Strawberries & Cream Cake Roll

There is something so joyful about a Strawberries and Cream Cake Roll set on the table. Light, tender sponge wraps around fluffy whipped cream and strawberry jam in a swirl that always looks impressive but is honest-to-goodness simple. This recipe makes for a centerpiece-worthy dessert you can have ready in under an hour perfect for spring parties or whenever you want a bit of sweetness with your coffee.

This cake roll became a family birthday tradition for us it always makes the kids feel special because of its impressive look but easy enough to whip up on a busy weeknight.

Ingredients

• All purpose flour: gives structure to the cake Use one that feels soft and powdery for the best tender results
• Granulated sugar: sweetens the batter and helps lock in moisture Choose fine baking sugar for easy blending
• Baking powder: helps the cake rise and turn airy Pick a fresh can for best lift
• Salt: boosts flavor and balances the sweetness A fine sea salt dissolves best
• Eggs: are the star separating yolks and whites keeps the cake extra light Try to use large eggs at room temperature for maximum volume
• Corn syrup: adds tenderness and helps the cake stay moist Look for clear corn syrup
• Water: helps the batter come together easily Use room temperature water
• Vegetable or canola oil: adds even more softness Go for a neutral flavored oil
• Vanilla extract: brings warmth and rounds out the sweetness Use pure vanilla when you can
• Powdered sugar: is for dusting and sweetening the whipped cream Look for one without cornstarch if possible
• Strawberry jam: provides a burst of berry flavor Choose a good quality jam packed with actual fruit and vivid color
• Heavy whipping cream: is the base for the filling Buy heavy cream and keep it cold for the fluffiest results

Instructions

Preheat and Prep:

Start by preheating your oven to three hundred fifty degrees Fahrenheit Line a jelly roll pan with parchment paper and spray with nonstick spray This helps your cake release without cracking

Mix Dry Ingredients:

In a medium bowl mix the flour baking powder and salt together This ensures all your leaveners are evenly distributed

Whip Egg Yolks Mixture:

Add egg yolks half a cup sugar corn syrup vanilla and water to a large bowl Beat on medium to high speed for about five minutes until the mixture looks pale and doubled in volume This step is what makes your sponge cake light and tender

Beat Egg Whites:

In another big bowl beat egg whites until soft peaks form Gradually sprinkle in the remaining third cup sugar in three additions Beat until stiff glossy peaks hold The beaten egg whites give your roll its fluffiness and structure

Combine Mixtures:

Fold about half the egg whites into the yolk mixture gently using a spatula This lightens the batter which helps the remaining whites blend in without deflating

Incorporate Dry Ingredients:

Next gently sift and fold the dry flour mixture into the batter in three parts Use gentle motions to keep the air in the batter

Fold in Oil and Remaining Egg Whites:

Add the oil with a very light hand and finally fold in the rest of the egg whites Stop as soon as you see a mostly combined batter Overmixing loses volume

Bake the Cake:

Pour the batter into your lined jelly roll pan and spread it evenly all the way to the corners Bake for about fifteen to eighteen minutes Your cake is ready when it is lightly golden and springs back when lightly pressed

Roll While Warm:

Right after baking loosen the edges with a small knife Turn the cake onto a large towel dusted with powdered sugar Peel away the parchment paper Roll up the cake from the short end using the towel Let it cool fully while rolled so it holds its shape

Prepare the Whipped Cream:

In a chilled bowl beat heavy cream with powdered sugar and vanilla Beat until billowy and holds a peak This makes the creamiest filling

Fill and Roll:

Unroll the cooled cake Gently spread with strawberry jam then with whipped cream Roll the cake back up tightly Trim off the ragged edges if you like and dust with extra powdered sugar

My favorite part is the swirl you get after each slice No matter how many times I make this it always brings back memories of summer picnics with family and the sweet smell of strawberries lingers long after.

Storage Tips

Keep your cake roll covered in the fridge It will stay soft and fresh for up to two days For longer storage you can freeze slices individually just wrap them well When you are ready to serve let them thaw for about an hour in the fridge and the cream will fluff right back up.

Ingredient Substitutions

You can use raspberry or apricot jam if you are out of strawberry Any favorite berry jam works well If you want a lower sugar option go for light jam and swap out half the sugar with a baking stevia blend Dairy free whipped topping works in place of whipped cream for allergies.

Serving Suggestions

Top slices with extra sliced berries for a festive touch A dusting of cocoa powder or a spoonful of lemon curd turns this into a different treat Whipped cream piped on top makes it feel even more like a bakery dessert Serve alongside a strong cup of coffee or with a fruity spritzer.

Cultural and Historical Context

The rolled cake or Swiss roll is a classic across many cultures known as jelly roll or roulade elsewhere It became a staple of American bake sales for its prettiness and easy serving Slices always look more impressive than the simple prep would suggest The strawberry and cream combo is particularly loved in spring and summer celebrations.

Seasonal Adaptations

Swap strawberry jam for fresh blueberry compote in summer Spread the cake with orange marmalade and spiced whipped cream in winter Stir a splash of rosewater into the whipped cream for a subtle floral twist.

Success Stories

Many new bakers find this recipe very forgiving Even if your roll cracks or does not look perfect just dust with extra sugar or top with berries for a gorgeous finish I have watched friends gain confidence in baking as the swirl comes out better every time.

Freezer Meal Conversion

Wrap your finished cake roll tightly in plastic then in foil Freeze for up to one month To serve just unwrap and thaw in the fridge This method is perfect for preparing ahead for special occasions.

Try this cake roll the next time you want to impress with minimal effort. Its swirls, creamy filling, and fresh berries make any day feel like a celebration.

Common Recipe Questions

→ How do I prevent the cake from cracking when rolling?

Roll the sponge while it's still warm in a powdered sugar-dusted towel. Cooling it in the rolled shape helps set the structure and prevents cracks.

→ Can I use fresh strawberries instead of jam?

Fresh strawberries can be used, but slicing them thinly is best. Consider macerating them for extra juiciness and flavor.

→ Why separate the eggs when making the sponge?

Separating eggs allows you to whip the whites for added volume, giving the sponge its light texture and airy crumb.

→ How do I store leftovers?

Keep the cake roll refrigerated in an airtight container. Enjoy within 2-3 days for optimal freshness and texture.

→ Can I make the cake ahead of time?

The cake can be prepared a day in advance. Fill and roll it just before serving to maintain the freshest taste and prevent sogginess.