Print

Strawberry Cake Roll Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/strawberry-cake-roll-recipe/