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Strawberry Pattern Cake Roll

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This Strawberry Pattern Cake Roll is a soft and fluffy sponge cake with a beautifully piped strawberry design. Filled with light whipped cream and fresh diced strawberries, this elegant and creative dessert is perfect for brunch, birthdays, or afternoon tea. A fun and aesthetic Japanese-inspired treat!

Ingredients

Units Scale
  • 4 eggs
  • 3/4 cup sugar
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/4 cup milk
  • 1/2 tsp vanilla extract
  • 1/2 cup whipped cream
  • 1/4 cup diced strawberries
  • Food coloring (pink, green)

Instructions

  • Preheat & Prep – Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
  • Make the Batter – In a bowl, whisk together eggs, sugar, and vanilla extract until light and fluffy. Gently fold in flour, baking powder, and milk until smooth.
  • Create the Pattern – Set aside a small portion of batter and color it with pink and green food coloring. Pipe strawberry designs onto the parchment paper and freeze for 5-10 minutes to set.
  • Bake the Cake – Pour the remaining plain batter over the frozen pattern and spread evenly. Bake for 10 minutes until lightly golden.
  • Cool & Roll – While warm, transfer the cake onto a clean towel, peeling off the parchment. Gently roll the cake with the towel and let it cool completely.
  • Fill & Assemble – Unroll the cake and spread a layer of whipped cream and diced strawberries. Roll it back up tightly.
  • Chill & Serve – Refrigerate for 30 minutes before slicing and serving this adorable, patterned cake roll!

Notes

  • Use a piping bag with fine tips to create detailed strawberry patterns.
  • For a richer filling, mix whipped cream with cream cheese or custard.
  • Store cake in the fridge for up to 2 days for the best texture.
  • Dust with powdered sugar or drizzle with strawberry sauce for extra flair!

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