This recipe is simple yet impressive, with minimal ingredients and an elegant presentation. The fluffy cake pairs perfectly with the fresh strawberry flavor, creating a dessert that feels both refreshing and indulgent. It’s easy enough for beginners and perfect for celebrations or afternoon treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
eggs granulated sugar all-purpose flour baking powder vanilla extract milk strawberry jam or preserves heavy cream powdered sugar fresh strawberries, sliced
Directions
Preheat your oven to 180°C (350°F) and line a rectangular baking pan with parchment paper.
In a bowl, beat the eggs and sugar until light, thick, and pale.
Add vanilla extract and milk, mixing gently.
Sift in the flour and baking powder, then fold carefully to keep the batter airy.
Pour the batter into the prepared pan and spread evenly.
Bake for 10–12 minutes until the cake is set and lightly golden.
While still warm, turn the cake onto a clean kitchen towel dusted with powdered sugar and gently roll it up. Let it cool completely.
Whip the heavy cream with powdered sugar until soft peaks form.
Carefully unroll the cooled cake, spread a layer of strawberry jam, then add whipped cream and sliced strawberries.
Roll the cake back up tightly and place seam-side down.
Chill for at least 30 minutes before slicing and serving.
You can substitute strawberry jam with raspberry or apricot for a different flavor. Add cream cheese to the filling for a richer taste. For a chocolate version, replace a small portion of the flour with cocoa powder. You can also dust the finished roll with powdered sugar or drizzle with melted chocolate.
Storage/Reheating
Store the cake roll in an airtight container in the refrigerator for up to 3 days. Serve chilled or let it sit at room temperature for a few minutes before serving. Freezing is possible without the fresh strawberries; wrap tightly and freeze for up to 1 month.
FAQs
Why did my cake crack when rolling?
It may have been overbaked or not rolled while still warm.
Can I use frozen strawberries?
Yes, but thaw and drain them well before using.
How do I keep the cake soft?
Avoid overbaking and store it properly in the refrigerator.
Can I make this cake ahead of time?
Yes, it’s perfect for making a day in advance.
What type of pan should I use?
A jelly roll pan or a shallow rectangular baking pan works best.
Can I skip the whipped cream?
Yes, you can use only jam or substitute with another filling.
How do I get a tight roll?
Roll gently but firmly while the cake is still slightly warm.
Can I use a store-bought cake mix?
Yes, but a homemade sponge gives better texture.
Why is my cake dense?
Overmixing the batter can deflate the air, making it dense.
Can I decorate the outside?
Yes, you can frost it, dust with sugar, or add fresh fruit on top.
Conclusion
Strawberry Cake Roll is a simple yet elegant dessert that combines soft sponge cake with sweet strawberry filling. Its beautiful swirl and light texture make it a standout treat for any occasion, and its easy preparation ensures you’ll come back to it again and again.
This Strawberry Cake Roll is a light, fluffy sponge cake filled with sweet strawberry jam, fresh strawberries, and whipped cream. Easy to make and beautifully swirled, this strawberry cake roll recipe is the perfect dessert for gatherings, celebrations, or a simple sweet treat.
Author:Catherine
Ingredients
This Strawberry Cake Roll is a light, fluffy sponge cake filled with sweet strawberry jam, fresh strawberries, and whipped cream. Easy to make and beautifully swirled, this strawberry cake roll recipe is the perfect dessert for gatherings, celebrations, or a simple sweet treat.
