Description
This delightful Strawberry Birthday Cake Roll is a light and fluffy sponge cake filled with whipped cream and fresh strawberries. Perfect for celebrations, this rolled cake combines a soft vanilla-flavored sponge with the sweetness of strawberries and cream, finished with a dusting of powdered sugar. Easy to make and visually impressive, it’s a fantastic treat for any special occasion.
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
- 1/4 cup powdered sugar (for dusting)
Filling
- 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 prevent sticking and allow easy removal of the cake.
- Beat Eggs and Sugar: In a large bowl, beat the eggs, granulated sugar, and vanilla extract together until the mixture becomes light and fluffy. This aerates the batter, giving the cake its soft texture.
- Sift and Fold Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution. Gently fold these dry ingredients into the egg mixture until completely combined, taking care not to deflate the batter.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Spread it out smoothly, then bake in the preheated oven for 10-12 minutes, or until the cake springs back lightly when touched.
- Invert and Roll Cake: While the cake is still warm, sprinkle powdered sugar over its surface. Invert the cake onto a clean kitchen towel and carefully roll it from the short end to the short end, towel and all, letting it cool completely in this shape to form the roll without cracking.
- Unroll and Add Filling: Once cooled, gently unroll the cake and spread the whipped cream evenly over the surface. Then sprinkle the sliced strawberries on top of the cream.
- Roll and Chill: Carefully roll the cake back up, this time without the towel, to encase the cream and strawberries. Place the cake roll into the refrigerator and chill for at least 1 hour to set before slicing.
- Slice and Serve: After chilling, slice the Strawberry Birthday Cake Roll into 8 pieces and enjoy this delicious and festive dessert.
Notes
- Make sure to roll the cake while it is still warm to prevent cracking.
- Use fresh, ripe strawberries for the best flavor and texture.
- For extra stability, you can lightly line the jelly roll pan with parchment paper both on the bottom and sides.
- The cake roll can be topped with additional whipped cream or whole strawberries for decoration.
- Store any leftovers covered in the refrigerator; it’s best consumed within 2 days.
