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Creamy, light, fruity – this strawberry cake roll is an ideal summer dessert. It consists of a fluffy sponge cake, a delicate cream and the aromatic strawberry filling. Decorated with fresh fruit, it is an eye-catcher on any dining table. A detailed strawberry roll cake recipe with exact quantities and step-by-step instructions can be found below.
Roll cake with strawberries
I filled the roll cake with strawberry jelly, which I made myself beforehand. By the way, with such a fruit jelly are also made my raspberry cream cheese cake, raspberry Danish mini pastry braids and raspberry sour cream cake.
This makes the strawberry roll cake taste especially tender. It also makes it keep a little longer than with fresh fruit.
Of course, you can make the roll cake with fresh strawberries instead of the strawberry jelly. Then cut the fruit into very small pieces, spread them on the cream cheese cream and roll up the sponge cake base.
In the strawberry season, also try the homemade strawberry lemonade, the strawberry pound cake or the strawberry yogurt ice cream.
This is how you succeed with sponge cake base
Follow these tips to ensure that the batter turns out well and the sponge cake base does not break when rolled up.
Make dough correctly
When beating eggs with sugar, the sugar should dissolve as much as possible. Therefore, use fine sugar for the recipe.
Also, eggs should be as warm as room temperature. Because with eggs straight from the fridge, the sugar takes longer to dissolve.
Beat the egg sugar mixture first at medium speed with a food processor or hand mixer. After about 10 minutes, you can switch to the highest speed and continue beating for about 5 minutes. The time depends on the power of your mixer.
Whip the egg sugar mixture thoroughly. At the end, it should have a thick and airy consistency, a light color, and increase significantly in volume.
Sift the flour and baking powder onto the egg sugar mixture in batches and fold in carefully but quickly. This avoids lumps in the batter and you do not have to stir too long, so that the egg sugar mixture – and thus also the sponge cake – remains airy and does not collapse.
Bake sponge correctly
After the batter is ready, it must be baked immediately. You must not let it rest. Because otherwise it could collapse. Then the strawberry roll cake will not be fluffy later.
When baking, it’s better to get it out of the oven a minute too early than a minute too late. Because if the sponge cake gets too dry, it will crack when you roll it up. It is similar with the medovik cake roll or the Swiss cake roll with sour cream and currants.
Never leave the sponge cake base unattended in the oven. It should turn only slightly golden brown on the surface. You can use a wooden skewer to check if it is done baking.
Even when it cools down, the sponge cake base should not dry out. You should not leave it in a place that is too warm. It is also best to cover it with a damp tea towel.
No cream stiffener
My strawberry roll cake with cream does not contain cream stiffener, just like the cream filling for my cream puffs. Because you can get the cream creamy and firm without a cream stiffener. You just have to keep a few things in mind.
I made the cream filling for my strawberry cake roll with additional cream cheese. It provides more stability to the cream. The banana cream cheese cake and the Russian cake “Milk girl” are made of a similar cream.
It is important that cream and cream cheese are cold. So take them out of the refrigerator just before you start to make it.
Whip the cream, cream cheese and powdered sugar together until the mixture has a creamy and firm consistency. Depending on how powerful your mixer is, it could take different amounts of time.
When whipping, you should not leave the cream unattended. This is because the cream should not be whipped over.
If you absolutely want to make the filling with cream stiffener, then do it according to the package instructions of it.
How to decorate strawberry roll cake?
Decorate the strawberry cake roll only after it has cooled. Then it is stable and holds its shape.
I set aside some of the strawberry jelly and cream to decorate the roll cake with later. I also used strawberry halves and mint leaves to decorate, just as I did for my strawberry chocolate muffins. Fresh fruit makes the strawberry roll cake taste even fruitier.
How to serve and store strawberry cake roll?
This strawberry roll cake is quick to make, making it suitable for an ordinary afternoon coffee with the family on the weekend. Decorated nicely, you can also serve it at a garden party. In addition, the apricot pound cake and the rhubarb muffins are also perfect for this.
The strawberry cake roll tastes best the day it is made. However, it needs to chill thoroughly – at least 2 hours – after you finish making it. In that time, the cream can become even firmer. Also, all the ingredients combine well in terms of taste.
If you make the strawberry roll cake with the fruit jelly, as I did, you can enjoy it over about 3 – 4 days. Store them in an airtight container in the refrigerator.
If you make the strawberry cake roll with fresh fruit, you may want to eat it a little sooner. Depending on how fresh your strawberries were, it will last about 2 – 3 days in the refrigerator.
This strawberry roll cake is
- fruity,
- creamy,
- airy,
- light,
- delicate,
- heavenly delicious,
- summery,
- pretty,
- easy and quick to make,
- ideal for dessert during the week or for a special occasion.
