Strawberry and Cream Roll Cake (57 Mins + Cooling and Setting Time)

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The strawberry and cream roll cake is a light, airy dessert that combines fluffy sponge cake with a creamy filling and fresh strawberries.

This elegant cake is perfect for family gatherings, offering a refreshing and visually appealing treat.

It’s ideal for special occasions like birthdays, bridal showers, or any time you want to impress with a delicious and beautiful dessert.

Ingredients

Units Scale
For the sponge cake:
  • 4 large eggs, separated
  • 3/4 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
For the filling:
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, sliced
For the frosting:
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
For garnish:
  • Additional strawberries, sliced
  • Powdered sugar for dusting

Instructions

  1. Prepare the sponge cake (20 minutes + baking):
    • Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
    • In a large bowl, beat egg yolks with 1/4 cup granulated sugar until thick and pale. Stir in vanilla extract.
    • In another bowl, whisk together flour, baking powder, and salt. Gradually add to the egg yolk mixture, mixing until just combined.
    • In a separate bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/2 cup granulated sugar, beating until stiff peaks form.
    • Gently fold the egg whites into the batter. Spread the mixture evenly into the prepared pan.
    • Bake for 12-15 minutes, or until the cake springs back when lightly touched.
  2. Roll the cake (5 minutes + cooling):
    • Immediately after removing the cake from the oven, lift it out of the pan using the parchment paper and roll it up from the short end, keeping the parchment paper inside. Let it cool completely on a wire rack.
  3. Prepare the filling (5 minutes):
    • In a mixing bowl, beat heavy cream with powdered sugar and vanilla extract until it forms stiff peaks.
    • Carefully unroll the cooled cake. Remove the parchment paper. Spread the whipped cream over the cake, leaving a small border on all edges.
    • Scatter the sliced strawberries evenly over the whipped cream.
  4. Re-roll the cake (5 minutes):
    • Roll the cake back up, using the cream and strawberries as the filling. Chill the roll in the refrigerator for at least 1 hour to set before frosting.
  5. Prepare the frosting and garnish (10 minutes):
    • In a mixing bowl, whip the additional heavy cream with powdered sugar and vanilla until stiff peaks form. Frost the outside of the chilled roll cake smoothly.
    • Garnish with additional strawberry slices and dust lightly with powdered sugar.
  6. Serve (2 minutes):
    • Slice the roll into rounds using a serrated knife. Serve chilled for the best texture and flavor.

Notes

This frosted strawberry and cream roll cake is a sumptuous dessert that combines the freshness of strawberries with the richness of cream, all encased in a lightly frosted, elegant roll.

It’s perfect for any festive occasion.

For a variation, you can add a drizzle of chocolate over the frosting or include other berries for a mixed fruit approach. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/strawberry-and-cream-roll-cake-57-mins-cooling-and-setting-time/