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.
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 or 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
Dorit says
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
Kathy says
Let me know how it turns out!
Jessica says
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
Kathy says
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 🙂
Susan says
Thank you for sharing - looks amazing
Fred G says
Looking forward to having some
Food Lover says
So yummy,,,, I need it now... 🙂 Can't wait to try these....
Kathy says
Thanks! I hope you enjoy! 🙂
CakePants says
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)!
Kathy says
I think you can do it!
Nicoletta says
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!
Kathy says
Thanks! I'm already dreaming up more rolled cakes and trying to decide what to use as a filling! So many possibilities.
Mary Ann | The Beach House Kitchen says
I love cake rolls Kathy! And to be honest, I think I could single-handedly polish this one off! Looks amazing!
Kathy says
It did disappear quickly in my house! I'm not going to admit how many slices I ate! 🙂
David @ Spiced says
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! 🙂
Kathy says
The flipping part seems so frightening! Luckily it wasn't bad at all and totally worked! 🙂
Dawn - Girl Heart Food says
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!
Kathy says
I keep dreaming of warmer weather! 🙂