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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.

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

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.

Find it online: https://yumfoodusa.com/strawberry-cream-cake-roll/