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Strawberry Cake Roll

This Strawberry Cake Roll is a delicious dessert that combines the lightness of sponge cake with the sweetness of fresh strawberries and whipped cream. It’s dusted with powdered sugar and topped with swirls of whipped cream and whole strawberries for a gorgeous presentation.

homemade-strawberry-cake-roll-recipe

Easy Strawberry Cake Roll Recipe

A cake roll, also known as a jelly roll or Swiss roll, is a delightful dessert consisting of a thin layer of sponge cake that is spread with a filling and then rolled into a log shape. This recipe features an angel food-like sponge cake filled with homemade whipped cream and fresh strawberries. How to make a simple Strawberry Cake Roll: (Scroll down for full printable recipe)

  • Prepare the Jelly Roll Pan – Preheat the oven to 375°F. Line a 10×15 inch jelly roll pan with parchment paper. Spray with baking spray. Set aside.
  • Dry Ingredients – Use a whisk to sift together the flour, baking powder and salt. Set aside.
  • Egg Whites – Using a mixer on high speed to beat the egg whites until foamy. Gradually add granulated sugar, one tablespoon at a time, and continue beating until stiff peaks form.
  • Egg Yolks – In a separate medium bowl, beat egg yolks with reserved 1/2 cup of the granulated sugar until pale and thick. Add vanilla beating to combine.
  • Combine – Gradually fold in sifted dry ingredients and beaten egg yolks into the egg whites by hand. Spread batter into the prepared pan.
  • Oven – Bake for 12-15 minutes or until the cake springs back when lightly touched,
  • Coat a Clean Towel with Powdered Sugar – Generously dust a clean lint free kitchen towel with powdered sugar. Turn the cake out onto the towel and gently peel the parchment paper from the cake.
  • Roll the Cake – Dust the top with powdered sugar then roll up in the towel beginning on the short side. Set aside to cool to room temperature.
  • Prep Strawberries – Toss cubed strawberries with sugar in a small bowl. Set aside for 5 minutes.
  • Make Whipped Cream – Beat together the heavy cream, sugar and vanilla pudding mix until stiff peaks form.
  • Assemble – Gently unroll the cake on a sheet pan, leaving the towel flat on the pan. Spread with 1/2 whipped cream leaving a 1/2 inch border along the edge.
  • Drain juice from the strawberries then arrange them over cream.
  • Gently roll up cake. Pop into the refrigerator and chill for at least 1 hour.
  • Garnish – Dust the cake with powdered sugar and garnish with reserved whipped cream and strawberries. Slice and enjoy.
how-to-make-a-cake-roll

How to Make the BEST Strawberry Cake Roll Recipe

  • Ingredients you’ll need to make a homemade Strawberry Cake Roll: All purpose flour, baking powder, salt, large eggs, separated room temperature, granulated sugar, vanilla extract, powdered sugar
  • Ingredients for the Strawberries and Cream Filling: Fresh strawberries plus additional for garnishing, granulated sugar, heavy cream, granulated sugar and instant vanilla pudding mix.
  • Kitchen tools you’ll need: Jelly roll pan, measuring cups and spoons, stand mixer or hand mixer, strawberry huller, lint free kitchen towels, sheet pan, sharp knife and cutting board.
  • Cake rolls come in various flavors and variations, making them a versatile and visually appealing dessert option for any occasion. They’re often decorated with powdered sugar, cocoa powder, fresh fruit, or additional frosting for an extra touch of sweetness and presentation. This recipe for a strawberries and cream cake roll features a mix of both. It’s topped with a dusting of powdered sugar and dollops of piped whipped cream finished with whole strawberries to decorate the top. You can adapt the garnishes to suit your own taste, of course.
  • The diced strawberries naturally create a lot of liquid once mixed with the sugar. It’s important to strain that juice before adding them to the cake roll. Otherwise, the liquid sugar will break down the whipped topping and make it runny and it won’t maintain it’s integrity. If the strawberries are super sweet, you can skip the sugar.
  • Why Vanilla Pudding Mix? Not only does it flavor the whipped cream but it serves as a stabilizer as well. Fresh whipped cream isn’t as stable as frozen whipped toppings like Cool Whip and it needs a little help to maintain it’s “oomph.”
  • You may opt to use Cool Whip or a similar store brand of whipped topping in place of fresh whipped cream.
  • Store Strawberry Cake Roll in an airtight container chilled for up to 5 days.
strawberries-and-cream-cake-roll

