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Strawberry Cream Cake Roll

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This Strawberry Cream Cake Roll is a light and fluffy dessert featuring a soft sponge cake rolled with fresh whipped cream and sweet strawberries, perfect for any occasion.

Ingredients

Scale
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for cream)
  • 1 cup fresh strawberries, hulled and sliced
  • Powdered sugar, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it.
  2. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes. Stir in 1 teaspoon vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
  4. Pour the batter evenly into the prepared pan and spread to the edges. Bake 12-15 minutes or until the cake springs back when lightly touched.
  5. While the cake is cooling, lay out a clean kitchen towel and dust it generously with powdered sugar. When the cake is done, immediately invert it onto the towel, peel off the parchment paper, and roll the cake up in the towel from the short end. Let cool completely.
  6. In a chilled bowl, beat heavy whipping cream with powdered sugar and 1 teaspoon vanilla until stiff peaks form.
  7. Unroll the cooled cake gently. Spread the whipped cream evenly over the cake and sprinkle with sliced strawberries.
  8. Roll the cake back up without the towel. Refrigerate for at least 1 hour before serving.
  9. Dust with powdered sugar before slicing and serving.

Notes

For an extra burst of flavor, brush the cake with a thin layer of strawberry jam before adding the whipped cream and strawberries.

Find it online: https://delilita.com/strawberry-cream-cake-roll-delight/