Masters of kitchen
A Summery Treat You’ll Fall in Love With Strawberries Cream Cake Roll
If there’s one dessert that feels like a warm hug from summer, it’s the Strawberries Cream Cake Roll. Light, airy, and filled with fresh fruit and cream, this stunning treat captures the essence of sunshine and celebration in every slice. Whether you’re hosting a garden brunch, planning a Mother’s Day surprise, or simply craving something elegant and sweet—this cake roll is the answer.
What makes a Strawberries Cream Cake Roll so irresistible? It starts with a delicate sponge cake that’s soft and flexible, just the right texture to roll without cracking. Then comes a pillowy whipped cream filling, lightly sweetened and scented with vanilla. Finally, you layer in vibrant, juicy strawberries for that fruity burst that pairs perfectly with the cream.
The magic really happens when you roll everything up. Each swirl reveals a beautiful contrast of golden sponge, white cream, and ruby-red strawberries. It’s not just a dessert—it’s a showstopper.
This cake roll brings a touch of nostalgia, too—think of childhood strawberry shortcakes or picnic cakes. And yet, it feels grown-up enough for romantic brunches or afternoon teas. Simple ingredients, stunning presentation, and so much flavor in every bite.
Why You’ll Love This Strawberries Cream Cake Roll
This cake roll has everything you want in a dessert—it’s light yet indulgent, fruity yet creamy, and as beautiful as it is delicious.
The sponge is soft and airy, creating the perfect base without being overly sweet. Paired with a fluffy whipped cream filling and fresh strawberries, the result is a perfect balance of textures and flavors. It’s a treat that feels decadent but never heavy.
Another reason to love this Strawberries Cream Cake Roll? It’s wonderfully versatile. Serve it for birthdays, bridal showers, Easter, or even Valentine’s Day. It’s fancy enough to impress guests but easy enough to make on a weekend whim.
Want to switch it up? Try raspberries or blueberries instead, or flavor the cream with a touch of lemon or almond extract. This cake roll is as customizable as it is crowd-pleasing.
Once you’ve made it once, you’ll be hooked—it’s that good.
Strawberries and Cream Cake Roll Ingredients + Pro Tips for Success
Let’s break down what you’ll need for this gorgeous cake roll and how to get the best results.
Sponge Cake Base:
-
Eggs: Provide structure and fluffiness—use them at room temperature.
-
Granulated Sugar: For sweetness and volume when whipped with eggs.
-
All-purpose Flour: Keep it light—sift it well to avoid lumps and deflation.
Filling:
-
Heavy Whipping Cream: Whips best when chilled; provides that luscious texture.
-
Powdered Sugar: Dissolves easily into cream without grittiness.
-
Vanilla Extract: Adds warm, aromatic flavor.
-
Fresh Strawberries: Choose ripe, bright-red berries for best flavor and color.
Key Tips:
-
Room temp eggs whip up with more volume—don’t skip this.
-
Be gentle when folding flour into the egg mixture—you want to keep that air.
-
Use stabilized whipped cream if making ahead or serving in warm weather.
-
Dry your strawberries well before adding to prevent soggy spots.
Optional Swaps:
-
Add mascarpone for a richer filling.
-
Swirl in a thin layer of strawberry jam for extra flavor.
-
Make it gluten-free with a 1:1 GF flour blend.
Essential Tools for Making a Strawberries Cream Cake Roll
You don’t need a ton of fancy equipment to make this cake roll, but a few key tools will make it easier:
-
Jelly roll pan (about 10×15 inches) – essential for even, thin sponge layers
-
Stand or hand mixer – to whip eggs and cream properly
-
Parchment paper – prevents sticking and helps with rolling
-
Fine mesh sieve – for dusting sugar over the towel and the cake
-
Offset spatula – to spread batter and cream evenly
-
Clean kitchen towel – for rolling the cake while it’s still warm
These basics make the process smooth and stress-free.
