Strawberry Cream Sponge Cake Roll

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Strawberry Cream Sponge Cake Roll

This Strawberry Cream Sponge Cake Roll is delicate, airy, and bursting with fresh strawberry sweetness. A soft vanilla sponge cake is rolled around a cloud-like whipped cream filling and juicy strawberries, creating a dessert that’s as pretty as it is delicious. It’s light enough to enjoy after any meal but special enough for celebrations.

Perfect for spring, summer, holidays, or anytime you want something fresh and refined.

Why You’ll Love This Cake Roll

  • Light, fluffy sponge that rolls without cracking

  • Fresh strawberries add brightness and flavor

  • Creamy but not heavy

  • Elegant presentation with simple ingredients

  • Great make-ahead dessert

Prep & Bake Time

  • Prep Time: 20 minutes

  • Bake Time: 10–12 minutes

  • Cooling & Filling: 30 minutes

  • Total Time: About 1 hour

  • Servings: 10–12 slices

Ingredients

Sponge Cake

  • ¾ cup all-purpose flour

  • 1 teaspoon baking powder

  • ¼ teaspoon salt

  • 4 large eggs, room temperature

  • ¾ cup granulated sugar

  • 1 teaspoon vanilla extract

  • 2 tablespoons milk

Strawberry Cream Filling

  • 1 cup heavy whipping cream

  • ½ cup powdered sugar

  • 1 teaspoon vanilla extract

  • 1 cup fresh strawberries, finely chopped

Optional Topping

  • Powdered sugar

  • Fresh strawberries

  • Whipped cream

Instructions

1. Prepare the Pan

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang.

2. Make the Sponge Batter

In a bowl, whisk flour, baking powder, and salt.

In a separate large bowl, beat eggs and sugar on high speed for 4–5 minutes, until pale, thick, and fluffy. Beat in vanilla and milk.

Gently fold dry ingredients into the egg mixture just until combined.

3. Bake

Spread batter evenly into the prepared pan. Bake for 10–12 minutes, until the cake springs back lightly when touched.

4. Roll While Warm

Immediately turn cake out onto a clean kitchen towel dusted with powdered sugar. Peel off parchment paper.

Starting from the short end, gently roll the cake up with the towel inside. Let cool completely.

5. Make the Strawberry Cream

Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently fold in chopped strawberries.

6. Fill & Roll

Carefully unroll the cooled cake. Spread strawberry cream evenly over the surface, leaving a small border.

Roll the cake back up tightly (without the towel).

7. Chill & Serve

Refrigerate for 30 minutes before slicing. Dust with powdered sugar or decorate with strawberries if desired.

Pro Tips for a Perfect Roll

  • Roll the cake while hot to avoid cracks

  • Don’t overbake — flexibility is key

  • Chop strawberries finely to prevent tearing

  • Chill before slicing for clean cuts

  • Use a serrated knife and wipe between slices

Variations

  • Strawberry Jam Layer: Spread a thin layer under the cream

  • Chocolate Strawberry: Add cocoa powder to sponge

  • Mixed Berry Roll: Use raspberries or blueberries

  • Mascarpone Cream: Replace half the whipped cream with mascarpone

Storage

  • Refrigerate: Up to 2–3 days (covered)

  • Freeze: Wrap tightly, freeze up to 1 month

Estimated Calories

Approximately 260–300 calories per slice, depending on filling amount.

Final Thoughts

Strawberry Cream Sponge Cake Roll is soft, fresh, and beautifully balanced — a dessert that feels light, elegant, and timeless. Every slice looks impressive, yet it’s surprisingly simple to make.

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