If you’re on the lookout for a dessert that feels like a warm hug and tastes like a garden in full bloom, let me introduce you to the Easy Strawberry Cake Roll Recipe. This delightful treat is as charming as it is simple, combining a soft, airy sponge cake with a luscious, fresh strawberry filling rolled into a beautiful spiral of flavor. Whether you’re new to baking or a seasoned pro, this recipe promises a stunning result that will wow any crowd with its vibrant colors and irresistible sweetness.
Ingredients You’ll Need
This recipe calls for a handful of straightforward, everyday ingredients that work together perfectly to create a cake roll that’s light, moist, and bursting with strawberry goodness. Each ingredient plays a key role in the cake’s texture, flavor, or appearance, making this Easy Strawberry Cake Roll Recipe a joy from start to finish.
- All-purpose flour: Provides structure and tenderness to the cake sponge.
- Granulated sugar: Sweetens the batter and the strawberry filling, balancing tartness.
- Cornstarch: Used to lighten the cake texture and thicken the strawberry filling.
- Baking powder: Gives the cake a gentle lift for an airy crumb.
- Salt: Enhances all the other flavors without being detectable on its own.
- Large eggs: Add moisture and help bind the cake for a perfect roll.
- Milk: Contributes to the cake’s softness and richness.
- Vanilla extract: Adds warmth and complexity to the cake’s flavor.
- Fresh strawberries: The star ingredient that brings vibrant color and natural sweetness.
- Water: Helps create the perfect consistency for the strawberry filling.
How to Make Easy Strawberry Cake Roll Recipe
Step 1: Prepare Your Baking Sheet and Oven
Start by heating your oven to 375°F (190°C). Line a 10×15 inch baking sheet with parchment paper—this step ensures the delicate cake won’t stick and allows for easy rolling later. Prepping in advance means smooth sailing as you work through the next steps.
Step 2: Mix the Dry and Wet Ingredients
In one bowl, whisk together all the dry ingredients: flour, sugar, cornstarch, baking powder, and salt. In another, whisk the eggs, milk, and vanilla extract until combined. Then gently fold the wet ingredients into the dry ones. Don’t overmix; just enough to bring it together keeps the cake tender and airy.
Step 3: Bake the Cake
Pour the batter onto your prepared baking sheet and smooth it out evenly. Pop it in the oven and bake for about 10 to 12 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. This brief bake time gives you a soft but sturdy base perfect for rolling without cracking.
Step 4: Invert and Remove Parchment
Here’s where your patience pays off: right out of the oven, immediately flip the cake onto a clean tea towel. Carefully peel off the parchment paper while the cake is still warm, so it doesn’t tear. This step allows the cake to cool and sets it up nicely for rolling without breaking apart.
Step 5: Prepare the Strawberry Filling
Combine your hulled and sliced strawberries with sugar, cornstarch, and water until the mixture is evenly coated. This creates that glorious, jammy filling that’s both sweet and slightly thickened, perfect for spreading over the cake sponge.
Step 6: Spread the Filling
Gently spread the strawberry mixture over the inverted cake layer, making sure to cover every corner. This even layer of filling ensures each slice has a perfect burst of fresh strawberry flavor and juicy texture.
Step 7: Roll the Cake
Starting at one of the short ends, carefully roll the cake up into a tight spiral. Wrap the rolled cake in the tea towel and pop it into the refrigerator for at least 2 hours, or overnight if you can wait. Chilling helps the roll hold its shape and allows the flavors to meld beautifully.
Step 8: Slice and Serve
Once chilled and set, slice your cake roll into generous servings and get ready to enjoy a dessert that’s as fun to look at as it is to eat. Each piece reveals the gorgeous swirl of cake and strawberry filling that’s sure to impress.
How to Serve Easy Strawberry Cake Roll Recipe
Garnishes
A dusting of powdered sugar or a few whole strawberries on the plate can elevate the presentation without overpowering the natural beauty of the cake roll. A sprig of fresh mint adds a pop of green that contrasts beautifully with the pink swirl.
Side Dishes
This recipe pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream to add extra creaminess. For a fresh contrast, serve alongside a simple mixed green salad with a light vinaigrette to balance the sweetness.
