strawberry cake roll

Nothing says Summer like a delicious Strawberry Roll Cake! This dessert is made with a light and fluffy sponge cake and filled with luscious whipped cream and fresh strawberries.

Strawberry Roll Cake

eggs (room temperature)

sugar

vanilla extract

all-purpose flour (or cake flour)

baking powder

salt

strawberries (finely diced)

heavy cream (cold)

Preheat the oven to 350°F and line a 13×9 baking sheet with parchment paper. Set aside.

Using a hand mixer or a stand mixer with a whisk attachment, beat 4 eggs eggs on a high speed for about a minute until foamy. Gradually add 1/2 cup of granulated sugar and 1 tsp vanilla extract and continue beat on a high speed for 6-7 minutes, until the mixture is thick, pale, and tripled in size.

In a separate mixing bowl, mix 1/2 cup all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt, and sift it to the mixture in three steps. Using a spatula, fold it in until smooth consistency with no hidden flour pockets. Do not over mix.

Pour the batter on the baking sheet, and using a spatula, spread evenly.

Bake at 350°F for about 10-12 minutes until the top is golden and a toothpick comes out clean.

While it&#039;s baking, place a clean towel on a counter and sprinkle it with powdered sugar. This step will prevent the cake from sticking to the towel when rolling.

Take it of the oven, use a paring knife to loosen the cake from the pan. Remove it from the baking pan to the clean linen towel (face down) and remove the parchment paper. Roll into the towel and let it cool off.

While it&#039;s cooling off, finely dice the strawberries.

Using a hand or stand mixer with a whisk attachment, beat cold heavy cream, powdered sugar, and vanilla extract until stiff peaks.

When the cake is cooled off, carefully unroll and loosen it from the towel. Spread 2/3 of the whipped cream evenly and top with diced strawberries, then roll the cake again. Place it on a serving plate.

To decorate, dust the dessert with 2 tablespoons of powdered sugar. Using the rest 1/3 of the cold whipped cream, pipe 4 large swirls on top and top them with 4 half strawberries.

Refrigerate for a couple of hours before serving. Enjoy!

https://content.jwplatform.com/videos/DTGCpBkW.mp4

This strawberry cake roll features a light, vanilla bean-speckled sponge cake, fluffy strawberry cream cheese filling, and plenty of real strawberry flavor from freeze-dried strawberries. Be sure to read the recipe carefully before beginning, because both timing and technique are keys to success!

Strawberry Cake Roll

eggs,

(150 grams) granulated sugar, divided

Tablespoons (30 milliliters) buttermilk or whole milk

1 and 1/2 teaspoons pure vanilla extract

vanilla bean*

(118 grams) cake flour* (spooned & leveled)

Tablespoons (15 grams) confectioners’ sugar, for dusting parchment

(about 25 grams) freeze-dried strawberries*

(240 grams/ml) heavy cream, cold

vanilla vanilla bean paste)

(about 160 grams) thinly sliced fresh strawberries

optional, strawberries

Read the recipe through before beginning. Be prepared to move quickly as soon as the cake comes out of the oven.

Preheat the oven to 350°F (177°C). Spray a 10&#215;15-inch jelly roll pan with nonstick spray or grease with butter, then line it with parchment paper so the cake releases easily in step 8. Spray or grease the parchment paper as well. (Sponge cakes are known for sticking, so we want an extra nonstick surface here.)

Make the cake

Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and 1/4 cup (50g) of sugar together on high speed until stiff peaks form, about 4 minutes. Transfer to another bowl.

Using the same mixing bowl (no need to clean it), add the egg yolks, remaining sugar, buttermilk, vanilla extract, and vanilla bean seeds. Beat on high speed until light in color and slightly thickened, about 3–4 minutes. The mixture will be thin and a little bubbly on top. Add half of the whipped egg whites to the egg yolk mixture and beat on low speed for 5–10 seconds to gently combine. Add the remaining egg whites and beat on low speed for another 5–10 seconds. Do not over-mix.

Using a fine mesh sieve, sift the cake flour, baking powder, and salt over the batter. Using a silicone spatula, gently fold everything together until just combined. Do not over-mix. The batter will be light and fluffy.

Spread the batter evenly into the prepared pan. I find a small offset spatula helpful for this. Gently tap or shake the pan so the batter reaches the corners and smooths into an even layer.

Bake for 14–16 minutes, or until the top lightly springs back when touched. Do not over-bake.

Meanwhile, prepare to roll the cake

Place a large piece of parchment paper or a thin kitchen towel flat on the counter and dust it evenly with the confectioners’ sugar. As soon as the cake comes out of the oven, immediately run a knife around the edges to loosen it from the pan. Carefully invert the warm cake onto the prepared parchment/towel, then slowly peel off the parchment paper it baked on. Starting with a short end, gently but tightly roll the warm cake up with the parchment/towel. The cake will still be warm.

Allow the cake to cool completely while rolled up. This takes about 3 hours at room temperature, or you can refrigerate it for about 2 hours to speed things up. Once cooled, you can keep the rolled cake covered in the refrigerator for up to 1 day before filling.

Remove the cake from the refrigerator and let it sit for a few minutes while you prepare the filling.

Make the filling

Using a blender or food processor, pulse the freeze-dried strawberries into a fine powder. You should have about 1/2 cup. Set aside.

