Strawberry Cake Roll Recipe

Introduction

This strawberry cake roll is a light and fluffy sponge cake filled with a creamy strawberry-flavored filling. It’s an elegant dessert that’s perfect for celebrations or a special treat any time. The combination of freeze-dried and fresh strawberries brings a delightful pop of flavor.

Ingredients

• 4 large eggs, at room temperature and divided
• 3/4 cup (150g) granulated sugar, divided
• 2 Tablespoons (30ml) buttermilk or whole milk
• 1 and 1/2 teaspoons pure vanilla extract
• Seeds scraped from 1/2 vanilla bean*
• 1 cup (118g) cake flour* (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 Tablespoons (15g) confectioners’ sugar, for dusting parchment
• 1 heaping cup (about 25g) freeze-dried strawberries*
• 1 cup (240g/ml) heavy cream, cold
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1 and 1/2 cups (180g) confectioners’ sugar
• 1 teaspoon pure vanilla extract (or vanilla bean paste)
• Optional: 1 cup (about 160g) thinly sliced fresh strawberries
• Optional, for garnish: more fresh strawberries

Instructions

1. Step 1: Preheat the oven to 350°F (177°C). Spray a 10×15-inch jelly roll pan with nonstick spray or butter, then line with parchment paper. Spray or grease the parchment as well to prevent sticking.
2. Step 2: Using a mixer with a whisk attachment, beat the egg whites and 1/4 cup (50g) sugar on high speed until stiff peaks form, about 4 minutes. Transfer to another bowl.
3. Step 3: In the same bowl, beat the egg yolks, remaining sugar, buttermilk, vanilla extract, and vanilla bean seeds on high speed until light and slightly thickened, about 3–4 minutes. The mixture should be thin and bubbly.
4. Step 4: Gently fold half the whipped egg whites into the yolk mixture using low speed for 5–10 seconds. Add the remaining egg whites and fold again briefly. Avoid over-mixing.
5. Step 5: Sift the cake flour, baking powder, and salt over the batter. Gently fold together with a spatula until just combined and fluffy.
6. Step 6: Spread the batter evenly into the prepared pan. Tap the pan gently to settle the batter.
7. Step 7: Bake for 14–16 minutes until the top springs back lightly when touched. Do not over-bake.
8. Step 8: While warm, dust a large parchment or towel with confectioners’ sugar. Run a knife around the cake edges and invert cake onto the sugared surface. Carefully peel off the baking parchment.
9. Step 9: Starting with a short end, roll the cake up tightly with the parchment/towel. Let it cool completely rolled up, about 3 hours at room temperature or 2 hours in the refrigerator.
10. Step 10: Pulse freeze-dried strawberries in a blender or food processor until fine powder, about 1/2 cup. Set aside.
11. Step 11: Whip cold heavy cream until stiff peaks form, then transfer to another bowl.
12. Step 12: Beat cream cheese until smooth. Add confectioners’ sugar, strawberry powder, and vanilla; beat until creamy. Gently fold in whipped cream until light and fluffy.
13. Step 13: Unroll cooled cake carefully. Spread half the filling evenly over the surface, leaving a 1/2-inch border. Add sliced fresh strawberries if using.
14. Step 14: Roll the cake again without the parchment/towel. Cover loosely and refrigerate at least 20 minutes or up to 1 day.
15. Step 15: Spread or pipe remaining filling on top before serving. Garnish with fresh strawberries if desired.
16. Step 16: Store leftover cake tightly covered in the refrigerator for up to 3 days.

Tips & Variations

• Use fresh vanilla bean seeds for extra depth, or substitute with high-quality vanilla extract.
• Freeze-dried strawberries add intense flavor without extra moisture—substitute with freeze-dried raspberries for a twist.
• If cake cracks when rolling, roll while still warm and be gentle to prevent breakage.
• Add a thin layer of jam under the filling for extra sweetness and moisture.
• Fresh strawberries inside make the cake more refreshing but omit if not in season.

Storage

Keep the cake roll covered tightly in the refrigerator for up to 3 days to maintain freshness. Reheat slightly at room temperature before serving for the best texture. The leftover filling can also be refrigerated and used as a topping or for another dessert.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake roll ahead of time?

Yes, the cake can be baked and rolled ahead, then refrigerated for up to one day before filling. Just be sure to keep it wrapped to prevent drying out.

What can I substitute for freeze-dried strawberries?

If you don’t have freeze-dried strawberries, you can substitute with freeze-dried raspberries or omit it altogether. Fresh strawberries alone will still give a lovely flavor, though the powder adds a more concentrated taste.

