Fluffy Strawberry Roll Cake with Fresh Strawberry Cream

This fluffy strawberry roll cake is a tender sponge coiled around whipped cream and sweet fresh berries. It looks like a bakery display piece but the whole thing comes together with a few simple steps and no fussy frosting.

The sponge bakes in about 12 minutes and rolls up while it is still warm, which keeps it from cracking. If you have ever been nervous about making a roll cake, this method will walk you right through it.

What Makes This Strawberry Roll Cake So Reliable

The sponge gets its lift from whole eggs beaten with sugar until the mixture is thick and ribbon-like. That structure is sturdy enough to roll but still gives you a light, pillowy cake that stays soft even after a night in the fridge.

The filling is nothing more than real whipped cream folded with fresh diced strawberries. No gelatine, no stabilizers, just two ingredients that taste exactly like summer. The whole thing is finished with a powdery dusting of sugar that makes it look finished in seconds.

Ingredients

• 4 large eggs, room temperature: cold eggs will not whip up as full and the batter will not hold air as well.
• 3/4 cup (150g) granulated sugar: regular white sugar dissolves smoothly; do not swap for a coarse sugar here.
• 1 tsp vanilla extract: use the real stuff if you have it, but pure imitation works too.
• 1 cup (120g) all-purpose flour, sifted: sifting removes lumps and starts aerating the flour so the cake stays light.
• 1/2 tsp baking powder: a small lift that helps the sponge stay flexible.
• 1/4 tsp salt: just enough to balance the sweetness.
• 1 cup heavy whipping cream: the higher the fat the stiffer and fluffier the filling will be.
• 2 tbsp powdered sugar: dissolves better than granulated and keeps the cream smooth.
• 1/2 tsp vanilla extract: rounds out the cream flavor.
• 1 1/2 cups fresh strawberries, diced small: pick berries that are deep red and fragrant rather than pale and hard.
• Powdered sugar for dusting: a finishing touch right before serving.

Variations / Substitutions

• Make it a chocolate roll: replace 2 tbsp of the flour with unsweetened cocoa powder and fill with whipped cream and raspberries.
• Use cream cheese filling: beat 4 oz softened cream cheese with 2 tbsp powdered sugar before folding in the whipped cream for a tangier, richer filling.
• Swap the fruit: diced mango, raspberries, or sliced ripe peaches all work the same way.
• Go dairy-free: use a coconut whipping cream that you chill and whip like dairy cream, and the texture will be close.

For a lemon-flecked version try a lemon roll cake with mascarpone and a quick lemon curd swirl.

How to Make Strawberry Roll Cake

Step 1: Whisk the Egg Mixture

Move an oven rack to the middle position and preheat the oven to 375°F (190°C). Grease a 10-by-15-inch jelly roll pan, line it with parchment paper leaving a slight overhang on the short sides, and grease the parchment lightly as well.

In a large bowl combine the 4 eggs and 3/4 cup (150g) granulated sugar. Beat with an electric mixer on high speed for about 2 minutes until the mixture is foamy and the sugar begins to dissolve. Add the 1 tsp vanilla and keep beating, another 5 to 7 minutes, until the mixture is pale, thick, and tripled in volume. When you lift the beaters the batter should fall in a thick ribbon that sits on the surface for a few seconds before sinking back in.

The ribbon stage is your insurance against a flat cake. The trapped air expands in the oven and gives the sponge its height and flexibility, so do not stop early.

Step 2: Fold in the Flour

Sift the 1 cup (120g) flour, 1/2 tsp baking powder, and 1/4 tsp salt together into a bowl. Sift half of this dry mixture over the egg foam and fold it in gently with a large spatula. Cut through the middle, scrape around the bowl, and fold over. As soon as the flour is mostly absorbed, sift the remaining dry ingredients over the batter and continue folding just until no white streaks are visible.

The batter will deflate a little and that is normal. Stop folding the moment the streaks disappear. Scrape the batter into the prepared pan and spread it evenly to the corners with the spatula, working quickly so the foam does not sit.

Moving fast and folding gently is the whole game here. The less you stir after the flour goes in, the more height your sponge will have in the oven.

Step 3: Bake and Roll the Warm Cake

Bake the sponge in the preheated 375°F (190°C) oven for 10 to 12 minutes, until the top is golden and the cake springs back when you press it lightly with a fingertip. While it bakes, lay a clean lint-free kitchen towel flat on the counter and dust it generously with powdered sugar.

Remove the pan from the oven and immediately run a thin knife around the edges to loosen the cake. Invert the cake onto the sugared towel in one confident motion. Peel the parchment off the back, then starting from one short end, roll the warm cake up snugly with the towel inside. Let the rolled cake cool completely on a wire rack, which takes about 30 minutes.

Working while the cake is hot makes it pliable. As it cools inside the towel it will hold that curved shape, so it will not crack when you re-roll it later with the filling.

Step 4: Whip the Strawberry Cream

Place a metal mixing bowl and the beaters in the freezer for 5 minutes. Pour the 1 cup heavy cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla into the cold bowl and whip on medium-high speed until firm peaks form, about 2 to 3 minutes. The cream should hold its shape when you lift the beaters but still look glossy, not grainy.

