Strawberry Roll Cream Cake

Written by admin

Roll into sweetness with this strawberry dream! ๐Ÿ“๐Ÿฐ


For the Cake:

4 large eggs, room temperature
2/3 cup (130g) granulated sugar
1 teaspoon (5ml) vanilla extract
3/4 cup (90g) all-purpose flour
1 teaspoon (5g) baking powder
A pinch of salt
Powdered sugar for dusting

For the Filling:

1 cup (240ml) heavy cream
1/4 cup (30g) powdered sugar
1/2 teaspoon (2.5ml) vanilla extract
1 cup (about 10-12) fresh strawberries, sliced


Preheat the oven to 375ยฐF (190ยฐC). Line a jelly roll pan with parchment paper and lightly grease it.

In a large bowl, whisk together the eggs and granulated sugar until light and fluffy. Add vanilla extract and continue to whisk.

Sift the flour, baking powder, and salt into the egg mixture and gently fold until just combined.

Pour the batter into the prepared pan, spreading evenly with a spatula.

Bake for 10-12 minutes or until the cake is golden and springs back when touched.

Lay out a clean kitchen towel and dust it with powdered sugar. Flip the warm cake onto the towel, remove the parchment paper, and roll the cake up in the towel. Cool completely on a wire rack.

While the cake is cooling, whip the heavy cream with powdered sugar and vanilla extract until it forms stiff peaks.

Carefully unroll the cooled cake. Spread the whipped cream over the cake and arrange the sliced strawberries on top.

Re-roll the cake, using the towel to help create a tight roll. Chill in the refrigerator before serving.

Dust with powdered sugar and garnish with more strawberries.

About the author


Leave a Comment