Strawberry Birthday Cake Roll Recipe

Introduction

This Strawberry Birthday Cake Roll is a light and delightful treat perfect for any celebration. Its fluffy sponge, fresh strawberries, and whipped cream filling create a deliciously satisfying dessert that’s both beautiful and tasty.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup heavy whipping cream
• 2 cups fresh strawberries, sliced
• 1/4 cup powdered sugar

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line a 15×10 inch jelly roll pan with parchment paper.
2. Step 2: In a bowl, beat the eggs and granulated sugar together until the mixture is thick and pale in color.
3. Step 3: Add the vanilla extract to the egg mixture and mix well to combine.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Step 5: Gently fold the dry ingredients into the egg mixture until just combined, taking care not to deflate the batter.
6. Step 6: Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until the cake is golden and springs back when lightly touched.
7. Step 7: While still warm, carefully roll the cake along with the parchment paper to form a log; let it cool completely in this shape.
8. Step 8: In a clean bowl, whip the heavy cream with powdered sugar until stiff peaks form.
9. Step 9: Unroll the cooled cake gently, spread the whipped cream evenly over the surface, and scatter the sliced strawberries on top.
10. Step 10: Re-roll the cake without the parchment paper and refrigerate for at least 1 hour to set before slicing and serving.

Tips & Variations

• Use chilled heavy cream for easier whipping and better volume.
• For a flavor twist, add a tablespoon of strawberry jam to the whipped cream before spreading.
• Dust the finished cake roll with additional powdered sugar for an elegant look.
• Substitute fresh strawberries with raspberries or a mixed berry blend if preferred.

Storage

Store the cake roll covered in the refrigerator for up to 3 days. Keep it wrapped tightly with plastic wrap or in an airtight container to maintain freshness. When ready to serve, slice directly from the cold for clean cuts.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake roll ahead of time?

Yes, you can prepare the cake roll a day in advance. Just keep it refrigerated and covered well to maintain moisture and freshness.

How do I avoid the cake cracking when rolling?

Rolling the cake while it is still warm helps prevent cracks by making the sponge flexible. Rolling it with the parchment paper also helps keep the shape without sticking.

Strawberry Birthday Cake Roll Recipe

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★★★★★

5 from 261 reviews

This Strawberry Birthday Cake Roll is a delightful and elegant dessert featuring a light, fluffy sponge cake rolled with whipped cream and fresh strawberries. Perfect for celebrations or simply indulging in a fresh, sweet treat, this recipe combines a tender cake with creamy filling and juicy strawberries for a refreshing finish.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Filling

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 2 cups fresh strawberries, sliced

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
2. Prepare Pan: Grease and line a 15×10 inch jelly roll pan with parchment paper to prevent sticking and ensure easy rolling.
3. Beat Eggs and Sugar: In a mixing bowl, beat the 4 large eggs and 1 cup granulated sugar together until the mixture is thick, pale, and fluffy, which incorporates air for a light sponge.
4. Add Vanilla: Stir in 1 teaspoon vanilla extract to the egg mixture to add flavor and aroma.
5. Mix Dry Ingredients: In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt to combine.
6. Fold Dry Ingredients: Gently fold the dry ingredients into the egg mixture using a spatula, taking care not to deflate the batter to keep it airy.
7. Spread Batter: Evenly spread the batter into the prepared jelly roll pan, smoothing the surface for uniform baking.
8. Bake Cake: Bake in the preheated oven for 12-15 minutes or until the cake turns golden and springs back when lightly pressed.
9. Roll Cake Warm: While still warm, carefully roll the cake with the parchment paper inside to shape it and let it cool completely in this rolled form. This prevents cracking later.
10. Whip Cream: In a separate bowl, whip 1 cup heavy whipping cream with 1/4 cup powdered sugar until stiff peaks form, creating a sweet, fluffy filling.
11. Unroll and Fill: Gently unroll the cooled cake, spread the whipped cream evenly on top, and sprinkle with 2 cups sliced fresh strawberries.
12. Roll and Chill: Roll the cake back up tightly without the parchment paper, wrap it if desired, and refrigerate for at least 1 hour to set before slicing and serving.

Notes

• Ensure eggs and sugar are whipped well to incorporate enough air for a soft sponge.
• Rolling the cake while warm helps prevent cracking when filled.
• Use fresh strawberries for best flavor; you can substitute with other berries if preferred.
• Chill the cake roll well before slicing to maintain shape.
• Serve with a dusting of powdered sugar or a drizzle of chocolate sauce for an extra touch.

Keywords: Strawberry cake roll, birthday cake roll, strawberry dessert, whipped cream cake, sponge cake roll, fresh strawberry cake