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Easy Strawberry Cake Roll Recipe

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4.2 from 8 reviews

This Easy Strawberry Cake Roll recipe features a visually stunning and delicious rolled sponge cake decorated with a colorful strawberry-themed design. The light, airy cake is filled with a luscious strawberry-flavored whipped cream, made with real freeze-dried strawberries and gelatin for stability. Perfect for special occasions or an elegant dessert, this recipe combines artistry with flavorful, tender texture in every bite.

Ingredients

Design Paste

  • 2 tablespoons unsalted butter, softened (softer than room temp, but not melted)
  • 2 1/2 tablespoons granulated sugar
  • 1/3 cup cake flour, sifted
  • 1 large egg white
  • Food coloring (deep pink, red, leaf green)

Cake Batter

  • 3 large eggs, separated
  • 6 tablespoons granulated sugar (divided)
  • 1 tablespoon vegetable oil
  • 1 1/2 tablespoons whole milk
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon kosher salt
  • 2/3 cup cake flour, sifted
  • Food coloring (deep pink, red)

Filling

  • 1 cup heavy whipping cream
  • 1/4 teaspoon unflavored powdered gelatin
  • 1/2 ounce freeze-dried strawberries
  • 3 tablespoons granulated sugar
  • 1 tablespoon powdered sugar

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Lightly butter or grease the bottom and sides of a 15 by 10-inch jelly roll pan and line it with parchment paper. If using a design template, place it under the parchment or trace it on the back side.
  2. Make Design Paste: In a bowl, mix softened butter and sugar until smooth. Add sifted flour and mix until partially combined. Add the egg white and mix until the paste is smooth with a buttercream-like consistency.
  3. Color and Divide Paste: Divide the design paste into three portions. Add food coloring to each portion as desired to create different shades of green and pink for the strawberry design.
  4. Pipe Design: Transfer each colored paste into piping bags fitted with small round tips (#1 for green, #3 for light pink dots, #5 for larger berries). Pipe the design onto the prepared parchment paper in the pan, starting with green, then darker pink berries, and finishing with light pink dots.
  5. Freeze Design: Place the pan with the piped design into the freezer to set while preparing the cake batter.
  6. Prepare Cake Batter – Yolks: In a mixing bowl, whisk egg yolks with 1/4 cup sugar until color lightens and sugar dissolves. Slowly whisk in vegetable oil, then milk, almond extract, salt, and a small amount of food coloring to desired shade.
  7. Add Flour: Sprinkle sifted cake flour over the batter and gently fold it in until fully incorporated.
  8. Beat Egg Whites: In a separate bowl or stand mixer, beat egg whites until frothy. Gradually add the remaining 2 tablespoons sugar and continue beating until medium-stiff peaks form.
  9. Fold Egg Whites into Batter: Fold one-third of the beaten egg whites into the yolk batter to lighten it, then gently fold in the remaining egg whites until just combined.
  10. Pour Batter Over Design: Pour the cake batter evenly over the frozen design in the pan. Use an offset spatula to spread the batter evenly, then gently tap the pan on the countertop to release air bubbles.
  11. Bake the Cake: Bake for approximately 10 minutes, or until the top is springy to the touch and edges begin to lightly brown.
  12. Invert and Cool Cake: Remove the cake from the oven. Immediately invert the warm cake onto a parchment-lined surface. Peel off the parchment paper backing to reveal the design. Dust a clean tea towel with powdered sugar and lay it over the cake. Flip the cake so the design faces down on the towel.
  13. Roll the Cake While Warm: Starting from the side without the design, carefully roll the cake up with the towel. This initial roll creates a ‘muscle memory’ that prevents cracking when filling later. Let the rolled cake cool completely for about 1 hour.
  14. Prepare Gelatin: Sprinkle gelatin over 1 tablespoon of cool water and let it soften for 5 minutes. Heat in short intervals until fully dissolved, then let cool slightly without firming.
  15. Grind Freeze-Dried Strawberries: Using a food processor or spice grinder, pulverize freeze-dried strawberries with granulated sugar until finely ground.
  16. Whip Cream: Beat whipping cream on medium speed until frothy. Add powdered sugar and increase speed to medium-high until the cream holds trails when the whisk is lifted.
  17. Incorporate Gelatin and Strawberry Sugar: Mix a spoonful of whipped cream into the gelatin mixture until smooth. Slowly add gelatin-cream mixture back into the whipped cream while mixing on low. Stir in the strawberry sugar and continue beating on medium-high until medium-stiff peaks form.
  18. Unroll Cake and Apply Filling: Gently unroll the cooled cake, removing the towel. Spread the strawberry whipped cream filling evenly over the cake, leaving about 1/2 inch free at the far end.
  19. Roll Cake with Filling: Carefully roll the cake back up without pressing too hard to avoid squeezing out filling. Wrap tightly with plastic wrap and refrigerate for at least 2 hours or overnight until the filling is set. Optionally, use a cardboard tube to prevent flattening.
  20. Slice and Serve: Use a sharp serrated knife to cut the cake into slices, pulling gently towards you. This prevents compressing the design. Serve chilled.
  21. Storage: Keep the wrapped cake roll refrigerated for up to 3 days.

Notes

  • Using a design template under the parchment paper allows for creative, detailed designs.
  • Rolling the cake while warm is critical to prevent cracking when adding filling.
  • Freeze-dried strawberries provide intense flavor without moisture, ideal for the filling.
  • Be careful not to overbeat the whipped cream to avoid turning it grainy or buttery.
  • A sharp serrated knife helps maintain the appearance of the decorated design when slicing.
  • You can store the finished cake refrigerated for up to 3 days, but it is best eaten fresh.
  • Optionally, keep the cake roll on a cardboard tube when chilling to retain shape.

Find it online: https://lauracooks.com/easy-strawberry-cake-roll-recipe/