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strawberry-angel-food-cake-roll

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Helpful Kitchen Items:

Strawberry Cake Roll

Prep Time25 minutes
Cook Time15 minutes
Chill time2 hours
Total Time2 hours 40 minutes
Course: Cake, Dessert
Cuisine: American, Southern
Keyword: strawberry-cake-roll, strawberry-cake-roll-recipe
Servings: 12 servings
Calories: 285kcal

Ingredients

  • 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs, separated room temperature
  • 1 cup granulated sugar
  • 1 tsp pure vanilla extract
  • powdered sugar
  • Filling:
  • 1 1/2 cups cubed strawberries plus additional for garnishing
  • 1 tsp granulated sugar
  • 2 cups cold heavy cream
  • 1/4 cup granulated sugar
  • 2 Tbsp instant vanilla pudding mix
  • Topping:
  • Reserved whipped cream and powdered sugar

Instructions

  • Preheat the oven to 375°F. Line a 10×15 inch pan with parchment paper. Spray with baking spray. Set aside.
  • In a small bowl use a whisk to sift together flour, baking powder and salt. Set aside.
  • In a medium bowl use an electric mixer on high speed to beat egg whites until foamy. Gradually add 1/2 cup of the granulated sugar, one tablespoon at a time, and continue beating until stiff peaks form.
  • In a separate medium bowl, beat egg yolks with reserved 1/2 cup of the granulated sugar until pale and thick. Add vanilla beating to combine.
  • Gradually fold in sifted dry ingredients and beaten egg yolks into the egg whites by hand. Spread batter into the prepared pan.
  • Bake for 12-15 minutes or just until the cake springs back when lightly touched,
  • Generously dust a clean lint free kitchen towel with powdered sugar. Turn the cake out onto the towel and gently peel the parchment paper from the cake.
  • Dust the top with powdered sugar then roll up in the towel beginning on the short side. Set aside to cool to room temperature.
  • Filling: Toss cubed strawberries with sugar in a small bowl. Set aside for 5 minutes.
  • In a medium bowl use an electric mixer to beat together the heavy cream, sugar and vanilla pudding mix until stiff peaks form.
  • Gently unroll the cake on a sheet pan, leaving the towel flat on the pan. Spread with 1/2 whipped cream leaving a 1/2 inch border along the edge.
  • Drain any juices from the strawberries. Arrange the strawberries over the cream.
  • Gently roll up cake. Pop into the refrigerator and chill for at least 1 hour.
  • Serve: Dust the cake with powdered sugar and garnish with reserved whipped cream and strawberries. Slice and enjoy.

Notes

  • The diced strawberries naturally create a lot of liquid once mixed with the sugar. It’s important to strain that juice before adding them the to the cake roll. That liquid sugar will break down the whipped topping and make it runny and it won’t hold. If the strawberries are super sweet, you can skip the sugar.
  • Why Vanilla Pudding Mix? Not only does this flavor the whipped cream but it serves as a stabilizer as well. Fresh whipped cream isn’t as stable as frozen whipped toppings like Cool Whip and breaks down more quickly if not stabilized.
  • You may opt to use Cool Whip or a similar store brand of whipped topping in place of fresh whipped cream.

Nutrition

Serving: 1serving | Calories: 285kcal | Carbohydrates: 32g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 107mg | Sodium: 99mg | Potassium: 132mg | Fiber: 1g | Sugar: 25g | Vitamin A: 675IU | Vitamin C: 11mg | Calcium: 54mg | Iron: 1mg
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