Can I make the cake ahead of time?

Yes, you can prepare the cake roll a day in advance. Just wrap it tightly in plastic wrap and store it in the fridge. It actually slices better when chilled.

What if I don’t have gelatin—can I skip it?

You can skip the gelatin if you're serving the cake immediately after making it. However, for longer-lasting structure, especially in warm weather, gelatin helps the whipped cream stay firm.

My cake cracked when I rolled it. What went wrong?

Cracking usually happens when the cake cools too much before rolling. Always roll it while it’s still slightly warm and pliable.

Can I use frozen strawberries instead of fresh?

It’s best to use fresh strawberries for texture and moisture balance. Frozen strawberries release too much liquid and can make the cream runny.

Fresh Strawberry Cream Cake Roll

Name: Fresh Strawberry Cream Cake Roll
Prep time: 1 h
Cook time: 14 min
Total time: 1 h 14 min
Cuisine: Japanese
Ingredients: 45 grams cake flour; ¼ teaspoon baking soda; ½ teaspoon cream of tartar; ¼ teaspoon sea salt; 25 grams granulated sugar; 50 ml whole milk; 3 egg yolks; 40 ml neutral oil (canola, grapeseed, or avocado); ¼ teaspoon vanilla extract; 4 egg whites; 50 grams granulated sugar; ¼ teaspoon cream of tartar; 1¼ teaspoons unflavored powdered gelatin; 5 teaspoons water; 1¼ cups whipping cream (33% or higher); 1 tablespoon + ¼ teaspoon granulated sugar; 10 small fresh strawberries (hulled and diced)

Description

This Fresh Strawberry Cream Cake Roll is a light and airy Japanese-inspired dessert made with a chiffon sponge, filled with stabilized whipped cream and fresh strawberries. It’s a perfect quick and healthy treat for spring and summer entertaining.

Ingredients

Scale

For the Cake Base

45 grams cake flour
¼ teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon sea salt
25 grams granulated sugar
50 ml whole milk
3 egg yolks
40 ml neutral oil (canola, grapeseed, or avocado)
¼ teaspoon vanilla extract
4 egg whites
50 grams granulated sugar
¼ teaspoon cream of tartar

For the Stabilized Cream Filling

1¼ teaspoons unflavored powdered gelatin
5 teaspoons water
1¼ cups whipping cream (33% or higher)
1 tablespoon + ¼ teaspoon granulated sugar
10 small fresh strawberries (hulled and diced)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven and prepare the pan: Preheat your oven to 325°F (163°C). Line an 8×12 inch rectangular cake pan with parchment paper, making sure it covers the bottom and sides to prevent sticking.
Combine the dry and wet ingredients: Sift the cake flour, baking soda, cream of tartar, salt, and sugar into a large mixing bowl. In a separate bowl, whisk together the egg yolks, milk, oil, and vanilla extract. Add the wet ingredients into the dry mixture and stir gently until just combined.
Whip the egg whites: In a clean, grease-free bowl, whip the egg whites on low speed until frothy. Add the cream of tartar and gradually increase the speed to medium. Add the granulated sugar slowly and continue beating until stiff peaks form. The meringue should be glossy and stand tall without collapsing.
Fold and bake the batter: Gently fold a third of the meringue into the batter to lighten it. Then carefully fold in the remaining meringue, being cautious not to deflate the air. Pour the batter into the prepared pan, smoothing it evenly. Tap the pan lightly to release air bubbles. Bake for 14–16 minutes, or until the top springs back when touched and a toothpick comes out clean.
Cool and roll the cake: Let the cake cool for about 5 minutes in the pan. Flip it onto a wire rack and remove the parchment paper. Place a fresh sheet of parchment on top and flip again. While still warm, roll the cake with the parchment inside and let it cool completely in that shape to prevent cracking.
Prepare the stabilized cream: Bloom the gelatin by sprinkling it over water in a small cup and letting it sit for 5 minutes. Heat the cup gently in a pan of simmering water until the gelatin melts, then let it cool slightly. In a chilled mixing bowl, whip the cream and sugar until soft peaks form. Gradually add the gelatin while whipping until stiff peaks form. Do not overwhip. Fold in the diced strawberries gently.
Assemble the cake roll: Unroll the cooled cake and spread the cream evenly across the surface. Lay a few strawberry pieces across the cream. Carefully roll the cake back up, using the parchment paper to guide and support the shape. Wrap it in plastic wrap and refrigerate for at least an hour to set.
Serve and enjoy: Trim the edges of the roll for a clean finish. Slice and serve chilled.

Notes

Make sure to use fresh, dry strawberries to avoid excess moisture in the filling. If you’re new to whipping cream, chilling your tools beforehand makes the process smoother. Rolling the cake while it’s still warm is key to avoiding cracks. For a flavor twist, add a drop of strawberry or almond extract to the cream.

Prep Time: 1 hour
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese

Nutrition

Serving Size: 1 slice
Calories: 269
Sugar: 13g
Sodium: 151mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 1g
Carbohydrates: 18g
Fiber: 0g
Protein: 5g
Cholesterol: 112mg