Strawberry Cake Roll

Why You’ll Love This Recipe

I make this cake roll when I want a dessert that looks beautiful on the table but doesn’t require layers, frosting, or fancy equipment. The sponge is airy and flexible, so it rolls without cracking, and the whipped cream filling keeps every bite fresh and light. The strawberries add natural sweetness and color, and the whole thing comes together in about an hour. It’s a perfect dessert for spring gatherings, Mother’s Day, or any time you have a basket of ripe berries.

Ingredients

For the sponge cake

• 4 large eggs, at room temperature, separated
• 100 g (½ cup) granulated sugar, divided
• 1 tsp vanilla extract
• 80 g (⅔ cup) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 3 tbsp whole milk, at room temperature
• Icing (powdered) sugar, for dusting the towel

For the strawberry whipped cream filling

• 300 ml (1¼ cups) double (heavy) cream, cold
• 3 tbsp icing (powdered) sugar
• 1 tsp vanilla extract
• 250 g (1½ cups) fresh strawberries, hulled and finely diced
• Extra sliced strawberries and icing sugar, for topping

Directions

1. Prep the pan. Heat the oven to 180°C (160°C fan / 350°F). Line a 25 x 38 cm (10 x 15 in) jelly roll pan with parchment paper and lightly grease it.
2. Whisk the yolks. Beat the egg yolks with half the sugar (50 g) for 3 to 4 minutes, until pale, thick, and ribbony. Beat in the vanilla and milk.
3. Add the dry ingredients. Sift the flour, baking powder, and salt over the yolk mixture and fold in gently until just combined.
4. Whip the whites. In a clean bowl, beat the egg whites until foamy, then add the remaining 50 g sugar gradually and beat to stiff, glossy peaks.
5. Fold. Fold a third of the whites into the batter to loosen it, then fold in the rest gently, keeping as much air as possible.
6. Bake. Spread the batter evenly in the pan and bake for 10 to 12 minutes, until the top is pale golden and springs back when touched.
7. Roll while warm. Dust a clean kitchen towel generously with icing sugar. Turn the hot cake out onto the towel, peel off the parchment, and roll the cake up with the towel, starting from a short side.
8. Cool. Let the rolled cake cool completely, about 30 minutes. This trains the cake into shape so it won’t crack later.
9. Whip the cream. Beat the cold cream with the icing sugar and vanilla until it holds stiff peaks. Fold in the diced strawberries, reserving a few for the top.
10. Fill. Gently unroll the cooled cake and spread the filling evenly, leaving a 2 cm border around the edges.
11. Roll again. Re-roll the cake without the towel, using the parchment or towel to help lift it. Place it seam side down on a serving platter.
12. Chill and serve. Refrigerate for at least 1 hour to set. Dust with icing sugar, top with sliced strawberries, and slice with a serrated knife.

Servings and Timing

• Serves: 8 to 10
• Prep time: 30 minutes
• Bake time: 10 to 12 minutes
• Cooling: 30 minutes
• Assembly and chilling: about 1 hour 15 minutes
• Total time: about 2 hours 30 minutes

Variations

• Strawberry jam swirl: Spread a thin layer of strawberry jam over the cake before adding the cream.
• Mascarpone cream: Fold 150 g (⅔ cup) of mascarpone into the whipped cream for a richer, more stable filling.
• Chocolate roll: Replace 20 g (3 tbsp) of the flour with cocoa powder for a chocolate sponge with strawberry cream.
• Mixed berries: Use a mix of raspberries, blueberries, and strawberries in the filling.
• Lemon cream: Add 1 tsp of lemon zest to the whipped cream for a bright, citrusy flavor.
• Chocolate drizzle: Top the finished roll with a drizzle of melted white or dark chocolate.

Storage and Reheating

The cake roll is best eaten within 2 days. Cover it loosely and store it in the fridge, where it keeps for up to 3 days, though the strawberries will release a little juice as it sits. For the best texture, assemble the roll on the day you plan to serve it. You can bake and roll the sponge a day ahead and fill it the next day. I don’t recommend freezing the filled roll, as the strawberries turn watery when thawed. No reheating is needed, so serve it chilled.

FAQs

Why did my cake roll crack?
The cake was probably overbaked or wasn’t rolled while warm. Roll it as soon as it comes out of the oven and make sure it’s still flexible.

Why is my cake rubbery?
This usually happens when the egg whites were overbeaten or the batter was overmixed. Fold gently and stop as soon as it’s combined.

