Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Strawberry Cake Roll

Strawberry Cake Roll

  • Author: admin
  • Total Time: 1 hour 30 minutes (including chilling time)
  • Yield: 8-10 slices 1x
  • Diet: Gluten Free (with substitution)

Description

Strawberry Cake Roll is a light, fluffy sponge cake rolled with a luscious creamy filling featuring fresh strawberries and strawberry jam. This visually stunning dessert offers a perfect balance of natural sweetness and airy texture, ideal for celebrations, afternoon tea, or any special treat.

Ingredients

Scale

Cake Ingredients

  • 3 large eggs (room temperature)
  • 3/4 cup granulated sugar
  • 3/4 cup all-purpose flour (or almond/gluten-free flour for gluten-free version)
  • 1 teaspoon baking powder

Filling Ingredients

  • 1 cup heavy cream (or coconut cream for dairy-free)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh strawberries, chopped
  • 2 tablespoons strawberry jam or puree

Optional Garnishes

  • Powdered sugar, for dusting
  • Fresh strawberry halves
  • Strawberry sauce drizzle
  • Crushed pistachios or almonds (for nutty crunch)
  • Fresh mint leaves (for serving)

Instructions

  1. Prepare the Cake Batter: Beat the eggs and granulated sugar together until the mixture becomes thick and pale, forming a fluffy base. Gently sift and fold in the all-purpose flour and baking powder carefully to maintain the light airy texture without overmixing.
  2. Bake the Sponge: Spread the batter evenly on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes or until the cake is golden and springy to the touch.
  3. Roll the Cake While Warm: Once out of the oven, carefully turn the warm cake onto a clean kitchen towel dusted with powdered sugar. Roll the cake from one short end, using the towel to help, which sets the shape and prevents cracking.
  4. Prepare the Filling: Whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Fold in the chopped fresh strawberries and strawberry jam gently to combine.
  5. Assemble the Roll: Unroll the cooled cake carefully. Spread the creamy strawberry filling evenly over the sponge, then re-roll the cake snugly but gently. Chill the roll in the refrigerator for at least 1 hour to set the filling and improve slicing.

Notes

  • Use room temperature eggs for better whipping and lighter texture.
  • Sift flour to prevent lumps and keep the batter airy.
  • Roll the sponge cake while warm to avoid cracks.
  • Chill the assembled roll before slicing for cleaner slices.
  • Fresh strawberries provide natural sweetness and vibrant color.
  • Substitute coconut cream for a dairy-free option.
  • Use gluten-free flour blends or almond flour to make the cake gluten-free.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: Western

Nutrition

  • Serving Size: 1 slice
  • Calories: 210 kcal
  • Sugar: 18 g
  • Sodium: 60 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 85 mg

Keywords: strawberry cake roll, rolled cake, sponge cake, creamy strawberry filling, gluten free dessert, dairy free option, berry dessert, light cake

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dishesbyme.com/strawberry-cake-roll/