Strawberry Pancake Roll with Cream Filling Recipe
If you are looking for a playful and utterly delicious twist on the classic breakfast favorite, look no further than this Strawberry Pancake Roll with Cream Filling. Imagine a delicate, thin pancake rolled up with luxuriously whipped cream and fresh, juicy strawberries—each bite bursting with fruity sweetness and creamy softness. This dish is not only visually stunning but also incredibly satisfying, perfect for a weekend brunch or a delightful dessert that feels special yet effortless to make.
Ingredients You’ll Need
Each ingredient in this recipe is simple but essential, combining to create the perfect balance of softness, sweetness, and fresh fruity flavor. From the fluffy pancake base to the luscious cream filling, every component plays a delicious role.
- 1 cup flour: The foundation of the pancake, providing structure and tenderness.
- 1 tablespoon sugar: Adds just enough sweetness to the pancake batter.
- 1 teaspoon baking powder: Helps to keep the pancake light and airy.
- 1 egg: Binds the ingredients together while contributing richness.
- 1 cup milk: Creates the perfect consistency for a thin and tender pancake.
- 2 tablespoons butter, melted: Adds moisture and a subtle buttery flavor.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a sweet, aromatic touch.
- ¾ cup whipped cream: The star of the filling, providing lightness and creamy indulgence.
- 1 cup sliced strawberries: Fresh and juicy, they bring a vibrant burst of flavor and color.
- 1 tablespoon honey: A natural drizzle of sweetness to elevate the filling.
How to Make Strawberry Pancake Roll with Cream Filling
Step 1: Prepare the Batter
Start by whisking together the flour, sugar, and baking powder in one bowl until well combined. In a separate bowl, beat the egg with milk, melted butter, and vanilla extract. Slowly pour the wet ingredients into the dry, mixing gently until the batter is smooth without lumps. This batter is key to achieving that thin, tender pancake that will roll without cracking.
Step 2: Cook the Pancake Sheet
Line a rectangular baking pan with parchment paper and pour in the batter, spreading it evenly into a thin layer. Bake it like a giant, flat pancake in the oven until set and lightly golden—about 10 to 12 minutes. This technique creates the perfect flexible sheet for rolling later.
Step 3: Make the Cream Filling
While the pancake cools, whip your cream to soft peaks if not using ready whipped cream, then gently fold in the sliced strawberries and a drizzle of honey. This filling offers a beautiful balance of rich creaminess and fresh fruitiness that defines the Strawberry Pancake Roll with Cream Filling experience.
Step 4: Assemble and Chill
Once the pancake sheet has cooled slightly, spread the whipped cream and strawberry mixture evenly over the surface. Drizzle an additional touch of honey if desired. Then carefully roll the pancake into a tight log, wrapping the flavors neatly inside. Chill the roll in the fridge to set everything before slicing into pretty rounds.
How to Serve Strawberry Pancake Roll with Cream Filling
Garnishes
For extra wow factor, sprinkle powdered sugar over the slices or add a few extra fresh strawberry slices on top. A mint leaf adds a lovely pop of green and freshness, making your presentation feel both vibrant and inviting.
Side Dishes
This strawberry pancake roll pairs beautifully with a light green salad for a brunch or a small scoop of vanilla ice cream if you want to transform it into an indulgent dessert. Fresh fruit salad or a citrusy compote also complements the creamy sweetness perfectly.
Creative Ways to Present
Try serving the roll sliced on a rustic wooden board or a bright, patterned plate to highlight its gorgeous pink and white spiral. For parties, you could make mini roll-ups, perfect for bite-sized treats. Drizzle chocolate sauce or a berry coulis around the plate for an artsy, café-style touch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover strawberry pancake rolls wrapped tightly in plastic wrap or in an airtight container in the refrigerator. They’ll stay fresh and tasty for up to 2 days, making for a perfect ready-to-eat brunch option the next morning.
Freezing
This dish freezes well if you want to make it in advance. Wrap the whole roll tightly in plastic and foil to prevent freezer burn. It can be frozen for up to 1 month without losing its wonderful flavor or texture.
Reheating
To enjoy after freezing, thaw it overnight in the refrigerator. Serve cold or gently warm slices in a microwave for 10 to 15 seconds for a tender, fresh taste—just be careful not to overheat and melt the cream filling.
FAQs
Can I use frozen strawberries for the filling?
While fresh strawberries are ideal for a bright, juicy filling, you can use frozen ones if you thaw and drain them well first, so the filling doesn’t become too watery.
What if I don’t have a rectangular pan?
You can use a shallow baking dish or a rimmed cookie sheet lined with parchment paper to create a similar thin pancake sheet—just ensure the batter spreads evenly.
Can I make this recipe dairy-free?
Absolutely! Use dairy-free milk and butter substitutes, and whip coconut cream for the filling to keep the creamy texture without dairy.
How thin should the pancake sheet be?
It should be just thin enough to flex without breaking but thick enough to hold the cream and strawberries when rolled—think roughly 1/4 inch thickness.
Is this suitable for a brunch menu?
Definitely! The Strawberry Pancake Roll with Cream Filling is a charming, light addition that adds color and flavor variety to any brunch spread.
Final Thoughts
This Strawberry Pancake Roll with Cream Filling is one of those recipes that feels like a treat every time you make it. It’s joyful, colorful, and so rewarding to slice into those beautiful, creamy spirals. Whether for a special breakfast, brunch, or dessert, I wholeheartedly encourage you to give this delightful dish a try—you’ll be amazed at how easy it is and how much happiness it brings to the table.
