Strawberry Cream Cake Roll

Strawberry Cream Cake Roll is a charming and elegant dessert that combines a light, fluffy sponge cake with a rich whipped cream and fresh strawberry filling. Rolled and frosted with soft pink buttercream, this cake is refined in both taste and appearance. With its subtle decorations and beautifully rolled layers, it’s ideal for spring gatherings, tea parties, or any celebration calling for a touch of sweetness and grace.

Why You’ll Love This Recipe

This cake roll strikes the perfect balance between airy sponge and creamy filling, showcasing fresh strawberries without being overly sweet. The minimalist buttercream design gives it a modern, polished look—less floral, more refined. Despite its sophisticated presentation, it’s approachable for home bakers and guaranteed to impress. Whether served at a brunch, baby shower, or simply as a weekend baking project, it’s as delightful to eat as it is to serve.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Sponge Cake:

• 4 large eggs, room temperature
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup whole milk, warm
• ¾ cup cake flour
• 1 teaspoon baking powder
• ¼ teaspoon salt

For the Strawberry Cream Filling:

• 1 cup heavy cream, cold
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• ⅓ cup finely chopped fresh strawberries

For the Buttercream Frosting:

• 1 cup unsalted butter, softened
• 2½ cups powdered sugar
• 2–3 tablespoons heavy cream
• ½ teaspoon vanilla extract
• Pink food coloring (gel preferred)

Directions

1. Preheat and prepare pan:
   Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
2. Make the sponge batter:
   In a large bowl, beat the eggs and sugar with an electric mixer on high speed for about 5–6 minutes, until pale, thick, and tripled in volume. Gently mix in vanilla and warm milk.
3. Fold in dry ingredients:
   Sift together the cake flour, baking powder, and salt. Gently fold into the egg mixture until just combined—take care not to deflate the batter.
4. Bake the cake:
   Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the cake springs back when lightly touched.
5. Roll while warm:
   Lay a clean kitchen towel flat and dust with powdered sugar. Immediately turn the hot cake out onto the towel, peel off the parchment, and gently roll the cake from the short end using the towel. Allow to cool completely while rolled.
6. Prepare the filling:
   Whip the cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently fold in the chopped strawberries.
7. Fill and re-roll the cake:
   Carefully unroll the cooled cake. Spread the strawberry cream evenly across the surface. Re-roll the cake tightly (without the towel). Wrap in plastic wrap and refrigerate for at least 1 hour to set.
8. Make the buttercream:
   Beat the softened butter until smooth. Gradually add powdered sugar, then beat in cream and vanilla until fluffy. Tint with pink food coloring as desired.
9. Decorate:
   Frost the cake roll with a thin layer of buttercream. Pipe simple rosettes or minimalistic designs across the top for an elegant finish. Chill before serving for clean slicing.

Servings and timing

• Servings: 10 slices
• Prep Time: 30 minutes
• Baking Time: 12 minutes
• Total Time: 1 hour 30 minutes (including cooling and chilling)
• Calories: Approximately 312 kcal per slice

Variations

• Berry Blend: Use a mixture of strawberries and raspberries or blueberries in the cream for more variety.
• Lemon Twist: Add lemon zest to the sponge or filling for a citrusy lift.
• Chocolate Version: Replace 2 tablespoons of cake flour with cocoa powder for a chocolate-strawberry flavor.
• Jam Layer: Spread a thin layer of strawberry jam beneath the cream for extra sweetness.
• Floral Option: Add a hint of rose or elderflower extract to the buttercream for a subtle floral note.

storage/reheating

Store the cake roll in the refrigerator, covered or in an airtight container, for up to 3 days. For best results, slice just before serving. The cake is not suitable for reheating, but it can be frozen (unfrosted) for up to 1 month. Thaw overnight in the refrigerator before frosting and serving.

FAQs

Can I make this cake a day ahead?

Yes, the cake roll can be made and filled a day in advance. Frost on the day of serving for best appearance.

What’s the best way to prevent the cake from cracking?

