I love how elegant yet easy this cake roll is. The sponge is soft and flexible, making it easy to roll without cracking. The whipped cream filling is smooth and light, and the fresh strawberries add just the right touch of brightness and flavor. It’s one of those desserts that looks like it came from a bakery, but I can make it with simple ingredients in under an hour.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Soft sponge cake (made from eggs, sugar, flour)
Whipped cream (cold heavy cream, lightly sweetened)
Fresh strawberries, chopped
Sugar (for marinating strawberries)
Directions
I start by beating the eggs and sugar together in a mixing bowl until the mixture is thick, pale, and fluffy. This helps give the sponge its light structure.
I gently fold in the flour, being careful not to deflate the mixture.
I pour the batter onto a parchment-lined baking sheet and spread it evenly into a thin layer.
I bake the sponge in a preheated oven until it’s just set and lightly golden.
While the cake is still warm, I roll it up carefully with the parchment paper and let it cool. This step helps prevent cracks later when I fill it.
While it cools, I whip the heavy cream until stiff peaks form and sweeten it lightly. I chop the strawberries and toss them with a little sugar to bring out their juices.
Once the sponge has cooled completely, I unroll it gently, spread an even layer of whipped cream, scatter the sweetened strawberries over the cream, and carefully roll it back up.
I let the cake rest in the fridge for at least 30 minutes to help it firm up and hold its shape.
Before serving, I trim the ends for a clean look and slice carefully with a sharp knife.
Servings and timing
This cake roll serves about 6–8 and takes around 45–50 minutes total, including cooling time. It’s quick enough to make on a whim, but special enough to serve on holidays or at gatherings.
Variations
Sometimes I add a layer of strawberry jam under the cream for extra fruit flavor. If I want something richer, I fold a bit of mascarpone into the whipped cream. For a festive twist, I’ve even dusted the top with powdered sugar or drizzled a bit of melted white chocolate.
Storage/Reheating
I keep the cake in the fridge, covered loosely with plastic wrap or in an airtight container. It stays fresh for up to 2 days. I don’t freeze this cake, as the whipped cream and strawberries are best enjoyed fresh.
FAQs
Can I use frozen strawberries?
Fresh strawberries work best here, but I’ve used thawed frozen ones in a pinch. I just make sure to drain them well and chop them finely.
Why roll the cake while it’s still warm?
Rolling it warm helps the sponge “learn” the shape and prevents cracks when I fill it later. It cools in the right shape and is much easier to handle.
How do I prevent the sponge from cracking?
I make sure not to overbake, and I roll the cake while it’s still warm. Using parchment paper also helps release it easily from the pan.
Can I make it ahead of time?
Yes, I often make it a few hours ahead or even the day before. It actually slices better after chilling and resting in the fridge.
Can I flavor the cream?
Definitely. I sometimes add vanilla extract or a bit of lemon zest to the whipped cream for an extra touch of flavor.
Conclusion
This Strawberry Cream Sponge Cake Roll is a light, refreshing dessert that’s as pretty as it is delicious. I love its soft texture, creamy filling, and burst of fresh fruit in every bite. It’s simple, elegant, and always a crowd-pleaser—perfect for any occasion that calls for a little something sweet.
Preheat Oven: Preheat to 350°F (175°C). Line a rimmed baking sheet (approx. 10×15 inches) with parchment paper.
Make the Sponge: Beat eggs and granulated sugar using an electric mixer on high until pale, fluffy, and tripled in volume (about 5–7 minutes).
Fold in Flour: Gently fold in sifted flour using a spatula, careful not to deflate the batter. Add vanilla extract if using.
Bake: Spread the batter evenly in the prepared pan and bake for 10–12 minutes, or until lightly golden and springy to the touch.
Roll While Warm: While the cake is still warm, carefully roll it up with the parchment paper. Let it cool completely rolled—this prevents cracking later.
Prepare Filling: In a chilled bowl, whip cream, powdered sugar, and vanilla until stiff peaks form. Marinate chopped strawberries with 1 tablespoon of sugar for 10 minutes.
Assemble: Gently unroll the cooled cake, spread whipped cream evenly, sprinkle with strawberries, then roll it back up tightly.
Chill: Wrap in parchment or plastic wrap and chill for at least 1 hour.
Serve: Slice cleanly with a sharp knife. Optional: dust with powdered sugar or garnish with extra strawberries.
Notes
Rolling while warm is key to preventing cracks.
Use ripe, sweet strawberries for the best flavor.
For extra elegance, pipe whipped cream rosettes on top and add sliced strawberries as decoration.
Can be made a day in advance—flavor and texture improve slightly after resting.