Can I use frozen strawberries?
I prefer fresh, since frozen ones release too much water. If you use them, thaw and pat them very dry first.

Do I really need to roll the cake in a towel?
Yes. This step is what trains the cake into a curve so it rolls without cracking once filled.

How do I keep the cream from getting runny?
Use cold cream and a cold bowl, and don’t add the strawberries until the cream is whipped. Pat the berries dry before folding them in.

Can I make it ahead?
Yes. The rolled sponge keeps wrapped at room temperature for a day, and the filled roll is best made 3 to 4 hours before serving.

Conclusion

This strawberry cake roll is one of my favorite ways to turn a handful of simple ingredients into something that feels special. It’s light, creamy, and full of fresh berry flavor, and it always draws compliments at the table. I hope it becomes a seasonal favorite in your kitchen, too.

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A soft, springy strawberry sponge cake rolled around fluffy strawberry whipped cream and fresh berries. Light, fruity, and beautiful when sliced, it is perfect for spring, Valentine’s Day, showers, or any occasion that calls for an elegant yet easy dessert.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 42 minutes
• Yield: 10 slices
• Category: undefined
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the cake: 4 large eggs, at room temperature
• For the cake: 3/4 cup (150 g) granulated sugar
• For the cake: 1 tsp vanilla extract
• For the cake: 3 tbsp (45 ml) whole milk
• For the cake: 3/4 cup (95 g) all-purpose flour
• For the cake: 1 tsp baking powder
• For the cake: 1/4 tsp salt
• For the cake: 1/2 cup (15 g) freeze-dried strawberries, ground into powder
• For the cake: 1 to 2 drops pink or red gel food coloring (optional)
• For rolling: 1/4 cup (30 g) powdered sugar
• For the filling: 1 1/2 cups (360 ml) heavy whipping cream, cold
• For the filling: 1/3 cup (40 g) powdered sugar
• For the filling: 1/4 cup (8 g) freeze-dried strawberries, ground into powder
• For the filling: 1 tsp vanilla extract
• For the filling: 1 cup (170 g) fresh strawberries, finely diced and patted dry
• For the topping: fresh strawberries and powdered sugar, for decorating

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Instructions

1. Preheat the oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper and lightly grease the paper.
2. In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for 5 to 6 minutes, until pale, thick, and tripled in volume.
3. Beat in the vanilla and milk until combined.
4. Sift the flour, baking powder, salt, and ground strawberries over the egg mixture. Gently fold with a spatula until no streaks remain, taking care not to deflate the batter. Fold in the food coloring, if using.
5. Spread the batter evenly into the prepared pan and tap the pan on the counter to release air bubbles.
6. Bake for 10 to 12 minutes, until the cake springs back when lightly touched.
7. While the cake bakes, dust a clean kitchen towel generously with powdered sugar.
8. As soon as the cake comes out of the oven, run a knife around the edges and flip it onto the sugared towel. Peel off the parchment paper.
9. Starting from a short end, roll the warm cake up with the towel inside. Let it cool completely, seam-side down, for about 1 hour.
10. Make the filling by whipping the cold cream, powdered sugar, ground strawberries, and vanilla on medium-high speed until stiff peaks form.
11. Gently unroll the cooled cake and spread the whipped cream evenly over the surface, leaving a 1-inch border. Scatter the diced strawberries on top.
12. Carefully re-roll the cake without the towel, using the towel to help guide it, and place it seam-side down on a serving platter.
13. Chill for at least 1 hour so the roll sets, then trim the ends, dust with powdered sugar, top with fresh strawberries, and slice with a serrated knife.

Notes

• Rolling the cake while it is still warm is the key to preventing cracks.
• Beat the eggs until they are very thick and pale; this is what gives the sponge its lift, since there is no butter or oil.
• Pat the diced strawberries dry so the filling does not turn watery.
• Freeze-dried strawberry powder gives bold flavor and natural color without adding extra moisture.
• For a stabilized filling that holds up longer, beat in 2 tbsp of mascarpone or cream cheese with the cream.
• Chill the finished roll for at least 1 hour for clean, neat slices.
• Store covered in the refrigerator for up to 2 days. Best served within 24 hours.
• The unfilled, rolled cake can be wrapped and frozen for up to 1 month.

Nutrition

• Serving Size: 1 slice
• Calories: 235
• Sugar: 21 g
• Sodium: 110 mg
• Fat: 11 g
• Saturated Fat: 6.5 g
• Unsaturated Fat: 3.5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 100 mg