Strawberry Cake Roll Recipe

Recipe Information

Prep Time: 30 minutes
Bake Time: 12–15 minutes
Cooling Time: 1 hour
Chill Time: 30 minutes
Total Time: 2 hours 15 minutes
Yield: 10–12 slices

Ingredients

For the Vanilla Sponge Cake

• 4 large eggs, room temperature
• ¾ cup (150g) granulated sugar
• 1 teaspoon vanilla extract
• ¾ cup (95g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons milk
• 2 tablespoons vegetable oil

For the Strawberry Cream Filling

• 1½ cups (360ml) heavy whipping cream, cold
• ⅓ cup (40g) powdered sugar
• 1 teaspoon vanilla extract
• ¾ cup (180g) finely chopped fresh strawberries
• 2 tablespoons strawberry jam (optional)

For Decoration

• Powdered sugar
• Fresh strawberries
• Whipped cream
• Strawberry slices

Instructions

Step 1: Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Line a 10×15-inch jelly roll pan with parchment paper.
3. Lightly grease the parchment paper.

Step 2: Make the Sponge Cake

Mix the Dry Ingredients

1. In a bowl, whisk together:
   • Flour
   • Baking powder
   • Salt

Set aside.

Beat the Eggs

1. In a large mixing bowl, beat the eggs on high speed for 4–5 minutes.
2. Gradually add the sugar.
3. Continue beating until thick, pale, and fluffy.
4. Mix in the vanilla extract.

Combine

1. Gently fold the dry ingredients into the egg mixture.
2. In a small bowl, combine the milk and oil.
3. Fold into the batter until incorporated.

Be careful not to deflate the batter.

Step 3: Bake

1. Spread the batter evenly into the prepared pan.
2. Bake for 12–15 minutes, or until the cake springs back when lightly touched.

Step 4: Roll the Cake

1. Lay a clean kitchen towel on the counter.
2. Dust generously with powdered sugar.
3. Immediately invert the warm cake onto the towel.
4. Carefully remove the parchment paper.
5. Roll the cake and towel together from the short end.
6. Allow the rolled cake to cool completely.

Rolling while warm helps prevent cracks.

Step 5: Prepare the Strawberry Filling

1. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Gently fold in the chopped strawberries.
3. Stir in strawberry jam if using for extra flavor.

Step 6: Fill the Cake

1. Carefully unroll the cooled cake.
2. Spread the strawberry cream filling evenly over the surface, leaving a ½-inch border around the edges.
3. Re-roll the cake without the towel.

Step 7: Chill

1. Place the cake seam-side down on a serving platter.
2. Refrigerate for at least 30 minutes.

This helps the roll hold its shape for cleaner slices.

Step 8: Decorate

1. Dust the top with powdered sugar.
2. Garnish with whipped cream and fresh strawberries.
3. Slice and serve chilled.

Expert Tips

Use Room-Temperature Eggs

They whip up with more volume, creating a lighter sponge cake.

Dry the Strawberries

Pat chopped strawberries dry with paper towels before adding them to the whipped cream.

Roll While Warm

This is the key to a crack-free cake roll.

Chill Before Slicing

A cold cake roll cuts much more cleanly.

Variations

Chocolate Strawberry Cake Roll

Replace ¼ cup flour with cocoa powder for a chocolate sponge.

Strawberry Cheesecake Roll

Mix 4 ounces softened cream cheese into the filling.

Lemon Strawberry Roll

Add 1 tablespoon lemon zest to the cake and filling.

Mixed Berry Roll

Combine strawberries with raspberries and blueberries.

Storage

Refrigerator

Store covered for up to 3 days.

Freezer

Freeze tightly wrapped for up to 2 months.

Make Ahead

Prepare one day ahead and decorate before serving.

Serving Suggestions

Serve with:

• Fresh strawberries
• Vanilla ice cream
• Hot coffee
• Tea
• Strawberry sauce