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Strawberry Cream Roll Cake – Light, Fluffy & Perfect for Summer!

A delicate sponge cake rolled with fresh strawberries and whipped cream, perfect for warm summer days.

Ingredients

Scale

For the Crust:

  • 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 cup fresh strawberries, sliced

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
  2. In a large bowl, beat eggs and granulated sugar until light and fluffy. Mix in vanilla extract.
  3. Sift flour, baking powder, and salt together, then gently fold into the egg mixture until just combined.
  4. Spread batter evenly into the prepared pan. Bake for 12-15 minutes or until the cake springs back when touched.
  5. Immediately turn the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake with the towel from the short end. Let cool completely.
  6. In a bowl, whip the heavy cream and powdered sugar until stiff peaks form. Unroll the cake, spread the whipped cream evenly, and top with sliced strawberries.
  7. Gently re-roll the cake without the towel. Chill for at least 1 hour before slicing and serving.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally