Strawberry Cake Roll (Very Long Detailed Recipe)
A strawberry cake roll is a light and soft sponge cake baked in a thin sheet, filled with whipped cream and fresh strawberries, then rolled into a beautiful spiral. This detailed recipe is designed for a large, flavorful cake roll with plenty of strawberry flavor and a soft texture.
Ingredients
For the Sponge Cake
6 large eggs, room temperature
1 cup (200 g) granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup (125 g) all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/4 cup (60 ml) whole milk
2 tablespoons melted unsalted butter
For the Strawberry Filling
3 cups fresh strawberries, washed and diced
2 tablespoons granulated sugar
1 teaspoon lemon juice
For the Whipped Cream Filling
2 cups heavy whipping cream, very cold
1/2 cup powdered sugar
1 teaspoon vanilla extract
For Strawberry Syrup
1 cup chopped strawberries
1/4 cup sugar
1/4 cup water
For Decoration
1 cup whipped cream
Fresh strawberries, sliced
Powdered sugar for dusting
Instructions
Step 1: Prepare the Strawberries
Wash all strawberries thoroughly under cool running water. Remove the stems and leaves. Dice three cups of strawberries into small pieces. Place them in a bowl and mix with two tablespoons of sugar and one teaspoon of lemon juice. Stir well and allow the mixture to sit for about 20 minutes. This process helps release the natural juices and enhances the strawberry flavor.
Step 2: Make the Strawberry Syrup
Place one cup chopped strawberries, one-quarter cup sugar, and one-quarter cup water into a small saucepan. Cook over medium heat for about 10 to 15 minutes, stirring occasionally. The strawberries should become soft and the mixture slightly thickened. Strain through a fine sieve and cool completely. Reserve the syrup for brushing onto the cake.
Step 3: Prepare the Baking Pan
Preheat the oven to 350°F (175°C). Line a large jelly-roll pan, approximately 10 x 15 inches, with parchment paper. Lightly grease the parchment paper to ensure easy removal.
Step 4: Make the Sponge Cake Batter
Place the eggs into a large mixing bowl. Beat with an electric mixer on high speed for about 5 minutes until thick, pale, and fluffy. Gradually add the sugar while continuing to beat. Add the vanilla extract and salt.
In a separate bowl, whisk together the flour, cornstarch, and baking powder. Sift the dry ingredients over the egg mixture in three additions. Fold gently after each addition using a spatula. Avoid overmixing, as this can remove air from the batter.
Mix the milk and melted butter together in a small bowl. Add a few spoonfuls of batter to the milk mixture and stir gently. Then fold this mixture back into the main batter. This technique helps maintain volume while incorporating the liquids.
Step 5: Bake the Cake
Pour the batter into the prepared pan. Spread evenly using an offset spatula. Tap the pan lightly on the counter to remove large air bubbles.
Bake for approximately 12 to 15 minutes or until the cake springs back when lightly touched. Do not overbake, as the cake may crack during rolling.
Step 6: Roll the Warm Cake
Lay a clean kitchen towel on the counter and dust it generously with powdered sugar. Immediately invert the hot cake onto the towel. Carefully remove the parchment paper.
Starting from the short end, gently roll the cake together with the towel. Allow it to cool completely while rolled. This step helps the cake maintain its rolled shape and prevents cracking later.
Step 7: Prepare the Whipped Cream
Pour the cold heavy cream into a chilled mixing bowl. Add powdered sugar and vanilla extract. Beat until medium-stiff peaks form. Be careful not to overwhip, as the cream can become grainy.
Reserve one cup of whipped cream for decorating the finished cake.
Step 8: Assemble the Cake Roll
Carefully unroll the cooled cake. Brush the surface lightly with the cooled strawberry syrup. This adds moisture and extra strawberry flavor.
Spread an even layer of whipped cream over the cake, leaving a small border around the edges. Scatter the sweetened diced strawberries evenly over the whipped cream.
Beginning at the same end used for the initial roll, gently roll the cake into a tight spiral. Move slowly and carefully to keep the filling inside.
Step 9: Chill the Cake
Wrap the cake roll loosely in plastic wrap. Refrigerate for at least 2 hours, preferably 4 hours, to allow the filling to set and the flavors to develop.
Step 10: Decorate
Remove the chilled cake from the refrigerator. Place it on a serving platter. Spread or pipe the reserved whipped cream over the top. Arrange sliced strawberries decoratively along the surface.
Lightly dust with powdered sugar before serving.
Serving Suggestions
Serve slices with fresh strawberries.
Pair with vanilla ice cream.
Enjoy with hot tea or coffee.
Add strawberry sauce on the plate for an elegant presentation.
Storage
Store covered in the refrigerator for up to 3 days.
Do not leave at room temperature for extended periods because of the whipped cream filling.
The cake can be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.
Yield
Approximately 10 to 12 servings.
Preparation Time: 45 minutes
Baking Time: 12 to 15 minutes
Chilling Time: 2 to 4 hours
Total Time: About 5 hours
The result is a soft, fluffy strawberry cake roll filled with sweet whipped cream and juicy strawberries, featuring a beautiful spiral pattern and rich strawberry flavor in every slice.
