If you’re looking for a delightful dessert that feels as special as it tastes, I am so excited to share this Easy Strawberry Cake Roll Recipe with you. Imagine a soft, airy sponge cake wrapped around luscious whipped cream and sweet, fresh strawberries—it’s like spring and summer captured in one beautiful, swirled treat. Whether you’re a baking novice or a seasoned pro, this recipe simplifies the process without compromising on flavor or presentation. It’s truly a showstopper that’s light, fresh, and perfect for any occasion.
Ingredients You’ll Need
Each ingredient in this Easy Strawberry Cake Roll Recipe is carefully chosen to contribute to the delightful texture, flavor, and appearance of the cake roll. From the fluffy eggs that create the airy sponge to the sweet strawberries that add a burst of freshness, these basics come together in perfect harmony.
- All-purpose flour (¾ cup): Provides structure to the cake, ensuring it’s light but sturdy enough to roll.
- Baking powder (1 teaspoon): Helps the cake rise and become beautifully fluffy.
- Salt (¼ teaspoon): Enhances the overall flavor by balancing sweetness.
- Large eggs (4): Key to the sponge’s airy texture and richness.
- Granulated sugar (¾ cup): Sweetens the cake and helps with the tender crumb.
- Vanilla extract (1 teaspoon): Adds warm, aromatic notes for depth of flavor.
- Milk (¼ cup): Keeps the batter smooth and moist.
- Heavy whipping cream (1 cup): Whipped to fluffy perfection to make the creamy filling.
- Powdered sugar (¼ cup): Sweetens the whipped cream without graininess.
- Diced fresh strawberries (¾ cup): Bring a juicy, colorful burst inside the roll.
- Powdered sugar (for dusting, optional): Adds a pretty finishing touch on top.
- Extra strawberries (optional, for garnish): Makes the presentation pop and adds fresh fruit on the side.
How to Make Easy Strawberry Cake Roll Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F and lining a 10×15-inch jelly roll pan with parchment paper. In a small bowl, whisk together your dry ingredients—flour, baking powder, and salt. Then, in a large bowl, beat the eggs along with sugar and vanilla extract for about 4 to 5 minutes until the mixture is thick, pale, and fluffy. This aeration is what makes the sponge cake so light. Carefully fold the dry ingredients into the egg mixture, followed by the milk, just until the batter is smooth and evenly combined.
Step 2: Bake the Cake
Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for around 10 to 12 minutes until the cake springs back when lightly pressed—a sign that it’s perfectly done without being dry. Timing is key here to maintain that soft texture.
Step 3: Roll the Cake Warm
As soon as the cake comes out of the oven, invert it gently onto a kitchen towel dusted generously with powdered sugar. Peel off the parchment paper carefully, then starting from one short edge, roll the cake up in the towel while it’s still warm. This prevents cracks when you roll it again later with the filling. Set the rolled cake aside to cool completely.
Step 4: Whip the Filling
While the cake cools, beat the heavy cream with powdered sugar and vanilla until stiff peaks form. This whipped cream will create the luscious filling that makes the cake roll irresistibly creamy and fresh-tasting.
Step 5: Assemble the Cake Roll
Once cooled, gently unroll the cake and spread an even layer of whipped cream over the surface. Sprinkle diced fresh strawberries all over the cream for a juicy, sweet surprise in every bite. Then, carefully roll the cake back up—this time without the towel—making sure to tuck in the filling as you go. Place the roll seam-side down on a serving plate and chill it for about 30 minutes to set everything beautifully.
How to Serve Easy Strawberry Cake Roll Recipe
Garnishes
For a simple yet elegant finish, dust the chilled cake roll lightly with powdered sugar. Add a few whole or halved fresh strawberries on top to brighten the look and hint at the flavors inside. Edible flowers or small mint leaves can also add a charming pop of color if you want to dress it up for a special occasion.
Side Dishes
This cake roll pairs wonderfully with a scoop of vanilla ice cream or a dollop of extra whipped cream for an indulgent experience. Fresh berry salads or a light citrus sorbet make refreshing accompaniments that balance the sweetness of the cake perfectly.
