Description

Strawberry cream roll cake is a delicate sponge cake filled with creamy strawberry filling, coated in pink crumbs, and garnished with fresh strawberries for a visually stunning and indulgent treat. Perfect for birthdays, holidays, or as a homemade dessert that impresses guests. Easily paired with tea, coffee, or champagne for special occasions.

Ingredients

For the Sponge Cake:

– 4 large eggs (room temperature)

– ¾ cup (150g) granulated sugar

– ¾ cup (90g) cake flour (or all-purpose flour; substitute gluten-free flour if needed)

– 1 tsp baking powder

– 3 tbsp milk (warmed)

– ¼ cup (60ml) vegetable oil

– 1 tsp vanilla extract

For the Filling:

– 1½ cups (360ml) heavy whipping cream (cold)

– ¼ cup (30g) powdered sugar (substitute stevia or monk fruit for low-sugar diets)

– 1 tsp vanilla extract

– 8 oz (225g) softened cream cheese (optional; substitute plant-based cream cheese for vegan diets)

– 1 cup fresh strawberries (pureed)

– 1 cup fresh strawberries (diced small)

– 6–7 whole strawberries (hulled, for filling)

For the Pink Crumb Coating:

– 1 cup (120g) all-purpose flour (substitute gluten-free flour if needed)

– ⅓ cup (65g) granulated sugar

– ½ cup (115g) cold butter (cubed)

– 2–3 tbsp freeze-dried strawberry powder (or pink food coloring)

– Pinch of salt

For Decoration:

– Powdered sugar (for dusting)

– Fresh strawberries (halved or whole)

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Instructions

Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
Beat eggs and sugar on high speed for 5–7 minutes until pale and fluffy. Gently fold in warm milk, oil, and vanilla.
Sift flour and baking powder together, then fold into the egg mixture in thirds. Spread batter evenly in the pan and bake for 12–15 minutes.
Roll the warm cake in a kitchen towel dusted with powdered sugar. Let cool completely.
For the crumb coating, mix flour, sugar, and salt. Cut in cold butter until crumbly. Bake at 350°F for 10–12 minutes until golden. Cool, then pulse with freeze-dried strawberry powder in a food processor. Set aside.
Blend fresh strawberries into puree. Beat softened cream cheese (if using) with powdered sugar until smooth. Add cold heavy cream and vanilla, beating until stiff peaks form. Fold in strawberry puree gently.
Unroll the cooled cake and spread a thin layer of cream over it. Place whole strawberries end-to-end down the center, cover with more cream, and sprinkle diced strawberries. Roll the cake back up carefully. Chill for 2–3 hours.
Coat the chilled roll with a thin layer of whipped cream or jam. Roll in pink crumbs or press them onto the surface. Dust with powdered sugar and garnish with fresh strawberries before serving.

Notes

– Use room-temperature eggs and milk for maximum fluffiness in the sponge cake. Substitute plant-based ingredients for vegan diets.

– Store leftovers in an airtight container in the fridge for up to 3–5 days. Freeze unfilled cake rolls wrapped tightly for up to 1 month. Thaw before filling.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert / Cake
Method: Baking
Cuisine: American / European

Nutrition

Serving Size: 1 slice
Calories: ~300
Sugar: 25g
Sodium: 100mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg