Introduction

This Strawberry Cake Roll is a delightful, colorful dessert that combines a light, fluffy sponge with a creamy strawberry filling. Perfect for special occasions or a sweet treat, its beautiful design adds a touch of whimsy to your dessert table.

A pink Swiss roll cake is shown on a wooden cutting board lined with parchment paper, decorated with small red strawberries and green leaves printed on the outer sponge layer. The cake is sliced to reveal a swirl of light pink cream filling and sponge inside. Three fresh strawberries are placed beside the roll, near a rustic knife with a wooden handle on the board. In the background, two whole strawberries rest on a white plate stacked on another white plate, with two forks crossed on top. The entire scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons unsalted butter (softened, softer than room temp but not melted)
2 1/2 tablespoons granulated sugar
1/3 cup cake flour (sifted)
1 large egg white
Food coloring
3 large eggs (separated)
6 tablespoons granulated sugar (divided)
1 tablespoon vegetable oil
1 1/2 tablespoons whole milk
1/2 teaspoon almond extract
1/2 teaspoon kosher salt
2/3 cup cake flour (sifted)
1 cup heavy whipping cream
1/4 teaspoon unflavored powdered gelatin
1/2 ounce freeze-dried strawberries
3 tablespoons granulated sugar
1 tablespoon powdered sugar

Instructions

Step 1: Preheat your oven to 350°F. Lightly butter or grease a 15 by 10-inch jelly roll pan and line it with parchment paper. If using a design template, place it underneath the parchment or trace it on the back with a thick pencil.
Step 2: To make the design paste, mix softened butter and sugar until smooth. Add cake flour and mix until partially combined, then add egg white and stir until you get a buttercream-like consistency.
Step 3: Divide the paste into three bowls and add food coloring as desired to create different shades for your design.
Step 4: Transfer each colored paste into piping bags with small round tips and pipe your design onto the parchment paper. Start with green, then darker pink berries, finishing with lighter pink dots. Freeze to set while preparing batter.
Step 5: In a bowl, whisk egg yolks with 1/4 cup sugar until pale. Gradually whisk in vegetable oil, milk, almond extract, salt, and food coloring.
Step 6: Fold sifted cake flour into the yolk mixture until combined.
Step 7: Beat egg whites until frothy, add remaining sugar, and whisk until medium-stiff peaks form.
Step 8: Fold a third of the egg whites into the batter to lighten it, then gently fold in the rest until fully incorporated.
Step 9: Pour batter over the frozen design, spreading evenly. Tap the pan gently to remove air bubbles.
Step 10: Bake for about 10 minutes or until the top springs back and edges lightly brown.
Step 11: Remove from oven and carefully invert the warm cake onto parchment on a solid surface. Peel off parchment backing to reveal the design.
Step 12: Dust a clean tea towel with powdered sugar, place it over the cake, flip so the design faces down, and roll the cake up in the towel starting at the end without the design. Let cool completely.
Step 13: To make the filling, soften gelatin in cool water for 5 minutes, then dissolve it by microwaving in short bursts. Let cool slightly.
Step 14: Grind freeze-dried strawberries with sugar until very fine.
Step 15: Whip the heavy cream with powdered sugar until soft peaks start to form.
Step 16: Stir a spoonful of whipped cream into the gelatin, then add this mixture back into the cream with the mixer on low. Add strawberry powder and beat until medium-stiff peaks form.
Step 17: Carefully unroll the cooled cake and remove the towel. Spread the filling evenly, leaving about 1/2 inch bare at one end.
Step 18: Roll the cake gently but firmly, wrap tightly in plastic wrap, and refrigerate at least 2 hours or overnight to set the filling.
Step 19: Slice with a sharp serrated knife using gentle pulling motions to preserve the design and serve.

Tips & Variations

For a more vibrant design, experiment with different food coloring shades and piping tip sizes.
Use a clean, sharp serrated knife to cut the cake for neat slices without crushing the design.
If you don’t have freeze-dried strawberries, substitute with finely chopped fresh strawberries and reduce the gelatin slightly to prevent excess moisture.
Wrap the cake in plastic tightly to keep it moist and prevent drying out during refrigeration.

Storage

Store the cake roll wrapped tightly in plastic wrap in the refrigerator. It will keep fresh for up to 3 days. Before serving, you can slice it directly from the fridge. To soften the cake slightly, let slices sit at room temperature for 10–15 minutes. Avoid freezing as it may affect texture and design.

How to Serve

A pink strawberry roll cake sliced into swirls shows two main layers: a light pink sponge cake layer with small red and green strawberry shapes embedded on the outside, and a middle layer of pale pink creamy filling spiraled inside. One slice lies on a white plate with a soft pink hue, accompanied by two fresh whole strawberries with green tops, and a silver fork resting on the edge. Nearby, the remainder of the roll cake and two more slices sit on white parchment paper over a light wooden board, with a few whole strawberries scattered around. A small clear bowl holds extra strawberries above the plate, all set on a white marbled surface with a light pink cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake roll without the decorative design?

Yes, you can skip the piping and freezing steps for the design and simply bake the plain sponge. The cake roll will still be delicious and easier to prepare.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm helps set a “muscle memory” so it rolls easily later with filling. Rolling it in a powdered sugar-dusted towel also prevents sticking and cracking.