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
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.
Notes
- Use room temperature eggs for better volume and a lighter sponge.
- You can add a drizzle of strawberry jam inside for extra sweetness and flavor.
- Serve chilled for a firmer slice that holds its shape well.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
