Light, elegant, and beautifully presented, this Strawberry Cream Roll is the perfect dessert for spring gatherings, afternoon luncheons, bridal showers, or any occasion that calls for something a little extra special.
A delicate sponge cake is rolled around a luscious filling of fresh strawberries and whipped cream, creating a stunning dessert that looks as impressive as it tastes.
The airy cake pairs wonderfully with the sweet berry filling, while a dusting of confectioners’ sugar adds a simple yet elegant finishing touch.
Make it ahead of time and chill until ready to serve for a refreshing dessert that slices beautifully and delivers a burst of fresh strawberry flavor in every bite.
Prep Time: 45 minutes
Cook Time: 15 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Servings: 15
Yield: 1 jelly roll cake
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1/3 cup hot water
- 1 teaspoon vanilla extract
- 1 cup sifted all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup confectioners’ sugar, for dusting towel (optional)
- 1 teaspoon unflavored gelatin
- 1/4 cup cold water
- 1 cup heavy cream, chilled
- 1 cup fresh strawberries, hulled and sliced
- 1 tablespoon granulated sugar
- 2 tablespoons confectioners’ sugar, for garnish (optional)
Directions
- Preheat the oven to 375°F (190°C). Grease a jelly roll pan and line it with parchment paper or foil that has also been lightly buttered.
- In a large mixing bowl, beat the eggs until thick and pale yellow. Gradually add the granulated sugar while continuing to beat until the mixture becomes light and fluffy. Stir in the hot water and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture until just combined.
- Spread the batter evenly into the prepared jelly roll pan.
- Bake for 12 to 15 minutes, or until the cake springs back lightly when touched and begins to pull away from the edges of the pan.
- While the cake bakes, lay a clean tea towel on a work surface and dust it generously with confectioners’ sugar.
- Immediately turn the warm cake onto the prepared towel. Carefully peel away the parchment paper or foil. Trim away any crisp edges if desired.
- Starting from one short end, gently roll the cake up inside the towel. Allow it to cool completely while rolled.
- To prepare the filling, sprinkle the gelatin over the cold water in a microwave-safe bowl and let it stand for several minutes to bloom.
- Microwave the gelatin mixture in 15-second intervals until dissolved and smooth. Combine the dissolved gelatin with the strawberries and 1 tablespoon granulated sugar. Allow the mixture to cool.
- In a chilled bowl, whip the heavy cream until medium-stiff peaks form. Gently fold the cooled strawberry mixture into the whipped cream until evenly combined.
- Carefully unroll the cooled cake. Spread the strawberry cream filling evenly over the surface, leaving a small border around the edges.
- Roll the cake back up without the towel, placing it seam-side down on a serving platter.
- Refrigerate for at least 1 hour before serving to allow the filling to set.
- Just before serving, dust the top with confectioners’ sugar or garnish with additional whipped cream and fresh strawberries if desired.
Chef’s Notes
- For the best texture, use room-temperature eggs when preparing the sponge cake batter.
- Allow the strawberry mixture to cool before folding it into the whipped cream to prevent deflating the cream.
- Fresh, ripe strawberries provide the brightest flavor and color.
- The cake can be prepared a day ahead and stored covered in the refrigerator.
- For an elegant presentation, garnish with fresh strawberries, edible flowers, or a light drizzle of strawberry sauce.