Introducing a Fresh Strawberry Roll Cake recipe, a light, airy dessert that’s perfect for celebrating special moments or adding a touch of sweetness to your day. Made with a fluffy sponge cake filled with a rich, creamy filling and fresh strawberries, this roll cake is not just a treat for the taste buds but also a feast for the eyes. Whether you’re making it as a surprise for a loved one or as a delightful end to a meal, this strawberry roll cake promises to be a hit and disappear as quickly as it’s served!
Why You’ll Love This: This Strawberry Roll Cake stands out for its perfect blend of flavors and textures. The sweetness of the strawberries cuts through the richness of the cream, while the soft sponge cake wraps everything together in a delicious embrace. It’s surprisingly light, making it an ideal dessert after a heavy meal or a sweet snack during the day. Plus, the process of making it is as rewarding as eating it, offering a fun baking project with a beautiful and tasty outcome.
Perfect Occasion: Ideal for celebrations, spring and summer gatherings, or as a thoughtful homemade gift, this roll cake is versatile and sure to please. It’s a fantastic way to use seasonal strawberries and can be adapted for various occasions by simply changing the fruit or decoration. Serve it at birthday parties, as a festive holiday dessert, or bring it along to a potluck to wow your friends and family.
Decoration Tips: For an elegant finish, dust the roll cake with powdered sugar or top it with a light glaze. You can also garnish with additional fresh strawberries, mint leaves, or edible flowers for a pop of color. If you’re feeling creative, drizzle with melted chocolate or pipe whipped cream along the top for a more decadent touch.
Ingredients:
- Cake:
- 5 eggs
- 1 cup minus two fingers granulated sugar (130g)
- 1 and 1/4 cups all-purpose flour (150g)
- 1 teaspoon baking powder
- 1 packet vanilla extract
- Cream Filling:
- 1 egg yolk
- 1/2 cup granulated sugar
- 1.5 Turkish coffee cups flour
- 1 heaping tablespoon cornstarch
- 1 packet whipped cream powder
- 1/2 packet liquid cream (optional)
- 3 cups milk
- Filling and Topping:
- 500g fresh strawberries
Instructions:
- For the cream, mix milk, egg yolk, sugar, flour, and cornstarch in a saucepan. Cook on low heat, stirring until thick. Cover with plastic wrap touching the surface and cool for 1 hour.
- Whip the cooled cream mixture with whipped cream powder and liquid cream (if using) until smooth. Chill in the refrigerator for at least 1 hour.
- For the cake, beat eggs and sugar until fluffy. Gently fold in sifted flour, baking powder, and vanilla. Bake on a parchment-lined tray at 392°F (200°C) for 7 minutes.
- Turn out onto a sugared towel, peel off parchment, roll up, and cool.
- Unroll, spread with cream, add sliced strawberries, roll up again, and chill for at least 3 hours or overnight.
Enjoy this Fresh Strawberry Roll Cake, a delightful and elegant dessert that combines the sweetness of strawberries with the lightness of sponge cake and cream.
