If you’re looking for a show-stopping dessert that’s as delightful to make as it is to eat, the Easy Strawberry Cake Roll is your new best friend. This beautiful rolled cake features an airy sponge wrapped around a cloud of whipped cream and juicy strawberries, then finished with a sprinkle of powdered sugar. Whether you’re celebrating a special occasion or just want to treat yourself, this recipe will quickly become your go-to for impressing family and friends — and you won’t believe how simple it is to create such a stunning treat!
Ingredients You’ll Need
The Easy Strawberry Cake Roll comes together with a handful of everyday ingredients, each one playing an important role in ensuring the cake is tender, flavorful, and bursting with fresh strawberry goodness. Here’s what you’ll need, along with some helpful tips for each component:
- All-purpose flour: Provides structure and keeps the cake light and tender.
- Baking powder: Helps the cake rise beautifully for that perfect, fluffy texture.
- Salt: Enhances all the other flavors and keeps the sweetness in balance.
- Large eggs (room temperature): The secret to a light, airy sponge — don’t skip the room temperature step for best results!
- Granulated sugar: Sweetens the cake and helps create that signature golden crust.
- Vanilla extract: Adds warmth and depth to both the cake and the whipped cream filling.
- Powdered sugar (for dusting): Prevents sticking when rolling and gives a pretty, snowy finish.
- Heavy whipping cream: Whips up into a luscious, pillowy filling that pairs perfectly with strawberries.
- Powdered sugar (for filling): Sweetens the whipped cream without making it grainy.
- Vanilla extract (for filling): Infuses the filling with extra flavor to complement the strawberries.
- Fresh strawberries (diced): The star of the show — choose ripe, juicy berries for the best flavor burst.
- Extra strawberries and powdered sugar for garnish (optional): For a finishing touch that makes your cake roll truly irresistible.
How to Make Easy Strawberry Cake Roll
Step 1: Prepare Your Pan and Preheat the Oven
Start by heating your oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper and give it a light grease — this ensures your cake will release easily, making rolling a breeze and keeping the sponge intact.
Step 2: Mix the Dry Ingredients
In a small bowl, whisk together the all-purpose flour, baking powder, and salt. This quick step distributes the leavening evenly and helps you avoid lumps later on.
Step 3: Whip the Eggs, Sugar, and Vanilla
In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract on high speed for 5–6 minutes. You’re looking for a thick, pale mixture that almost doubles in volume — this is the secret to that classic, springy sponge texture in the Easy Strawberry Cake Roll.
Step 4: Combine and Bake
Gently fold the dry ingredients into your egg mixture just until combined — be careful not to deflate the batter. Pour into your prepared pan and spread evenly, then bake for 10–12 minutes. The cake is done when it springs back lightly to the touch.
Step 5: Roll While Warm
While the cake bakes, dust a clean kitchen towel generously with powdered sugar. When the cake comes out of the oven, immediately invert it onto the towel, peel off the parchment, and roll it up from the short end, towel and all. Let it cool completely in this rolled shape to prevent cracks later.
Step 6: Whip the Cream and Prep the Filling
As the cake cools, whip the heavy cream with powdered sugar and vanilla until you get stiff peaks. This fluffy filling is what makes the Easy Strawberry Cake Roll so dreamy and light. Gently fold in the diced strawberries for that burst of freshness in every bite.
Step 7: Fill, Roll, and Chill
Carefully unroll the cooled cake, spread the whipped cream filling evenly, and sprinkle with the strawberries. Re-roll the cake (this time without the towel), place it seam-side down on your serving plate, and dust with powdered sugar. Pop the cake in the fridge for about 30 minutes to help it set and slice up beautifully.
How to Serve Easy Strawberry Cake Roll
Garnishes
Give your Easy Strawberry Cake Roll a bakery-worthy finish by dusting it with powdered sugar and adding extra fresh strawberries on top. You can even add a few mint leaves or a drizzle of melted chocolate if you’re feeling fancy.
Side Dishes
This cake is the star of any dessert table, but it pairs wonderfully with a scoop of vanilla ice cream, a dollop of tangy crème fraîche, or even a glass of lightly sweetened iced tea for a refreshing contrast.
