Name: Strawberry Birthday Cake Roll Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 4 large eggs; 2/3 cup granulated sugar; 1 teaspoon vanilla extract; 1/4 cup milk; 1/4 cup vegetable oil; 1/2 cup powdered sugar (for dusting); 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 1 cup fresh strawberries, sliced; Additional strawberries for garnish

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There’s nothing quite as cheerful and delightful as a Strawberry Birthday Cake Roll. This show-stopping dessert brings together the fluffiest vanilla sponge, swirls of pillowy whipped cream, and juicy bursts of fresh strawberries, all rolled up into a sliceable masterpiece. Whether you’re celebrating a special occasion or just want to brighten up an ordinary day, this cake roll is pure happiness on a plate. The best part? It’s much easier to make than it looks, and every bite is a perfect blend of lightness, sweetness, and summer-fresh flavor.

Strawberry Birthday Cake Roll Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about the Strawberry Birthday Cake Roll is how the simplest pantry staples can create such an impressive dessert. Each ingredient plays a crucial role, from the tender sponge to the creamy filling and vibrant strawberry layer.

All-purpose flour: Gives the cake roll its soft, tender crumb without being too dense.
Baking powder: Lifts the sponge for that signature airy texture.
Salt: Balances the sweetness and enhances all the other flavors.
Large eggs: Whipped to perfection, they’re the secret to a bouncy, flexible cake roll.
Granulated sugar: Sweetens the cake and helps create a light, fluffy structure.
Vanilla extract: Adds depth and warmth to both the cake and the whipped cream.
Milk: Keeps the cake moist and tender.
Vegetable oil: Ensures a soft, flexible sponge that rolls without cracking.
Powdered sugar (for dusting): Prevents sticking and adds a pretty finish to the roll.
Heavy cream: The base for that dreamy, rich whipped cream filling.
Powdered sugar (for whipped cream): Sweetens and stabilizes the whipped cream.
Vanilla extract (for whipped cream): Infuses the filling with extra vanilla flavor.
Fresh strawberries (sliced): The star of the show, adding juicy bursts of color and flavor.
Additional strawberries for garnish: Makes the cake look extra festive and inviting.

How to Make Strawberry Birthday Cake Roll

Step 1: Prepare Your Pan and Oven

Preheat your oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper. Give the parchment a light coating of nonstick spray or a swipe of oil. This step makes sure your cake releases perfectly later, setting the stage for a flawless Strawberry Birthday Cake Roll.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This quick blend ensures your leavening is evenly distributed, so the cake bakes up light and rises evenly across the pan.

Step 3: Whip the Eggs and Sugar

In a large bowl, beat the eggs and granulated sugar on high for 3 to 4 minutes. You’re looking for the mixture to become thick, pale, and almost triple in volume. This step is crucial for the cake’s structure and flexibility, so don’t rush it!

Step 4: Combine Wet and Dry Ingredients

Gently fold the dry ingredients into the egg mixture, being careful not to deflate all that beautiful air. Once combined, drizzle in the milk, vegetable oil, and vanilla extract, folding just until the batter comes together.

Step 5: Bake the Sponge

Pour the batter into your prepared pan and spread it out evenly to the corners. Bake for 12 to 15 minutes, or until the cake springs back when lightly pressed. The quick bake keeps the cake moist and ready to roll.

Step 6: Roll the Warm Cake

While your cake is in the oven, lay a clean kitchen towel on your counter and dust it generously with powdered sugar. When the cake is done, immediately invert it onto the towel, peel off the parchment paper, and gently roll it up with the towel inside. Let it cool completely in this rolled shape — this technique will help your Strawberry Birthday Cake Roll stay crack-free later!

Step 7: Make the Whipped Cream Filling

With the cake cooling, whip the heavy cream with 2 tablespoons powdered sugar and a teaspoon of vanilla extract until stiff peaks form. This creamy filling is the luscious contrast to the soft sponge and juicy berries.

Step 8: Assemble the Cake Roll

Carefully unroll the cooled cake and remove the towel. Spread the whipped cream evenly over the surface, then scatter the sliced strawberries on top. Gently roll the cake back up, this time without the towel. Wrap it in plastic and chill for at least one hour to set.

Step 9: Garnish and Serve

When you’re ready to wow your guests, transfer the Strawberry Birthday Cake Roll to a platter and decorate with extra fresh strawberries. Slice and serve chilled for the most beautiful, delicious results.

How to Serve Strawberry Birthday Cake Roll

Garnishes

The magic of this cake is in its presentation! A dusting of powdered sugar, a scattering of whole or halved strawberries, and maybe a few mint leaves will make your Strawberry Birthday Cake Roll look like it came straight from a bakery window. If you’re feeling extra fancy, a drizzle of strawberry sauce or melted white chocolate can take it over the top.

