Strawberry Cake Roll recipe

Ingredients

For the Cake:

• 4 large eggs, room temperature
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• ¾ cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ¼ cup milk
• Powdered sugar (for dusting towel and topping)

For the Filling:

• 1 cup heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh strawberries, finely chopped

Optional:

• Extra sliced strawberries for garnish
• Whipped cream or melted white chocolate for drizzling

Instructions

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. In a large bowl, beat the eggs for about 5 minutes, until thick and lemon-colored. Gradually add the granulated sugar and vanilla extract, mixing until combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture. Add the milk and fold just until smooth.
4. Pour the batter into the prepared pan and spread evenly. Bake for 12–14 minutes, or until the cake springs back when touched.
5. While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
6. Once the cake is baked, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper, then roll the cake up (with the towel inside) starting from the short end. Let it cool completely.
7. For the filling, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in the chopped strawberries.
8. Gently unroll the cooled cake and spread the strawberry cream evenly over it. Re-roll (without the towel) and place seam-side down.
9. Refrigerate for at least 1 hour before serving. Dust with powdered sugar and garnish as desired.

Enjoy your Strawberry Cake Roll—a light, fruity, and crowd-pleasing dessert!

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