Creative Ways to Present
Slice the roll into thick rounds and arrange them artfully on a platter, or serve individual slices with a swirl of whipped cream and a strawberry fan. For a special occasion, try stacking slices with extra berries and cream between layers for a playful twist.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Easy Strawberry Cake Roll snugly in plastic wrap or store in an airtight container in the refrigerator. It will stay fresh for up to 2 days — though it rarely lasts that long!
Freezing
If you’d like to prepare ahead, you can freeze the unfilled cake roll (wrapped in plastic, then foil) for up to one month. Thaw at room temperature, then fill and assemble as usual for a freshly made taste.
Reheating
This dessert is best enjoyed chilled, but if you want to take the chill off, let your slice sit at room temperature for 10–15 minutes before serving. Avoid microwaving, as it can melt the whipped cream and change the texture of the cake.
FAQs
How do I keep my cake roll from cracking?
Rolling the cake while it’s still warm and using a dusted towel are key to preventing cracks. Also, avoid overbaking, as a dry cake is more likely to break.
Can I use frozen strawberries for the filling?
Fresh strawberries are best for the Easy Strawberry Cake Roll’s filling, as they don’t release excess liquid, but if you only have frozen, thaw and drain them well before dicing and adding to the cream.
What if I don’t have a jelly roll pan?
You can use a rimmed baking sheet close to 10×15 inches. If it’s a little bigger, just spread the batter to the correct size for a thinner roll, watching the bake time closely.
Can I make this cake roll gluten-free?
Yes! Substitute a good gluten-free all-purpose flour blend in place of the regular flour for a delicious gluten-free version. Just make sure to measure carefully and not overmix.
How do I get clean slices when serving?
Use a sharp, serrated knife, and wipe the blade clean between slices for those perfect, bakery-style cuts. Chilling the roll before slicing also helps keep everything tidy.
Final Thoughts
If you’ve ever wanted a dessert that looks as beautiful as it tastes, the Easy Strawberry Cake Roll is the answer. It’s a joyful bake that’s sure to brighten any table and bring smiles all around. I hope you give it a try soon — you might just find it becomes your new favorite go-to treat!
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Easy Strawberry Cake Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Strawberry Cake Roll is a light and fluffy Swiss roll cake filled with whipped cream and fresh strawberries, perfect for a delightful dessert. The soft sponge cake is delicately rolled with sweet whipped cream and juicy strawberries, making it an elegant and delicious treat that’s surprisingly simple to make.
Ingredients
Cake
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar (for dusting)
Filling
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries (diced)
Garnish (optional)
- Extra fresh strawberries
- Powdered sugar
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This ensures even distribution of leavening agents in the batter.
- Beat Eggs and Sugar: In a large mixing bowl, beat the room temperature eggs with granulated sugar and vanilla extract on high speed for 5 to 6 minutes. The mixture should become thick, pale, and tripled in volume, which is key for a light sponge.
- Combine Batter: Gently fold the dry ingredients into the egg mixture using a spatula. Be careful not to overmix; fold until just combined to maintain airiness.
- Bake the Cake: Pour the batter evenly into the prepared pan and spread it out smoothly. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched.
- Roll the Cake: While the cake bakes, dust a clean kitchen towel generously with powdered sugar. Once baked, immediately invert the cake onto the towel, peel off the parchment paper, and roll the cake up with the towel from the short end. Let it cool completely in this rolled shape.
- Prepare the Filling: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This creates a fluffy and sweet whipped cream for the filling.
- Fill and Re-roll: Carefully unroll the cooled cake, spread the whipped cream evenly over the surface, then sprinkle diced fresh strawberries on top. Re-roll the cake gently without the towel, placing the seam side down on a serving plate.
- Garnish and Chill: Dust the top of the roll with powdered sugar and optionally garnish with extra fresh strawberries. Refrigerate the cake roll for at least 30 minutes before slicing to set the filling and enhance flavors.
Notes
- Do not overbake the cake to avoid cracking when rolling.
- Make sure eggs are at room temperature to achieve maximum volume.
- This cake is best enjoyed the same day for optimal freshness and texture.
- Store any leftovers covered in the refrigerator for up to 2 days.
- Use a serrated knife to slice the roll cleanly without squashing it.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 115mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg
