Strawberry Cake Roll Recipe

If you’re craving a show-stopping dessert that tastes as dreamy as it looks, you’re going to fall in love with this Strawberry Cake Roll. Think of it as a cloud-soft sponge cake wrapped around the fluffiest strawberry-speckled cream, all adorned with charming little bursts of color. It’s creamy, fruity, whimsical, and utterly irresistible—the kind of treat that’s perfect for birthdays, Mother’s Day, or any time you want to make life a little sweeter!

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Ingredients You’ll Need

Every single ingredient in this Strawberry Cake Roll is chosen to make the flavor pop and the texture sing. Don’t worry—despite its impressive appearance, the components are familiar and easy to work with, giving you a bakery-worthy cake right from your own kitchen.

• Unsalted butter (for the design paste): Softer than room temperature, this helps make smooth, spreadable decorative paste for your artistic designs.
• Granulated sugar: Added both to the paste and cake, it sweetens without masking the gentle flavors.
• Cake flour: The secret to a feather-light, tender sponge—don’t substitute with all-purpose unless you want a denser roll.
• Large eggs (plus separation): Egg whites in the paste and for the cake provide lift and structure; yolks add richness and color.
• Food coloring: Totally optional, but so fun for making that signature strawberry pattern pop on the outside.
• Vegetable oil & whole milk: These keep the sponge moist and help it stay flexible for rolling.
• Almond extract & kosher salt: The tiniest splash of extract deepens the cake’s flavor, while salt sharpens and balances sweetness.
• Heavy whipping cream: Essential for the fluffy, luxurious filling—don’t skimp!
• Unflavored powdered gelatin: Just a touch helps stabilize the whipped cream, so your cake roll holds up perfectly in the fridge.
• Freeze-dried strawberries: These pack an incredible punch of real berry flavor, turning the filling into swoon-worthy pink bliss.
• Powdered sugar: Adds sweetness to the filling and does double-duty sprinkling, so the cake won’t stick while rolling.

Variations

This Strawberry Cake Roll recipe is endlessly adaptable, so don’t be afraid to play! You can tinker with the colors, fillings, and flavors to suit any gathering, season, or craving—making dessert always feel personal and special.

• Lemon Berry Swirl: Add a teaspoon of fresh lemon zest to the cake batter and filling for an extra-bright, citrusy zing.
• Chocolate-Strawberry Dream: Swap 2 tablespoons of cake flour for cocoa powder in the sponge, or add mini chocolate chips to the cream for a chocolate-strawberry twist.
• Mixed Berry Magic: Use a blend of freeze-dried berries (like raspberries and blueberries) in your filling for a more complex, vibrant flavor.
• Dairy-Free Delight: Opt for coconut cream in the filling and plant-based butter for the paste to make a surprise-worthy vegan version.

How to Make Strawberry Cake Roll

Step 1: Prepare Your Pan and Design Paste

Preheat your oven to 350°F and grease a 15 x 10-inch jelly roll pan, then line it with parchment paper—especially if you’re planning a decorative design! To make the design paste, mash softened butter with sugar until creamy, mix in flour, then blend in egg white until smooth. Tint portions of the paste with food coloring, transfer to piping bags, and draw your strawberry designs or playful patterns right on the parchment. Pop the pan in the freezer to set your masterpiece while you whip up the cake batter.

Step 2: Make the Cake Batter

Separate the eggs and whisk the yolks with 1/4 cup sugar until pale and creamy, then drizzle in oil, milk, almond extract, and a pinch of salt. Tint with a touch of food coloring for a rosy hue if you like. Gently fold in the sifted cake flour for a batter that’s silky and light. In a clean bowl, whip egg whites to soft peaks, then gradually add the remaining sugar and keep beating until they’re fluffy and hold their shape. Gently fold the whites into the yolk mixture in batches, aiming for a batter that’s airy and even—this is what gives your Strawberry Cake Roll its signature, cloud-like texture.

Step 3: Bake and “Muscle Memory” Roll

Spread the cake batter evenly over the frozen design in your prepared pan, smoothing with an offset spatula. Give the pan a gentle tap to knock out air bubbles and bake for about 10 minutes, just until the cake is barely golden and bounces back to the touch. Flip the warm cake out onto a tea towel dusted with powdered sugar, peel away the parchment (revealing your stunning design!), and, while it’s still warm, carefully roll the cake up with the towel. This clever step “trains” your cake so it won’t crack later—trust me, it’s magic! Allow the rolled cake to cool completely.

Step 4: Whip Up the Strawberry Cream Filling

Bloom powdered gelatin in a bit of cool water and melt it just until dissolved—this is your secret weapon for a stable, sliceable filling. Whiz the freeze-dried strawberries with sugar in a food processor until fine and pink. Whip cold cream to soft peaks, sweeten with powdered sugar, and blend in the strawberry-sugar powder. Gently stream in the melted gelatin, whipping until the filling holds luscious, medium-stiff peaks—don’t overbeat. The result: strawberry-studded, pillowy cream that tastes like summer!

Step 5: Fill, Roll, and Chill

Unroll your cooled cake (it will want to curl up—“muscle memory” in action!). Spread the strawberry cream evenly, all the way to the edges, but leave a half-inch border at the end. Carefully re-roll without squeezing out the filling, wrap tightly in plastic, and chill for at least two hours—or overnight—for the prettiest slices. If you have a cardboard tube, nestle the cake roll inside to keep its round shape intact.

Step 6: Slice and Serve

When you’re ready to wow, unwrap your Strawberry Cake Roll and use a sharp serrated knife to slice—gentle, pulling strokes preserve those lovely design details. The swirls, the color, the dreamy filling—each slice is a little edible work of art!

How to Serve Strawberry Cake Roll

Garnishes

Dress up your Strawberry Cake Roll with a dusting of powdered sugar, a handful of fresh strawberries on the platter, or even a little swirl of whipped cream on top of each slice. Edible flowers or a drizzle of berry sauce take it to pure party status!

Side Dishes

This cake roll shines brightest alongside a cup of tea, a latte, or a refreshing glass of sparkling rosé. For something extra, try pairing with lemon sorbet or a bowl of fresh mixed berries—these keep the vibe light and celebratory.

Creative Ways to Present

Set your Strawberry Cake Roll on a simple slate or white platter to let the design pop. For afternoon teas, cut into mini pinwheels and display as finger food. Or, for birthdays, garnish with candles and edible glitter for a whimsical, storybook-style centerpiece!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Strawberry Cake Roll tightly in plastic wrap and store in the refrigerator for up to three days—the cream stays beautifully fluffy, and the cake remains moist and delicate.

Freezing

You can freeze the whole cake roll (un-cut) wrapped well in plastic and foil for up to one month—just thaw overnight in the refrigerator before slicing. This makes it perfect for prepping ahead or saving a slice for “just because” moments.

Reheating

The Strawberry Cake Roll is best served chilled or at cool room temperature—no reheating needed! If frozen, allow ample time to gently thaw in the refrigerator for best creamy texture and easy slicing.

FAQs

Final Thoughts

I hope you’re as smitten with this Strawberry Cake Roll as I am! It’s the sort of recipe that turns any day into a celebration—beautiful, delicious, and made with love. Don’t be surprised if it becomes your new signature dessert. Enjoy every sweet, swirly bite!

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