Strawberry Cream Roll Cake
Strawberry Cream Roll Cake is a delightful dessert that combines a light and fluffy sponge cake with a creamy strawberry filling. This show-stopping treat is perfect for any occasion, from birthdays to family gatherings, evoking the joy of summer picnics with every bite. The combination of vibrant strawberries and luscious cream creates an irresistible flavor explosion that will leave everyone asking for seconds.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp pure vanilla extract
- 1 cup heavy cream
- 1 ½ cups fresh strawberries, finely chopped
- ½ cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a 15×10-inch jelly roll pan with butter and line it with parchment paper.
- In a mixing bowl, beat the eggs and granulated sugar until thick and pale (about 5 minutes).
- Gradually sift in flour and baking powder, folding gently to maintain airiness.
- Pour into the pan and bake for 12-15 minutes or until golden brown.
- Once baked, invert onto a powdered sugar-dusted towel and roll it up tightly. Let cool completely.
- Whip heavy cream until soft peaks form; add powdered sugar and vanilla, then fold in chopped strawberries.
- Unroll the cooled cake, spread the filling evenly, re-roll without the towel, and place seam-side down on a platter.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 234
- Sugar: 22g
- Sodium: 75mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg
Keywords: Substitute strawberries with seasonal fruits like raspberries or blueberries for variety. For gluten-free options, replace all-purpose flour with a gluten-free blend.