Introduction & Inspiration: Rolling Up Some Deliciousness!
This Strawberry Roll Cake is such an elegant and impressive dessert! I absolutely adore the light, flexible sponge cake rolled snugly around a filling of fresh strawberries and fluffy whipped cream. It’s a classic for a reason, offering a beautiful presentation and delightful flavors.
The inspiration for this recipe comes from the timeless appeal of jelly rolls or Swiss rolls. I wanted to capture that fun, spiraled look but fill it with the fresh, summery combination of strawberries and cream. It feels both nostalgic and special.
Making a roll cake might seem intimidating, especially the rolling part, but I promise it’s achievable! The key lies in the specific sponge cake batter and the technique of rolling the cake while it’s still warm. This recipe guides you through it perfectly.
Perfect for afternoon tea, spring celebrations, or any time you want a dessert that’s lighter than a traditional layer cake but just as beautiful, this Strawberry Roll Cake is a true delight.
Nostalgic Appeal (The Charm of the Jelly Roll)
There’s something undeniably charming and slightly nostalgic about a jelly roll cake. The perfect spiral revealing layers of cake and filling always impresses. It reminds me of classic bakery displays or special desserts served at family gatherings.
This Strawberry Roll Cake taps into that nostalgic feeling, using the classic roll cake technique but filling it with the universally loved combination of strawberries and whipped cream. It’s a fresh take on a familiar format.
The lightness of the sponge cake, achieved by beating the eggs thoroughly, is characteristic of traditional roll cakes and provides the perfect texture contrast to the creamy filling and juicy berries. It feels both delicate and satisfying.
Making this cake, especially the rolling process, feels like participating in a classic baking tradition. It’s a rewarding experience that results in a beautiful and delicious dessert, perfect for creating sweet memories.
Homemade Focus (Mastering the Sponge and the Roll)
I’m a huge believer in the magic of homemade cakes, and this Strawberry Roll Cake highlights the importance of technique. While the ingredients are relatively simple, the success lies in creating a flexible sponge and mastering the rolling process.
The cake batter itself is unique. Beating the eggs for a full five minutes incorporates a significant amount of air, creating the volume and sponge-like texture needed for a cake that can be rolled without cracking (hopefully!). Gently folding in the dry ingredients is crucial to maintain that airiness.
The most talked-about step is rolling the warm cake in a towel dusted with powdered sugar. This “trains” the cake to hold a rolled shape as it cools, making it much easier to unroll, fill, and re-roll later without disaster. It’s the key homemade technique here.
From whipping the eggs to gently rolling the warm cake, this recipe is a wonderful exercise in careful baking techniques. The homemade result – a light, perfectly spiraled cake – is far superior to any store-bought version.
Flavor Goal: Light Sponge, Fresh Berries, Simple Cream
The flavor goal for this Strawberry Roll Cake is delicate balance and freshness. We’re aiming for a light, tender sponge cake with a subtle vanilla flavor, acting as a neutral canvas. This cake should perfectly complement the sweet, juicy fresh strawberries and the lightly sweetened, airy whipped cream filling.
The cake itself shouldn’t be overly rich or dense; its primary role is structure and subtle flavor. The long beating time for the eggs contributes to this light texture.
The filling is intentionally simple: fresh strawberries provide the dominant fruit flavor, enhanced only slightly by the sugar in the whipped cream. The whipped cream adds richness and moisture without being heavy.
The overall effect should be light, refreshing, and bursting with fresh strawberry flavor, balanced by the soft cake and cream. A perfect dessert for spring or summer.
Ingredient Insights: Building the Delicate Sponge
Let’s look at how these ingredients work together, especially in the unique cake base:
- Large Eggs (Room Temperature): The absolute key to the cake’s structure and lightness! Beating them for 5 minutes incorporates a huge amount of air, acting as the primary leavener. Room temperature eggs whip to greater volume.
- Vanilla Extract: Flavors both the cake and the whipped cream.
- Sugar (Granulated): Sweetens the cake and helps stabilize the beaten eggs.
- Cake Flour (Sifted): Crucial for a tender, delicate crumb. Its lower protein content prevents the cake from becoming tough. Sifting aerates it further.
- Baking Powder & Salt: Provide additional chemical leavening and flavor balance.
