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4 large eggs, room temperature
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1/2 cup granulated sugar
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1 teaspoon vanilla extract
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2/3 cup all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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Powdered sugar (for dusting)
For the filling:
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1 cup heavy whipping cream
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2 tablespoons powdered sugar
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1/2 teaspoon vanilla extract
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1 cup fresh strawberries, finely chopped
Preparation (Step-by-Step Instructions):
1. Prepare the Sponge Cake:
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Preheat oven to 350°F (175°C).
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Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
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In a large bowl, beat eggs with sugar and vanilla for 5–7 minutes, until light and fluffy.
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Gently fold in sifted flour, baking powder, and salt until just combined.
2. Bake the Cake:
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Pour batter into the prepared pan and smooth the surface.
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Bake for 10–12 minutes, or until golden and springy to the touch.
3. Roll While Warm:
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Dust a clean kitchen towel with powdered sugar.
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Turn the hot cake out onto the towel, peel off parchment, and roll it up with the towel (starting from the short end).
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Let it cool completely, rolled up.
4. Make the Filling:
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Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
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Gently fold in chopped strawberries.
5. Assemble the Cake Roll:
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Carefully unroll the cooled cake and spread the strawberry cream filling evenly over it.
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Re-roll the cake (without the towel), then wrap in plastic wrap and chill for at least 1 hour to set.
Serving and Storage Tips:
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Serve chilled, dusted with powdered sugar or topped with extra strawberries.
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Slice with a serrated knife for clean, pretty pieces.
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Store leftovers in the fridge for up to 3 days in an airtight container.
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Avoid freezing if using fresh fruit, as texture may suffer.
Variants (Tasty Twists to Try):
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Chocolate Strawberry Roll: Use a chocolate sponge cake and keep the same filling.
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Lemon Twist: Add lemon zest to the sponge and filling for a citrusy kick.
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Berry Blend: Mix in blueberries or raspberries with the strawberries.
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Cream Cheese Filling: Swap whipped cream for a light cream cheese-based filling.
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Gluten-Free Option: Use a gluten-free flour blend suitable for sponge cakes.
FAQ:
Q: My cake cracked when I rolled it—what happened?
A: Rolling the cake while it’s still warm is key to avoiding cracks. If it cracks anyway, powdered sugar or whipped cream can cover it beautifully!
Q: Can I make it ahead of time?
A: Yes! This cake is actually better after chilling. Make it the day before and keep refrigerated.
Q: Do I need a jelly roll pan?
A: Ideally, yes—it gives the perfect thickness. But you can also use a rimmed baking sheet close in size (about 10×15 inches).
Q: Can I use frozen strawberries?
A: It’s best to use fresh strawberries for texture, but if using frozen, thaw and drain them well before folding into the cream.
Q: Can I make this dairy-free?
A: Yes—use a dairy-free whipped topping and check that your cake ingredients are dairy-free too.
Conclusion:
This Strawberry Cake Roll is as dreamy as it sounds—light, fluffy, and bursting with real strawberry flavor. With a delicate sponge and a creamy fruit-filled center, it’s a crowd-pleasing dessert that’s elegant enough for celebrations but easy enough for everyday joy. One bite and you’ll know: this cake roll is a keeper. 🍓🍰
