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Strawberry Cake Roll Recipe

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4 from 8 reviews

This Strawberry Cake Roll is a delightful and visually stunning dessert featuring a colorful piped design beneath a soft, airy sponge cake. Filled with a light and fluffy strawberry-infused whipped cream, this roll cake balances sweetness with refreshing berry flavor. The unique process includes preparing a decorative paste for the cake’s surface, baking a delicate sponge, and rolling it with a creamy strawberry filling, resulting in an elegant dessert perfect for special occasions.

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 (leaf green, deep pink, red)

Sponge 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 your oven to 350°F (175°C). Lightly butter or grease a 15 by 10-inch jelly roll pan, then line it with parchment paper. If using a design template, place it under the parchment or trace onto its back with a pencil.
  2. Make Design Paste: Combine the softened butter and sugar until smooth. Add the sifted cake flour and mix partially, then add the egg white and stir until the mixture reaches a buttercream-like consistency.
  3. Color the Paste: Divide the paste into three bowls. Add food coloring to each portion: for example, one with leaf green, another with deep pink and red, and a third mixing pink shades for lighter dots.
  4. Pipe the Design: Transfer colored pastes into piping bags fitted with varying small round tips. Pipe the design onto the parchment paper starting with the green, then darker pink berries, and finish with light pink dots.
  5. Freeze Design Paste: Place the pan in the freezer to allow the design to set firmly while preparing the batter.
  6. Prepare Egg Yolk Mixture: In a bowl, whisk together egg yolks with 1/4 cup sugar until lightened and sugar dissolves. Slowly whisk in vegetable oil, milk, almond extract, salt, and food coloring as desired.
  7. Add Flour: Sprinkle sifted cake flour over the yolk mixture and gently fold until incorporated.
  8. Beat Egg Whites: In a clean bowl or stand mixer, beat egg whites until frothy. Add remaining 2 tablespoons sugar and beat until medium-stiff peaks form.
  9. Fold Egg Whites into Batter: Incorporate one-third of the beaten egg whites into the batter to lighten it, then fold in the rest carefully until just combined.
  10. Assemble Batter Over Design: Pour batter evenly over the frozen design paste in the pan. Use a large offset spatula to spread it smoothly. Tap the pan on the counter to release air bubbles.
  11. Bake: Bake for about 10 minutes or until the top is springy and edges are just starting to brown.
  12. Invert Cake: Remove from oven and carefully invert the cake warm onto parchment on a solid surface. Peel off the backing parchment, revealing the design.
  13. Roll Cake Warm: Generously dust a clean tea towel with powdered sugar and lay it on the cake. Flip so design faces down, and roll the cake from the side without the design. This ‘muscle memory’ helps prevent cracking.
  14. Cool Cake: Let the rolled cake cool completely for about 1 hour.
  15. Prepare Gelatin: Sprinkle gelatin over 1 tablespoon cool water and let soften for 5 minutes. Microwave in short bursts until dissolved. Let it cool slightly, reheating if necessary to keep liquid.
  16. Make Strawberry Sugar: Pulse freeze-dried strawberries with granulated sugar in a food processor until finely ground.
  17. Whip Cream: Beat heavy cream on medium speed until frothy. Add powdered sugar, increase speed and whip until trails form.
  18. Incorporate Gelatin into Cream: Stir a spoonful of the whipped cream into the gelatin to temper it, then gently fold this mixture back into the cream. Add strawberry sugar and beat until medium-stiff peaks form, taking care not to overwhip.
  19. Fill Cake Roll: Carefully unroll the cooled cake and remove the towel. Spread the strawberry cream filling evenly over the cake, leaving a 1/2 inch border at one end.
  20. Roll Final Cake: Gently roll the cake again without too much pressure to avoid squeezing out filling. Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight.
  21. Serve: Use a sharp serrated knife to cut the roll into slices. Slice gently, avoiding sawing motions to keep the design intact.
  22. Store: Keep the wrapped cake roll refrigerated for up to 3 days.

Notes

  • Do not overbeat the whipped cream to prevent it from turning grainy.
  • Rolling the cake while warm helps it keep shape and prevents cracking.
  • Use a sharp serrated knife for clean slices, especially through the decorative design.
  • If you have a cardboard tube, place it inside the roll when chilling to prevent the cake’s bottom from flattening.
  • Freeze-dried strawberries provide intense flavor and color without adding moisture to the filling.

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