If you have a sweet tooth and a love for fresh fruit, this Easy Strawberry Cake Roll Recipe is an absolute must-try. It beautifully combines a light, airy sponge cake with a luscious homemade strawberry filling, giving every bite a burst of fresh flavor that feels like summer on your plate. The cake roll is not only visually stunning with its vibrant strawberry red swirls but also incredibly simple to make, making it perfect for both casual family desserts and impressive gatherings. Once you try this recipe, I guarantee it will become one of your all-time favorites for any occasion!
Ingredients You’ll Need
Gathering these simple yet essential ingredients ensures the perfect balance of flavor, texture, and color in your cake roll. Each item plays a key role, from creating a tender cake base to crafting a fresh and flavorful strawberry filling that brings the whole dessert to life.
- 1 cup all-purpose flour: The foundation of your cake’s soft and fluffy texture.
- 1/2 cup granulated sugar: Adds sweetness and helps the cake brown beautifully.
- 1/4 cup cornstarch: Keeps the cake light and also thickens the strawberry filling.
- 1/4 teaspoon baking powder: Gives the cake a gentle rise for an airy crumb.
- 1/4 teaspoon salt: Enhances all the other flavors without being salty.
- 3 large eggs, at room temperature: Adds richness and structure to the cake.
- 1/4 cup milk: Keeps the cake moist and helps blend the batter smoothly.
- 1 teaspoon vanilla extract: Infuses a warm, comforting aroma in the cake.
- 1 pound fresh strawberries, hulled and sliced: The star fruit that creates a fresh, tangy filling.
- 1/2 cup granulated sugar (for filling): Sweetens the filling perfectly, balancing the strawberry tartness.
- 1 tablespoon cornstarch (for filling): Thickens the strawberry mixture into a luscious spread.
- 1/4 cup water: Helps dissolve the sugar and cornstarch for a smooth filling.
How to Make Easy Strawberry Cake Roll Recipe
Step 1: Prepare Your Baking Tools
Start by preheating your oven to 375°F (190°C) and lining a 10×15 inch baking sheet with parchment paper. This setup ensures the cake bakes evenly and releases easily once done, which is essential for rolling it without cracks.
Step 2: Mix Your Dry and Wet Ingredients
Whisk together the flour, sugar, cornstarch, baking powder, and salt in one bowl. In another bowl, combine the eggs, milk, and vanilla extract. Then, gently add the wet mixture into the dry ingredients, stirring until just combined to keep the batter light and airy.
Step 3: Bake the Cake
Pour your batter onto the lined baking sheet and spread it out evenly. Bake for about 10 to 12 minutes until a toothpick inserted in the center comes out clean. The cake should spring back slightly when touched — this indicates perfect doneness without overbaking.
Step 4: Invert the Cake to Cool
Immediately after removing the cake from the oven, invert it onto a clean tea towel to cool. Carefully peel off the parchment paper while the cake is still warm, which prevents sticking and tearing when you roll it later.
Step 5: Prepare the Strawberry Filling
In a medium bowl, mix together the fresh sliced strawberries, sugar, cornstarch, and water until well combined. This mix will thicken into a luscious sauce as it sits, bursting with natural fruity sweetness and vibrant strawberry flavor.
Step 6: Spread the Filling on the Cake
Evenly spread your strawberry filling over the cooled cake, ensuring every bite will have that sweet and tangy juice that complements the soft sponge perfectly.
Step 7: Roll Up the Cake
Starting from one of the short ends, gently and carefully roll the cake up. Wrap it tightly in the tea towel and place in the refrigerator for at least 2 hours or overnight. This chilling step helps the cake set in its rolled shape and allows the flavors to meld beautifully.
Step 8: Slice and Serve
Remove the cake roll from the refrigerator and slice it into generous portions. Each piece shows off a delightful swirl of cake and strawberry filling, perfect for impressing family or guests.
How to Serve Easy Strawberry Cake Roll Recipe
Garnishes
A dusting of powdered sugar, a few fresh strawberry slices, or even a dollop of whipped cream can elevate your cake roll’s presentation and add an extra touch of sweetness or creaminess to each serving.
