This classic Strawberry Cream Roll is a delightful dessert that balances the delicate sweetness of a vanilla sponge with the bright acidity of fresh berries. The light, airy cake is rolled around a generous filling of stiffly beaten whipped cream and sliced strawberries, creating a visually stunning spiral with every bite. It&# 226;ÂÂs the perfect treat for spring gatherings, afternoon tea, or any occasion calling for something elegant yet homemade. The texture is soft and moist, while the cream provides a rich, cool contrast. Easy to assemble and impossible to resist, this roll brings a touch of bakery-style charm to your kitchen table.
Strawberry Cream Roll
Description
This classic Strawberry Cream Roll is a delightful dessert that balances the delicate sweetness of a vanilla sponge with the bright acidity of fresh berries. The light, airy cake is rolled around a generous filling of stiffly beaten whipped cream and sliced strawberries, creating a visually stunning spiral with every bite. It is the perfect treat for spring gatherings, afternoon tea, or any occasion calling for something elegant yet homemade. The texture is soft and moist, while the cream provides a rich, cool contrast. Easy to assemble and impossible to resist, this roll brings a touch of bakery-style charm to your kitchen table.Ingredients
Directions
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Preheat oven to 375ðF (190ðC).
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Grease a 9x13-inch jelly roll pan, line it with wax paper or parchment paper, and grease the paper again.
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In a large bowl, beat 3 large eggs until thick and pale.
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Gradually beat in 1 cup of sugar, mixing until the batter is thick and ribbons form when the beaters are lifted.
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Beat in 5 tablespoons of water and 1 teaspoon of vanilla extract until combined.
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In a separate small bowl, mix together 1 cup of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
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Gently fold the dry ingredients into the egg mixture just until smooth; do not overmix.
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Pour the batter into the prepared pan and spread evenly.
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Bake for 12 to 15 minutes, or until the cake springs back when lightly touched.
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Immediately loosen the edges of the cake with a knife and turn it out onto a clean kitchen towel sprinkled with confectioners' sugar.
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Peel off the wax paper, then starting from a short end, roll the cake up loosely in the towel.
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Let the cake cool completely in the towel on a wire rack.
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Once cooled, unroll the cake carefully.
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In a chilled bowl, beat 8 ounces of whipping cream until stiff peaks form.
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Add 1/4 cup of confectioners' sugar to the whipped cream and beat until blended.
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Spread two-thirds of the whipped cream evenly over the surface of the unrolled cake.
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Sprinkle 2 cups of sliced fresh strawberries evenly over the cream.
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Re-roll the cake gently but firmly, using the towel to help shape it if needed.
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Spoon the remaining whipped cream over the top of the roll and decorate with additional strawberry slices if desired.
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Chill in the refrigerator for at least 1 hour before slicing and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1251.3kcal
- % Daily Value *
- Total Fat 76.7g118%
- Saturated Fat 45.4g227%
- Cholesterol 359.9mg120%
- Sodium 1460.3mg61%
- Total Carbohydrate 127.1g43%
- Dietary Fiber 2.0g8%
- Sugars 80.7g
- Protein 15.2g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store the strawberry cream roll in the refrigerator, covered loosely with plastic wrap, for up to 2 days. Best served chilled.
Tips for Success: It is crucial to roll the cake while it is still warm to prevent cracking as it cools. The towel helps set the shape. If the cake resists rolling, gently warm it with a hair dryer for a few seconds.
Ingredient Note: Ensure your whipping cream is very cold for best volume and stability. Use heavy whipping cream with at least 35% fat content.
Variations: You can substitute strawberries with other soft fruits like raspberries or blueberries, but ensure they are patted dry to prevent the cream from becoming watery.
