This A Strawberries Cream Cake Roll lives up to its name: a luscious, fluffy rolled cake layered with whipped cream and ripe strawberries. Its vibrant flavor and airy texture make it impossible to resist.
Why You’ll Love This Recipe
- Light-as-air sponge that never feels heavy
- Bursting with fresh strawberries and sweet cream filling
- No fancy equipment—just a baking sheet and a kitchen towel
- Ready in under an hour (including chilling time)
- Make-ahead friendly: perfect for parties and potlucks
- Kid-approved (and grandkid-tested!) for snack time smiles
- Customizable: swap in other berries or flavored creams
- Low-noise cleanup—because life’s busy, right?
Ingredients
- 4 large eggs, at room temperature
- ½ cup granulated sugar (I like Domino for consistent sweetness)
- ½ cup all-purpose flour (King Arthur works beautifully)
- 2 tablespoons cornstarch
- ½ teaspoon baking powder
- Pinch of fine sea salt
- 1 teaspoon pure vanilla extract (Nielsen-Massey is my go-to)
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar, sifted
- ½ teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and thinly sliced
- Optional garnish: a dusting of powdered sugar or a few whole berries
Directions
- Preheat & Prep
Preheat the oven to 375°F. Line a 15×10-inch jelly-roll pan with parchment paper, then lightly grease it—this helps the cake release smoothly later. - Whip the Eggs & Sugar
In a large bowl, use an electric mixer to beat eggs and granulated sugar on high for about 5 minutes, until pale, thick, and ribbon-like (it should fall in ribbons when you lift the whisk). This aeration ensures a cloud-light cake. - Sift & Fold
Sift together flour, cornstarch, baking powder, and salt. Gently fold into the egg mixture with a spatula—go slow to keep as much air as possible. Finally, fold in vanilla extract. - Bake the Sponge
Spread batter evenly in the pan. Tap once on the counter to release big air bubbles. Bake for 10–12 minutes, until the top springs back when touched and edges pull away slightly. Don’t overbake—I set a timer! - Roll While Warm
Immediately loosen edges with a knife, then flip the cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment, then roll the cake up lengthwise in the towel (this “pre-roll” helps prevent cracks). Let cool completely on a wire rack. - Whip the Cream
In a chilled bowl, beat cold heavy cream, powdered sugar, and vanilla on medium-high until soft peaks form—about 2–3 minutes. Taste and adjust sweetness if needed. - Unroll & Fill
Carefully unroll the cooled cake. Spread whipped cream evenly, leaving a ½-inch border on the long sides. Arrange sliced strawberries over the cream. - Re-roll & Chill
Gently re-roll without the towel, seam-side down. Wrap in plastic and chill at least 30 minutes (this helps the roll hold its shape and makes slicing neater). - Slice & Serve
Dust with powdered sugar, slice into 1-inch pieces with a sharp serrated knife, and garnish with extra berries. Enjoy immediately for the best cream-to-cake ratio!
Servings & Timing
- Makes about 10–12 slices
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Chill/Rest Time: 30 minutes
- Total Time: Around 1 hour
Variations
- Lemon Zest Twist: Add 1 tablespoon lemon zest to the batter for a bright citrus note.
- Chocolate Swirl: Mix 2 tablespoons cocoa powder into half the batter before baking.
- Berry Medley: Swap strawberries for raspberries, blueberries, or a mix.
- Dairy-Free Cream: Use coconut whipped cream and almond milk for a vegan spin.
- Flavor Drop-Ins: Stir in finely chopped mint leaves into the filling for freshness.
- Jammy Center: Spread a thin layer of strawberry jam under the cream for extra sweetness.
Storage & Reheating
Store in an airtight container in the fridge for up to 2 days; slices keep their shape best when well chilled. You can freeze individual slices—wrap each piece tightly in plastic and keep in a freezer bag up to 1 month. Thaw in the fridge for 1–2 hours before serving. No reheating needed!
FAQs
Q: Why did my cake crack when I rolled it?
A: If the sponge cools too much before the first roll, it loses flexibility—roll while it’s still warm for best results.
Q: Can I use frozen strawberries?
A: You can, but drain them well and pat dry; excess moisture can make the cake soggy.
Q: How do I get soft peaks in whipped cream?
A: Use a cold bowl and chill your whisk—warm cream takes longer and may turn grainy.
Q: Is it okay to substitute Greek yogurt for cream?
A: For a tangier filling, yes—but the texture will be denser than whipped cream.
Q: Can I bake this ahead of time?
A: Bake and roll (in the towel) a day ahead, unroll later to fill—just keep it loosely wrapped in plastic.
Q: What’s the best knife for slicing?
A: A serrated knife works wonders; wipe it clean between cuts for neat edges.
Q: Why does my whipped cream weep?
A: Over-beating or very soft cream can break; stop once soft peaks form and chill promptly.
Q: How do I make it gluten-free?
A: Swap the all-purpose flour for a 1:1 gluten-free baking mix and add 1 teaspoon xanthan gum if your blend doesn’t already include it.
Conclusion
This A Strawberries Cream Cake Roll delivers a perfect balance of fluffy cake, sweet cream, and juicy berries—plus it’s fun to slice and share. Give it a whirl, and let me know how it turned out; I’d love to hear your twist on this classic rolled cake!
A Strawberries Cream Cake Roll
Ingredients
- 4 large eggs room temperature
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour sifted
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- Pinch sea salt fine
- 1 teaspoon vanilla extract divided
- 1 cup heavy whipping cream cold
- 2 tablespoons powdered sugar sifted
- 1 cup fresh strawberries hulled & sliced
Instructions
- Preheat oven to 375°F. Line a 15×10-inch jelly-roll pan with parchment paper and lightly grease it.
- Using an electric mixer, beat eggs and granulated sugar on high for about 5 minutes until thick, pale, and ribbon-like.
- Sift together flour, cornstarch, baking powder, and salt. Gently fold into the egg mixture, then stir in half of the vanilla.
- Spread batter evenly, tap out air bubbles, and bake 10–12 minutes until the cake springs back when touched.
- Flip cake onto a sugared kitchen towel, peel off parchment, and roll up gently in the towel; cool completely.
- Beat cold heavy cream, powdered sugar, and remaining vanilla until soft peaks form.
- Unroll cooled cake, spread whipped cream evenly, then arrange sliced strawberries on top.
- Carefully re-roll without the towel, wrap in plastic, and chill at least 30 minutes.
- Dust with powdered sugar, slice into 1-inch pieces with a serrated knife, and serve chilled.