Step-by-Step: How to Make the Perfect Strawberries Cream Cake Roll
a. Making the Sponge Cake for Your Cake Roll
Start by preheating your oven and lining your jelly roll pan with parchment. Beat the eggs and sugar together on high speed until pale, thick, and tripled in volume—this is crucial for a fluffy sponge.
Sift the flour over the mixture and gently fold it in. Don’t overmix; you want to maintain the air for that light texture. Pour the batter into your pan, spreading it evenly with an offset spatula.
Bake until the top is lightly golden and springs back when touched—usually about 10–12 minutes.
b. How to Roll the Cake While It’s Still Warm
While the cake is baking, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
Once the cake is out of the oven, immediately flip it onto the towel and peel off the parchment paper. Roll it up—yes, towel and all—from the short end. Let it cool completely in this rolled shape. This step trains the cake to keep its roll without cracking later.
c. Whipping the Cream & Preparing Fresh Strawberries
Chill your mixing bowl and beaters in advance—cold tools make better whipped cream.
Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Slice your strawberries thinly and pat them dry with a paper towel to avoid sogginess.
d. Assembling Your Homemade Strawberries Cream Cake Roll
Carefully unroll the cooled sponge cake. Spread the whipped cream in an even layer, leaving a small border at the edges.
Arrange the strawberry slices over the cream.
Gently roll the cake back up—this time without the towel—and place seam-side down on a platter.
Wrap loosely in plastic and chill for at least 30 minutes before slicing.
Pro Tips for a Flawless Strawberries Cream Cake Roll
-
Don’t overbake your sponge—dry cake cracks more easily.
-
Roll while it’s still warm to prevent breaking later.
-
Use stabilized whipped cream (add a little gelatin or mascarpone) if you’re making it in advance or serving outdoors.
-
For clean slices, chill the roll and use a sharp knife, wiping between cuts.
-
Want crisp presentation? Dust the top with powdered sugar or pipe extra cream and berries.
Fun Variations on the Classic Strawberries and Cream Cake Roll
Once you’ve mastered the classic version, the fun really begins! There are so many delicious twists you can try on your Strawberries Cream Cake Roll to suit any craving or occasion.
Chocolate sponge is a rich alternative to the classic vanilla—imagine chocolate, whipped cream, and juicy strawberries in every bite. It’s like a grown-up twist on chocolate-covered berries.
Want even more strawberry flavor? Try swirling a layer of strawberry jam into the whipped cream before rolling. It adds a touch of sweetness and a gorgeous marbled look.
For a brighter, more citrusy twist, add lemon zest or a few drops of lemon extract to your sponge batter. Lemon and strawberries are a match made in dessert heaven.
You’re not limited to strawberries either. Use mixed berries like raspberries, blueberries, or blackberries for a more colorful, slightly tart twist.
Hosting something fancy? Go all out and frost the outside of your cake roll with stabilized whipped cream or cream cheese frosting. Decorate with piped rosettes and fresh fruit for a centerpiece-worthy dessert.
The beauty of this cake roll is how adaptable it is—get creative and make it your own!
Serving Suggestions
This Strawberries Cream Cake Roll is a treat meant to be admired before devoured. When it’s time to serve, here’s how to make it shine.
Slice the roll carefully using a sharp, clean knife. For a light touch, dust the top with powdered sugar just before serving—it adds a delicate finish.
Want something more dressed up? Add a dollop of extra whipped cream, a sprig of fresh mint, and a few whole strawberries to each plate for a beautiful presentation.
This dessert pairs perfectly with a hot cup of tea or coffee in the afternoon or a chilled glass of sparkling wine for a celebratory vibe.
It’s a perfect pick for tea parties, Easter brunches, baby showers, or summer BBQs when you want something light and fruity on the table.
No matter how you serve it, this cake roll will always steal the spotlight.
How to Store and Make Ahead
Planning ahead? This cake roll is perfect for prepping in stages—or even days in advance—with a few smart storage tricks.
