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.