- Confectioners’ Sugar: Used for dusting the towel to prevent the warm cake from sticking when rolled. Also used to sweeten the whipped cream.
- Heavy Whipping Cream: Must be cold to whip properly. Creates the light, fluffy filling.
- Fresh or Frozen Strawberries (Sliced): The star fruit filling. If using frozen, thaw and drain very well to avoid making the filling watery.
Essential Equipment: Tools for Rolling Success
Besides standard baking gear, a few items are key:
- 15x10x1-inch Baking Pan (Jelly Roll Pan): The specific size is important for getting the right cake thickness for rolling.
- Parchment Paper or Waxed Paper: Essential for lining the pan and preventing the delicate cake from sticking.
- Electric Mixer (Handheld or Stand): Absolutely necessary for beating the eggs to the required volume and for whipping the cream.
- Clean Kitchen Towel (Not Terrycloth!): A smooth, lint-free cotton or linen towel is needed for rolling the warm cake.
- Wire Rack: For cooling the cake (both rolled in the towel and after filling).
- Spatula: For spreading batter and filling.
List of Ingredients with Measurements (Ready to Roll!)
Here is your ingredient checklist:
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup sugar
- ¾ cup sifted cake flour (Measure after sifting)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Confectioners’ sugar (for dusting towel)
CREAM FILLING:
- 1 cup heavy whipping cream
- ¼ cup sugar
- ½ teaspoon vanilla extract
- 2 cups fresh or frozen strawberries, cut up (about 1 pint fresh)
Optional Garnish:
- Additional whole strawberries
- Whipped cream
Ensure eggs are at room temperature for maximum volume!
Step-by-Step Instructions: The Art of the Roll
Let’s bake and roll this beautiful Strawberry Roll Cake:
1. Preheat and Prepare Pan:
Preheat oven to 375°F (190°C).
Line a 15x10x1-inch baking pan (jelly roll pan) with parchment paper or waxed paper.
Grease the paper thoroughly. Set aside.
2. Beat Eggs and Sugar:
In a large bowl, beat the room temperature eggs with 1 teaspoon vanilla extract using an electric mixer on high speed for a full 5 minutes. The mixture should become pale yellow, thick, and significantly increased in volume.
Gradually add the ¾ cup granulated sugar while beating, continuing until the sugar is dissolved and the mixture is thick and ribbon-like.
3. Fold in Dry Ingredients:
Combine the sifted cake flour, baking powder, and salt.
Gently fold the dry ingredients into the beaten egg mixture by hand using a large rubber spatula, just until combined. Be very careful not to deflate the egg volume – fold gently from the bottom up.
4. Bake the Cake:
Pour the batter into the prepared pan. Spread it evenly to the corners using an offset spatula or the back of a spoon. The layer will be thin.
Bake for 10-12 minutes, or until the cake is light brown and springs back when lightly touched. Watch carefully – thin cakes bake quickly.
5. Prepare Towel and Roll the Cake (Crucial Step!):
While the cake is baking, lay a clean kitchen towel (lint-free, not terrycloth) flat on your work surface. Dust it generously and evenly with confectioners’ sugar.
Immediately after taking the cake out of the oven, carefully invert the hot cake onto the prepared, sugared towel.
Gently peel off the parchment or waxed paper from the cake.
Starting with one of the short sides, carefully and snugly roll up the warm cake and the towel together.
6. Cool the Rolled Cake:
Place the rolled cake (still inside the towel) seam-side down on a wire rack.
Let it cool completely, about 1-1.5 hours. Cooling it in the rolled shape prevents cracking later.
7. Make the Whipped Cream Filling:
In a large bowl, whip the cold heavy whipping cream with an electric mixer until it begins to thicken.
Add the ¼ cup granulated sugar and ½ teaspoon vanilla extract.
Continue beating until soft peaks form. Do not overwhip.
8. Assemble the Roll Cake:
Once the cake is completely cool, carefully unroll it flat on the towel.
Spread the whipped cream filling evenly over the cake, leaving about a ½-inch border along the edges.
Sprinkle the cut-up strawberries evenly over the whipped cream.
Carefully re-roll the cake without the towel this time, starting from the same short side you started rolling from initially.
9. Chill:
Place the finished roll cake, seam-side down, on a platter or baking sheet.
Chill in the refrigerator for at least 2 hours before serving to allow the filling to set and the cake to firm up slightly.
