Strawberry Cake Roll: A Delicious & Easy Recipe

Strawberry Cake Roll: Just the name conjures images of light, airy sponge cake swirled around a luscious, sweet cream and bursting with fresh strawberry flavor, doesn’t it? This isn’t just a dessert; it’s a showstopper, a delightful centerpiece that’s surprisingly easy to create. I’m going to guide you through each step to bake the perfect Strawberry Cake Roll.

While the exact origins of the cake roll are debated, similar sponge cake-based desserts have been enjoyed in various cultures for centuries. The Swiss roll, a close cousin, gained popularity in 19th-century Europe, and the concept quickly evolved with regional variations and fillings. The addition of strawberries, a fruit celebrated for its vibrant color and refreshing taste, elevates this classic to a summery sensation.

What makes the Strawberry Cake Roll so irresistible? It’s the perfect balance of textures and flavors. The delicate sponge cake is incredibly soft and yielding, while the creamy filling provides a smooth, melt-in-your-mouth experience. The fresh strawberries add a burst of juicy sweetness that complements the other elements beautifully. Plus, it’s a visually stunning dessert that’s sure to impress your guests. Whether you’re looking for a treat to celebrate a special occasion or simply want to indulge in a little something sweet, this recipe is a guaranteed crowd-pleaser. Let’s get baking!

Ingredients:

• For the Cake:
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional, but adds a nice touch!)
• Powdered sugar, for dusting
• For the Strawberry Filling:
• 1 pound fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Preparing the Cake Batter:

1. Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan really well. Then, line it with parchment paper, leaving an overhang on the sides. This overhang will be your best friend when it comes to lifting the cake out later. Grease the parchment paper too – we want to make absolutely sure nothing sticks!
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Whisking ensures everything is evenly distributed, which is key for a light and airy cake. Set this aside for now.
3. Separate the Eggs: Carefully separate the eggs, placing the yolks in one large bowl and the whites in another. Make sure there’s absolutely no yolk in the whites, or they won’t whip up properly.
4. Whip the Egg Yolks: Add 1/2 cup of the granulated sugar to the egg yolks and beat with an electric mixer until the mixture is pale yellow and thick. This usually takes about 3-5 minutes. The yolks should ribbon when you lift the beaters.
5. Add Wet Ingredients: Gradually add the milk, vanilla extract, and almond extract (if using) to the yolk mixture, mixing until just combined. Be careful not to overmix at this stage.
6. Combine Dry and Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Again, avoid overmixing. Overmixing develops the gluten in the flour, which can result in a tough cake.
7. Whip the Egg Whites: In the bowl with the egg whites, beat with clean beaters until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar and continue beating until stiff, glossy peaks form. The peaks should hold their shape when you lift the beaters.
8. Fold in Egg Whites: Gently fold about one-third of the whipped egg whites into the yolk mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to deflate the egg whites – this is what gives the cake its light and airy texture. Use a spatula and a light hand, folding from the bottom up.

Baking the Cake:

1. Pour and Spread: Pour the batter into the prepared jelly roll pan and spread it evenly to the edges. Use an offset spatula for a smooth, even surface.
2. Bake: Bake in the preheated oven for 12-15 minutes, or until the cake is lightly golden and springs back when lightly touched. Keep a close eye on it – it can go from perfectly baked to overbaked very quickly.
3. Prepare for Rolling: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. This will prevent the cake from sticking to the towel.
4. Invert and Roll: As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
5. Roll the Cake: Starting from one short end, gently roll the cake up tightly in the towel. This is important for creating the cake roll shape. Let it cool completely in the towel. This will help the cake hold its shape and prevent it from cracking when you unroll it later.

