Strawberries & Cream Cake Roll Recipe
This Strawberries & Cream Cake Roll combines a light, airy sponge cake with a rich and tangy strawberry cream cheese filling. It's a delightful dessert that's perfect for spring and summer gatherings, offering a balance of sweet and fruity flavors in every slice.
Equipment
- 10x15-inch jelly roll pan
- Electric mixer (handheld or stand)
- Food processor or blender
- Flour sifter
- Parchment paper
- Thin kitchen towel
- Icing spatula
- Serrated knife
Ingredients
For the Sponge Cake:
- 1 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs separated
- 3/4 cup granulated sugar divided
- 2 tablespoons buttermilk
- 1 1/2 teaspoons pure vanilla extract
For the Strawberry Cream Filling:
- 1 cup freeze-dried strawberries
- 8 ounces full-fat cream cheese softened
- 1/4 cup unsalted butter softened
- 2 1/2 cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- A pinch of salt
Instructions
Preparing the Sponge Cake:
- Preheat the oven to 350°F (177°C). Line a 10x15-inch jelly roll pan with parchment paper.
- Sift together the cake flour, baking powder, and salt. Set aside.
- In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/4 cup granulated sugar and continue beating until stiff peaks develop.
- In another bowl, whisk the egg yolks with the remaining sugar until light and creamy. Add the buttermilk and vanilla extract, mixing well.
- Fold the beaten egg whites into the yolk mixture gently, then fold in the sifted dry ingredients until just combined.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for about 15 minutes, or until the cake springs back when touched.
Making the Strawberry Cream Filling:
- Process the freeze-dried strawberries in a food processor until they turn into a fine powder.
- In a large bowl, beat the cream cheese and butter until smooth. Gradually add the confectioners’ sugar, strawberry powder, vanilla extract, and a pinch of salt. Beat until smooth.
Assembling the Cake Roll:
- Invert the warm cake onto a kitchen towel dusted with confectioners’ sugar. Peel off the parchment paper.
- Roll the cake with the towel from the narrow end and let it cool completely.
- Unroll the cake, spread the strawberry cream evenly, then re-roll without the towel.
- Chill in the refrigerator for at least an hour before serving.
Serving:
- Slice with a serrated knife and serve. Optionally, dust with confectioners’ sugar or garnish with fresh strawberries.
Notes
- Ensure all ingredients, especially eggs and dairy, are at room temperature for best results.
- The cake can be made a day ahead and stored in the refrigerator.
- If you can't find freeze-dried strawberries, strawberry jam can be used as an alternative in the filling.
- Be gentle when folding the batter to maintain its airy texture.