Airy Strawberry Roll Cake

Here is my go-to strawberry roll cake recipe, with a light and fluffy sponge cake base, filled with fresh strawberries and smooth whipped cream that’s not too sweet.

This roll cake has become a spring favorite in our house, especially when strawberries are in season. I often make it for weekend family gatherings, and there’s rarely a crumb left on the plate. Nothing beats a slice of this with afternoon tea, don’t you think?

What Kind of Strawberries Should I Use?

Fresh strawberries are your best bet for this roll cake, especially when they’re in season and at their peak sweetness. If you’re making this during the off-season, don’t worry – frozen strawberries will work just fine for the filling, just make sure to thaw and drain them well to avoid making your cake soggy. When shopping for fresh strawberries, look for ones that are bright red all the way through with no white or green patches near the stem, and avoid any berries with soft spots or signs of mold. For the prettiest presentation, save your most perfectly shaped berries for the garnish on top, and use the less perfect ones in the filling where appearance matters less.

Options for Substitutions

While some ingredients are essential for this roll cake, there are several swap options you can try:

• Cake flour: If you don’t have cake flour, you can make your own by replacing 2 tablespoons of all-purpose flour with 2 tablespoons of cornstarch for each cup of flour. Just remember to sift them together well.
• Heavy cream: For the filling, you could use whipping cream instead of heavy cream. Just avoid using half-and-half or milk as they won’t whip up properly.
• Strawberries: Feel free to swap strawberries with other berries like raspberries or a mix of berries. If using frozen berries, make sure to thaw and drain them well to avoid making the filling too wet.
• Vanilla essence: You can use vanilla extract, vanilla bean paste, or even almond extract for a different flavor profile.
• Powdered sugar: For dusting, you could use cocoa powder or a mix of powdered sugar and cocoa for a different look. However, don’t skip the dusting step as it helps prevent the cake from sticking when you roll it.

Watch Out for These Mistakes While Baking

The biggest challenge when making a strawberry roll cake is preventing cracks, which often happen when the cake is rolled too cool – the key is to roll the cake while it’s still warm from the oven, using a clean kitchen towel dusted with powdered sugar. Another common mistake is overbaking the cake, which makes it dry and more likely to break – you’ll want to pull it out when it springs back lightly to the touch, usually around 10-12 minutes. The filling can make or break your roll cake too – if your whipped cream isn’t stiff enough, it’ll squeeze out the sides when you roll, so make sure to whip it until firm peaks form, and drain your chopped strawberries well to prevent a soggy cake. For the smoothest roll possible, gently release the cake from the towel, spread your filling evenly leaving a small border around the edges, and use the towel to help guide the cake into a tight roll, applying even pressure throughout.

What to Serve With Strawberry Roll Cake?

This light and airy strawberry roll cake pairs perfectly with a hot cup of afternoon tea or coffee – I particularly love it with Earl Grey or a creamy latte. For an extra special touch, serve each slice with a dollop of freshly whipped cream and a few extra fresh strawberries on the side. If you’re hosting a brunch or tea party, consider adding some chocolate-covered strawberries or a scoop of vanilla ice cream to make it even more special. A glass of cold milk also makes a simple but satisfying partner to this sweet treat, especially for kids!

Storage Instructions

Keep Fresh: Once filled, your strawberry roll cake will stay good in the fridge for up to 3 days. Keep it in an airtight container to prevent it from absorbing other food odors. The cream filling helps keep the cake moist, but it’s best enjoyed within the first two days when the strawberries are at their freshest.

Make Ahead: You can prepare the cake roll base a day ahead! Just roll it up in the powdered sugar-dusted towel and wrap it well in plastic wrap. Store it at room temperature overnight, then fill it with the cream and strawberries the next day. This makes party prep so much easier!

Freeze: While you can freeze the unfilled cake roll for up to 2 months (wrapped tightly in plastic wrap and foil), I don’t recommend freezing the filled cake as the cream and strawberries can make it soggy when thawed. If you do freeze the plain cake roll, thaw it overnight in the fridge before filling.

Preparation Time	20-30 minutes
Cooking Time	10-12 minutes
Total Time	2 hours 30 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 20-25 g
• Fat: 120-130 g
• Carbohydrates: 180-200 g

Ingredients

• 4 large eggs
• 1 teaspoon vanilla essence
• 3/4 cup granulated sugar
• 3/4 cup cake flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar for dusting
• Cream filling:
• 1 cup heavy cream
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla essence
• 2 cups strawberries, fresh or frozen, chopped
• Extra whole strawberries for garnish
• Optional whipped cream

Step 1: Prepare the Egg Mixture

Preheat the oven to 375°F.

In a large bowl, combine the eggs and vanilla.

Use a hand mixer to beat them on high speed until the mixture becomes lemon-colored, about five minutes.

Gradually add the sugar, introducing it 1/4 cup at a time, and continue beating until the sugar is fully dissolved.

This helps maintain the consistency of the egg mixture.

Step 2: Combine Dry Ingredients and Create Batter

In a separate bowl, whisk together the flour, baking powder, and salt.

Carefully fold this flour mixture into the egg mixture until just combined, taking care not to over-fold and deflate the batter.

This keeps the batter light and airy.

Step 3: Prepare the Baking Pan and Bake

Line a 15x10x1-inch baking pan, or jelly-roll pan, with waxed paper or parchment paper and grease it.

Pour the batter into the prepared pan and spread it evenly.

Bake the cake until it is light brown, approximately 10 to 12 minutes.

Step 4: Roll and Cool the Cake

Turn the baked cake out onto a tea towel dusted with confectioners’ sugar and gently peel the paper off the cake.

Roll the cake and tea towel together from one short side to make a spiral shape.

This step is essential as it trains the cake to hold the spiral shape.

Allow the cake to cool to room temperature with the towel rolled up inside.

Step 5: Prepare Filling and Assemble the Cake Roll

Create the filling by whipping the heavy whipping cream with sugar and vanilla until soft peaks form.

Unroll the cooled cake and tea towel.

Spread the filling evenly on the inside of the cake’s spiral, leaving a 1/2 inch border around the edges.

Sprinkle strawberries over the filling.

Roll the cake back up into a spiral (this time without the tea towel), wrap it in storage wrap, and refrigerate for two hours to set.

Step 6: Finish and Serve

Before serving, unwrap the chilled cake and sprinkle it with confectioners’ sugar.

Garnish with additional strawberries and whipped cream if desired.

Slice and serve to enjoy your delightful, homemade cake roll!