This elegant California Strawberry Log is a show-stopping dessert that balances rich chocolate cake with light, fresh fruit. The tender cocoa sponge is rolled around a generous filling of cold whipped cream and thinly sliced strawberries, creating a beautiful spiral of pink and white. It is the perfect celebration treat for spring gatherings or summer barbecues, offering a refreshing yet indulgent flavor profile. The combination of soft cake, airy cream, and juicy berries provides a delightful texture in every bite. While it requires a bit of patience to roll and chill, the result is a sophisticated homemade pastry that rivals bakery favorites. Serve it chilled for the best texture and flavor integration.
California Strawberry Log
Description
This elegant California Strawberry Log is a show-stopping dessert that balances rich chocolate cake with light, fresh fruit. The tender cocoa sponge is rolled around a generous filling of cold whipped cream and thinly sliced strawberries, creating a beautiful spiral of pink and white. It is the perfect celebration treat for spring gatherings or summer barbecues, offering a refreshing yet indulgent flavor profile. The combination of soft cake, airy cream, and juicy berries provides a delightful texture in every bite. While it requires a bit of patience to roll and chill, the result is a sophisticated homemade pastry that rivals bakery favorites. Serve it chilled for the best texture and flavor integration.Ingredients
Directions
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Heat oven to 375 F (191°C).
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Line a 15-1/2x10-1/2x1-inch jelly-roll pan with foil, then generously grease the foil.
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In a large bowl, beat egg yolks on high speed with an electric mixer for 3 minutes until pale and thick.
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Gradually add 1/2 cup granulated sugar to the egg yolks, continuing to beat for 2 minutes.
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In a separate bowl, stir together flour, cocoa, 1/3 cup granulated sugar, baking soda, and salt.
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Add the dry ingredients alternately with water and 1 teaspoon vanilla to the egg yolk mixture, beating on low speed just until smooth.
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In a clean small bowl, beat egg whites until foamy.
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Add 1 tablespoon granulated sugar to the egg whites and beat until stiff peaks form.
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Carefully fold the beaten egg whites into the chocolate batter in three additions to maintain airiness.
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Spread the batter evenly into the prepared pan.
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Bake for 15 to 18 minutes, or until the top springs back when touched lightly.
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Immediately invert the hot cake onto a kitchen towel sprinkled with 2 tablespoons powdered sugar.
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Carefully peel off the foil, then immediately roll the cake and towel together starting from the narrow end.
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Place the rolled cake on a wire rack to cool completely.
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In a clean large bowl, beat cold whipping cream, remaining 3/4 cup powdered sugar, and remaining 1 teaspoon vanilla on high speed until stiff peaks form.
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Gently fold 2 cups of the whipped cream with the thinly sliced strawberries.
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Unroll the cooled cake carefully.
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Spread the strawberry-cream mixture evenly over the cake, leaving a small border at the edges.
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Reroll the cake tightly but gently.
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Frost the outside of the log with the reserved plain whipped cream.
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Garnish with additional chopped strawberries if desired.
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Refrigerate for at least 1 hour before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 982.2kcal
- % Daily Value *
- Total Fat 46.3g72%
- Saturated Fat 27.9g140%
- Cholesterol 132.0mg44%
- Sodium 1236.1mg52%
- Total Carbohydrate 144.0g48%
- Dietary Fiber 7.4g30%
- Sugars 109.7g
- Protein 9.5g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
