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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.

Ingredients

Scale

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

Find it online: https://nataliereeve.com/strawberry-birthday-cake-roll-recipe/