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This strawberry cake roll brings together a light sponge and a luscious strawberry cream filling for a dessert that feels special without being complicated. It’s perfect for sharing with friends or marking a casual celebration at home. The decorated design on top adds an impressive homemade touch that looks like it took hours, but it comes together with straightforward steps.
I once made this on a whim for a family gathering, and it instantly became a requested recipe for birthdays and Sunday treats
Ingredients
- Unsalted butter: softened to smooth the design paste smoothly for the decorative piping
- Granulated sugar: split between design paste and sponge helps control sweetness and texture
- Cake flour: sifted carefully offers a tender crumb essential for sponge flexibility
- Large eggs: separated so whites can be whipped separately for an airy cake
- Vegetable oil: adds moisture without weighing down the sponge
- Whole milk: for smooth batter consistency and tenderness
- Almond extract: gives a subtle nutty aroma enhancing the strawberry flavors
- Kosher salt: balances sweetness and heightens other tastes
- Heavy whipping cream: provides richness and structure to the strawberry filling
- Unflavored powdered gelatin: stabilizes the cream for smooth, spreadable filling
- Freeze-dried strawberries: ground finely add authentic strawberry flavor without watery filling
- Powdered sugar: keeps the cream sweet yet light and helps dusting the cake without clumps
- Food coloring: optional to brighten designs and batter
Instructions
- Build The Design Paste:
- Mix softened butter with sugar until totally smooth. Add sifted flour and the egg white. Stir until a thick, smooth paste forms. Divide this into portions and add colors if desired. Pipe your pattern onto prepared parchment paper in a jelly roll pan. Freeze the pan to set the design well before adding batter.
- Prepare The Sponge Batter:
- In a mixing bowl, whisk egg yolks with some sugar until light and pale. Slowly drizzle in vegetable oil stirring constantly. Add milk, almond extract, and salt. Sprinkle sifted cake flour over gently folding to combine without overmixing.
- Whip Egg Whites:
- Beat egg whites until frothy, then gradually add remaining sugar until medium stiff peaks form. Fold a third gently into the yolk batter to lighten it and then fold in remaining whites carefully to preserve air.
- Assemble And Bake:
- Pour the batter evenly over the frozen design. Tap the pan to eliminate bubbles and spread evenly. Bake at 350 degrees Fahrenheit for about ten minutes until the top springs back gently and edges just start to brown.
- Roll The Cake:
- Invert the warm cake onto fresh parchment. Peel off the backing gently. Dust with powdered sugar and cover with a clean, slightly damp tea towel. Flip so that the design faces down. Roll the cake gently but tightly with the towel and let cool for an hour to prevent cracks.
- Prepare The Strawberry Filling:
- Soften gelatin in water, microwave briefly just until dissolved, and let cool. Grind freeze-dried strawberries with sugar into powder. Whip heavy cream to frothy, add powdered sugar and beat until tracks form lightly. Stir some whipped cream into cooled gelatin, then fold back into the cream. Add strawberry powder and beat to medium stiff peaks.
- Finish And Chill:
- Unroll the cake carefully, discard towel, and spread the strawberry filling evenly leaving half an inch bare at one end for sealing. Roll again gently and wrap tightly with plastic wrap. Refrigerate at least two hours or overnight to set.
- Serve With Care:
- Cut into slices with a serrated knife for clean edges and serve chilled or at room temperature.
My favorite part is watching the edible design unfold with each slice. It reminds me of making special desserts with my grandmother, who loved adding little decorative surprises that made celebrations feel extra joyful.
Storage tips
Store the cake roll wrapped tightly in the refrigerator for up to three days to preserve freshness and moisture. Avoid freezing the assembled roll as whipped cream fillings can separate unappealingly.
Ingredient swaps
You can substitute almond extract with vanilla if preferred for a more classic flavor. Use light cream instead of heavy whipping cream for a lighter filling but expect a softer texture. Powdered freeze-dried raspberries can be used in place of strawberries for a tart twist.
Serving ideas
This cake pairs beautifully with a simple dusting of powdered sugar and fresh strawberry slices on the side. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream makes it a decadent treat for guests.
This strawberry cake roll is a delightful showpiece that is as delicious as it is beautiful. Enjoy sharing this special treat anytime you want to impress easily.
Frequently Asked Recipe Questions
- → How do I prevent the cake from cracking when rolling?
Rolling the cake while it's still warm and flexible helps prevent cracks. Additionally, using a clean towel during rolling supports the sponge and keeps it moist.
- → What is the purpose of the freeze-dried strawberries in the filling?
Freeze-dried strawberries add concentrated natural flavor and a subtle texture without adding moisture, enhancing the cream filling's strawberry taste.
- → Why is gelatin used in the cream filling?
Gelatin stabilizes the whipped cream so the strawberry filling holds its shape and doesn't become runny, especially after refrigeration.
- → Can I substitute almond extract with another flavor?
Yes, vanilla or lemon extracts can be used to complement the strawberry flavors if almond extract is not preferred.
- → How do I create the piped design on the cake?
The design paste made from butter, sugar, flour, and egg white is colored and piped onto parchment paper before the batter is added. Freezing this design keeps it sharp after baking.