Summer strawberry roll cake recipe
The strawberry roll cake recipe, which you can find here at the end of the post in the recipe box, is just right for the summer. The light and airy, fruity dessert you conjure up without much effort on the coffee table.
First, briefly boil a fruit jelly made of strawberries, a little sugar and pectin** and let it cool. If you want to fill the strawberry cake roll with fresh fruit, omit this step.
Now make the sponge cake. Beat eggs with sugar until fluffy and then add the flour and baking powder. Spread the batter on a baking tray and bake the sponge for about 10 minutes. Then let it cool, covered with a damp tea towel.
For the filling, whip cream, cream cheese and powdered sugar until firm.
Then spread the filling on the sponge cake base and sprinkle it with strawberry jelly or fresh strawberry pieces. Now roll it up and chill it for a few hours. After that you can decorate the roll cake as you like.
How to make strawberry cake roll: tips and tricks
- Use room warm eggs for the recipe.
- Don’t bake the sponge cake base too long, or it might crack later when you roll it up. You can do a chopstick test to check if it’s done baking. The surface of the sponge should be light after baking and not too dark.
- Cream and cream cheese for the cream must be cold.
- You can adjust the amount of powdered sugar for the cream according to your taste.
- Instead of cream cheese you can use quark or mascarpone.
- Instead of vanilla bean you can use 8 g vanilla sugar.
- You can also fill the roll cake with fresh strawberries. Read my notes here above.
Did you make the strawberry roll cake according to this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted it.
Also try these strawberry recipes:
- Fraisier cake – recipe for popular French strawberry cake
- Strawberry vareniki – vegan summer recipe
- Strawberry liqueur recipe – to enjoy or give as a gift
Strawberry roll cake
Ingredients
for the sponge
- 4 eggs room warm
- 100 g sugar**
- 120 g flour**
- 4 g baking powder**
- 1 pinch of salt
for the cream
- 300 g cream cold
- 150 g cream cheese cold
- 50 g powdered sugar
- 1 pinch of vanilla bean**
for the strawberry filling
- 250 g strawberries
- 30 g sugar**
- 5 g apple pectin**
for decorating
- strawberries
- peppermint leaves
Instructions
Preparation of the strawberry filling
- Mix sugar with apple pectin.
- Cut strawberries into coarse pieces and put them in a small saucepan.
- Add the sugar pectin mixture, stir and heat slowly over low heat until the sugar has dissolved.
- Now bring the strawberry mixture to a boil, stirring, and simmer for about 3 minutes.
- Take the strawberry mixture off the heat and rub it into a clean bowl through a sieve.
- Allow the strawberry jelly to cool and set.
Preparation of the sponge
- Line a standard baking tray with baking paper.
- Beat eggs, sugar and salt to an airy, thick, light mixture.
- Mix flour with baking powder.
- Fold the flour mixture into the egg sugar mixture to make a fluffy thick sponge batter.
- Spread the batter evenly on the baking tray.
- Bake the sponge cake base in a preheated oven at 356 °F (180 °C) for about 10 minutes.
- Immediately after baking, turn the hot sponge onto a clean tea towel and carefully remove the baking paper.
- Place the baking paper loosely back on the sponge, cover it with a damp tea towel and let it cool completely.
Preparation of the cream
- Whip cream, cream cheese, powdered sugar and vanilla to a firm cream.
- Fill 1 - 2 tablespoons of cream into a piping bag with a star-shaped nozzle and chill for a while.
Preparation of the strawberry roll cake
- Turn the sponge cake base and spread the cream evenly on it, leaving about 1 cm wide clean margin from all sides.
- Fill the strawberry jelly into a piping bag with a not too big hole and pipe stripes on the cream. Leave about 2 - 3 tablespoons of fruit jelly in the piping bag for decorating.
- Carefully roll up the sponge cake base with the filling from one of the shorter sides.
- Chill the strawberry cake roll for 2 hours.
Decorate the strawberry roll cake
- Drizzle the strawberry roll cake with the remaining strawberry jelly.
- Cut strawberries into two halves each and spread them on the cake roll.
- Drizzle flowers with the remaining cream in between.
- Decorate the strawberry cake roll with fresh mint leaves.
- Refrigerate the strawberry roll cake for another 30 minutes.
Notes
- Do not bake the sponge cake base too long or it may crack later when rolled up. Make a stick test to check if it is baked ready. The surface of the sponge should be light after baking and not too dark.
- You can adjust the amount of powdered sugar for the cream according to your taste.
- Instead of vanilla bean, you can use 8 g of vanilla sugar.
- You can also fill the roll cake with fresh strawberries. To do so, read my notes here above.
- Note the detailed tips and tricks for making the strawberry roll cake at the top of the post.
If you are using Pinterest, you can pin the following picture:
