strawberry cream roll cake featuring a soft sponge cake rolled with a sweet strawberry whipped cream filling. Perfect for spring and summer desserts.

Ingredients

Scale
  • 4 large eggs
  • 2/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 2/3 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup milk
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract (for cream)
  • 1 cup fresh strawberries, chopped
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a large bowl, beat the eggs with granulated sugar and vanilla extract until thick and pale.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold into the egg mixture.
  4. Stir in the milk until smooth and pour the batter into the prepared pan, spreading evenly.
  5. Bake for 10–12 minutes or until the cake springs back when lightly touched.
  6. Remove from oven and immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment and roll the cake up in the towel. Let it cool completely.
  7. While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Fold in the chopped strawberries.
  8. Unroll the cooled cake and spread the strawberry cream evenly over it.
  9. Gently re-roll the cake (without the towel) and place seam-side down on a serving platter.
  10. Dust with powdered sugar before serving, if desired. Chill for at least 30 minutes before slicing.

Notes

  • Ensure the cake is completely cool before spreading the cream to prevent melting.
  • You can substitute strawberries with other berries.
  • Use stabilized whipped cream for longer-lasting results if storing overnight.

Nutrition

Keywords: Strawberry roll cake, jelly roll, strawberry dessert, whipped cream cake

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