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Strawberry Cream Cake Roll

Fresh Strawberry Cream Cake Roll Close-Up
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This Strawberry Cream Cake Roll is a light and fluffy dessert featuring a soft sponge cake rolled with rich whipped cream and fresh strawberries, perfect for any occasion.

Ingredients

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

Instructions

  1. Preheat the 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 and granulated sugar until thick and pale, about 5 minutes.
  3. Sift together the flour, baking powder, and salt. Gradually fold into the egg mixture gently to retain airiness.
  4. Add 1 tsp vanilla extract and fold until combined.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 12-15 minutes until the cake springs back when touched.
  7. While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar and carefully peel off the parchment paper.
  8. Roll the cake up in the towel starting from the short edge and let it cool completely.
  9. In a chilled bowl, whip the heavy cream with powdered sugar and 1/2 tsp vanilla extract until stiff peaks form.
  10. Unroll the cooled cake and spread the whipped cream evenly over it.
  11. Distribute the sliced strawberries over the cream.
  12. Carefully roll the cake back up without the towel, wrap in plastic wrap, and refrigerate for at least 1 hour before serving.
  13. Dust with powdered sugar before slicing and serving.

Notes

For an extra burst of flavor, add a tablespoon of fresh lemon zest to the whipped cream or serve with a drizzle of strawberry sauce.

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