Easy Strawberry Cream Roll Cake – Perfect for Summer Parties

Did You Know Strawberry Desserts Can Actually Make Your Summer *Cooler*?

It sounds counterintuitive, right? After all, we often associate summer treats with ice cream and popsicles—but here’s the twist: strawberries contain over 90% water, making them nature’s perfect hydrating dessert. And when paired with a light, fluffy cream roll cake, they create a refreshing indulgence that won’t weigh you down on scorching days. That’s why this Strawberry Cream Roll Cake isn’t just a pretty summer dessert—it’s a clever way to stay cool while satisfying your sweet tooth!

There’s something magical about the combination of airy sponge cake, velvety whipped cream, and juicy strawberries. It’s like biting into a cloud kissed by sunshine. Whether you’re hosting a garden party, packing a picnic, or simply treating yourself, this dessert is a celebration of summer’s simplest joys. And the best part? It’s easier to make than you might think—no fancy equipment required!

Why This Strawberry Cream Roll Cake Will Steal Your Heart

First, let’s talk texture. A great roll cake should be tender enough to bend without cracking yet sturdy enough to hold its shape. This recipe nails that balance with a delicate sponge that practically melts in your mouth. Then there’s the filling—whipped cream infused with vanilla and fresh strawberry puree, offering a luscious contrast to the cake’s lightness. And those ruby-red strawberry slices? They’re not just garnish; they add a burst of freshness in every bite.

But what truly sets this Strawberry Cream Roll Cake apart is its versatility. Serve it chilled for a refreshing dessert, or enjoy it at room temperature for a more indulgent experience. It’s equally stunning on a dessert table as it is wrapped in parchment for a casual afternoon treat. And if you’ve ever been intimidated by roll cakes (hello, Swiss rolls that unravel!), fear not—this recipe includes foolproof tips for rolling perfection.

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🍓 Strawberry Cream Roll Cake – Light, Fluffy & Perfect for Summer! 🍰☀️

There’s something magical about a perfectly rolled cake—delicate, airy sponge hugging a cloud of whipped cream and fresh strawberries. It’s the kind of dessert that feels like a sweet summer hug, and today, I’m sharing my favorite recipe to make it at home!

Ingredients You’ll Need:

• 4 large eggs – Room temperature is key here! Cold eggs won’t whip up as fluffy.
• 3/4 cup granulated sugar – Divided between the cake and the filling for just the right sweetness.
• 1 teaspoon vanilla extract – A splash of vanilla adds warmth to the sponge.
• 3/4 cup cake flour – Sifted twice for that ultra-light texture.
• 1 teaspoon baking powder – Helps the cake rise beautifully.
• 1/4 teaspoon salt – Balances the sweetness.
• 1/4 cup whole milk – Adds moisture without weighing the cake down.
• 1 tablespoon unsalted butter – Melted and cooled slightly.
• 1 cup heavy whipping cream – Chilled well for the fluffiest filling.
• 1 tablespoon powdered sugar – For sweetening the cream just right.
• 1 cup fresh strawberries – Hulled and sliced. Summer’s jewels!
• Powdered sugar for dusting – Because everything looks prettier with a snowy dusting.

Step-by-Step Instructions:

1. Prep Your Pan & Preheat: Line a 10×15-inch jelly roll pan with parchment paper, leaving a slight overhang on the sides for easy removal. Preheat your oven to 350°F (175°C). A well-prepped pan ensures your cake won’t stick—trust me, I’ve learned this the hard way!

2. Whip the Eggs & Sugar: In a large bowl, beat the eggs and 1/2 cup granulated sugar on high speed for 5-7 minutes until pale, thick, and tripled in volume. This step is crucial—don’t rush it! The mixture should ribbon off the beaters.

3. Fold in Dry Ingredients: Gently sift the cake flour, baking powder, and salt over the egg mixture. Using a spatula, fold until just combined—no streaks, but don’t overmix. Overworking the batter deflates all that lovely air we just whipped in.

4. Add Milk & Butter: In a small bowl, whisk the milk, melted butter, and vanilla. Pour this into the batter and fold gently until smooth. The batter will be light and dreamy!

5. Bake to Perfection: Pour the batter into your prepared pan, spreading it evenly with an offset spatula. Bake for 12-15 minutes until the top springs back when lightly touched. The edges should be just golden—don’t overbake, or the cake will crack when rolling.

6. Roll While Warm: As soon as the cake comes out of the oven, dust the top with powdered sugar. Place a clean kitchen towel over it, then carefully flip it onto a cooling rack. Peel off the parchment, then roll the cake (with the towel inside) from the short end. Let it cool completely rolled up—this helps it hold its shape later.

While the cake cools, whip up that luscious cream and slice your strawberries—I’ll meet you back here for the filling and assembly magic!

Conclusion

There you have it—a dreamy, light-as-air Strawberry Cream Roll Cake that’s as delightful to make as it is to eat! With its fluffy sponge, luscious whipped cream filling, and fresh strawberry sweetness, this dessert is a summer showstopper. Whether you’re hosting a garden party or just treating yourself, this roll cake promises a bite of pure joy.

Ready to bake up some magic? Tag us in your creations with #StrawberryRollCake—we’d love to see your swirls! Craving more summer treats? Check out our berry-filled recipe collection for more fruity inspiration. Happy baking! 🍓✨

FAQs

Can I use frozen strawberries for the filling?

Fresh strawberries are ideal for their texture and flavor, but if you’re in a pinch, thawed frozen strawberries (well-drained!) can work. Just pat them dry to avoid a soggy sponge.

Why did my cake crack when rolling?

Overbaking or rolling the cake while it’s too cool can cause cracks. Follow the baking time closely, and roll the cake gently while it’s still warm (using the towel method!) to keep it flexible.

Can I make this cake ahead of time?

Absolutely! Assemble the cake and refrigerate it for up to 24 hours. The flavors meld beautifully—just add fresh strawberry slices on top before serving for a vibrant finish.

What’s the best way to slice the cake cleanly?

Chill the cake for 30 minutes before slicing, and use a sharp knife dipped in hot water (wipe dry between cuts) for picture-perfect slices every time.

Can I substitute the heavy cream?

For the lightest texture, heavy cream is best, but full-fat coconut cream (chilled) can work for a dairy-free version—just note the flavor will be slightly different.