10. Serve:
Just before serving, dust the top of the cake generously with confectioners’ sugar.
If desired, garnish with additional whole strawberries and dollops of extra sweetened whipped cream. Slice and serve chilled!
Troubleshooting: Conquering the Roll Cake
Roll cakes can be tricky. Here’s how to troubleshoot:
Problem: Cake Cracked When Rolling (Warm or Cold)
Cause: Cake overbaked/dry; cake cooled too long before initial roll; unrolling/re-rolling too aggressively; cake too thick (pan too small or uneven batter). Solution: Bake only until cake springs back. Roll immediately while hot. Be gentle when unrolling/re-rolling. Use the correct pan size. A slightly thicker towel can provide more cushion during the initial roll. Minor cracks can often be hidden by frosting/powdered sugar.
Problem: Cake Stuck to Towel
Cause: Insufficient confectioners’ sugar on the towel. Solution: Be generous when dusting the towel! Ensure even coverage.
Problem: Filling Squishes Out When Rolling/Slicing
Cause: Overfilled; filling too soft; cake rolled too tightly; not chilled long enough after filling. Solution: Leave a ½-inch border when spreading filling. Ensure whipped cream has soft/medium peaks, not runny. Roll snugly but not excessively tight. Chill for the full 2 hours or longer after filling.
Problem: Cake is Dense/Rubbery
Cause: Egg whites deflated during folding; overmixing batter; cake flour substitute not measured correctly. Solution: Fold dry ingredients very gently. Use sifted cake flour for best results. Ensure eggs are beaten for the full 5 minutes initially.
Tips and Variations: Beyond the Basic Roll
Elevate your roll cake game:
- Cake Flour Substitute: If you MUST substitute, measure 1 cup all-purpose flour, remove 2 tablespoons, add 2 tablespoons cornstarch, and sift together multiple times (5+). Results will still be slightly less tender than with cake flour.
- Rolling Surface: Ensure your towel is larger than the cake. Dusting with cocoa powder (for chocolate cake) or a flour/sugar mix also works.
- Fruit Options: Use raspberries, blueberries, sliced peaches, or mango instead of/with strawberries. Ensure fruit isn’t too wet.
- Filling Variations: Add lemon zest, almond extract, or mascarpone/cream cheese (beat with sugar before folding in cream) to the filling. Use chocolate whipped cream. Spread a thin layer of jam before the cream.
- Different Sponge: Try a chocolate sponge recipe for a chocolate strawberry roll.
- Decoration: Drizzle with melted chocolate, cover in ganache, or decorate with sprinkles.
Serving and Pairing Suggestions: An Elegant Spiral
This cake makes a lovely presentation:
Serving Suggestions:
- Serve chilled, sliced to show off the beautiful spiral.
- Perfect for afternoon tea, brunch, dessert tables, or light spring/summer celebrations.
- Dust with confectioners’ sugar just before serving. Garnish with fresh berries and mint.
Pairing Suggestions:
- Beverages: Tea (black, herbal, or iced), coffee, lemonade, sparkling cider, or a light sparkling wine like Prosecco.
- Alongside: Delicious on its own!
Nutritional Information (Approximate, as of March 28, 2025)
Here’s the breakdown per slice (assuming 10 slices):
- Calories: 237
- Fat: 11g (6g saturated fat)
- Cholesterol: 118mg – Higher due to the 4 whole eggs in the sponge.
- Sodium: 134mg
- Carbohydrate: 31g (22g sugars, 1g fiber)
- Protein: 4g
This information is based on the provided nutrition facts. It’s a relatively light cake in terms of texture, but the eggs and cream add richness.
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Strawberry Roll Cake
Description
This Strawberry Roll Cake is such an elegant and impressive dessert! I absolutely adore the light, flexible sponge cake rolled snugly around a filling of fresh strawberries and fluffy whipped cream. It’s a classic for a reason, offering a beautiful presentation and delightful flavors.
Ingredients
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup sugar
- ¾ cup sifted cake flour (Measure after sifting)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Confectioners’ sugar (for dusting towel)
CREAM FILLING:
- 1 cup heavy whipping cream
- ¼ cup sugar
- ½ teaspoon vanilla extract
- 2 cups fresh or frozen strawberries, cut up (about 1 pint fresh)
Optional Garnish:
- Additional whole strawberries
- Whipped cream
Instructions
Let’s bake and roll this beautiful Strawberry Roll Cake:
1. Preheat and Prepare Pan:
Preheat oven to 375°F (190°C).