Creative Ways to Present
To impress your guests, slice the cake roll into generous swirls that showcase the cream and strawberry layers. Serve each slice on a pretty dessert plate with a drizzle of strawberry sauce or a sprinkle of toasted almonds to add texture. You could even transform it into a strawberry trifle by cutting chunks and layering with cream and more fruit in individual glasses.
Make Ahead and Storage
Storing Leftovers
You can easily keep leftovers fresh by wrapping the cake roll tightly in plastic wrap and storing it in the refrigerator. It will stay moist and delicious for up to three days, making it a perfect treat to enjoy over a couple of days without losing any flavor.
Freezing
If you want to save some for later, the Easy Strawberry Cake Roll Recipe freezes well. Wrap the roll securely in plastic wrap and then foil to prevent freezer burn. Freeze for up to one month. When ready to eat, thaw overnight in the refrigerator to keep the texture just right.
Reheating
Since this dessert is best served chilled with fresh cream and fruit, reheating is generally not recommended. However, if you prefer your cake slightly warmer, let it sit at room temperature for about 15 minutes before slicing and serving.
FAQs
Can I make this cake roll without fresh strawberries?
Absolutely! If fresh strawberries aren’t in season, you can substitute with strawberry jam for a smoother filling, or use frozen berries that have been thawed and drained well. The flavor will still be delightful, just a bit different in texture.
How do I avoid cracks when rolling the cake?
The key is rolling the cake while it’s still warm in the kitchen towel immediately after baking. This flexibility prevents cracks. Also, avoid overbaking, which can dry out the cake and make it less pliable.
Can I use a different fruit for the filling?
Yes, this recipe is very versatile. Blueberries, raspberries, or even sliced peaches work wonderfully and pair beautifully with the whipped cream in the roll.
Does the cake need to be chilled before slicing?
Chilling the cake roll helps the whipped cream set and makes slicing cleaner and easier. It also allows the flavors to meld together perfectly.
Is this recipe suitable for beginners?
Definitely! This Easy Strawberry Cake Roll Recipe is designed with simplicity in mind, perfect for bakers of all skill levels. The steps are straightforward, and the result is a stunning dessert that feels like a real accomplishment.
Final Thoughts
I truly hope you give this Easy Strawberry Cake Roll Recipe a try soon because it’s one of those magical desserts that delights everyone at the table without demanding hours in the kitchen. It brings a light and fresh twist to classic cake rolls with juicy strawberries and silky whipped cream, perfect for celebrating sunny days or impressing friends. You’re going to love how easy and rewarding it is to bake this beautiful treat at home!
Print
Easy Strawberry Cake Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Strawberry Cake Roll is a light, airy dessert featuring a soft sponge cake wrapped around a whipped cream and fresh strawberry filling. Perfect for spring and summer, this cake roll is simple to make with basic ingredients and impressive enough to serve at any gathering.
Ingredients
For the cake:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup milk
For the filling:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup diced fresh strawberries
For topping (optional):
- Powdered sugar (for dusting)
- Extra strawberries for garnish
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agents.
- Beat eggs and sugar: In a large bowl, beat the eggs with granulated sugar and vanilla extract for 4–5 minutes until the mixture is thick, pale, and fluffy, providing the structure for your sponge cake.
- Combine batter: Gently fold the dry ingredients into the egg mixture, taking care not to deflate it. Then fold in the milk just until combined for a smooth batter.
- Bake the cake: Pour the batter evenly into the prepared pan. Bake for 10–12 minutes, until the cake springs back lightly when pressed, indicating it is done but still soft.
- Roll the warm cake: Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper carefully. Starting from the short side, roll the cake up in the towel to form its shape and prevent cracking. Let it cool completely while rolled.
- Prepare the filling: Beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a creamy and stable filling.
- Assemble the cake roll: Gently unroll the cooled cake. Spread the whipped cream evenly over the surface and sprinkle with diced fresh strawberries.
- Roll and chill: Re-roll the cake without the towel, placing it seam-side down on a serving platter. Chill in the refrigerator for 30 minutes to set the filling and shape.
- Serve: Dust the chilled cake roll with powdered sugar and garnish with extra strawberries before slicing and serving.
Notes
- Roll the cake while it is still warm to avoid cracking.
- For a smoother texture, you can use strawberry jam instead of fresh strawberries in the filling.
- Store the cake roll in the refrigerator for up to 3 days to maintain freshness.
