There’s something magical about the moment a Strawberry Cream Cake Roll comes together in the kitchen. Picture this: a late-night experiment where I was chasing that perfect balance of sweet, fresh strawberries wrapped inside a soft, fluffy sponge cake with a luscious cream filling. I had no idea this little creation would turn out to be a total flavor sensation that made me and every taste tester do a happy dance. This Strawberry Cream Cake Roll isn’t your basic dessert—it turns any ordinary meal instantly special.
I started with a simple idea—a cream-filled cake roll with strawberries—but then I let my taste buds guide me to twist it up bigger, bolder, and more satisfying. This recipe took the classic strawberry roll cake vibe and made it pop with rich cream and a super soft sponge cake with strawberries melted right inside. I love how the strawberry shortcake roll flavors sneak in, but with a cream swirl that’s just dreamy.
Since I’m all about comfort food with a twist, this Strawberry Cream Cake Roll became my go-to treat to impress friends without hours in the kitchen. I’m thrilled to invite you into this flavor adventure where bold meets cozy, and your dessert game will never be the same. Ready to join me? Let’s get rolling!
Ingredients You Need
Here’s the lineup for my Strawberry Cream Cake Roll, all bold flavors that play beautifully together:
- 4 large eggs (room temperature is best for fluffiness)
- 3/4 cup granulated sugar (sweet but not overpowering)
- 1 teaspoon vanilla extract (flavor booster alert!)
- 3/4 cup all-purpose flour (you can sub half with cake flour for an extra-soft sponge cake with strawberries)
- 1 teaspoon baking powder (helps the sponge cake rise perfectly)
- 1/4 teaspoon salt (balances sweetness)
- 1 cup fresh strawberries, chopped small (grab these at your grocery; fresh makes a big difference!)
- 1 cup heavy cream (for that dream cream filling, no shortcuts!)
- 2 tablespoons powdered sugar (to sweeten your cream filling)
- 1 teaspoon lemon juice (brightens up flavor like a pro)
No worries if you don’t have cake flour—regular all-purpose flour works fine in my Strawberry Cream Cake Roll too. I like to pre-chop my strawberries ahead and keep them chilled for quick weeknights. This cream-filled cake roll gets its amazing taste from fresh berries and the vanilla-kissed cream that wraps those sponge cake layers just right.
For freshness, keep your Strawberry Cream Cake Roll wrapped tightly in plastic wrap and refrigerated if not serving right away—trust me, the cream filling loves staying cool. Sometimes I toss in a handful of crushed graham crackers for an added crunch surprise. This Strawberry Cream Cake Roll ingredient list is all about bold flavors that actually work together!
Let’s Make Some!
Alright fellow food lovers, here’s how we create this Strawberry Cream Cake Roll magic in your kitchen:
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper—this is where your sponge cake with strawberries will become a star.
- Whip eggs and sugar in a large bowl until light and fluffy—think pale yellow and a texture that ribbons when you lift the whisk. This airy base is key to the perfect strawberry roll cake.
- Add vanilla extract and gently fold it in.
- Sift flour, baking powder, and salt together, then carefully fold the dry mix into your egg mixture. Keep that bounce—it’s your cake’s secret weapon.
- Fold chopped strawberries into the batter gently; watch your kitchen fill with that sweet berry aroma—that’s your cue the Strawberry Cream Cake Roll is coming alive.
- Pour batter into the prepared pan, spreading evenly. Slide it into the oven and bake for 12-15 minutes. You’ll know it’s done when it springs back with a light touch and smells absolutely incredible.
- While the cake bakes, prep your cream filling: Beat heavy cream with powdered sugar and lemon juice until soft peaks form. This creamy frosting is what makes this cake roll a standout.
- Once your sponge cake with strawberries is out, flip it onto a clean kitchen towel dusted with powdered sugar right away. Carefully peel off the parchment paper.
- Roll the warm cake up with the towel and let it cool completely rolled—that’s the magic step for a perfect shape.
- Unroll gently, spread the cream filling evenly, then roll the cake back up without the towel.
Your Strawberry Cream Cake Roll should look soft, dreamy, and packed with flavor. Don’t worry if it’s not perfect—my kitchen attempts have taught me it tastes amazing no matter how it looks. For a shortcut, I sometimes whip the cream filling while the cake’s in the oven—it saves time and keeps the momentum flowing.
This is my favorite part of making the Strawberry Cream Cake Roll—watch the magic happen right before your eyes!
How to Serve Up This!
People literally do happy dances when this Strawberry Cream Cake Roll hits the table with its creamy swirl and fresh berry pop. I love slicing it into thick, generous pieces for dessert after dinner or even a sweet afternoon treat. Pair it with a scoop of vanilla ice cream or a drizzle of strawberry coulis for an extra wow factor.
