There is something truly magical about a dessert that looks impressive yet comes together easily in your own kitchen, and this Easy Strawberry Cake Roll Recipe fits the bill perfectly. Imagine a tender, fluffy cake wrapped around a luscious, sweet strawberry filling that bursts with fresh flavor in every bite. It’s the kind of treat that brings bright color and a smile to any gathering, whether it’s a casual family dessert or a delightful surprise for guests. The balance of soft sponge and juicy berries combined with just the right touch of sweetness makes this recipe an irresistible classic that you’ll want to make again and again.
Ingredients You’ll Need
Don’t let the short list fool you—each ingredient in this recipe plays a vital role in creating a cake roll that’s light, moist, and packed with fresh strawberry goodness. From the pantry staples to the vibrant fruit, get ready for a simple but stunning baking experience.
- 1 cup all-purpose flour: Provides the perfect structure to keep the cake light but sturdy enough to roll without cracking.
- 1/2 cup granulated sugar: Adds essential sweetness to the cake batter for that just-right flavor.
- 1/4 cup cornstarch: Helps create a tender crumb and smooth texture in the cake.
- 1/4 teaspoon baking powder: Gives the batter a little lift to keep the sponge airy.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering the delicate cake.
- 3 large eggs, at room temperature: Provide structure and richness, making the cake soft and moist.
- 1/4 cup milk: Keeps the batter moist and tender with every bite.
- 1 teaspoon vanilla extract: Adds warm, fragrant depth to the cake’s flavor.
- 1 pound fresh strawberries, hulled and sliced: The star of the dish, delivering juicy sweetness and vibrant color.
- 1/2 cup granulated sugar (for filling): Sweetens the strawberry filling to perfection.
- 1 tablespoon cornstarch (for filling): Thickens the filling so it holds inside the roll beautifully.
- 1/4 cup water: Helps dissolve the cornstarch and create a glossy, smooth filling consistency.
How to Make Easy Strawberry Cake Roll Recipe
Step 1: Prepare Your Baking Sheet and Oven
First things first, preheat your oven to 375°F (190°C) and line a 10×15 inch baking sheet with parchment paper. This little prep step ensures your cake doesn’t stick and comes out perfectly smooth, making rolling a breeze later on.
Step 2: Mix Your Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, cornstarch, baking powder, and salt. This dry mix is the foundation for the cake’s tender crumb and flavor balance; sifting or whisking here helps avoid any lumps.
Step 3: Combine Your Wet Ingredients
Next, in a separate bowl, whisk the eggs, milk, and vanilla extract. Whisking the eggs well adds air, which is key to making your cake light and fluffy. Then gently add the wet mixture to the dry ingredients, stirring just until combined—overmixing can toughen the cake, so keep it gentle.
Step 4: Bake the Cake
Pour the batter evenly into your prepared baking sheet and smooth the top. Bake for about 10 to 12 minutes. Keep an eye on it—your cake is done when a toothpick inserted in the center comes out clean. The cake should spring back lightly when touched.
Step 5: Flip and Peel
Right when the cake comes out of the oven, invert it onto a clean tea towel. Peel off the parchment paper gently. This step is crucial for that smooth outer surface and to get ready for rolling while the cake is still warm and flexible.
Step 6: Make the Strawberry Filling
In a bowl, combine your sliced strawberries with sugar, cornstarch, and water. Stir everything together until the sugar dissolves and the mixture begins to thicken. This fresh and glossy filling will add the perfect juicy contrast to your cake.
Step 7: Assemble and Roll the Cake
Spread the strawberry filling evenly over the inverted cake. Starting at one of the short ends, carefully roll the cake up using the tea towel to help guide it. This rolling technique keeps your cake in place and prevents cracks. Wrap the roll in the towel again and pop it into the refrigerator for at least 2 hours to set.
Step 8: Slice and Serve
After chilling, your cake roll is ready to slice and enjoy. The result is an eye-catching dessert with delicate layers of sponge and fresh strawberries that tastes just as delightful as it looks.
How to Serve Easy Strawberry Cake Roll Recipe
Garnishes
A dusting of powdered sugar, a few fresh strawberry slices, or a sprig of mint can add a pretty finishing touch that elevates the look and flavor with minimal effort. These simple garnishes make your presentation fun and inviting.
Side Dishes
Pair this cake roll with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Light, fresh sides like a mixed berry salad or a green tea latte complement the dessert without overpowering its sweet berry notes.
