Description
A light and fluffy Strawberry Birthday Cake Roll featuring a soft sponge cake filled with whipped cream and fresh sliced strawberries. This delightful dessert is perfect for celebrations and combines the sweet flavors of vanilla and berries in an elegant rolled presentation.
Ingredients
Scale
Cake
- 4 eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Filling & Decoration
- 1/4 cup powdered sugar (for dusting)
- 1 cup whipped cream
- 1 cup sliced strawberries
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper to ensure the cake does not stick and is easy to remove after baking.
- Make the batter: In a large bowl, beat the eggs, granulated sugar, and vanilla extract together until the mixture is light, fluffy, and pale in color, which incorporates air for a tender sponge.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gently fold these dry ingredients into the egg mixture with care to keep the batter airy and fully combined.
- Bake the cake: Pour the batter evenly into the prepared jelly roll pan and smooth the surface. Bake in the preheated oven for 10-12 minutes, or until the sponge springs back when lightly touched, indicating it’s fully cooked but still tender.
- Cool and roll with towel: Immediately after baking, sprinkle the cake surface with powdered sugar to prevent sticking. Invert the warm cake onto a clean kitchen towel and carefully roll the cake together with the towel, from a short end to the other, then let it cool completely in this rolled shape to create the roll structure.
- Unroll and add filling: Once cooled, gently unroll the cake and spread the whipped cream evenly over the surface. Scatter the sliced strawberries on top of the whipped cream as the fresh, flavorful filling.
- Re-roll and chill: Roll the cake up again without the towel, enclosing the filling inside, and chill the roll in the refrigerator for at least 1 hour to set the shape and flavors.
- Slice and serve: After chilling, slice the chilled cake roll into servings and enjoy this delicious, visually stunning Strawberry Birthday Cake Roll.
Notes
- If fresh strawberries are out of season, you can substitute with frozen strawberries that are thawed and drained well.
- Make sure to roll the cake while it is still warm to prevent cracking.
- Use a clean kitchen towel dusted lightly with powdered sugar to avoid the sponge sticking to the towel during rolling.
- Whipped cream can be sweetened with a little sugar or vanilla if desired for extra flavor.
- Store leftover cake roll in an airtight container in the refrigerator and consume within 2-3 days for best freshness.
