Strawberry Cream Roll

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Indulge in the heavenly combination of light sponge cake filled with luscious whipped cream and fresh strawberries in this delightful Strawberry Cream Roll recipe! ๐Ÿ“โœจ Perfect for special occasions or a sweet treat any day of the week.


4 large eggs
3/4 cup white sugar
2/3 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup confectioners’ sugar (for dusting)
1 cup heavy cream
1 tablespoon white sugar
1 teaspoon vanilla extract
2 cups sliced fresh strawberries

Preheat your oven to 375ยฐF (190ยฐC). Grease and flour a 10×15-inch jelly roll pan.

In a large mixing bowl, beat the eggs and 3/4 cup of white sugar with an electric mixer until thick and pale, about 5 minutes.

In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined. Stir in 1 teaspoon of vanilla extract.

Spread the batter evenly into the prepared jelly roll pan.

Bake in the preheated oven for 12 to 15 minutes, or until the cake springs back when lightly touched.

While the cake is baking, lay out a clean kitchen towel and sprinkle it with 1/4 cup of confectioners’ sugar.

When the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper, and roll the cake up in the towel, starting with the short end. Allow it to cool completely.

In a chilled mixing bowl, whip the heavy cream with 1 tablespoon of white sugar and 1 teaspoon of vanilla extract until stiff peaks form.

Gently unroll the cooled cake and spread the whipped cream evenly over the surface. Arrange the sliced strawberries over the whipped cream.

Roll the cake back up, starting from the short end, and place it seam-side down on a serving platter.

Dust the top of the cake with additional confectioners’ sugar, if desired.

Slice, serve, and enjoy this delightful Strawberry Cream Roll with your loved ones! ๐Ÿ“๐Ÿฐ

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