Creative Ways to Present
For a party, consider slicing the roll into petite rounds for bite-sized treats or layering slices with whipped cream and additional berries to create a stunning trifle. You can even drizzle a berry sauce over each slice for added flair.
Make Ahead and Storage
Storing Leftovers
Wrap your Easy Strawberry Cake Roll Recipe tightly in plastic wrap and keep it in the refrigerator. Properly stored, it will stay fresh for up to 3 days while maintaining its delicious flavor and moist texture.
Freezing
If you want to save some for later, wrap the rolled cake well in plastic wrap and foil before freezing. It can last up to 2 months frozen. When ready to enjoy, thaw it overnight in the refrigerator and gently unwrap before slicing.
Reheating
This cake roll is best enjoyed chilled or at room temperature, so reheating is not usually necessary. If you prefer, bring slices to room temperature before serving to enhance the strawberry flavor and soft texture.
FAQs
Can I use frozen strawberries for the filling?
While fresh strawberries give the best texture and flavor, frozen berries can be used if fresh aren’t available. Thaw and drain them well to avoid adding too much extra moisture to your filling.
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still warm and using a clean tea towel to guide it are key tricks to avoid cracks. Also, don’t overbake—the cake needs to stay moist and flexible.
Can I substitute almond milk or another milk alternative?
Yes! Almond milk, oat milk, or any other milk substitute works well to keep the cake moist without altering the flavor drastically.
Is it possible to make this recipe gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free flour blend that can be used cup-for-cup. Keep an eye on the baking time as gluten-free flours sometimes bake differently.
How long should I refrigerate the cake roll before serving?
Refrigerating for at least 2 hours helps the cake set nicely and flavors to meld together. For best results, chilling overnight is even better.
Final Thoughts
If you love desserts that taste like they took hours to make but are actually quick and straightforward, this Easy Strawberry Cake Roll Recipe is going to become your new favorite. It’s bright, beautiful, and bursting with fresh strawberry goodness—a guaranteed crowd-pleaser that’s just waiting to add a special touch to your dessert table. Give it a try and watch everyone fall in love bite after bite!
Print
Easy Strawberry Cake Roll Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Strawberry Cake Roll is a light and fluffy sponge cake filled with a sweet and slightly thickened fresh strawberry filling. Perfect for a refreshing dessert, it combines a tender cake base with the natural sweetness and texture of strawberries, rolled into an elegant and impressive dessert that’s simple to make and delightful to eat.
Ingredients
Cake:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs, at room temperature
- 1/4 cup milk
- 1 teaspoon vanilla extract
Strawberry Filling:
- 1 pound fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and line a 10×15 inch baking sheet with parchment paper to prevent sticking and ensure easy removal of the cake.
- Mix Dry and Wet Ingredients: In a medium bowl, whisk together the flour, sugar, cornstarch, baking powder, and salt. In a separate bowl, whisk the eggs, milk, and vanilla extract until combined. Fold the wet ingredients into the dry ingredients gently, mixing just until combined to maintain the cake’s light texture.
- Bake the Cake: Pour the batter evenly onto the prepared baking sheet and spread it out smoothly. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean and the cake is springy to touch.
- Cool and Remove Cake: Immediately after baking, invert the cake onto a clean tea towel and gently peel off the parchment paper while the cake is still warm to prevent cracking.
- Prepare Strawberry Filling: In a medium bowl, stir together the sliced strawberries, sugar, cornstarch, and water until the mixture is evenly combined to create a thickened fruit filling.
- Assemble the Roll: Spread the strawberry filling evenly over the surface of the cake while still slightly warm to help with rolling.
- Roll and Chill: Starting from one of the short ends, carefully roll up the cake with the filling inside. Wrap the rolled cake snugly in the tea towel and refrigerate for at least 2 hours or overnight to allow it to set and hold its shape.
- Slice and Serve: Remove the cake roll from the refrigerator, unwrap, slice into portions, and serve chilled or at room temperature.
Notes
- Make sure the eggs are at room temperature for better mixing and a fluffier cake.
- Peeling off the parchment paper while the cake is still warm prevents cracking when rolling.
- You can substitute fresh strawberries with other fresh berries like raspberries or blueberries.
- For a richer taste, add a light dusting of powdered sugar on top before serving.
- Store the cake roll covered in the refrigerator for up to 3 days.
