Easy Strawberry Cake Roll

This strawberry cake roll is a showstopper that brings together soft white cake fresh berries and sweet vanilla cream in one easy dessert. It is ideal for spring and summer gatherings and can be made ahead of time with ingredients you likely already have. It looks impressive but is surprisingly simple to pull off even if you are not an experienced baker.

I first baked this during a summer potluck with friends and everyone asked for the recipe before they even finished their first slice.

Ingredients

• All purpose flour: gives structure to the cake use fresh flour for best rise
• Baking powder: provides lift check the expiration date for proper leavening
• Salt: balances the sweetness and enhances the flavor
• Large eggs: must be at room temperature to whip properly and give volume
• Granulated sugar: sweetens and stabilizes the whipped eggs
• Milk and vinegar: create a homemade buttermilk for moisture
• Vanilla extract: adds warm aromatic flavor go for pure extract if possible
• Whipping cream: forms the rich filling and topping chill well before using
• Fresh strawberries: provide sweet juicy contrast choose ripe firm berries
• Icing sugar: dusts the towel to prevent sticking and adds a hint of sweetness
• Mint leaves: optional for garnish add fresh aroma and color

Step-by-Step Instructions

Sour the Milk:

Stir milk and white vinegar in a small bowl and let sit for five minutes until slightly thickened

Prepare the Dry Mix:

In a separate bowl whisk together the flour baking powder and salt to ensure even distribution

Whip the Eggs:

Beat the eggs at room temperature on high speed until pale and tripled in volume this aeration gives the cake its light texture

Combine Eggs and Sugar:

Gradually add the sugar while beating the eggs then stir in the soured milk and vanilla until blended

Incorporate the Flour:

Gently fold in the flour mixture in two additions being careful not to deflate the batter

Prepare the Pan:

Line a cookie sheet with trimmed parchment and spray with cooking spray including the sides for easy release

Bake the Cake:

Spread batter evenly in the pan tapping gently to release air bubbles and bake in a 325 degree oven for 14 to 17 minutes until a toothpick comes out clean

Dust the Towel:

Lay a clean tea towel flat and dust generously with icing sugar to prevent sticking

Roll While Warm:

Invert hot cake onto the towel remove parchment and roll up gently starting from the short end let cool completely in the towel

Make the Whipped Cream:

Beat the cream with sugar and vanilla until stiff peaks form and refrigerate if not using immediately

Assemble the Filling:

Reserve some cream and berries for topping then fold chopped strawberries into remaining whipped cream and spread over unrolled cake

Roll Again:

Reroll the cake with filling inside keeping it tight without squishing and place seam side down on a serving platter

Finish and Chill:

Top with reserved whipped cream and strawberries garnish with mint and refrigerate until ready to serve

Pin

You Must Know

I love how the fresh strawberries burst with flavor in every slice and remind me of picking berries with my mom every June. She used to roll up a jam filled version for Christmas and now I use berries for a sunny twist.

Storage Tips

Wrap the assembled cake roll tightly in plastic and store in the refrigerator for up to three days. If making in advance keep the topping separate and assemble just before serving to maintain freshness.

Ingredient Substitutions

Use lemon zest in the whipped cream for a citrusy note. If strawberries are out of season try raspberries or thinly sliced kiwi for variety. Coconut whipped cream is a good dairy free alternative.

Pin

Serving Suggestions

Slice with a serrated knife and serve chilled for best texture. Pair with iced tea lemonade or a sparkling white wine for elegant presentation. A small scoop of vanilla ice cream on the side adds richness.

Cultural Context

This rolled cake style has European roots often seen in jelly rolls or roulades. It has become a nostalgic dessert in North America particularly for holidays and celebrations with light whipped fillings.

Recipe FAQs

→ Can I make the cake roll ahead of time?

Yes you can prepare it a day in advance and store it in the fridge. Garnish just before serving for best presentation.

→ What kind of strawberries work best?

Fresh ripe strawberries are ideal. If using frozen make sure to drain them well to avoid sogginess.

→ Can I substitute the whipped cream?

Yes mascarpone or stabilized whipped topping can work if you prefer a different texture or flavor.

→ Why roll the cake in a towel?

This technique shapes the sponge while warm to avoid cracks when filling later. It also makes the cake easier to handle.

→ How do I prevent the cake from cracking?

Roll it while hot and handle it gently. Avoid overbaking and do not overmix the batter for best flexibility.