Line a 15x10x1-inch baking pan (jelly roll pan) with parchment paper or waxed paper.
Grease the paper thoroughly. Set aside.
2. Beat Eggs and Sugar:
In a large bowl, beat the room temperature eggs with 1 teaspoon vanilla extract using an electric mixer on high speed for a full 5 minutes. The mixture should become pale yellow, thick, and significantly increased in volume.
Gradually add the ¾ cup granulated sugar while beating, continuing until the sugar is dissolved and the mixture is thick and ribbon-like.
3. Fold in Dry Ingredients:
Combine the sifted cake flour, baking powder, and salt.
Gently fold the dry ingredients into the beaten egg mixture by hand using a large rubber spatula, just until combined. Be very careful not to deflate the egg volume – fold gently from the bottom up.
4. Bake the Cake:
Pour the batter into the prepared pan. Spread it evenly to the corners using an offset spatula or the back of a spoon. The layer will be thin.
Bake for 10-12 minutes, or until the cake is light brown and springs back when lightly touched. Watch carefully – thin cakes bake quickly.
5. Prepare Towel and Roll the Cake (Crucial Step!):
While the cake is baking, lay a clean kitchen towel (lint-free, not terrycloth) flat on your work surface. Dust it generously and evenly with confectioners’ sugar.
Immediately after taking the cake out of the oven, carefully invert the hot cake onto the prepared, sugared towel.
Gently peel off the parchment or waxed paper from the cake.
Starting with one of the short sides, carefully and snugly roll up the warm cake and the towel together.
6. Cool the Rolled Cake:
Place the rolled cake (still inside the towel) seam-side down on a wire rack.
Let it cool completely, about 1-1.5 hours. Cooling it in the rolled shape prevents cracking later.
7. Make the Whipped Cream Filling:
In a large bowl, whip the cold heavy whipping cream with an electric mixer until it begins to thicken.
Add the ¼ cup granulated sugar and ½ teaspoon vanilla extract.
Continue beating until soft peaks form. Do not overwhip.
8. Assemble the Roll Cake:
Once the cake is completely cool, carefully unroll it flat on the towel.
Spread the whipped cream filling evenly over the cake, leaving about a ½-inch border along the edges.
Sprinkle the cut-up strawberries evenly over the whipped cream.
Carefully re-roll the cake without the towel this time, starting from the same short side you started rolling from initially.
9. Chill:
Place the finished roll cake, seam-side down, on a platter or baking sheet.
Chill in the refrigerator for at least 2 hours before serving to allow the filling to set and the cake to firm up slightly.
10. Serve:
Just before serving, dust the top of the cake generously with confectioners’ sugar.
If desired, garnish with additional whole strawberries and dollops of extra sweetened whipped cream. Slice and serve chilled!
Recipe Summary and Q&A: Your Strawberry Roll Cake Guide
Let’s recap this elegant Strawberry Roll Cake!
Summary: This Strawberry Roll Cake features a light, vanilla-scented sponge cake baked thin in a jelly roll pan, rolled while warm, then cooled, unrolled, filled with fresh strawberries and whipped cream, and re-rolled into a beautiful spiral. It’s a classic technique resulting in an impressive and delicious dessert.
Q&A:
Q: Why do I have to roll the cake in a towel while it’s warm?
A: Rolling the cake while it’s warm and pliable “trains” its structure into a rolled shape. This prevents it from cracking when you unroll it later to add the filling and re-roll it cold.
Q: Can I use frozen strawberries?
A: Yes, but they MUST be thawed completely and drained very well on paper towels to remove as much excess moisture as possible. Otherwise, they will make the whipped cream filling watery and potentially soggy. Fresh berries are generally preferred for better texture.
Q: Can I make this cake gluten-free?
A: Yes, you can try substituting a high-quality gluten-free all-purpose flour blend that contains xanthan gum for the cake flour. The texture might be slightly different, and GF sponge cakes can be more prone to cracking, so handle with extra care.
Q: How long does the filled cake keep? A: Due to the fresh whipped cream, it’s best eaten within 1-2 days, stored covered in the refrigerator.