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Strawberry Cream Cake Roll

A light and fluffy cake roll filled with sweet whipped cream and fresh strawberries, perfect for any dessert craving or special occasion.

Ingredients

Scale
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for cream)
  • 1 1/2 cups fresh strawberries, hulled and sliced
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a large bowl, beat eggs and granulated sugar using an electric mixer on high speed until thick and pale, about 5 minutes.
  3. In a separate bowl, sift together flour, baking powder, and salt.
  4. Gently fold the dry ingredients into the egg mixture until combined. Stir in vanilla extract.
  5. Pour the batter evenly into the prepared pan and spread it out smoothly.
  6. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
  7. While the cake is baking, place a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
  8. Once the cake is done, immediately invert it onto the prepared towel and carefully peel off the parchment paper.
  9. Starting at the short end, roll the cake and towel together gently. Let it cool completely in this rolled position.
  10. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  11. Unroll the cooled cake carefully, spread the whipped cream evenly over the surface, and scatter the sliced strawberries on top.
  12. Roll the cake up again without the towel, wrap in plastic wrap, and chill for at least 1 hour.
  13. Before serving, dust the top with powdered sugar and garnish with extra strawberries if desired.

Notes

For a festive touch, drizzle melted chocolate or sprinkle toasted almonds on top before serving.