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Strawberry Cake Roll

A light and airy sponge cake filled with creamy strawberry goodness, perfect for gatherings and simple evenings at home.
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Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 4 large eggs Create structure and richness.
  • 3/4 cup granulated sugar Adds sweetness and helps the egg whites whip.
  • 1/4 cup buttermilk or whole milk Provides moisture.
  • 2 teaspoons pure vanilla extract Enhances flavor with a warm touch.
  • 1 teaspoon vanilla bean seeds Adds deeper vanilla flavor.
  • 1 cup cake flour Results in a tender cake.
  • 1 teaspoon baking powder Helps the cake rise.
  • 1/4 teaspoon salt Balances sweetness.
  • 1 cup confectioners' sugar For dusting to prevent sticking.
For the filling
  • 1/2 cup freeze-dried strawberries Provides concentrated flavor.
  • 1 cup heavy cream Creates a luxurious filling.
  • 8 oz cream cheese Adds richness and tanginess.
  • 1/4 cup confectioners' sugar Sweetens the filling.
  • 1 teaspoon vanilla extract Provides additional flavor.
  • 1 cup fresh strawberries Optional garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C) and line the jelly roll pan with parchment paper.
  2. Separate eggs into whites and yolks.
  3. Whip egg whites with 1/4 cup sugar until stiff peaks form (about 4 minutes).
  4. In another bowl, mix yolks, remaining sugar, buttermilk, vanilla extract, and vanilla bean seeds until light and thick (3–4 minutes).
Baking
  1. Gently fold half of the egg whites into the yolk mixture, followed by the remaining egg whites.
  2. Sift in cake flour, baking powder, and salt; fold gently.
  3. Spread batter into the pan and bake for 14–16 minutes until the top springs back.
  4. Invert the cake onto a powdered sugar-dusted kitchen towel.
  5. Roll the cake tightly while warm, using the towel for support.
Filling
  1. Once cooled, turn freeze-dried strawberries into a fine powder.
  2. Whip heavy cream until stiff peaks form.
  3. Beat cream cheese until smooth, then add confectioners' sugar, strawberry powder, and vanilla.
  4. Fold whipped cream into the cream cheese mixture.
  5. Unroll the cake, spread half the filling, and sprinkle with fresh strawberries.
Assembly
  1. Roll the cake back up without the towel and chill for at least 20 minutes.
  2. Use remaining filling to pipe on top and garnish with fresh strawberries before slicing.

Notes

Cover any remaining cake and refrigerate for up to 3 days. You can also freeze it for up to a month.