Strawberry Cake Roll

Course Cake, Dessert

Cuisine American, Southern

Keyword strawberry-cake-roll, strawberry-cake-roll-recipe

Prep Time 25

Cook Time 15

Chill time 2

Total Time 2 40

Servings 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 10x15 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