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.
- 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
Instructions
- 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.
- 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.
- Beat in the vanilla and milk until combined.
- 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.
- Spread the batter evenly into the prepared pan and tap the pan on the counter to release air bubbles.
- Bake for 10 to 12 minutes, until the cake springs back when lightly touched.
- While the cake bakes, dust a clean kitchen towel generously with powdered sugar.
- 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.
- 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.
- Make the filling by whipping the cold cream, powdered sugar, ground strawberries, and vanilla on medium-high speed until stiff peaks form.
- 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.
- 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.
- 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
Find it online: https://thefamilycooking.com/strawberry-cake-roll/
