This classic strawberry cream roll is the perfect springtime dessert, featuring a tender vanilla sponge cake that is delicate enough to roll without cracking. The cake is filled with a generous layer of lightly sweetened whipped cream and juicy, fresh sliced strawberries, creating a delightful contrast of textures. It is elegant enough for brunch or holiday gatherings yet simple enough for a weeknight treat. The lightness of the sponge balances the richness of the cream, while the berries add a bright, natural sweetness. Serve chilled for the best flavor and texture, allowing the sponge to absorb just a hint of the strawberry juices.
Rowe’S Strawberry Cream Roll
Description
This classic strawberry cream roll is the perfect springtime dessert, featuring a tender vanilla sponge cake that is delicate enough to roll without cracking. The cake is filled with a generous layer of lightly sweetened whipped cream and juicy, fresh sliced strawberries, creating a delightful contrast of textures. It is elegant enough for brunch or holiday gatherings yet simple enough for a weeknight treat. The lightness of the sponge balances the richness of the cream, while the berries add a bright, natural sweetness. Serve chilled for the best flavor and texture, allowing the sponge to absorb just a hint of the strawberry juices.Ingredients
Directions
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Preheat oven to 375&# 194;°F (190ðC).
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Grease a 9x13-inch jelly roll pan, line with parchment or wax paper, and grease the paper again.
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In a large bowl, beat the eggs until thick and foamy.
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Gradually beat in the sugar, mixing until well combined.
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Add the water and vanilla extract all at once and beat briefly.
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In a separate small bowl, whisk together the flour, baking powder, and salt.
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Add the dry ingredients to the egg mixture all at once and beat just until smooth and combined. 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 dusted generously with confectioners sugar.
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Peel off the parchment paper carefully.
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Starting from the short end, roll the cake up in the towel. Allow it to cool completely on a wire rack.
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About 1 hour before serving, unroll the cooled cake.
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In a chilled bowl, beat the whipping cream until it holds soft peaks.
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Add confectioners sugar to the cream and beat until stiff peaks form and sugar is fully blended.
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Spread about two-thirds of the whipped cream evenly over the surface of the unrolled cake, leaving a small border.
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Layer the sliced strawberries evenly over the cream.
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Re-roll the cake tightly, starting from the short end.
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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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Refrigerate until ready to serve.
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Slice with a sharp knife and serve chilled.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 570.5kcal
- % Daily Value *
- Total Fat 8.9g14%
- Saturated Fat 2.6g13%
- Cholesterol 279.8mg94%
- Sodium 94.9mg4%
- Total Carbohydrate 107.2g36%
- Dietary Fiber 2.0g8%
- Sugars 61.2g
- Protein 15.9g32%
* 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
For best results, ensure the whipping cream is very cold before beating to achieve stiff peaks.
The cake must be rolled while still warm to prevent cracking. Cool completely in the rolled position.
If the cake cracks slightly during rolling, it will still taste delicious; you can cover the cracks with extra whipped cream.
This dessert is best served the same day it is assembled to maintain the texture of the sponge and freshness of the berries.
Store leftovers covered in the refrigerator for up to 24 hours.