This cream-filled cake roll fits perfectly for summer gatherings, cozy family potlucks, or those weeknight dinners that need to be special without fuss. Presentation-wise, dust with powdered sugar or drizzle with melted chocolate for a touch of elegance that guests love.
Leftovers? No problem! Chop your Strawberry Cream Cake Roll into small cubes and toss them into yogurt or blend up a creamy strawberry milkshake. Fancy a twist? Try incorporating tropical fruits or a hint of basil in the cream filling for a cool fusion variation that’s a total crowd-pleaser.
If you’re craving more strawberry treats, you’ll love the strawberry shortcake roll version over at Grill Drip or peek at some other stunning cake rolls like the pumpkin cannoli cake roll for seasonal inspiration. This Strawberry Cream Cake Roll is pure comfort food with a bold flavor punch!
FAQs:
Will kitchen newbies succeed with this Strawberry Cream Cake Roll?
Absolutely! This recipe is beginner-friendly because it uses simple steps and common ingredients. Just remember to be gentle folding the batter and cream, and you’ll create magic. Even if it looks imperfect, the flavors will win every time.
What if I mess up my Strawberry Cream Cake Roll?
Spoiler—your taste buds won’t mind! I’ve had my share of crackly rolls or spilled cream, and it always tastes fantastic. That’s the beauty of this strawberry roll cake—it’s forgiving and delicious.
Can I make this ahead for busy weeknights?
Yes! Bake your sponge cake and prepare the cream filling in advance. You can assemble right before serving or roll it up and keep refrigerated for up to 2 days. It’s a perfect easy strawberry Swiss roll for weeknight celebrations.
What’s the best way to keep this cake roll fresh?
Wrap it tightly in plastic wrap and store it in the fridge. Cream-filled cake rolls stay moist and tasty this way.
Can I use frozen strawberries for this cream-filled cake roll?
You can, but fresh gives the best flavor and texture. If using frozen, thaw and drain them well to prevent sogginess.
Is this recipe similar to a strawberry shortcake roll?
It’s close! This recipe features the same beloved flavors but with a cream swirl and softer sponge cake, making it a dreamy variation. Check out the strawberry shortcake roll at Grill Drip for another flavor adventure.
Are there quick shortcuts for making this Strawberry Cream Cake Roll?
Definitely! Use store-bought whipped cream and pre-chopped strawberries to speed things up while keeping flavor bold. For more easy ideas, check out the easy strawberry Swiss roll on Delicious on a Dime. It’s a time-saver without sacrificing taste!
Where can I find other tasty cake roll ideas?
You’re in luck! Besides this Strawberry Cream Cake Roll, Grill Drip has amazing recipes like the Hawaiian Pineapple Carrot Cream Cake that fuse bold flavors for weeknight winners. Also, don’t miss the strawberry cake roll over at Love and Olive Oil for a twist on this delightful dessert.
Conclusion:
This Strawberry Cream Cake Roll brings me joy because it turns simple ingredients into a show-stopping, feel-good treat. It’s the kind of dessert that surprises and delights with every bite. My Strawberry Cream Cake Roll Flavor Secrets? First, always use fresh strawberries for that bright punch. Second, don’t skip the lemon juice in your cream to balance the sweetness. Third, fold your batter gently—it keeps the sponge soft and light.
I’ve tested delicious variations like a tropical pineapple strawberry roll, a glazed strawberry Swiss roll, and a luscious chocolate strawberry cream roll. Each one works for special occasions—from casual dinner parties to festive holidays.
I encourage you to trust your taste buds and get creative with your Strawberry Cream Cake Roll. Add your own twists or pairings, and have fun sharing this bold flavor adventure with friends and family. I’m so excited for you to try making this Strawberry Cream Cake Roll and see how it turns meals into something special. Happy cooking, fellow food lovers!
For even more inspiration, you’ll love the strawberry Swiss roll with cream cheese and whipped cream at A Feast for the Eyes. It’s all about creamy, fruity magic too!
Let’s keep those cozy, flavor-packed meals coming!
Strawberry Cream Cake Roll
This Strawberry Cream Cake Roll features a light, fluffy sponge cake filled with fresh strawberries and luscious whipped cream, creating a perfect, refreshing dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup powdered sugar (for dusting)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
- In a large bowl, beat the eggs and granulated sugar using an electric mixer on high speed until thick and pale, about 5 minutes. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
- Pour the batter evenly into the prepared pan and spread gently. Bake for 12-15 minutes until the cake springs back when lightly touched.
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
- Once baked, immediately invert the cake onto the sugared towel. Carefully peel off the parchment paper, then roll the cake up with the towel inside. Let it cool completely.
- In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Unroll the cooled cake gently, spread the whipped cream evenly over the surface, and scatter the sliced strawberries on top.
- Roll the cake back up without the towel. Chill in the refrigerator for at least 1 hour before serving.
Notes
For extra flavor, sprinkle a bit of lemon zest into the whipped cream or drizzle melted chocolate over the top before serving.