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.