Strawberry Cake Roll Recipe

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★★★★★

4.5 from 213 reviews

This luscious Strawberry Cake Roll features a light and airy sponge cake rolled with a creamy, strawberry-infused cream cheese filling. The cake is delicately flavored with vanilla and layered with a fluffy whipped cream and freeze-dried strawberry filling that gives it a vibrant pink hue and natural fruity sweetness. The roll is simple to make yet stunning for special occasions or an elegant dessert at home.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 14-16 minutes
• Total Time: 3 hours 40 minutes (including cooling and chilling time)
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 4 large eggs, at room temperature and divided
• 3/4 cup (150g) granulated sugar, divided
• 2 Tablespoons (30ml) buttermilk or whole milk
• 1 and 1/2 teaspoons pure vanilla extract
• Seeds scraped from 1/2 vanilla bean
• 1 cup (118g) cake flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 Tablespoons (15g) confectioners’ sugar, for dusting parchment

Filling

• 1 heaping cup (about 25g) freeze-dried strawberries
• 1 cup (240g/ml) heavy cream, cold
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1 and 1/2 cups (180g) confectioners’ sugar
• 1 teaspoon pure vanilla extract (or vanilla bean paste)

Optional

• 1 cup (about 160g) thinly sliced fresh strawberries for filling
• More fresh strawberries for garnish

Instructions

1. Read and Prep: Read the recipe through before starting and preheat the oven to 350°F (177°C). Prepare a 10×15-inch jelly roll pan by spraying it with nonstick spray or greasing with butter, then line it with parchment paper and grease the parchment as well to ensure the cake releases easily.
2. Beat Egg Whites: Using a mixer, beat the 4 egg whites with 1/4 cup (50g) of granulated sugar on high speed until stiff peaks form, about 4 minutes. Transfer the beaten egg whites to another bowl.
3. Mix Egg Yolks and Flavorings: In the same bowl, add the 4 egg yolks, remaining sugar, buttermilk, 1 and 1/2 teaspoons vanilla extract, and seeds from 1/2 vanilla bean. Beat on high speed until light in color and slightly thickened, about 3-4 minutes.
4. Incorporate Egg Whites: Fold half of the whipped egg whites into the yolk mixture gently by beating on low speed for 5-10 seconds. Add the remaining egg whites and mix on low speed for another 5-10 seconds. Do not overmix to keep the batter light.
5. Sift Dry Ingredients and Fold: Sift the cake flour, baking powder, and salt over the batter, then gently fold together with a spatula until just combined and fluffy without overmixing.
6. Spread Batter and Bake: Spread the batter evenly into the prepared pan using a small offset spatula. Tap or shake the pan to smooth the batter. Bake for 14-16 minutes until the top springs back lightly when touched.
7. Prepare to Roll Cake: While baking, prepare a large piece of parchment or a kitchen towel dusted with confectioners’ sugar. Once out of the oven, loosen the cake edges with a knife, invert the warm cake onto the prepared surface, peel off the baking parchment, and gently roll the cake up with the parchment or towel starting from a short end. Allow to cool completely rolled up (about 3 hours at room temperature or 2 hours refrigerated).
8. Make Strawberry Powder: Using a blender or food processor, pulse freeze-dried strawberries into a fine powder. Measure about 1/2 cup and set aside.
9. Whip Cream: Whip the cold heavy cream with a mixer on medium-high speed until stiff peaks form, about 4 minutes. Transfer to another bowl.
10. Prepare Cream Cheese Mixture: Beat the cream cheese in the same bowl on high speed until smooth and creamy, about 1 minute. Add confectioners’ sugar, strawberry powder, and vanilla extract; beat until creamy and combined.
11. Combine Filling: Gently fold the whipped cream into the cream cheese mixture until light and fluffy. This filling is enough for both filling and decorating the cake.
12. Fill the Cake: Unroll the cooled cake gently, spread half the filling evenly over the cake leaving a 1/2-inch border. Add sliced fresh strawberries if desired. Roll the cake back up tightly without the parchment. Cover loosely and refrigerate 20 minutes to 1 day.
13. Decorate and Serve: Spread or pipe the remaining filling on top of the rolled cake. Garnish with fresh strawberries if using. Slice and serve chilled.
14. Store Leftovers: Cover leftover cake tightly and refrigerate for up to 3 days.

Notes

• Make sure to grease the pan and parchment paper well to prevent the delicate sponge cake from sticking.
• Use room temperature eggs for better volume when whipping.
• Do not overbake the cake; it should spring back lightly to ensure moistness.
• The cake must be rolled while warm to avoid cracking.
• Freeze-dried strawberries provide intense flavor and color without adding moisture.
• The cream cheese filling can be made in advance and stored refrigerated.
• For a speedier cool-down, refrigerate the rolled cake after baking for about 2 hours.
• Optionally add fresh strawberries inside and as garnish for added freshness and texture.

Keywords: strawberry cake roll, sponge cake, cream cheese filling, strawberry dessert, rolled cake, vanilla cake roll