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A close-up of a beautifully presented strawberry cream cake roll, filled with fresh strawberries and whipped cream, topped with more whipped cream and whole strawberries. The cake is sliced to show the swirl and fruit inside.

Strawberry Cream Cake Roll

This light and fluffy strawberry cream cake roll is a dreamy dessert perfect for spring and summer! A tender vanilla sponge filled with whipped cream and fresh strawberries.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Sponge Cake
  • 4 eggs room temperature
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour sifted
  • 1/2 tsp baking powder
  • 1/4 tsp salt
Filling
  • 1 cup heavy cream chilled
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1 cup fresh strawberries diced

Equipment

  • Jelly Roll Pan
  • Electric Mixer
  • Parchment Paper

Method
 

  1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
  2. In a bowl, beat eggs for 5 minutes until thick and pale. Gradually add sugar and vanilla.
  3. In a separate bowl, sift together flour, baking powder, and salt. Gently fold into egg mixture.
  4. Spread batter evenly in prepared pan. Bake for 10–12 minutes, until lightly golden and springy.
  5. While warm, roll the cake up in parchment. Let it cool completely.
  6. Whip cream with powdered sugar and vanilla until stiff peaks form. Fold in chopped strawberries.
  7. Unroll the cake, spread the filling, then gently roll it back up. Chill before slicing and serving.

Notes

You can replace strawberries with raspberries or peaches depending on what's in season. Dust with powdered sugar before serving for an elegant touch!