Preparing the Strawberry Filling:

1. Strawberry Sauce: In a medium saucepan, combine the sliced strawberries, granulated sugar, cornstarch, and lemon juice.
2. Cook the Strawberries: Cook over medium heat, stirring constantly, until the strawberries soften and the mixture thickens. This usually takes about 5-7 minutes. The mixture should be glossy and slightly translucent.
3. Cool the Sauce: Remove from heat and let the strawberry sauce cool completely. You can speed up the cooling process by placing it in the refrigerator.
4. Whip the Cream: In a large bowl, beat the heavy cream with an electric mixer until soft peaks form.
5. Sweeten the Cream: Gradually add the powdered sugar and vanilla extract and continue beating until stiff peaks form. Be careful not to overwhip the cream, or it will turn grainy.

Assembling the Cake Roll:

1. Unroll the Cake: Once the cake is completely cool, carefully unroll it from the towel.
2. Spread the Filling: Spread the whipped cream evenly over the cake, leaving about 1 inch of space along one short edge. This will prevent the filling from squeezing out when you roll it up.
3. Add Strawberry Sauce: Spoon the cooled strawberry sauce over the whipped cream. You can spread it evenly or leave it in dollops – it’s up to you!
4. Reroll the Cake: Starting from the same short end you rolled it from before, gently reroll the cake tightly.
5. Chill: Wrap the cake roll tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This will allow the filling to set and the cake to hold its shape.
6. Serve: Before serving, dust the cake roll with powdered sugar. Slice into 1-inch thick slices and enjoy! You can also garnish with fresh strawberries or a drizzle of strawberry sauce.

Conclusion:

This Strawberry Cake Roll isn’t just a dessert; it’s a delightful experience waiting to happen. From the light and airy sponge cake to the sweet and tangy strawberry cream filling, every bite is a burst of summer flavors. I truly believe this recipe is a must-try for anyone who loves baking, enjoys impressive desserts, or simply wants to create something special for their loved ones. The combination of textures and tastes is simply irresistible, and the visual appeal of the rolled cake is guaranteed to impress. But the best part? It’s surprisingly easier to make than it looks! Don’t let the “roll” part intimidate you. With a few simple techniques and my detailed instructions, you’ll be whipping up a perfect Strawberry Cake Roll in no time. And trust me, the satisfaction of seeing that beautiful spiral after you unwrap it is incredibly rewarding. Beyond the basic recipe, there’s plenty of room for customization to make it your own. For a richer flavor, try adding a touch of almond extract to the cake batter. If you’re feeling adventurous, you could even incorporate some chopped fresh strawberries into the cream filling for an extra burst of fruity goodness. Serving Suggestions and Variations: * Dust with Powdered Sugar: A classic and elegant finish. * Chocolate Drizzle: Add a decadent touch with melted dark or white chocolate. * Fresh Berries: Garnish with fresh strawberries, raspberries, or blueberries for a vibrant presentation. * Whipped Cream: Serve with a dollop of freshly whipped cream for an extra layer of indulgence. * Ice Cream: A slice of this Strawberry Cake Roll pairs perfectly with vanilla or strawberry ice cream. * Different Fillings: Experiment with other fruit fillings like raspberry, blueberry, or even a lemon curd. * Chocolate Cake: For a chocolate twist, use a chocolate cake recipe instead of the vanilla sponge. I encourage you to give this recipe a try. It’s perfect for birthdays, holidays, or any occasion that calls for a show-stopping dessert. Imagine presenting this beautiful Strawberry Cake Roll at your next gathering – you’re sure to be the star of the show! I’m confident that you’ll love this recipe as much as I do. It’s a guaranteed crowd-pleaser, and it’s a fun and rewarding baking project. So, gather your ingredients, preheat your oven, and get ready to create a masterpiece. Once you’ve made your own Strawberry Cake Roll, I’d love to hear about your experience! Share your photos and stories in the comments below. Did you make any variations? What did your family and friends think? I’m always eager to learn from your baking adventures and see your creative twists on my recipes. Happy baking! I can’t wait to see your beautiful creations. Let me know if you have any questions along the way, and I’ll be happy to help. Enjoy!

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