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Strawberry Cake Roll

A delightful dessert featuring a fluffy cake rolled with a fresh strawberry and cream filling, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3 large large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
For the Filling
  • 1 cup fresh strawberries, finely chopped
  • 1/2 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract (for the filling)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Line a 15×10 inch jelly roll pan with parchment paper.
  3. In a bowl, mix eggs and granulated sugar until thick and pale. Stir in vanilla extract.
  4. In another bowl, combine flour, baking powder, and salt. Gradually add to the egg mixture, folding gently.
  5. Spread the batter evenly on the prepared pan and bake for 12-15 minutes, until golden brown.
  6. Let it cool slightly, then roll it up with a towel while still warm. Cool completely.
Filling and Assembly
  1. Whip the heavy cream, powdered sugar, and vanilla until soft peaks form, then fold in the strawberries.
  2. Unroll the cake, spread the filling, and roll it back up tightly.
  3. Refrigerate for at least an hour before slicing.

Notes

Serve slices topped with powdered sugar or chocolate sauce. Pair nicely with whipped cream or ice cream. Store in the fridge for up to 3-4 days or freeze for longer storage.