🍓 Strawberry Cake Roll Recipe
Strawberry cake roll is a beautiful, soft, and delicious dessert made with a light sponge cake, a creamy filling, and fresh strawberries rolled together into an elegant spiral shape. This classic dessert is perfect for birthdays, family gatherings, tea parties, holidays, or any special occasion because it looks impressive and tastes wonderfully fresh. The combination of fluffy vanilla sponge cake, sweet strawberry flavor, and smooth cream filling creates a dessert that is both delicate and satisfying. Making a strawberry cake roll at home may seem difficult at first, but with careful preparation, gentle mixing, and proper rolling technique, you can create a perfect cake roll with a beautiful shape and delicious taste.
To prepare this strawberry cake roll, you will need 4 large eggs, 100 grams of sugar, 1 teaspoon of vanilla extract, 100 grams of all-purpose flour, 1 teaspoon of baking powder, a small pinch of salt, 2 tablespoons of milk, and 2 tablespoons of melted butter for the soft sponge cake. For the creamy strawberry filling, prepare 250 milliliters of heavy whipping cream, 3 to 4 tablespoons of powdered sugar, 1 teaspoon of vanilla extract, and 1 cup of fresh strawberries that are washed, dried, and finely chopped. You can also keep some extra strawberries for decoration on top of the finished cake roll. Before starting, preheat your oven to 180°C (350°F) and prepare a rectangular baking tray by lining it with parchment paper. Lightly grease the paper so the cake can be removed easily after baking.
Begin by preparing the sponge cake batter. Separate the eggs carefully, placing the egg whites in one clean bowl and the egg yolks in another. Beat the egg whites using an electric mixer until they become foamy, then gradually add half of the sugar and continue beating until soft, glossy peaks form. In a separate bowl, beat the egg yolks with the remaining sugar until the mixture becomes lighter in color and slightly thick. Add vanilla extract and milk to the egg yolk mixture and mix well. Slowly fold the egg yolk mixture into the whipped egg whites, being careful not to deflate the air because the trapped air helps create a soft and fluffy sponge cake. Sift the flour, baking powder, and salt together, then gently fold the dry ingredients into the egg mixture in small portions. Finally, add the melted butter and fold carefully until everything is combined into a smooth and light batter.
Pour the cake batter into the prepared baking tray and spread it evenly with a spatula. Bake in the preheated oven for about 10 to 15 minutes or until the cake becomes lightly golden and springs back when touched gently. Avoid overbaking because a dry sponge cake can crack while rolling. While the cake is baking, prepare a clean kitchen towel and sprinkle it lightly with powdered sugar. Once the cake is removed from the oven, immediately turn it onto the prepared towel, carefully remove the parchment paper, and gently roll the warm cake together with the towel from one short side to the other. Rolling the cake while it is warm helps it remember the shape and prevents cracks later. Allow the rolled cake to cool completely before adding the filling.
While the cake is cooling, prepare the strawberry cream filling. Pour the cold heavy whipping cream into a chilled bowl and beat it until it starts to thicken. Add powdered sugar and vanilla extract, then continue whipping until stiff peaks form and the cream becomes smooth and fluffy. Be careful not to overbeat the cream because it can become grainy. Gently fold the chopped fresh strawberries into the whipped cream, creating a sweet and fruity filling with beautiful strawberry pieces throughout.
Once the sponge cake has cooled completely, carefully unroll it from the towel. Spread an even layer of strawberry cream filling over the entire surface of the cake, leaving a small border around the edges so the filling does not spill out when rolling. Slowly and gently roll the cake back into its original shape, using light pressure to create a firm spiral without squeezing out the filling. Wrap the finished cake roll in plastic wrap and place it in the refrigerator for at least 1 to 2 hours so it can set properly and become easier to slice.
Before serving, remove the strawberry cake roll from the refrigerator and decorate it with powdered sugar, whipped cream, fresh strawberries, or strawberry sauce according to your preference. Use a sharp knife to cut clean slices and reveal the beautiful spiral pattern inside. The soft sponge cake, creamy filling, and fresh strawberry pieces make every bite sweet, light, and refreshing. This cake roll can be stored in the refrigerator for up to 3 days in an airtight container, although it is usually enjoyed quickly because of its fresh cream and fruit filling.
This homemade strawberry cake roll is a wonderful dessert that combines simple ingredients into something elegant and special. The secret to a successful cake roll is making a soft sponge, folding the batter gently, rolling the cake while warm, and allowing enough time for it to chill before serving. Whether you prepare it for guests or enjoy it with your family, this strawberry cake roll will bring a beautiful homemade touch and a delicious strawberry flavor to any occasion.
