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Home » Cake

Published: Mar 25, 2018 · Modified: Mar 7, 2021 by Kathy

Strawberry Roll Cake

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A rolled white cake filled with sliced strawberries and whipped cream.

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!

A slice of strawberry roll cake filled with fresh strawberries and whipped cream

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!"

Rolling up a yellow cake filled with fresh strawberries and whipped cream!

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.

Rolled cake on a white board.

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.
Fresh strawberry filled cake sliced and topped with fresh strawberries.

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.

A slice of strawberry swiss roll cake served on a white plate along with fresh strawberries.

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!

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Fresh strawberries and whipped cream rolled into a light sponge cake makes an impressive dessert.

Strawberry Roll Cake

Kathy Berget
Fresh strawberries and whipped cream rolled into a light cake.
5 from 30 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Chilling Time 3 hours hrs
Total Time 30 minutes mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 274 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Stand Mixer
  • Cookie Sheet
  • Parchment paper
Prevent your screen from going dark

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

Tips for Rolling 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.

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

Calories: 274kcalCarbohydrates: 41gProtein: 5gFat: 10gSaturated Fat: 5gCholesterol: 124mgSodium: 42mgPotassium: 125mgFiber: 1gSugar: 29gVitamin A: 425IUVitamin C: 22.4mgCalcium: 36mgIron: 0.6mg
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

Recipe adapted from A Beautiful Plate

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Reader Interactions

Comments

  1. Julie says

    February 10, 2023 at 3:24 pm

    Can I freeze this

    Reply
    • Kathy says

      February 11, 2023 at 5:02 am

      Hi Julie,
      I don't believe this cake would freeze well. The whipped cream and the strawberries would become very weepy when thawed.
      Kathy

      Reply
  2. Connie says

    June 25, 2022 at 10:00 am

    5 stars
    Perfect summertime dessert. Your instructions on the cake were definitely helpful. Rave reviews.

    Reply
    • Kathy says

      June 25, 2022 at 11:06 am

      Thanks so much!

      Reply
  3. Marie says

    March 04, 2022 at 4:52 pm

    Yes I have made this many times. It’s wonderful!!🌹👍 l am making it next week!! Thanks, Greeneyes

    Reply
    • Kathy says

      March 04, 2022 at 5:01 pm

      Enjoy!

      Reply
  4. Susan Torres says

    November 23, 2021 at 3:36 pm

    5 stars
    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.

    Reply
    • Kathy says

      November 24, 2021 at 6:01 am

      Thank you! So sweet to share with your neighbors too! 🙂

      Reply
  5. Eva says

    June 27, 2021 at 12:36 pm

    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?

    Reply
    • Kathy says

      June 27, 2021 at 7:20 pm

      Hi Eva,
      I also have only rolled the cake while it is still warm.
      Enjoy,
      Kathy 🙂

      Reply
  6. Dorit says

    March 16, 2021 at 12:00 pm

    Hope this recipe will be successful unlike the first one I made earlier which ended up in the trash. Can't wait to it to come out of the oven

    Reply
    • Kathy says

      March 16, 2021 at 3:48 pm

      Let me know how it turns out!

      Reply
  7. Jessica says

    February 21, 2021 at 10:14 am

    5 stars
    Hi! just making this cake now. First time making a roll cake and so far so good - I'm excited to try it! Thanks so much for the recipe. I am in the UK so just used plain flour instead of cake flour and seemed to work fine.Also think I'll omit the extra cream on top and just lightly dust with icing sugar and maybe serve with pouring cream. Just wondering why you need to leave in the fridge for two hours? Can't wait to taste it! x

    Reply
    • Kathy says

      February 21, 2021 at 10:53 am

      Hi Jessica,
      Good for you for making this cake! I refrigerate for two hours so the filling fully sets up and doesn't ooze out when slicing.
      Enjoy!
      Kathy 🙂

      Reply
  8. Susan says

    September 26, 2020 at 6:29 am

    Thank you for sharing - looks amazing

    Reply
  9. Fred G says

    December 06, 2018 at 6:19 am

    5 stars
    Looking forward to having some

    Reply
  10. Food Lover says

    April 08, 2018 at 6:15 am

    5 stars
    So yummy,,,, I need it now... 🙂 Can't wait to try these....

    Reply
    • Kathy says

      April 08, 2018 at 6:38 am

      Thanks! I hope you enjoy! 🙂

      Reply
  11. CakePants says

    March 30, 2018 at 8:04 am

    Wow, this was the first rolled cake you've made?! I haven't ever made one (but have wanted to), so I'm encouraged by your success. It looks fantastic (not to mention irresistible)!

    Reply
    • Kathy says

      April 03, 2018 at 5:38 am

      I think you can do it!

      Reply
  12. Nicoletta says

    March 30, 2018 at 1:06 am

    This is a dreamy dessert! Beautiful in looks and amazing in flavors. Your sponge cake looks perfect, that's why it rolled out so well. Great spring dessert, Kathy, I love it!

    Reply
    • Kathy says

      April 03, 2018 at 5:43 am

      Thanks! I'm already dreaming up more rolled cakes and trying to decide what to use as a filling! So many possibilities.

      Reply
  13. Mary Ann | The Beach House Kitchen says

    March 26, 2018 at 6:58 am

    5 stars
    I love cake rolls Kathy! And to be honest, I think I could single-handedly polish this one off! Looks amazing!

    Reply
    • Kathy says

      March 29, 2018 at 4:56 am

      It did disappear quickly in my house! I'm not going to admit how many slices I ate! 🙂

      Reply
  14. David @ Spiced says

    March 26, 2018 at 5:06 am

    I'm glad you made it back to this recipe, Kathy...it's perfect for warmer days! (And I hear that warmer days are coming...right? right??) You know what's funny? I actually just made a strawberry cake roll myself for the first time recently. I had the same reservations about rolling the cake up, but it totally worked. Now I need to give your version a shot...it looks delicious! 🙂

    Reply
    • Kathy says

      March 29, 2018 at 4:57 am

      The flipping part seems so frightening! Luckily it wasn't bad at all and totally worked! 🙂

      Reply
  15. Dawn - Girl Heart Food says

    March 26, 2018 at 4:43 am

    5 stars
    If this doesn't make me excited about summer, I don't know what will! That roll is absolutely perfect too 🙂 Beauty of a dessert, my friend!

    Reply
    • Kathy says

      March 28, 2018 at 5:41 am

      I keep dreaming of warmer weather! 🙂

      Reply
5 from 30 votes (23 ratings without comment)

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I'm Kathy, and I love to create delicious recipes from scratch utilizing many ingredients that we grow and raise. I'm a recipe creator, food photographer, and cookbook author!

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