Side Dishes

This cake roll shines on its own, but if you want to round out your celebration spread, consider pairing it with a pitcher of homemade lemonade, a platter of fresh berries, or a scoop of vanilla bean ice cream. These light, refreshing sides let the Strawberry Birthday Cake Roll remain the star while adding a fun, festive vibe to your table.

Creative Ways to Present

For birthdays or special occasions, slice the cake into thick rounds and arrange them upright on a platter, each topped with a single strawberry. Want to make mini versions? Use the same recipe but bake in two smaller pans, then slice and roll individually. Or, try serving each slice with a sparkler or candle for extra birthday magic!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is rare!), wrap the Strawberry Birthday Cake Roll tightly in plastic wrap and refrigerate. It will stay fresh and delicious for up to three days without losing its structure or flavor.

Freezing

To freeze, wrap the roll (either whole or in slices) in a double layer of plastic and then foil. Place in the freezer for up to one month. Thaw overnight in the refrigerator for best texture, and add fresh strawberries on top just before serving for that just-made look.

Reheating

This cake is best enjoyed cold, straight from the fridge. If you prefer a softer, slightly warmer texture, let slices stand at room temperature for 10–15 minutes before serving. Avoid microwaving, as it can melt the whipped cream and compromise the cake’s texture.

FAQs

Can I make the Strawberry Birthday Cake Roll the night before?

Absolutely! In fact, chilling the assembled cake roll overnight helps the flavors meld and makes it even easier to slice cleanly. Just add fresh garnishes right before serving for the prettiest presentation.

What’s the best way to prevent the cake from cracking?

The key is to roll the cake while it’s still warm and pliable, using a sugared kitchen towel. This step sets the shape and reduces cracking when you fill and re-roll it later.

Can I use frozen strawberries in the filling?

Fresh strawberries give the best texture and color, but if you only have frozen, thaw and drain them well first. Pat them dry to prevent excess moisture from making the whipped cream soggy.

Is there a gluten-free version of this cake roll?

You can substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Just be sure to handle the batter gently and don’t overmix, as gluten-free flours can be more delicate.

Can I add other flavors to the whipped cream?

Definitely! Try folding in a spoonful of strawberry jam, a hint of lemon zest, or even a splash of almond extract for a fun twist on the classic Strawberry Birthday Cake Roll flavor.

Final Thoughts

Whether you’re celebrating a birthday or just want to make an ordinary day a little more special, the Strawberry Birthday Cake Roll is guaranteed to bring smiles all around. Its fresh, creamy, and light layers are a true crowd-pleaser. Don’t be afraid to give it a try — you’ll love how impressive (and delicious!) this cake roll turns out.

Strawberry Birthday Cake Roll Recipe

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4.6 from 12 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Strawberry Birthday Cake Roll is a light and fluffy Swiss roll filled with whipped cream and fresh strawberries, perfect for celebrating any special occasion. The tender sponge cake is rolled with a creamy strawberry filling and chilled to create a delightful, visually appealing dessert that is both easy to make and delicious.

Ingredients

Scale

Cake:

3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup milk
1/4 cup vegetable oil
1/2 cup powdered sugar (for dusting)

Filling:

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, sliced
Additional strawberries for garnish

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Instructions

Prepare the pan and dry ingredients: Preheat the oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly combined.
Beat eggs and sugar: In a separate large bowl, beat the 4 large eggs and 2/3 cup granulated sugar on high speed for 3–4 minutes until the mixture is thick, pale, and fluffy, which helps give the sponge cake a light texture.
Combine wet and dry ingredients: Gently fold in the dry ingredients into the egg mixture, being careful not to deflate the batter. Then add the milk, vegetable oil, and vanilla extract and fold until just combined, creating a smooth and airy batter.
Bake the cake: Pour the batter evenly into the prepared pan and smooth the surface. Bake for 12–15 minutes, or until the cake springs back when lightly touched, indicating it is fully cooked but still tender.
Roll the cake: While the cake bakes, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar. Once the cake is out of the oven, immediately invert it onto the sugared towel, carefully peel off the parchment paper, and roll the cake up with the towel inside. This helps prevent cracking as it cools. Let it cool completely while rolled.
Prepare the filling: Whip the heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form, creating a light and fluffy whipped cream filling.
Assemble the cake roll: Once the cake is cooled, carefully unroll it and spread the whipped cream evenly over the surface. Arrange the sliced strawberries on top of the cream, and then roll the cake back up gently without the towel.
Chill and serve: Chill the rolled cake in the refrigerator for at least 1 hour to set the filling and make slicing easier. Before serving, garnish with additional fresh strawberries for an attractive presentation.