Once assembled, store your Strawberries Cream Cake Roll in the fridge inside an airtight container or wrapped in plastic. It’ll stay fresh for up to 3 days—just make sure to chill it before slicing for clean, sharp cuts.
Want to freeze it? You can! Just wrap the unfrosted roll tightly in plastic wrap and foil, then freeze for up to 1 month. When you’re ready to serve, thaw it in the fridge overnight and frost or dust just before presenting.
A great make-ahead trick: bake the sponge in advance and freeze it rolled in parchment. On the day you’re serving, prepare the whipped cream and strawberries, fill the cake, and roll it back up for a super fresh finish.
Common Mistakes to Avoid
Even a simple cake roll can go sideways if you miss a few key steps. Here’s how to dodge the most common issues:
-
Overbaking the sponge is the #1 cause of cracking. It should be just set and springy, not browned or dry.
-
Under-whipped cream can lead to a runny filling that won’t hold shape—aim for soft peaks that can stand on their own.
-
Skipping the towel roll is a major mistake. If the sponge cools flat, it loses its ability to bend without breaking.
-
Using wet strawberries or unblotted fruit can introduce excess moisture, causing soggy patches inside the roll.
Bonus tip: Don’t stress if your first attempt isn’t bakery-perfect. A little powdered sugar and fresh fruit on top go a long way in covering small imperfections—and the taste is still divine!
FAQs – People Also Ask
Why did my cake roll crack?
The most common reason is overbaking or letting the sponge cool too long before rolling. Always roll it warm and handle it gently.
Can I use frozen strawberries?
It’s not ideal. Frozen berries release too much water when thawed, which can make your roll soggy and break the cream.
How do I make it more stable for hot weather?
Use stabilized whipped cream. A small amount of gelatin, cornstarch, or mascarpone will help it hold shape longer at room temperature.
Can I make it gluten-free?
Absolutely! A good 1:1 gluten-free flour blend will work. Just be extra gentle when folding so the batter stays airy.
What if I don’t have a jelly roll pan
You can use a rimmed baking sheet, but reduce the amount of batter slightly so the sponge doesn’t overflow. Aim for an even, thin layer for easy rolling.
Strawberries Cream Cake Roll Recipe
Equipment
- 10x15-inch jelly roll pan
- Parchment paper
- Electric hand or stand mixer
- Fine mesh sieve
- Offset spatula
- Mixing bowls
- Clean kitchen towel
- Sharp knife
Ingredients
Sponge Cake:
- 4 large eggs room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour sifted
- 1/4 tsp salt
- Powdered sugar for dusting towel and top
Filling:
- 1 cup heavy whipping cream chilled
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries thinly sliced and patted dry
Instructions
- Preheat oven to 350°F (175°C). Line your jelly roll pan with parchment paper.
- Make the sponge cake: Beat eggs and granulated sugar with a mixer on high speed for 5–6 minutes, until pale and thick. Add vanilla. Gently fold in sifted flour and salt until just combined.
- Bake the cake for 10–12 minutes, until the surface is golden and springs back to the touch.
- Roll the cake: While the cake is warm, invert it onto a towel dusted with powdered sugar. Remove the parchment paper. Roll the cake and towel together from the short end. Let cool completely.
- Whip the cream: In a cold bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Unroll the cake, spread whipped cream evenly, then top with sliced strawberries.
- Re-roll the cake without the towel. Wrap in plastic wrap and chill for 30 minutes.
- Dust with powdered sugar, slice, and serve!
Notes
- Don’t overbake or the sponge will crack. Test at 10 minutes.
- Room temp eggs whip up with more volume—essential for a light sponge.
- You can substitute mascarpone for a richer filling or jam for a fruitier layer.
- To make it gluten-free, use a 1:1 gluten-free flour blend and handle the sponge gently.
- Store leftovers wrapped in the fridge for up to 3 days.