Fresh Strawberry Cream Cake Roll

There’s something deeply nostalgic about strawberries and cream. For me, it takes me back to childhood summers when my mom would whip up simple sponge cakes layered with whipped cream and berries. She called it “lazy Sunday dessert”—not because it wasn’t special, but because it was so easy to make that it left time for everything else. Today, I want to bring you a recipe that captures that same magic: a fresh strawberry cream cake roll that’s airy, elegant, and surprisingly beginner-friendly.

If you’re new to baking, this is the perfect project to start with. It requires basic tools, uses accessible ingredients, and offers plenty of room for success. Better yet, it’s a quick and healthy dessert option thanks to its light sponge and fruit-filled center. Whether you’re making it for a special occasion or just a sweet treat at home, this easy sheet pan dessert is sure to impress.

Why This Recipe is Special

The strawberry cream cake roll is inspired by Japanese chiffon cakes—famous for their delicate texture and balanced sweetness. What sets this recipe apart is its forgiving nature. The sponge is flexible and rolls easily without cracking. The whipped cream filling is stabilized with gelatin, which helps maintain its shape without turning into a melting mess. And the flavor? Just the right amount of sweetness paired with the brightness of fresh strawberries. It’s a delightful blend of texture, taste, and simplicity.

Ingredients and Preparation

Cake Flour
This low-protein flour keeps the cake light and fluffy. If you don’t have it, substitute with all-purpose flour mixed with a bit of cornstarch for similar results.

Baking Soda and Cream of Tartar
These work together to ensure the cake rises evenly and stays soft. If needed, you can swap both for 1 teaspoon of baking powder.

Neutral Oil
Used instead of butter to maintain a tender crumb. Canola, grapeseed, or avocado oil are all good choices.

Egg Yolks and Whites (separated)
Egg yolks add richness, while whipped egg whites create the airy structure. Make sure to whip the whites to stiff peaks for maximum fluff.

Sugar
Granulated sugar is used both in the batter and the meringue. It provides sweetness and helps stabilize the egg whites.

Vanilla Extract
Adds warmth and a subtle aroma that pairs beautifully with the cream and strawberries.

Heavy Cream (at least 30% milk fat)
Whips into soft, luscious peaks. If available, use 36% for an even richer texture.

Gelatin Powder
Stabilizes the whipped cream, keeping it firm and pipeable. You can skip this if you’re serving the cake immediately, but it’s recommended for best results.

Fresh Strawberries
The star of the show—juicy, vibrant, and naturally sweet. You can swap these for mango, kiwi, or even canned peaches for variety.

Step-by-Step Instructions

Step 1 Start by preheating your oven to 325°F and lining a 9×12 inch sheet pan with parchment paper. This will prevent sticking and ensure a smooth roll later.

Step 2 In a bowl, sift together your dry ingredients—cake flour, baking soda, cream of tartar, and a pinch of salt. Set aside.

Step 3 In another bowl, whisk together the egg yolks, sugar, oil, vanilla extract, and milk until smooth. Gradually add the dry ingredients to this mixture, stirring gently to combine. Avoid overmixing to keep the batter soft.

Step 4 In a clean, grease-free bowl, whip the egg whites with cream of tartar until frothy. Gradually add sugar and continue beating until stiff peaks form. You’ll know it’s ready when the peaks stand tall and don’t droop.

Step 5 Gently fold the meringue into your cake batter in three parts. Use a spatula and fold slowly—never stir aggressively, as this will deflate the batter.

Step 6 Pour the batter into your prepared pan and smooth it out with an offset spatula. Tap the pan lightly on the counter to remove any large air bubbles. Bake for 14–16 minutes or until golden and springy.

Step 7 Let the cake cool for five minutes in the pan. Then flip it onto a cooling rack and carefully peel off the parchment paper. While still warm (but not hot), place a new piece of parchment paper on top, flip again, and gently roll the cake to form its shape. Let it cool completely in this rolled state.

Step 8 While the cake cools, prepare the stabilized whipped cream. Bloom the gelatin by sprinkling it over water and letting it sit for 5 minutes. Melt it gently over simmering water, then set it aside to cool (but not solidify).

Step 9 Whip the chilled heavy cream and sugar until soft peaks form. Slowly stream in the cooled gelatin and whip until stiff. Fold in chopped strawberries.

Step 10 Carefully unroll the cooled cake. Spread the whipped cream evenly, sprinkle with more strawberries, and roll it back up using the parchment paper to guide you. Wrap tightly in plastic wrap and refrigerate for at least one hour before slicing.

Beginner Tips and Notes

• If your cake cracks while rolling, it was likely too cool when rolled. Always shape it while still slightly warm.
• Overwhipping cream can turn it grainy. Stop as soon as it holds stiff peaks.
• To save time, prep the strawberries while the cake bakes. Use a silicone spatula for folding to preserve air in your batter.
• Don’t skip the parchment paper—it prevents sticking and helps roll the cake smoothly.

Serving Suggestions

This cake is perfect with a cup of green tea or light coffee. Pair it with a fruit salad or a drizzle of strawberry coulis for extra flair. For a fun twist, serve with a dollop of lemon yogurt on the side.

Storage Tips:
Wrap any leftovers tightly in plastic wrap and store in the refrigerator. Best enjoyed within 2–3 days. You can also freeze individual slices wrapped in plastic and foil for up to a month—just thaw overnight in the fridge.

Conclusion

Whether you’re new to baking or just looking for a fresh take on a classic dessert, this easy sheet pan dinner… well, dessert—is a great place to start. With its airy sponge, fluffy cream, and bursts of berry sweetness, it’s everything you want in a homemade treat. Plus, the process is just as rewarding as the final bite.

Try making it this weekend and let me know how it turns out in the comments. Did you try a new fruit? Add a flavored extract? I’d love to hear your twist on this lemon herb—scratch that—strawberry cream recipe. Let’s bake together!

FAQ About Fresh Strawberry Cream Cake Roll

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