The Ultimate Strawberry Cake Roll Recipe
A delicate vanilla sponge cake rolled with fresh strawberry whipped cream filling, dusted with powdered sugar for an elegant dessert that’s perfect for spring and summer occasions.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 2 hrs (includes chilling)
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking/Rolling
- Cuisine: International
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar for dusting
- 1 cup heavy cream
- 2 tablespoons powdered sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
- 1 1/2 cups diced fresh strawberries
Instructions
- Prep: Preheat oven to 350°F (175°C). Line 15×10″ jelly roll pan with parchment; grease lightly.
- Make batter: Beat eggs on high 3 mins until pale. Gradually add sugar, then vanilla. Sift in flour, baking powder, and salt; fold gently.
- Bake: Spread batter evenly in pan. Bake 12-15 mins until golden and springy.
- Roll: Immediately turn cake onto towel dusted with powdered sugar. Peel off parchment. Roll cake + towel from short end. Cool completely.
- Make filling: Whip cream with powdered sugar and vanilla to stiff peaks. Fold in diced strawberries.
- Assemble: Unroll cake, spread filling evenly, leaving 1″ border. Re-roll without towel. Chill 1 hour.
- Serve: Dust with powdered sugar, garnish with berries and mint.
Notes
- Prevent cracking: Roll while warm and don’t overbake.
- Berry options: Substitute raspberries or mixed berries.
- Make ahead: Can be refrigerated up to 8 hours.
- For clean slices, chill knife in hot water before cutting.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 125mg
Find it online: https://us.recipesfood.org/strawberry-cake-roll/