Gently fold in the 1 1/2 cups diced strawberries until they are evenly distributed. If the berries release some juice, that is fine, but avoid crushing them as you mix.

Cold equipment helps the cream whip faster and stay stable longer, especially once the juicy strawberries are added.

Step 5: Fill and Re-Roll the Cake

When the cake is completely cool, carefully unroll it on the counter, removing the towel. The cake will have a slight curve and a few shallow cracks on the inner surface, which is totally normal. Spoon the strawberry cream onto the cake and spread it into an even layer, leaving a 1-inch border on all sides.

Starting from the same short end you rolled before, lift the parchment or use your hands to roll the cake back up without the towel. Roll it snugly but do not press hard enough to squeeze the filling out. Wrap the finished roll tightly in plastic wrap and refrigerate for at least 1 hour so the cream firms up and the roll holds its shape.

The hour in the fridge makes the cake slice cleanly and gives the sponge time to absorb a little moisture from the cream, so every bite tastes soft.

Step 6: Slice and Dust with Powdered Sugar

Unwrap the chilled roll cake and place it seam side down on a serving plate. Use a long serrated knife and cut straight down with a gentle sawing motion into 1-inch thick slices.

Dust the top generously with powdered sugar right before you bring it to the table. The sugar will melt into the cake after a few minutes, so a fresh dusting gives the cleanest look.

Tips for a Crack-Free Roll Cake

• Let the eggs sit at room temperature for at least 30 minutes before you start. Cold eggs whip slower and never reach quite the same volume.
• Sift the flour twice if you have the time. One sift aerates the flour and a second sift directly over the batter breaks up any last clumps so you can fold faster.
• If you are working in a warm kitchen, pop the whipped cream in the fridge while the cake cools so it does not soften.
• A serrated bread knife cuts the roll much cleaner than a chef’s knife because it saws through the layers without crushing them.
• If the berries are a little tart, toss them with a teaspoon of granulated sugar and let them sit for 10 minutes before folding into the cream.

Bake times for the sponge by pan size:

Keeping It Fresh

• Refrigerate: Store leftover slices wrapped or in an airtight container in the fridge for up to 3 days. The cake softens a little more each day but stays tender.
• Freezing: You can freeze the whole filled roll or individual slices wrapped in plastic and then foil for up to 1 month. Thaw overnight in the fridge before serving.
• Serve cold: This cake is meant to be eaten straight from the fridge, so no need to bring it to room temperature.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, thaw them first and drain off the excess liquid, then pat dry with paper towels before dicing. Frozen berries will release more juice, so the cream may soften a little faster.

Why did my sponge crack when I unrolled it?

The cake probably cooled just a bit too long before the first roll. You have about 2 minutes out of the oven to get it flipped and rolled while it is still flexible.

How far ahead can I make this roll cake?

You can prepare and fill the cake up to 4 hours before serving and keep it wrapped in the fridge. After that the cream stays firm but the sponge starts to absorb more moisture.

Can I skip the towel and just roll the cake bare?

I would not. The towel absorbs steam and adds a little padding so the cake does not stick to itself. Without it, the warm cake is more likely to tear when you unroll it later.

My cream turned grainy while whipping. What happened?

That means it was overwhipped. Stop as soon as the cream holds a firm peak and still looks glossy. If it goes grainy, fold in an extra tablespoon or two of fresh liquid cream by hand to smooth it back out.

Strawberry Roll Cake Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Servings: 8 servings

Calories: 248

Ingredients Method Notes

Ingredients

  

• 4 large eggs, room temperature
• 3/4 cup (150g) granulated sugar
• 1 tsp vanilla extract
• 1 cup (120g) all-purpose flour, sifted
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1 1/2 cups fresh strawberries, diced small
• Powdered sugar for dusting

Method

 

1. Preheat oven to 375°F (190°C). Grease and parchment-line a 10×15-inch jelly roll pan. In a large bowl, beat eggs and granulated sugar on high until thick, pale, and ribbon-like, then beat in 1 tsp vanilla.
2. Sift together flour, baking powder, and salt. Fold gently into egg mixture in two additions until no streaks remain. Spread batter evenly in the prepared pan.
3. Bake 10 to 12 minutes until golden and springy. Immediately invert onto a powdered-sugar-dusted kitchen towel, peel off the parchment, and roll up warm with the towel inside. Cool completely.
4. Chill a bowl and beaters. Whip the heavy cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla to firm peaks. Fold in diced strawberries.
5. Unroll cooled cake, remove towel, and spread the strawberry cream evenly, leaving a border. Re-roll without the towel, wrap tightly, and refrigerate at least 1 hour.
6. Unwrap, slice with a serrated knife, and dust with powdered sugar just before serving.

Notes

Chill the filled roll for at least 1 hour, and up to 4 hours, before slicing. Any longer and the sponge will soften noticeably but still taste great. If you like a sweeter filling, add an extra tablespoon of powdered sugar to the cream.