Hello, dessert lovers! If you’re a fan of light, fluffy cakes and fresh strawberries, you’re in for a treat. This Easy Strawberry Cake Roll is a delightful dessert that combines a soft sponge cake, fresh whipped cream, and juicy strawberries. Perfect for any occasion, it’s as beautiful as it is delicious. Let’s dive into this elegant and delectable recipe!
Introduction
Strawberry Cake Roll is a classic dessert that offers a light and airy texture combined with the natural sweetness of strawberries. Often served at celebrations or afternoon tea, this cake has its origins in European jelly rolls but has been modernized with fresh flavors. With a little practice, you can master this impressive yet simple dessert and impress your guests every time.
Ingredients
To make this Easy Strawberry Cake Roll, gather the following ingredients:
For the Cake:
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup cake flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
For the Filling:
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries, sliced
How to Make Easy Strawberry Cake Roll
Preparing the Cake:
- Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper to ensure the cake doesn’t stick.
- In a large mixing bowl, beat the eggs on high speed for about 5 minutes until thick and pale yellow. This step creates the structure for the sponge cake.
- Gradually add the granulated sugar to the eggs, beating continuously until the mixture is light and fluffy.
- In a separate bowl, whisk together the cake flour, baking powder, and salt. Slowly fold this dry mixture into the egg mixture in small increments.
- Add the vanilla extract and gently mix until fully combined, being careful not to deflate the batter.
- Pour and spread the batter evenly into the prepared pan. Use a spatula to smooth the surface.
- Bake for 10-12 minutes or until the cake springs back when lightly touched.
- Remove the cake from the oven and immediately turn it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper.
- While still warm, roll up the cake jelly-roll style starting from a short side, using the towel to help. Let it cool completely on a wire rack.
Preparing the Filling:
- In a chilled mixing bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip the cream.
- Gently unroll the cooled cake and spread the whipped cream evenly across its surface, leaving a ½-inch border around the edges.
- Arrange the sliced strawberries over the whipped cream, distributing them evenly for a burst of flavor in every bite.
- Carefully roll the cake back up, this time without the towel, keeping it as tight as possible without squeezing out the filling.
- Cover the rolled cake with plastic wrap and refrigerate for at least 1 hour to set before serving.
Helpful Tips
- Prevent Cracks: Rolling the cake while it’s still warm prevents it from cracking. Handle it gently to avoid tearing.
- Chilled Tools for Whipped Cream: Chill the bowl and beaters before whipping the cream for best results.
- Perfect Slices: Use a sharp serrated knife to slice the cake roll cleanly. Wipe the blade between cuts for a neat presentation.
Cooking Tips
- Room Temperature Ingredients: Ensure your eggs are at room temperature for better volume when beating.
- Freshness Matters: Use the freshest strawberries available for the best flavor.
- Decorative Touch: Dust the top of the cake roll with powdered sugar or drizzle with melted chocolate for an elegant finish.
Serving Suggestions
Slice the Strawberry Cake Roll into 1-inch pieces and serve chilled. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence. This dessert is perfect for summer picnics, birthdays, or simply as a sweet treat after dinner.
Nutritional Information
Here’s an estimate of the nutritional content per serving of Strawberry Cake Roll:
- Calories: 240
- Carbohydrates: 30g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 7g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 80mg
- Sodium: 100mg
- Potassium: 150mg
- Fiber: 1g
- Sugar: 20g
- Vitamin A: 8%
- Vitamin C: 30%
- Calcium: 5%
- Iron: 4%
Storage and Leftovers
Refrigerate: Store any leftover cake roll in an airtight container in the refrigerator for up to 2 days. The whipped cream and strawberries are best enjoyed fresh, so consume within this timeframe for optimal taste.
Freezing: You can freeze the cake roll without the filling. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 1 month. Thaw completely before adding the filling and serving.
Frequently Asked Questions (FAQs)
Can I use frozen strawberries?
While fresh strawberries are recommended for their texture and flavor, you can use frozen strawberries if necessary. Thaw and drain them thoroughly before using.
Can I make this cake gluten-free?
Yes! Substitute the cake flour with a 1:1 gluten-free baking flour. The texture might differ slightly but will still be delicious.
What other fruits can I use?
Feel free to replace strawberries with raspberries, blueberries, or sliced peaches for a different flavor profile.
Can I prepare this dessert in advance?
Absolutely. The cake roll can be assembled a day in advance and stored in the refrigerator until serving.
Related Recipes
If you enjoyed this recipe, you might also like these delicious treats:
- Lemon Blueberry Swiss Roll
- Chocolate Raspberry Cake Roll
- Vanilla Berry Shortcake
- Peach and Cream Jelly Roll
Conclusion
The Easy Strawberry Cake Roll is not just a dessert; it’s a showstopper that brings joy to any table. Whether for a special occasion or a casual treat, this light and fruity dessert is a guaranteed crowd-pleaser. Try this recipe today, and enjoy the heavenly combination of fluffy cake, creamy filling, and fresh strawberries. Let us know how it turned out for you—happy baking!