Satisfy Your Sweet Cravings With Homemade Strawberry Roll Cake

Strawberry roll cake features a fluffy sponge cake filled with a sweet strawberry mixture and whipped cream. The cake is rolled, chilled, and served with a dusting of powdered sugar and fresh strawberries. It's a light, refreshing dessert ideal for any celebration.

A strawberry roll cake is made by baking a light sponge cake and filling it with a sweet strawberry mixture and whipped cream. The cake batter is created by beating eggs and sugar until fluffy, then folding in sifted flour, milk, and butter. Once baked, the cake is rolled up in a towel to cool, preventing cracks. The filling consists of cooked strawberries and whipped cream, which is spread over the unrolled cake before it's rolled up again. After chilling, the cake is garnished with powdered sugar and fresh strawberries. It's a refreshing, light dessert perfect for special occasions.

Ingredients:

For the Sponge Cake:

• 4 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup milk, at room temperature
• 1 tablespoon unsalted butter, melted
• Powdered sugar for dusting

For the Strawberry Filling:

• 1 1/2 cups fresh strawberries, hulled and chopped
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 cup heavy whipping cream, chilled
• 2-3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

For Decoration:

• Fresh strawberries, whole or sliced
• Powdered sugar for dusting

Instructions:

1. Prepare the Strawberry Filling:

• In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly, about 10-15 minutes.
• Remove from heat and let it cool completely. This can be made ahead of time and stored in the refrigerator.

2. Preheat the Oven and Prepare the Pan:

• Preheat your oven to 350 F (175 C).
• Grease a 10x15-inch jelly roll pan (or similar-sized baking sheet) and line it with parchment paper, making sure to leave some overhang on the sides for easy removal later.

3. Make the Sponge Cake Batter:

• In a large mixing bowl, beat the eggs on high speed for about 3-4 minutes until thick, pale, and frothy. The eggs should triple in volume and form a ribbon when the beaters are lifted.
• Gradually add the granulated sugar while continuing to beat on medium-high speed until the mixture is well combined and thick.
• Add the vanilla extract and mix until incorporated.
• In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
• In a small bowl, combine the milk and melted butter. Gently fold this mixture into the batter until just combined.

4. Bake the Sponge Cake:

• Pour the batter into the prepared jelly roll pan, spreading it evenly to the edges with a spatula.
• Tap the pan lightly on the counter to remove any air bubbles.
• Bake in the preheated oven for 10-12 minutes, or until the cake is lightly golden and springs back when touched lightly in the center.

5. Roll the Sponge Cake:

• While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.
• As soon as the cake is done, carefully lift it out of the pan using the parchment paper overhang and invert it onto the prepared towel.
• Peel off the parchment paper and immediately roll the cake up in the towel, starting from one of the short sides. Rolling it while warm helps prevent cracking.
• Allow the rolled cake to cool completely on a wire rack.

6. Prepare the Whipped Cream:

• In a large mixing bowl, whip the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip.

7. Assemble the Strawberry Roll Cake:

• Once the cake has cooled, carefully unroll it from the towel. It may have a slight curl, but that's okay.
• Spread the cooled strawberry filling evenly over the surface of the cake, leaving a small border around the edges.
• Over the strawberry filling, spread a layer of the whipped cream.
• Gently re-roll the cake, using the towel to help guide it. Be careful not to squeeze too tightly to avoid the filling spilling out.

8. Chill and Serve:

• Wrap the roll cake in plastic wrap and refrigerate for at least 1 hour to set.
• Before serving, dust the top with powdered sugar and garnish with fresh strawberries.
• Slice the cake with a sharp knife, wiping it clean between cuts for neat slices.

9. Enjoy:

• Serve your strawberry roll cake chilled, and enjoy the light, airy sponge with the sweet and tangy strawberry filling and creamy whipped topping.

Tips:

• Make sure the eggs are at room temperature to achieve maximum volume when beating.
• Roll the cake gently to prevent cracking and tearing.
• The filling can be customized with other berries or even a layer of jam.

This strawberry roll cake is a delightful dessert featuring a light and fluffy sponge cake, sweet strawberry filling, and rich whipped cream. Perfect for any special occasion or a delicious treat!