Roll the cake while it’s still warm to set the shape, and avoid overbaking to keep it flexible.

Can I use store-bought whipped topping?

Yes, but homemade whipped cream offers better flavor and stability for rolling.

Is cake flour necessary?

Cake flour gives the sponge its light texture. You can make a substitute by replacing 1 tablespoon of all-purpose flour with cornstarch per 1 cup.

Can I use frozen strawberries?

Fresh strawberries are preferred for texture, but thawed, well-drained frozen berries can be used if chopped finely.

Can I use stabilized whipped cream for the filling?

Yes, stabilized whipped cream works well, especially if the cake will sit out for a while.

How long should I chill the cake before serving?

At least 1 hour is recommended after filling, and another 30 minutes after frosting if possible.

Can I color the cake itself?

Yes, add a drop of pink or red food coloring to the sponge batter for a colored interior.

Do I need a jelly roll pan?

A jelly roll pan (10×15-inch) is ideal for this cake shape and thickness. Other sizes may alter baking time and rolling ease.

What if I don’t have piping tools?

Use a small spatula or the back of a spoon to swirl the buttercream for a simple yet elegant texture.

Conclusion

Strawberry Cream Cake Roll is a stunning and satisfying dessert that combines fresh flavor with beautiful presentation. With its tender sponge, airy strawberry cream filling, and soft pink buttercream finish, this roll is perfect for spring celebrations, afternoon tea, or any occasion where you want to impress with minimal effort and maximum elegance. It’s a lovely blend of classic technique and contemporary style that’s sure to become a seasonal favorite.

Strawberry Cream Cake Roll

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This Strawberry Cream Cake Roll features a pillowy-soft sponge cake filled with sweet whipped strawberry cream and finished with a refined touch of pink buttercream rosettes. Light, elegant, and bursting with springtime flavor—perfect for brunch, tea parties, or birthdays.

• Author: Asma
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes
• Yield: 10 slices
• Category: Dessert
• Method: Baking
• Cuisine: European-Inspired
• Diet: Vegetarian

Ingredients

For the Sponge Cake:

• 4 large eggs, room temperature

• 3/4 cup granulated sugar

• 1 tsp vanilla extract

• 1/4 cup whole milk, warm

• 3/4 cup cake flour

• 1 tsp baking powder

• 1/4 tsp salt

For the Strawberry Cream Filling:

• 1 cup heavy cream, cold

• 2 tbsp powdered sugar

• 1/2 tsp vanilla extract

• 1/3 cup finely chopped fresh strawberries

For the Buttercream Frosting:

• 1 cup unsalted butter, softened

• 2 1/2 cups powdered sugar

• 2-3 tbsp heavy cream

• 1/2 tsp vanilla extract

• Pink gel food coloring

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Instructions

1. Make the Cake:

   • Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment.

   • Beat eggs and sugar until pale, thick, and tripled in volume. Stir in vanilla and warm milk.

   • Sift cake flour, baking powder, and salt. Gently fold into the egg mixture.

   • Spread evenly in the pan and bake for 10–12 minutes until springy to the touch.

2. Roll and Cool:

   • Turn cake onto a towel dusted with powdered sugar. Peel off parchment.

   • Roll up cake (with towel) from the short end. Cool completely.

3. Prepare Filling:

   • Whip cream, powdered sugar, and vanilla until stiff peaks form. Fold in chopped strawberries.

4. Assemble the Roll:

   • Unroll cooled cake. Spread filling evenly. Re-roll cake without the towel.

   • Wrap in plastic wrap and chill for at least 1 hour.

5. Make the Buttercream:

   • Beat butter until creamy. Gradually add powdered sugar. Mix in heavy cream and vanilla.

   • Tint with pink food coloring to desired shade.

6. Decorate:

   • Frost the cake roll with buttercream. Pipe minimal rosettes or elegant swirls.

   • Chill until ready to serve.

Notes

• Use gel coloring for more vibrant results without thinning the buttercream.

• For a neater roll, trim the cake edges before assembling.

• Best served chilled, within 2 days of making.