Strawberry Roll Cake is filled with fresh Strawberries and whipped cream! This impressive looking cake can be made by the home cook.
Fresh strawberries are the star in this cake!
This strawberry roll cake is the recipe I had planned for last weekend when I was sidetracked at the grocery store by the huge bin of onions and made Onion Rings instead!
I may have been momentarily sidetracked, but this strawberry roll cake was still on my mind! I knew exactly how I wanted this cake to look and taste and the final result did not disappoint me. Can I just say, "Fabulous!"
This was my first time making a Swiss roll cake and I was a bit nervous.
The whole idea of flipping over a cake and then rolling it up seemed difficult. I have to tell you it wasn't difficult at all! Everything turned out beautifully. You can do it too!
Can I use other fruit instead of strawberries?
Yes! Fresh raspberries or fresh blueberries would also be delicious in this cake.
Tips for Rolling the Cake
- The trick to rolling a cake successfully is making certain you are ready when the cake comes out of the oven. Use a clean cotton towel. I used a thin flour sack dish towel.
- Lay the towel out on the counter and sprinkle with powdered sugar. Once the cake comes out of the oven, invert the baking sheet right onto the towel. Then roll up the cake with the towel.
- You roll while the cake is fresh out of the oven. The towel gets rolled right with the cake to keep the cake from sticking to itself.
- Once the cake is fully cooled, you can gently unroll, remove the towel and the cake will easily roll right back up again. The picture above shows the cake after the towel has been removed.
Plan ahead when making this cake. It does require chilling time once it's filled.
Can I make this cake ahead of time?
You can bake the cake the day before, but once it's filled you will want to serve it on the same day.
Swiss Roll cakes make a beautiful presentation with amazing flavors! For another version, check out this Vanilla Swiss Roll from the blog, The Unlikely Baker!
If you are looking for other great desserts you'll want to check these out:
- Flourless Chocolate Cake - This one's gluten free and super moist.
- Strawberry Rhubarb Upside Down Cake - Fresh strawberries and rhubarb pair wonderfully together on this yellow cake.
- Lemon Bars - Pucker up! This is a classic lemon bar full of tart lemon flavor.
- Chocolate Mayonnaise Cupcakes - You won't believe 'em until you try 'em. Super moist and delicious
- Strawberry Shortcake - Perfect for when strawberries are in season. This version has chocolate in the cakes!
- Carrot Cake - A classic carrot cake with a cream cheese frosting.
- Raspberry Brownies - Delicious chocolate paired with raspberries.
- Chocolate Mousse - Rich and decadent mousse.
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious dessert recipes!
Strawberry Roll Cake
Ingredients
Cake
- 6 egg whites
- ½ cup sugar
- 6 egg yolks
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 cup cake flour
- ¼ cup powdered sugar (for rolling cake)
Filling
- 3 cups fresh strawberries (sliced)
- 2 Tablespoons sugar
- ½ cup strawberry jam
- ½ cup heavy whipping cream
- ½ teaspoon vanilla
- 2 Tablespoons powdered sugar
Topping
- 1 cup heavy whipping cream
- 3 Tablespoons powdered sugar
- ½ teaspoon vanilla
- strawberries (for garnish)
Instructions
Cake
- Preheat oven to 375 degrees. Line a baking sheet pan (18" X 13") with parchment paper. Spray paper and sides lightly with a non-stick baking spray.
- Place egg whites in a bowl. Mix with a mixer with a whisk attachment over high speed until light and foamy. With mixer running on a medium speed, slowly add ½ cup sugar. Return speed to high and continue mixing until stiff peaks are formed. Carefully remove whites from mixing bowl and set aside.6 egg whites, ½ cup sugar
- In same mixing bowl, add egg yolks, ¼ cup of sugar and vanilla. Mix with whisk attachment over high speed until pale yellow (3-4 minutes).6 egg yolks, ¼ cup sugar, 1 teaspoon vanilla
- Add ½ egg whites to batter. Gently fold in using a spatula. Repeat with remaining egg whites.
- Sprinkle ½ flour over egg mixture. Fold gently with a spatula until incorporated. Repeat with remaining flour.1 cup cake flour
- Place batter on prepared baking sheet pan. Spread evenly over baking sheet.
- Bake for 8-10 minutes until top is very lightly browned.
- Have a clean kitchen towel on counter. Sprinkle with powdered sugar.¼ cup powdered sugar
- When cake is removed from oven, gently loosen the sides of the cake from the pan with a knife. Quickly invert the entire baking sheet pan onto the towel. Remove parchment paper. Starting with the short end, carefully roll cake (with towel). Set aside on a cooling rack until completely cooled.
Filling
- Slice strawberries into thin slices. Sprinkle with sugar. Stir slightly and set aside.3 cups fresh strawberries, 2 Tablespoons sugar
- Whip cream until soft peaks are formed. Add sugar and vanilla.½ cup heavy whipping cream, ½ teaspoon vanilla, 2 Tablespoons powdered sugar
- Gently unroll cake and remove towel. Lay cake flat. (ends will stay slightly curled)
- Heat strawberry jam in microwave for 20-30 seconds until warm and runny. Spread jam on cake. Spread whipped cream over jam.½ cup strawberry jam
- Drain any excess liquid off strawberries and place strawberries in an even layer on cake.
- Starting with a short end of cake, carefully roll cake. Place on a tray with seam side down. Wrap with plastic wrap and refrigerate for at least 2 hours or until completely chilled.
Topping
- Whip remaining cream until soft peaks are formed. Add sugar and vanilla.1 cup heavy whipping cream, ½ teaspoon vanilla, 3 Tablespoons powdered sugar
- Remove cake from refrigerator and remove plastic wrap. Gently spread whipped cream over top and sides of cake. Place strawberries on top of cake in a decorative manner.strawberries
Notes
- The trick to rolling a cake successfully is making certain you are ready when the cake comes out of the oven. Use a clean cotton towel. I used a thin flour sack dish towel.
- Lay the towel out on the counter and sprinkle with powdered sugar. Once the cake comes out of the oven, invert the baking sheet right onto the towel. Then roll up the cake with the towel.
- You roll while the cake is fresh out of the oven. The towel gets rolled right with the cake to keep the cake from sticking to itself.
- Once the cake is fully cooled, you can gently unroll, remove the towel and the cake will easily roll right back up again. The picture above shows the cake after the towel has been removed.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Recipe adapted from A Beautiful Plate
Julie says
Can I freeze this
Kathy says
Hi Julie,
I don't believe this cake would freeze well. The whipped cream and the strawberries would become very weepy when thawed.
Kathy
Connie says
Perfect summertime dessert. Your instructions on the cake were definitely helpful. Rave reviews.
Kathy says
Thanks so much!
Marie says
Yes I have made this many times. It’s wonderful!!🌹👍 l am making it next week!! Thanks, Greeneyes
Kathy says
Enjoy!
Susan Torres says
I made this cake a couple of days ago and I am hooked! The cake was light and fluffy and not overly sweet. I shared it with my neighbors and they had great comments. Well worth it! Thank you for sharing your recipe.
Kathy says
Thank you! So sweet to share with your neighbors too! 🙂
Eva says
Some recipes call to leave the cake in the pan until completely cooled. Won’t this cause the cake to crack when rolling it up? I am used to rolling it up I while warm. Has anybody tried leaving it in the pan?
Kathy says
Hi Eva,
I also have only rolled the cake while it is still warm.
Enjoy,
Kathy 🙂