Ah, the delightful Easy Strawberry Cake Roll! What makes this dessert a favorite among so many? Well, let me tell you, it is a fantastic choice for any occasion. This lovely cake, with its light, airy texture paired with the sweetness of strawberries and whipped cream, is sure to impress both family and friends. It’s not overly complicated, making it a perfect way to introduce new bakers to the joys of cake rolling!
Another reason to adore this recipe is how adaptable it can be. You can swap in different fruits depending on what you have on hand. While strawberries are the star of this show, think of using raspberries, blueberries, or even peaches. The possibilities are as vast as your imagination! Each variation brings its own charm and can brighten any gathering, be it a picnic or a dinner party.
Lastly, the Easy Strawberry Cake Roll is a beautiful dessert that looks impressive yet can be made right in your own kitchen. It’s a true showstopper when served, and it offers a blend of flavors and textures that will make every bite a delightful experience. So, grab your ingredients, and let’s roll into the fun of baking!
How to Make Easy Strawberry Cake Roll
Ingredients:
3 large eggs
1 cup granulated sugar
2/3 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Powdered sugar, for dusting
1 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 1/2 cups fresh strawberries, sliced
Directions:
To start, preheat your oven to a warm 375°F (190°C). Then, prepare your 10×15 inch jelly roll pan by greasing it and lining it with parchment paper. Now, let’s focus on those precious eggs! In a mixing bowl, beat the eggs on high speed for about 5 minutes until they become thick and lemon-colored. It’s a fun process! Slowly add the cup of granulated sugar, continuing to beat until everything is light and fluffy.
While you wait for that glorious egg mixture, take a separate bowl and combine the cake flour, baking powder, and salt. Then, gently fold this flour mixture into the egg mixture—don’t rush, be gentle! Stir in the vanilla extract until well combined. Now, spread this lovely batter evenly into your prepared pan. Bake it for 10-12 minutes.
Once done, take the cake out of the oven and immediately invert it onto a kitchen towel dusted with powdered sugar—this will help with the rolling later. Carefully remove the parchment paper and roll up the cake in the towel, starting from a short side. Let it cool completely on a wire rack.
While your cake cools, let’s whip up the filling. In a mixing bowl, beat together heavy cream, granulated sugar, and a splash of vanilla until stiff peaks form. When the cake is cool, carefully unroll it and spread the whipped cream over the top, leaving a bit of a border. Arrange those lovely sliced strawberries over the cream. Now, roll the cake back up again (without the towel), cover it, and refrigerate it for at least an hour before serving.
How to Serve Easy Strawberry Cake Roll
When it’s time to serve, take the cake out of the refrigerator and slice it into beautiful rounds. This dessert is perfect for gatherings, as it offers a lovely presentation with the vibrant strawberries peeking through the whipped cream. Each slice should be moist and bursting with flavor.
Since we are in the spirit of simplicity, serve your Easy Strawberry Cake Roll with a dollop of extra whipped cream on top if you like. A sprig of mint can be a delightful garnish, adding a touch of freshness to your presentation.
The best part? This cake is just as delightful as a midday treat with tea as it is after dinner. Each bite is a mini celebration, and it’s sure to become a favorite amongst your loved ones. Enjoy watching them gather around the table for another slice!
Additional Tips:
Make sure your ingredients are at room temperature for the best results.
For a twist, try adding a bit of lemon zest to the whipped cream for a refreshing citrus flavor.
The cake can be made a day in advance—just keep it covered in the refrigerator until you’re ready to serve.
Nutrition Facts:
Servings: 8
Calories: Approximately 220 kcal per serving
FAQ Section
Can I use other fruits?
Absolutely! While strawberries are delightful, feel free to experiment with your favorite fruits.
What if I don’t have a jelly roll pan?
You can use a regular baking sheet, but make sure it is shallow enough for the cake to cook evenly.
Can I make the filling in advance?
Yes, but whipped cream is best made fresh. You can prepare the strawberries ahead of time and assemble just before serving.
Easy Strawberry Cake Roll
Let this Easy Strawberry Cake Roll be the star of your dessert table. Happy baking, and remember, as Julia Child would say, “A party without cake is just a meeting!” Enjoy your lovely creation!
Print Easy Strawberry Cake Roll
Ingredients
3 large eggs
1 cup granulated sugar
2/3 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Powdered sugar, for dusting
1 cup heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 1/2 cups fresh strawberries, sliced
Instructions
To start, preheat your oven to a warm 375°F (190°C). Then, prepare your 10×15 inch jelly roll pan by greasing it and lining it with parchment paper. Now, let’s focus on those precious eggs! In a mixing bowl, beat the eggs on high speed for about 5 minutes until they become thick and lemon-colored. It’s a fun process! Slowly add the cup of granulated sugar, continuing to beat until everything is light and fluffy.
While you wait for that glorious egg mixture, take a separate bowl and combine the cake flour, baking powder, and salt. Then, gently fold this flour mixture into the egg mixture—don’t rush, be gentle! Stir in the vanilla extract until well combined. Now, spread this lovely batter evenly into your prepared pan. Bake it for 10-12 minutes.
Once done, take the cake out of the oven and immediately invert it onto a kitchen towel dusted with powdered sugar—this will help with the rolling later. Carefully remove the parchment paper and roll up the cake in the towel, starting from a short side. Let it cool completely on a wire rack.
While your cake cools, let’s whip up the filling. In a mixing bowl, beat together heavy cream, granulated sugar, and a splash of vanilla until stiff peaks form. When the cake is cool, carefully unroll it and spread the whipped cream over the top, leaving a bit of a border. Arrange those lovely sliced strawberries over the cream. Now, roll the cake back up again (without the towel), cover it, and refrigerate it for at least an hour before serving.
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