Using a hand mixer or stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Transfer to another bowl. Using the same mixing bowl, beat the cream cheese on high speed until completely smooth and creamy, about 1 minute. Add the confectioners’ sugar, strawberry powder, and vanilla and beat until combined and creamy. Gently fold in the whipped cream. The filling will be light and fluffy. You will have enough to both fill and decorate the cake.

Fill the cake

Slowly unroll the cooled cake. Spread about half of the filling evenly on top, leaving about a 1/2-inch border around the edges. I use a small offset spatula for this. Top with sliced strawberries, if using. Gently roll the cake back up, this time without the parchment/towel. Cover loosely and refrigerate for at least 20 minutes and up to 1 day before slicing and serving. Cover and refrigerate the remaining filling as well to use for topping in step 15.

Pipe or spread the remaining filling on top before slicing and serving. Garnish with fresh strawberries, if desired. I used Wilton 1M piping tip on the pictured cake roll.

Cover leftover cake roll tightly and store in the refrigerator for up to 3 days.

I love your recipes and not sure how quickly this will be read and hopefully responded to...but I couldn't find the freeze-dried strawberries ...so I went to your suggestion of the strawberry whipped cream.... I messed up so badly and added the entire strawberry filling to the whipped cream/sugar/vanilla -- instead of the 3/4 cups. Any idea how to remedy this? I have cream cheese and butter... it's so watery :(

Delicious recipe. A couple of things I changed. I used the pattern roll cake technique to make a floral pattern on the roll (see Sugar Geek's Pattern Roll) which came out well. While that recipe was dry, this roll was delicious, properly spongy without being dry even after refrigeration. Two changes that I made: I only used 1/2 cup of confectioners sugar for rolling the cake in the towel, and I only used 2/3 cup of confectioners sugar in the filling instead of the 2.5 cups, making the tartness of the cream cheese shine through. By not being quite as sweet, I feel this could be eaten for breakfast, tea or dessert. Very good.

Lexi,
Did you make the larger version of this cake with the 12 x 17 pan and do increase it by 1 1/2--I'd like to try too.....did it work?

Esther,
Did you make the larger version of this cake with the 12 x 17 pan and do increase it by 1 1/2--I'd like to try too.....did it work?

I love this recipe, but every time I make it and try to unroll to fill and roll back up the cake sticks to the kitchen towel, I have tried adding lots of sugar it just makes a gooey mess, and les sugar still sticks to the towel 

I made this cake with a different filling (whipped cream cheese frosting + Sally's easy raspberry cake filling), and it turned out great! I did make a significant mistake though... when it said to add the "remaining sugar" in step 4, I also added the cup of powdered sugar to the batter!!! If I had read the whole recipe through (as recommended) I may not have done this; so, definitely my fault :) if Sally's team were to edit this recipe ever, I would recommend specifying to add the remaining "granulated" sugar. However, it still turned out so well!! I am pretty good at following directions, but when I slip up, I'm surprised at how resilient Sally's recipes are.

I've rated this recipe before when I made a mistake (put the powdered sugar in the batter lol), and it still turned out great. This time, I followed the recipe exactly, and the cake turned out even better!!! I was in a hurry and cooled it in my freezer, which was perfect. I used different fillings, but this vanilla cake recipe is going to be (and is already) my go-to for rolled cakes. It has the perfect texture to give it structural integrity while still being nice and light. It is "spongey" so don't expect something as soft and fluffy as Sally's white cake (which is also a go-to). But everything about it is perfect for a rolled cake :)

I split the egg whites a little when I was whipping them, but the cake turned out great anyway! Very fluffy and easy to roll.

Delightful! The freeze-dried strawberries added great flavor. I had no confectioners sugar but used parchment paper to roll the cake with no issues. I also used all purpose flour and it was great. It’s a bit of an effort, but worth it.

Made this for a family Mother’s Day dinner and it was a huge hit! My father-in-law asked for it for his birthday cake, would the cake recipe transition to 2 traditional 8 inch rounds at all?

I made the strawberry roll for a pool party and it was a hit. Instructions easy and everyone loved it.

I give you 5 stars because I love your recipes. I really haven't tasted a freeze dried strawberry that I like. What should I use in place of them? Thank you

This is one marvelous recipe.  Earlier this month, I made a similar type recipe from a recent Food and Wine magazine which had lumps and was NOT a good recipe!!!!  Sally's is superb.  We used it as a graduation cake and everyone loved it and commented that it was both delicious and "a work of art!"    I had one question. The recipe calls for 25g of dehydrated strawberries (ground in the food processor) and I used 25 g of powdered dehydrated strawberries I already had from a different recipe.  My filling/icing came out MUCH darker than the one in Sally's picture.  Since the weight was the same, I figured the amount would be the same and the color about the same.... any clues???  The other thing I did a bit differently was use many MORE sliced strawberries on the filling before I rolled it up.  Everyone told me they loved the AMOUNT of strawberries and FULL strawberry flavor.  More strawberries did not make it appreciably harder to roll up.  This is a cake that is hard to cut ultra-thin slices off for those who want a teeny bit.  I found it easier to cut a 3/4" to 1" slice and then cut that in half crosswise for the "just a sliver" people.

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