A soft, airy sponge cake rolled around a luscious strawberry cream filling makes this strawberry cake roll a show-stopping dessert. Paired with a simple layered strawberry dessert, this recipe delivers both elegance and comfort in every bite, perfect for gatherings or a sweet treat at home.
Why You’ll Love This Recipe
This recipe brings together light sponge cake and fresh strawberries in a way that feels both refreshing and indulgent. The cake roll is soft and flexible, making it easy to shape without cracking, while the creamy filling balances sweetness with a hint of freshness. The additional strawberry dessert adds variety, giving you two delightful treats from one preparation. It’s simple enough for beginners yet impressive enough for special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake roll:
4 large eggs
100 g granulated sugar
1 teaspoon vanilla extract
100 g all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
30 ml milk
2 tablespoons vegetable oil
For the strawberry filling:
250 ml heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
200 g fresh strawberries, diced
For the strawberry dessert layer:
250 g fresh strawberries, sliced
2 tablespoons sugar
1 tablespoon lemon juice
200 ml whipped cream or custard
Directions
Prepare the cake roll:
Preheat the oven to 180°C and line a rectangular baking tray with parchment paper.
In a bowl, beat the eggs and sugar until pale and fluffy. Add vanilla extract.
Sift in flour, baking powder, and salt, then gently fold to combine.
Mix in milk and oil until smooth.
Pour batter into the tray and spread evenly.
Bake for 10–12 minutes until lightly golden.
Roll the cake:
Place the warm cake onto a clean towel dusted with powdered sugar.
Roll it gently with the towel and let it cool completely.
Prepare the filling:
Whip the cream with powdered sugar and vanilla until soft peaks form.
Fold in diced strawberries.
Assemble the cake roll:
Unroll the cooled cake carefully.
Spread the strawberry cream evenly.
Roll it back tightly and refrigerate for at least 1 hour before slicing.
Prepare the strawberry dessert:
In a bowl, combine sliced strawberries with sugar and lemon juice. Let sit for 10 minutes.
Layer strawberries with whipped cream or custard in serving glasses.
You can swap strawberries with raspberries or mixed berries for a different flavor. Adding a thin layer of strawberry jam before the cream enhances sweetness. For a richer version, use mascarpone instead of whipped cream. Chocolate drizzle on top of the roll adds an extra indulgent touch.
Storage/Reheating
Store the cake roll in the refrigerator, tightly covered, for up to 3 days. The strawberry dessert should also be refrigerated and consumed within 2 days for freshness. This dessert is best served cold and does not require reheating.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them היט well to avoid excess moisture.
Why did my cake crack when rolling?
It may have cooled too much before rolling. Rolling while warm helps prevent cracks.
Can I make this ahead of time?
Yes, prepare it a day in advance and keep refrigerated.
What type of cream works best?
Heavy whipping cream with at least 30% fat gives the best texture.
Can I reduce the sugar?
Yes, adjust sugar to taste, especially if strawberries are very sweet.
How do I keep the roll tight?
Use parchment paper or a towel to guide the rolling process evenly.
Can I add other fruits?
Yes, blueberries or kiwi slices work well with strawberries.
Is this recipe suitable for beginners?
Yes, the steps are simple and easy to follow with basic baking skills.
Can I freeze the cake roll?
Yes, wrap it tightly and freeze for up to 1 month. Thaw in the fridge before serving.
What can I use instead of lemon juice?
You can substitute with orange juice or skip it if preferred.
Conclusion
This strawberry cake roll and dessert combination offers a perfect balance of light texture and fruity flavor. Whether you’re serving guests or enjoying a homemade treat, it’s a reliable and delicious option that feels both fresh and satisfying.
A light and airy strawberry cake roll filled with fresh strawberry cream, paired with a simple layered strawberry dessert for a refreshing and elegant treat.
Author:Sophia
Prep Time:25 minutes
Cook Time:12 minutes
Total Time:1 hour 40 minutes
Yield:6–8 servings
Category:Dessert
Method:Bake
Cuisine:International
Diet:Vegetarian
Ingredients
4 large eggs
100 g granulated sugar
1 teaspoon vanilla extract
100 g all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
30 ml milk
2 tablespoons vegetable oil
250 ml heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
200 g fresh strawberries, diced
250 g fresh strawberries, sliced
2 tablespoons sugar
1 tablespoon lemon juice
200 ml whipped cream or custard
Instructions
Preheat the oven to 180°C and line a rectangular baking tray with parchment paper.
Beat eggs and sugar until pale and fluffy, then mix in vanilla extract.
Sift in flour, baking powder, and salt, and gently fold to combine.
Stir in milk and oil until smooth, then spread batter evenly in the tray.
Bake for 10–12 minutes until lightly golden.
Turn the warm cake onto a towel dusted with powdered sugar and roll it gently. Let cool completely.
Whip cream with powdered sugar and vanilla until soft peaks form, then fold in diced strawberries.
Unroll the cooled cake, spread the filling evenly, and roll it back tightly. Refrigerate for at least 1 hour.
Mix sliced strawberries with sugar and lemon juice, letting them sit for 10 minutes.
Layer the strawberries with whipped cream or custard in serving glasses.
Slice the cake roll and serve alongside the layered strawberry dessert.
Notes
Use raspberries or mixed berries as an alternative to strawberries.
Add a thin layer of strawberry jam for extra sweetness.
Substitute mascarpone for whipped cream for a richer filling.
Store the cake roll refrigerated for up to 3 days.
The layered dessert should be consumed within 2 days.
