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
Scale
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
