Save
This Strawberry Birthday Cake Roll popped into my head one night after wishing for a dessert that'd wow a crowd. Fluffy sponge hugging loads of whipped cream and fresh strawberries—doesn't get much more fun than that. When I set this down at a get-together the pretty swirl turns heads and everyone asks how I made it.
What Makes This Awesome
You get all the good stuff here: airy cake, rich cream inside, and juicy berries in every bite. It looks impressive but you won’t believe how easy it is. Best part? You can make it early and stash it away until your guests are ready to dig in.
Stuff You'll Need
- Sugar: A solid three-fourths cup for perfect sweetness.
- Eggs: Four big ones, let them sit out so they whip nicely.
- Baking Powder: Only need a teaspoon to give it lift.
- Flour: Get one cup, measure with care for soft results.
- Powdered Sugar: Quarter cup to sweeten the whipped cream.
- Heavy Cream: One cup to give that thick creamy layer.
- Vanilla: One teaspoon, real stuff is always best.
- Fresh Strawberries: One cup, sliced and extra sweet if you can get them.
Save
Time To Create
- The Finish Up
- Let it rest seam-side down in the fridge for an hour, then slice and serve.
- Put It Together
- Gently unroll the cooled cake, layer on the whipped cream, top with berries, then carefully roll it back up.
- Creamy Filling
- Slice your strawberries thin and whip the cream with powdered sugar until fluffy peaks appear.
- The Roll Up
- Sprinkle sugar on a towel, flip your cake onto it, peel off the parchment, and roll it up. Let it cool rolled up.
- Bake Time
- Spread the batter flat and bake just till springy, which usually takes around 12 minutes.
- Mix Your Base
- Beat together sugar and eggs until they’re pale and airy—about five minutes. Stir in vanilla, then fold in flour and baking powder gently.
- Get Ready
- Fire up your oven to 350°F and line your jelly roll pan with some parchment paper.
My Favorite Tricks
Make sure those eggs are at room temp for the fluffiest cake. Don’t over-bake or it’ll be hard to roll. Rolling right away keeps it from cracking. Sneak in a swipe of strawberry jam if you want an extra burst of flavor.
Fun Ways To Serve
Perfect for holidays or birthdays. I love it with coffee, tea, or a glass of fizz for adults. Extra strawberries up top always boost the wow factor.
Save
Handy Details
Each piece is about 260 calories—not too crazy for a sweet treat. Strawberries bring in vitamins and the cream makes it feel nice and light.
Stay Fresh
Keep leftovers covered in the fridge for up to three days. For longer storage, wrap it up tight and freeze for up to three months. Thaw in the fridge overnight when you’re ready to eat.
Change It Around
Swap in jam, try raspberries, or drizzle with melted chocolate. Sometimes I mix it up with mango and coconut cream for a sunny twist—totally reminds me of summer.
Reasons To Smile
This one’s always a hit at get-togethers. That soft cake, whipped cream, and fresh fruit combo just makes people happy. It’s great for birthdays, special meals, or honestly anytime you want to wow your people.
Save
Summary
This sweet and satisfying dessert features airy sponge cake wrapped around luscious whipped cream and ripe berries. A hit for any party!Recipe FAQs
- → Why does the cake break when rolling?
- Roll it while still warm, letting it cool wrapped in a towel. Unroll carefully when it's fully cool. If it cools too much beforehand, rolling gets tough.
- → Can this be prepped early?
- You can make this up to a day in advance. Keep in the fridge for freshness, though strawberries may get juicier over time.
- → What's the purpose of powdered sugar dusting?
- It keeps the cake from sticking to the towel, adds light sweetness, and gives a nice finished look.
- → Are other fruits a good option?
- Sure, berries work beautifully. Be sure to avoid overly juicy ones, and pat any fruit dry before adding.
- → Why is a towel needed for rolling?
- It helps shape the warm cake by training it to hold its final form, while also soaking up steam to prevent sticking.