This strawberry roll cake is a delicious combination of light, airy sponge cake, sweet strawberry filling, and a smooth cream cheese frosting. Perfect for those moments when you want a show-stopping dessert that comes together quickly, this cake is ideal for any occasion. The fluffy sponge is gently rolled up with a luscious strawberry filling made from fresh puree, and the cake is finished with a creamy layer of white chocolate cream cheese frosting. Each bite is a delightful balance of sweetness, tanginess, and creaminess. The fresh berry flavor combined with the velvety cream will make this cake an instant favorite.
Why You'll Love This Recipe: You’ll love this strawberry roll cake for its light, soft sponge and the rich, smooth cream that balances the tartness of the berry filling. The process is simple enough for an everyday dessert, but the results are elegant enough for special occasions. This cake is a great way to showcase fresh strawberries, and the creamy, stable filling gives the cake a professional look and texture. The combination of flavors and textures makes it irresistible, and the presentation of the rolled cake is always a crowd-pleaser. Plus, it chills in the fridge quickly, so you can enjoy it sooner!
Perfect Occasion: This cake is perfect for any celebration, be it a birthday, afternoon tea, or a casual family gathering. It’s a fantastic dessert for summer picnics when strawberries are in season, but it can also brighten up colder days with its fresh flavors. If you’re looking for a dessert that’s easy to make but looks and tastes impressive, this strawberry roll cake is a perfect choice. It can also be a great centerpiece for holidays, making it ideal for any time you want to serve something light, fruity, and creamy.
Decoration Tips: For an elegant presentation, reserve a portion of the cream cheese frosting to pipe decorative swirls on top of the roll. You can also sprinkle the top with freeze-dried berries for a pop of color and texture, as well as a dusting of powdered sugar for a snowy effect. Fresh strawberries sliced thinly can be arranged along the top of the cake for a beautiful garnish, adding both flavor and a striking visual. If you want to enhance the flavor, drizzle a little white chocolate over the top to complement the white chocolate in the cream. Serve it on a platter with a few mint leaves or edible flowers for a stunning finish.
Ingredients for the Sponge Cake:
- 5 large eggs, room temperature
- 180 grams all-purpose flour
- 140 grams sugar
- 30 grams milk
- 50 grams vegetable oil
Instructions for the Sponge Cake:
- Preheat your oven to 180°C (350°F) and prepare a 30x40 cm baking sheet with a silicone mat or parchment paper.
- Beat the eggs and sugar together with an electric mixer on high speed for 7-10 minutes, until the mixture becomes light and fluffy.
- Sift the flour into the egg mixture in 3-4 parts, gently folding it in with a silicone spatula using circular motions from the bottom up to maintain the airy texture.
- In a separate bowl, mix the milk and oil together. Add 1-2 tablespoons of the cake batter to this mixture, stir until smooth, and then fold this mixture back into the main batter. This step helps the milk and oil incorporate easily into the cake.
- Spread the batter evenly onto the prepared baking sheet and bake for 12-15 minutes, or until the top is lightly golden. Remove from the oven and allow the cake to cool to room temperature.
Ingredients for the Strawberry Filling:
- 250 grams strawberry puree
- 5 grams lemon juice
- 40 grams sugar
- 10 grams cornstarch
Instructions for the Strawberry Filling:
- In a small saucepan, combine the strawberry puree, lemon juice, sugar, and cornstarch. Stir until the cornstarch dissolves completely.
- Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Allow it to simmer for an additional 1-2 minutes, then remove from heat.
- Let the filling cool completely before using.
Ingredients for the Cream Cheese Frosting:
- 500 grams cream cheese, cold
- 250 grams heavy cream (33-35%)
- 250 grams white chocolate, melted and cooled to 30-32°C
Instructions for the Cream Cheese Frosting:
- Melt the white chocolate and let it cool to about 30-32°C.
- In a large mixing bowl, beat the cold cream cheese and heavy cream together at high speed until the mixture becomes light and fluffy.
- Gradually add the cooled white chocolate to the cream mixture, beating constantly until fully incorporated. Work quickly to avoid any clumping from the chocolate cooling too much.
Assembly:
- Once the sponge cake, strawberry filling, and cream have cooled to room temperature, it’s time to assemble the cake.
- Gently unroll the cooled sponge cake if it has been pre-rolled (to help form its shape). Spread an even layer of the strawberry filling over the entire surface.
- Next, spread about 3/4 of the cream cheese frosting on top of the strawberry layer.
- Carefully roll the cake back up into a log shape, using the parchment paper to help guide it tightly. Place the roll on a serving dish seam-side down.
- Use the remaining cream cheese frosting to cover the top and sides of the cake. Decorate with freeze-dried berries, fresh strawberries, or chocolate shavings as desired.
- Chill the cake in the refrigerator for at least an hour to let it set.
Enjoy your strawberry roll cake, a perfect combination of light, fluffy sponge, tangy berry filling, and rich, creamy frosting!