Strawberries & Cream Cake Roll Recipe | Light & Elegant Dessert
Make a strawberries and cream cake roll with soft sponge cake and fresh berries. A light, elegant dessert perfect for any occasion!
Equipment
- Jelly roll pan (10x15-inch)
- Parchment paper
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Sharp knife
Ingredients
- 4 large eggs
- ¾ cup granulated sugar
- 1 cup all‑purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract (for cream)
- 2 cups fresh strawberries, sliced
- Extra powdered sugar for garnish
Instructions
- Make Sponge Batter: Whip eggs and sugar until pale and voluminous. Fold in flour, baking powder, salt, and vanilla gently.
- Bake Sheet Cake: Spread batter evenly in lined jelly roll pan. Bake at 350°F (175°C) for 12–15 minutes until golden.
- Cool & Roll: While warm, roll cake with parchment paper to set shape. Cool completely.
- Prepare Filling: Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Add Strawberries: Slice strawberries thinly.
- Assemble Roll: Unroll cooled sponge, spread whipped cream, and layer strawberries evenly. Roll tightly with parchment.
- Chill: Refrigerate for at least 1 hour to set.
- Serve: Slice with sharp knife, garnish with powdered sugar or extra strawberries.
- Expert Tip: Use stabilized whipped cream (with cornstarch or gelatin) to prevent weeping.
Notes
- Roll sponge while warm to prevent cracks.
- Chill before slicing for neat presentation.
- Substitute strawberries with raspberries or blueberries for variety.
- Freeze tightly wrapped for up to 1 month; thaw overnight before serving.
- Garnish with mint leaves or chocolate drizzle for extra flair.