Side Dishes
This strawberry cake roll pairs wonderfully with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or even a cup of fresh brewed tea or coffee to complement its fresh fruity flavors.
Creative Ways to Present
Try serving the cake roll as a centerpiece dessert on a rustic wooden board decorated with edible flowers or fresh mint leaves. You might also plate individual slices with small dollops of cream and a drizzle of strawberry coulis for elegant entertaining.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake roll tightly in plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and moist for up to 3 days, making it a perfect make-ahead dessert that’s ready when you are.
Freezing
If you want to save your cake roll for longer, freezing is a great option. Wrap it well in plastic wrap and foil, then place it in the freezer. It can last up to 2 months frozen without losing flavor or texture.
Reheating
When ready to enjoy your frozen cake roll, thaw it overnight in the refrigerator. Serve chilled or allow it to come to room temperature for a soft texture and rich flavor without any need for reheating in the oven.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries give the best texture and flavor in this Easy Strawberry Cake Roll Recipe, you can use frozen strawberries if fresh are not available. Just be sure to thaw and drain them well to avoid excess moisture in the filling.
Is it possible to make this cake roll gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. The cake’s texture might vary slightly, but the flavor will remain deliciously fresh.
How do I prevent the cake from cracking when rolling?
Rolling the cake immediately while it’s still warm helps prevent cracks. Rolling it with a damp tea towel and chilling it wrapped also helps it set nicely and keeps the roll intact.
Can I prepare the strawberry filling in advance?
Absolutely. You can prepare the strawberry filling a few hours ahead and refrigerate it until you’re ready to assemble the cake. This allows the flavors to deepen and makes assembly quicker.
What’s the best way to slice the cake roll?
Use a sharp serrated knife and slice gently with a sawing motion to maintain the shape and pretty spiral pattern without squashing the roll.
Final Thoughts
This Easy Strawberry Cake Roll Recipe is one of those desserts that brings immense joy with its fresh taste and delightful texture, all without complicated steps. Whether for a special occasion or a sweet treat any day of the week, I encourage you to try it out and enjoy the smiles it will bring. Once you master this roll, you’ll find yourself reaching for it time and again as a beloved dessert in your kitchen repertoire.
Print
Easy Strawberry Cake Roll Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 22 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Strawberry Cake Roll is a light and delightful dessert featuring a soft sponge cake rolled with a fresh strawberry filling. Perfect for a refreshing treat, this recipe combines a fluffy cake base with a sweet and slightly thickened strawberry topping, making it ideal for gatherings or a special homemade dessert.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the Strawberry Filling:
- 1 pound fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a 10×15 inch baking sheet with parchment paper to prevent sticking.
- Mix Dry and Wet Ingredients: In a medium bowl, whisk together the flour, sugar, cornstarch, baking powder, and salt. In a separate bowl, whisk the eggs, milk, and vanilla extract. Combine the wet mixture into the dry ingredients, stirring until just incorporated.
- Bake the Cake: Pour the batter evenly onto the prepared baking sheet. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Invert Cake and Remove Parchment: As soon as the cake is out of the oven, invert it onto a clean tea towel and carefully peel off the parchment paper. This helps cool the cake and prevents sticking while rolling.
- Prepare Strawberry Filling: In a medium bowl, mix sliced strawberries with sugar, cornstarch, and water until well combined, allowing the sugar and cornstarch to start dissolving and thickening the mixture.
- Spread Filling Over Cake: Evenly spread the strawberry mixture across the surface of the inverted cake, ensuring full coverage for a consistent flavor in every bite.
- Roll and Refrigerate: Starting at one short end, carefully roll the cake into a tight spiral. Wrap the rolled cake in the tea towel and refrigerate for at least 2 hours or overnight to let it set and develop flavor.
- Slice and Serve: Once chilled, unwrap the cake roll, slice into 8-8 servings, and serve fresh for a delicious, fruity dessert.
Notes
- Ensure eggs are at room temperature for better cake texture and rise.
- Rolling the cake immediately after baking while still warm prevents cracking.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- You can dust the finished cake roll with powdered sugar before serving for an extra touch.
- Store leftovers in the refrigerator wrapped tightly to maintain freshness.
