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Strawberry Cream Roll

Strawberry Cream Roll recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 208.5
Dietary: Vegetarian
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.
Directions
  1. 1
    Preheat oven to 375°F (190°C).
  2. 2
    Grease a 9x13-inch jelly roll pan, line it with wax paper or parchment paper, and grease the paper again.
  3. 3
    In a large bowl, beat the eggs until thick and pale.
  4. 4
    Gradually beat in the sugar, mixing until the batter is thick and ribbons form when the beaters are lifted.
  5. 5
    Beat in the water and vanilla extract until combined.
  6. 6
    In a separate small bowl, mix together the flour, baking powder, and salt.
  7. 7
    Gently fold the dry ingredients into the egg mixture just until smooth; do not overmix.
  8. 8
    Pour the batter into the prepared pan and spread evenly.
  9. 9
    Bake for 12 to 15 minutes, or until the cake springs back when lightly touched.
  10. 10
    Immediately loosen the edges of the cake with a knife and turn it out onto a clean kitchen towel sprinkled with confectioners' sugar.
  11. 11
    Peel off the wax paper, then starting from a short end, roll the cake up loosely in the towel.
  12. 12
    Let the cake cool completely in the towel on a wire rack.
  13. 13
    Once cooled, unroll the cake carefully.
  14. 14
    In a chilled bowl, beat the whipping cream until stiff peaks form.
  15. 15
    Add the confectioners' sugar to the whipped cream and beat until blended.
  16. 16
    Spread two-thirds of the whipped cream evenly over the surface of the unrolled cake.
  17. 17
    Sprinkle the sliced fresh strawberries evenly over the cream.
  18. 18
    Re-roll the cake gently but firmly, using the towel to help shape it if needed.
  19. 19
    Spoon the remaining whipped cream over the top of the roll and decorate with additional strawberry slices if desired.
  20. 20
    Chill in the refrigerator for at least 1 hour before slicing and serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 208.5kcal
% Daily Value *
Total Fat 12.8g20%
Saturated Fat 7.6g38%
Cholesterol 60.0mg20%
Sodium 243.4mg11%
Total Carbohydrate 21.2g8%
Dietary Fiber 0.3g2%
Sugars 13.5g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/strawberry-cream-roll/