Strawberry Roll Cake

Total Time Prep: 25 min. + chilling Bake: 10 min. + cooling
Yield 10 servings
Test Kitchen Approved
Our strawberry roll cake is perfect for anyone who’s a fan of light, airy, beautiful desserts. The very first bite of the vanilla sponge cake rolled with a whipped cream and strawberry-studded filling will make you fall in love.

Ingredients

  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 3/4 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners' sugar
  • CREAM FILLING:
  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups fresh or frozen strawberries, cut up
  • Additional whole strawberries
  • Whipped cream, optional

Directions

  1. Preheat oven to 375°. Line a 15x10x1-in. baking pan with parchment or waxed paper; grease paper and set aside. In a large bowl, beat eggs with vanilla on high speed with an electric mixer for 5 minutes or until lemon-colored. Gradually add sugar, beating until dissolved.
  2. Combine flour, baking powder and salt; fold gently into egg mixture just until combined. Pour into prepared pan; spread batter evenly.
  3. Bake until light brown, 10-12 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper from cake; roll up cake in cloth jelly-roll style, starting with a short side. Cool completely on wire rack.
  4. For filling, whip cream, sugar and vanilla until soft peaks form. Unroll cake; spread filling evenly over cake to within 1/2-in. of edges. Sprinkle with strawberries. Roll up the cake again, without towel and chill 2 hours before serving. Just before serving, dust cake with confectioners' sugar and if desired, top with additional strawberries and sweetened whipped cream.

Nutrition Facts

1 slice: 237 calories, 11g fat (6g saturated fat), 118mg cholesterol, 134mg sodium, 31g carbohydrate (22g sugars, 1g fiber), 4g protein.

There are plenty of strawberry patches near my hometown, and soon they'll be brimming with red berries. I discovered this recipe a few summers ago and have made it often. Believe me, it tastes as good as it looks!
Recipe Creator

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