Introduction:
This Strawberry Cream Cake Roll is the perfect blend of light sponge cake, sweet whipped cream, and juicy fresh strawberries. Rolled into an elegant spiral and dusted with powdered sugar and crumbles, it looks as amazing as it tastes. Ideal for spring and summer gatherings, tea parties, or just a special treat, this cake is a show-stopper that’s surprisingly simple to make.
🍓 Recipe: Strawberry Cream Cake Roll
Ingredients:
For the Sponge Cake:
- 4 large eggs
- 100g (½ cup) granulated sugar
- 1 tsp vanilla extract
- 100g (¾ cup) all-purpose flour
- 1 tsp baking powder
- A pinch of salt
For the Filling:
- 200 ml (¾ cup) heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 250g (1 ½ cups) fresh strawberries, sliced
For Garnish (optional):
- Crushed cookies or biscuit crumbs
- Powdered sugar
- Mint leaves
Instructions:
- Prepare the Cake:
- Preheat oven to 180°C (350°F).
- Line a 10×15 inch (25×38 cm) baking sheet with parchment paper.
- In a bowl, beat eggs and sugar until light and fluffy (about 5–6 minutes).
- Add vanilla, then gently fold in flour, baking powder, and salt.
- Spread the batter evenly in the pan and bake for 10–12 minutes until lightly golden and springy to touch.
- Roll the Cake:
- While still warm, turn the cake onto a clean kitchen towel dusted with powdered sugar.
- Peel off parchment paper and roll the cake gently (with the towel inside) from short end to short end.
- Let it cool completely.
- Make the Filling:
- Beat the cream with powdered sugar and vanilla until stiff peaks form.
- Assemble the Roll:
- Carefully unroll the cooled cake.
- Spread the whipped cream over the surface.
- Evenly layer sliced strawberries.
- Re-roll the cake (without the towel) and refrigerate for 30 minutes to set.
- Finish & Serve:
- Dust the roll with powdered sugar and sprinkle crushed cookies on top.
- Garnish with mint leaves and extra strawberries. Slice and serve chilled!