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Strawberry Cake Roll Recipe

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4.1 from 30 reviews

  • Author: Amina
  • Total Time: 4 hours 10 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This light and fluffy Strawberry Cake Roll features a delicate sponge cake rolled with a creamy strawberry-flavored cream cheese filling and fresh strawberries. Perfect for a special dessert, the cake is baked in a jelly roll pan, rolled warm to maintain softness, and filled with a sweet, airy filling made with freeze-dried strawberries and cream cheese. The cake is then chilled and finished with decorative piping and fresh strawberries for a stunning presentation.

Ingredients

For the Cake

  • 4 large eggs, at room temperature and divided
  • 3/4 cup (150g) granulated sugar, divided
  • 2 Tablespoons (30ml) buttermilk or whole milk
  • 1 and 1/2 teaspoons pure vanilla extract
  • Seeds scraped from 1/2 vanilla bean
  • 1 cup (118g) cake flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons (15g) confectioners’ sugar, for dusting parchment

For the Filling

  • 1 heaping cup (about 25g) freeze-dried strawberries
  • 1 cup (240g/ml) heavy cream, cold
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract (or vanilla bean paste)

Optional Garnish

  • 1 cup (about 160g) thinly sliced fresh strawberries
  • More fresh strawberries for garnish

Instructions

  1. Read the recipe: Read through the entire recipe before starting to ensure preparedness and smooth workflow.
  2. Preheat and prepare the pan: Preheat your oven to 350°F (177°C). Grease a 10×15-inch jelly roll pan with nonstick spray or butter. Line with parchment paper and grease the parchment to prevent sticking.
  3. Make the meringue: Using a hand or stand mixer with a whisk attachment, beat the egg whites with 1/4 cup (50g) sugar on high until stiff peaks form, about 4 minutes. Transfer to a separate bowl.
  4. Prepare the egg yolk mixture: Without cleaning the bowl, beat the egg yolks, remaining sugar, buttermilk, vanilla extract, and vanilla bean seeds on high speed until pale and slightly thickened, 3–4 minutes.
  5. Combine mixtures: Gently fold half the whipped egg whites into the yolk mixture on low speed for 5–10 seconds. Then fold in the rest of the egg whites on low speed for another 5–10 seconds without over-mixing.
  6. Sift and fold dry ingredients: Sift cake flour, baking powder, and salt over the batter. Using a silicone spatula, gently fold the dry ingredients in until just combined without over-mixing. The batter should be light and fluffy.
  7. Spread batter in pan: Evenly spread the batter into the prepared pan using a small offset spatula. Tap or shake the pan gently to smooth and reach corners.
  8. Bake the cake: Bake for 14–16 minutes until the top springs back lightly when touched. Avoid over-baking.
  9. Prepare rolling surface: While baking, lay a large piece of parchment paper or kitchen towel on the counter and dust with confectioners’ sugar evenly.
  10. Roll the warm cake: Once out of the oven, quickly loosen edges with a knife, invert the cake onto the sugared parchment/towel, remove the baking parchment, and gently but tightly roll the cake with the parchment/towel starting from a short end. Let cool completely rolled, about 3 hours at room temp or 2 hours refrigerated.
  11. Prepare to fill: Remove the chilled cake from the refrigerator and let it sit briefly to take the chill off before filling.
  12. Make strawberry powder: Pulse freeze-dried strawberries in a blender or food processor to make about 1/2 cup of fine powder. Set aside.
  13. Prepare filling components: Whip cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Transfer to another bowl. In the same mixer bowl, beat cream cheese on high speed until smooth, about 1 minute. Add confectioners’ sugar, strawberry powder, and vanilla; beat until creamy. Gently fold in whipped cream for a light, fluffy filling.
  14. Fill the cake: Carefully unroll the cooled cake. Spread half the filling evenly on the surface, leaving a 1/2-inch border. Add sliced fresh strawberries if desired. Reroll the cake without parchment. Cover loosely and refrigerate for at least 20 minutes or up to 1 day.
  15. Decorate and serve: Pipe or spread remaining filling on top of the cake. Garnish with fresh strawberries as desired. Use a piping tip like Wilton 1M for decorative effect.
  16. Store leftovers: Cover the cake tightly and refrigerate for up to 3 days to maintain freshness.

Notes

  • Keep the cake moist and soft by rolling it while warm immediately out of the oven.
  • Using freeze-dried strawberries in the filling gives intense flavor without extra moisture.
  • Do not over-mix batter or filling to keep the sponge light and fluffy.
  • Make sure eggs are at room temperature for better volume in the meringue.
  • The cake can be refrigerated for up to 1 day before filling and an additional 3 days after filling.
  • When dusting parchment for rolling, confectioners’ sugar prevents sticking and cracking.
  • Optional fresh strawberries inside add texture and freshness but are not necessary.
  • Prep Time: 30 minutes
  • Cook Time: 16 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/strawberry-cake-roll-recipe/