This Strawberry Cream Roll is a light vanilla sponge cake rolled up with fresh strawberries and sweetened whipped cream. It makes a wonderful summer dessert – the cake is light and the strawberries and whipped cream make a refreshing filling.
If strawberries are not in season, you can also make my Vanilla Bean Strawberry Preserves or use a good quality store bought strawberry jam and layer this on top of the whipped cream before rolling up the cake.
Strawberry Cream Roll or Jelly Roll Recipe
This recipe was adapted from Betty Crocker's Cookbook.
- 3 eggs, room temperature
- 1 cup sugar
- ⅓ cup water
- 1 teaspoon vanilla extract
- 1 cup cake flour (all-purpose can be substituted, if necessary)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Fresh strawberries, about 1 cup sliced for filling, plus whole strawberries for decorating and serving; OR 1 recipe Vanilla Bean Strawberry Preserves
- Sweetened whipped cream
- Powdered sugar for rolling and dusting
Preheat oven to 375°. Line jelly roll pan, 15½ x 10½ x 1 inches, with parchment paper, then grease. I like to use a quick spritz of cooking spray on the bottom of the pan to hold the parchment paper in place; and I only cover the bottom of the pan with the parchment paper. The sides of the pan should be sprayed, but they do not need to be lined as well.
In a small bowl, mix together flour, baking powder, and salt. Set aside.
In a mixing bowl, beat eggs for about 5 minutes or until thick and lemon colored (ribbon stage). Gradually beat in sugar. On low speed, blend in water and vanilla. Gradually add the dry ingredients, beating just until the batter is smooth. Pour into jelly roll pan and spread batter to corners.
Bake 12-15 minutes or until wooden pick inserted in center comes out clean; the cake should be a light golden brown color as shown above. Run a knife along the edges of the pan to loosen the cake. Invert on a towel sprinkled with powdered sugar and carefully remove the parchment paper. I’ve found that it is best to use a cotton towel instead of a thick terry cloth; the powdered sugar tends to sink in between the fibers of the terry cloth and the cake will end up sticking. It also helps to sprinkle the center of the towel a little heavier with powdered sugar. Trim off any stiff edges if necessary.
While the cake is still hot, roll up the cake and towel starting from the narrow end. Cool the cake on a wire rack.
Once the cake has cooled completely, unroll it and remove the towel. Spread a layer of sweetened whipped cream and layer strawberry slices or preserves on top. Roll the cake up, and dust with powdered sugar.
Sweetened Whipped Cream: 1 cup whipping cream, 3 tablespoons powdered sugar, and 1 teaspoon high-quality vanilla extract or a fresh vanilla bean. Beat the whipping cream until it becomes frothy and starts to thicken. Add the powdered sugar and vanilla extract and continue beating until thick. The whipped cream should be pretty stiff for this cake – otherwise the cream roll will lose its shape the longer it sits.