Creative Ways to Present
For a fun twist, try cutting the cake roll into bite-sized pinwheels and arranging them on a dessert platter for easy sharing. You can also drizzle melted chocolate or a strawberry glaze over the top for a decadent finish that will wow guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake roll tightly wrapped in plastic wrap or in an airtight container. It will keep fresh in the refrigerator for up to 3 days, making it a perfect make-ahead treat for busy days or unexpected guests.
Freezing
You can freeze the cake roll by wrapping it well in plastic wrap and then foil to prevent freezer burn. It will stay good for up to 1 month. When you’re ready, thaw it overnight in the refrigerator so it retains its best texture and flavor.
Reheating
Since this cake roll is best enjoyed chilled, reheating is not generally recommended. Instead, allow it to sit at room temperature for about 15 minutes before serving to take the chill off and brighten the flavors.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries give the best texture and color, you can use frozen strawberries if needed. Just be sure to thaw and drain them well to avoid excess moisture in the filling.
Why is my cake cracking when I roll it?
If your sponge cracks, it may have cooled too much before rolling, or it was baked a bit too long. Rolling the cake while it’s still warm and flexible is key to preventing cracks in this Easy Strawberry Cake Roll Recipe.
Can I substitute the sugar with a sweetener?
You can try using alternative sweeteners, but keep in mind that sugar contributes to the texture and color of the cake. Some sweeteners might alter these factors, so experimentation with small batches is best.
Is this cake suitable for kids?
Absolutely! The fresh strawberries and gentle sweetness make this cake roll a kid-friendly treat. Plus, it’s a fun dessert to get little helpers involved in making.
How do I know when the cake is done baking?
Use the toothpick test as a reliable indicator—it should come out clean or with a few moist crumbs but no batter. Keep an eye on the cake to avoid overbaking, which can dry it out and make rolling difficult.
Final Thoughts
I truly hope you enjoy making and sharing this Easy Strawberry Cake Roll Recipe as much as I do. It’s one of those special desserts that feels both impressive and comforting at the same time. Perfect for any occasion, this cake roll brightens the table and the mood with its beautiful colors and fresh, fruity flavor. So grab your ingredients, preheat that oven, and get ready for a baking experience full of smiles and sweet satisfaction!
Print
Easy Strawberry Cake Roll Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 22 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Strawberry Cake Roll is a light and fluffy sponge cake filled with a fresh strawberry filling. The cake is baked until golden and rolled up with a sweet, slightly thickened strawberry mixture to create a delightful dessert perfect for any occasion. Its combination of tender cake and fruity filling makes it an irresistible treat.
Ingredients
Cake Batter
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1/4 cup milk
- 1 teaspoon vanilla extract
Strawberry Filling
- 1 pound fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 10×15 inch baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare the Batter: In a medium bowl, whisk together the all-purpose flour, sugar, cornstarch, baking powder, and salt. In a separate bowl, whisk the eggs, milk, and vanilla extract until combined. Gradually add the wet ingredients to the dry mix and whisk until just combined without overmixing for a light texture.
- Bake the Cake: Pour the batter onto the prepared baking sheet and spread it evenly to cover the surface. Bake in the preheated oven for 10-12 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Invert the Cake: Remove the cake from the oven and immediately invert it onto a clean tea towel. Carefully peel off the parchment paper while the cake is still warm to prevent tearing.
- Prepare the Strawberry Filling: In a medium bowl, mix the sliced strawberries with sugar, cornstarch, and water, stirring until the mixture is well combined and slightly thickened.
- Spread the Filling: Evenly spread the strawberry filling over the surface of the inverted cake, making sure to distribute it uniformly for consistent flavor in every bite.
- Roll the Cake: Starting from one of the short ends, carefully roll the cake up with the filling inside. Wrap the rolled cake tightly in the tea towel and refrigerate for at least 2 hours or overnight to allow it to set and make slicing easier.
- Serve: After chilling, slice the cake roll into even pieces and serve as a delicious dessert or snack.
Notes
- Ensure eggs are at room temperature to help the batter rise better.
- Rolling the cake while still warm prevents cracks and helps the cake maintain its shape.
- Refrigerating the cake roll helps to set the filling and makes for cleaner slices.
- You can dust the top of the cake roll with powdered sugar before serving for an elegant finish.
- Use fresh, ripe strawberries for the best flavor in the filling.
