Strawberry Cake Roll is a delicious dessert that is perfect for any occasion. This sweet treat combines the soft, spongy texture of cake with the juicy, tangy flavor of fresh strawberries to create a dessert that everyone will love. The strawberry cake roll has become increasingly popular in recent years, thanks to its unique and irresistible taste.
The process of making a strawberry cake roll is relatively simple but requires some precision and patience. First, you need to make the sponge cake by whisking together eggs, sugar, flour, and baking powder until light and fluffy. Then spread it onto a lined baking sheet and bake until golden brown. Once cooled slightly, spread whipped cream over the top of the sponge cake layer before adding sliced strawberries on top. Finally, use the parchment paper to carefully roll up the cake into a tight spiral shape – this will help keep everything inside!
Prep Time: 10 minutes minutes
Cook Time: 16 minutes minutes
Resting time: 1 hour hour
Total Time: 26 minutes minutes
Servings: 10 servings
Ingredients
For Cake
- 1/3 cup milk
- 1/4 tsp vinegar
- 1 cup flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 4 eggs
- 1 cup sugar
- 1 tbsp vanilla extract*
For Filling
- 2 cups whipping cream
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1 lb fresh strawberries
Instructions
For Cake
- Preheat oven to 325 degrees F.
- In a small bowl, stir together milk and vinegar and set aside for a few minutes to sour milk.
- In a small bowl, whisk together flour, baking powder and salt and set aside.
- In a larger bowl, whip four room temperature eggs** until light and fluffy. Add sugar and mix well. Add soured milk and vanilla and mix.
- Add 1/2 the dry mixture, mix until just combined. Add remaining dry ingredients and mix again until just combined. Don’t overmix.
- Spray a cookie sheet with non-stick cooking spray. Measure a piece of parchment paper to fit into the bottom of the pan, nestle it in and spray again with non-stick cooking spray.
- Pour batter into pan and use an offset spatula to spread it evenly, right to the edges of the pan (thinner edges will cook faster and are more likely to burn).
- Bake in preheated oven for 14-17 minutes. Watch edges closely to make sure they don’t brown. If they do, cake is likely done. If you’re not sure, insert a toothpick into the centre of the cake and if it comes out clean it’s done.
- While cake is baking, spread out a clean tea towel and sprinkle it with icing sugar. When cake is done cooking, invert it onto the tea towel (while still hot) and gently peel off parchment paper.
- Starting at a narrow end, gently and tightly roll the cake and tea towel together up into a roll. Set on a baking rack to cool completely.
For Filling
- Wash and slice strawberries into small pieces ans set aside.
- Whip whipping cream with sugar and vanilla until still peaks form. Refrigerate if not using right away.
- When ready to fill cake, first set aside 1 cup of strawberries and 1 cup of whipped cream to garnish cake later. Mix together remaining whipped cream and strawberries.
- Gently unroll cooled cake and trim off any overcooked edges, if necessary. Spread filling inside cake and carefully roll cake up again.
- Set on a platter with seam side facing down. Spread remaining cream on top and top with strawberries. Garnish with mint leaves (optional). Refrigerate until ready to serve.
- To serve, slice into thin slices and enjoy! 🙂
This Easy Strawberry Cake Roll looks fancy but it’s so simple to make! Perfect for Mother’s Day brunch, Father’s Day dinner, graduation parties or casual BBQs, it’s the most lovely spring or summer dessert for any occasion. And it’s a pretty cheap way to feed a crowd too!