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Strawberry Cream Cake Roll

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This Strawberry Cream Cake Roll features a light, fluffy sponge cake filled with fresh strawberries and luscious whipped cream, creating a perfect, refreshing dessert.

Ingredients

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  • 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

  1. Preheat the oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
  2. 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.
  3. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
  4. Pour the batter evenly into the prepared pan and spread gently. Bake for 12-15 minutes until the cake springs back when lightly touched.
  5. While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
  6. 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.
  7. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  8. Unroll the cooled cake gently, spread the whipped cream evenly over the surface, and scatter the sliced strawberries on top.
  9. 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.

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