Baking/ Desserts/ Recipe

Strawberry Roll Cake

Fresh strawberries take center stage in this impressive strawberry roll cake.

Fresh Strawberries and whipped cream rolled into a delicious sponge 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 what how I wanted this cake to look and taste and the final result did not disappoint me.  Can I just say, “Fabulous!”

Rolling up the strawberry roll cake filled with fresh strawberries and whipped cream!

This was my first time making a rolled 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.

Rolled cake waiting to be filled with fresh strawberries and whipped cream

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 roll cake makes a beautiful presentation as it's being sliced

Plan ahead when making this cake. It does require chilling time once it’s filled. 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.

5 from 3 votes
A slice of strawberry roll cake filled with fresh strawberries and whipped cream
Strawberry Roll Cake
Prep Time
20 mins
Cook Time
10 mins
Chilling Time
3 hrs
Total Time
30 mins
 

Fresh strawberries and whipped cream rolled into a light cake.

Course: Dessert
: American
Servings: 12 servings
Calories: 274 kcal
Author: Kathy
Ingredients
Cake
  • 6 egg whites
  • 1/2 cup sugar
  • 6 egg yolks
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup cake flour
  • 1/4 cup powdered sugar for rolling cake
Filling
  • 3 cups fresh strawberries sliced
  • 2 Tablespoons sugar
  • 1/2 cup strawberry jam
  • 1/2 cup heavy whipping cream
  • 1/2 teaspoon vanilla
  • 2 Tablespoons powdered sugar
Topping
  • 1 cup heavy whipping cream
  • 3 Tablespoons powdered sugar
  • 1/2 teaspoon vanilla
  • strawberries for garnish
Instructions
Cake
  1. 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.

  2. 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 1/2 cup sugar. Return speed to high and continue mixing until stiff peaks are formed.  Carefully remove whites from mixing bowl and set aside.

  3. In same mixing bowl, add egg yolks, 1/4 cup of sugar and vanilla. Mix with whisk attachment over high speed until pale yellow (3-4 minutes). 

  4. Add 1/2 egg whites to batter. Gently fold in using a spatula.  Repeat with remaining egg whites.

  5. Sprinkle 1/2 flour over egg mixture. Fold gently with a spatula until incorporated. Repeat with remaining flour. 

  6. Place batter on prepared baking sheet pan. Spread evenly over baking sheet. 

  7. Bake for 8-10 minutes until top is very lightly browned. 

  8. Have a clean kitchen towel on counter. Sprinkle with powdered sugar.

  9. 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
  1. Slice strawberries into thin slices.  Sprinkle with sugar. Stir slightly and set aside.  

  2. Whip cream until soft peaks are formed. Add sugar and vanilla. 

  3. Gently unroll cake and remove towel.  Lay cake flat. (ends will stay slightly curled)

  4. Heat strawberry jam in microwave for 20-30 seconds until warm and runny.  Spread jam on cake. Spread whipped cream over jam.

  5. Drain any excess liquid off strawberries and place strawberries in an even layer on cake.  

  6. 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
  1. Whip remaining cream until soft peaks are formed. Add sugar and vanilla. 

  2. 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. 

Nutrition Facts
Strawberry Roll Cake
Amount Per Serving
Calories 274 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 124mg 41%
Sodium 42mg 2%
Potassium 125mg 4%
Total Carbohydrates 41g 14%
Dietary Fiber 1g 4%
Sugars 29g
Protein 5g 10%
Vitamin A 8.5%
Vitamin C 27.2%
Calcium 3.6%
Iron 3.1%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from A Beautiful Plate

Other Great Recipes to Try

Raspberry Bow Tie CookiesRaspberry Bow Tie Cookies

Strawberry SconesStrawberry Scones

A stack of oatmeal bars filled with applesauce makes a tasty snack.Oatmeal Bars

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

 

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12 Comments

  • Reply
    Dawn - Girl Heart Food
    March 26, 2018 at 4:43 am

    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
      March 28, 2018 at 5:41 am

      I keep dreaming of warmer weather! 🙂

  • Reply
    David @ Spiced
    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
      March 29, 2018 at 4:57 am

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

  • Reply
    Mary Ann | The Beach House Kitchen
    March 26, 2018 at 6:58 am

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

    • Reply
      Kathy
      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
    Nicoletta
    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
      April 3, 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
    CakePants
    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
      April 3, 2018 at 5:38 am

      I think you can do it!

  • Reply
    Food Lover
    April 8, 2018 at 6:15 am

    So yummy,,,, I need it now… 🙂 Can’t wait to try these….

    • Reply
      Kathy
      April 8, 2018 at 6:38 am

      Thanks! I hope you enjoy! 🙂

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