Strawberry Cake Roll: the delicious, fluffy dessert recipe made with strawberries

So many home cooks have never made a cake roll which is also known as a Swiss roll. The reason is probably that this beautiful cake looks so complicated to make—but that’s far from the truth. This easy strawberry cake roll is an easy, impressive spring-summer dessert recipe that is perfect to feed a crowd.

The cake roll is soft and fluffy with a sweet, creamy filling. With basic baking ingredients like eggs, sugar, flour, baking powder, and cream, you can make this impressive cake roll in your own kitchen. Want a showstopper of a dessert? Make this easy Strawberry Cake Roll!

How To Make Strawberry Cake Roll

Start by making the sponge. Line a baking tray with parchment paper. Beat together egg whites and lemon zest with a hand mixer until stiff peaks form. In another large bowl, beat egg yolks with sugar until creamy. Add flour and baking powder and continue to beat until combined. Add whipped egg whites, a spoonful at a time, and continue to mix on low until the batter is smooth.

When pouring the cake batter into the pan, it’s important to line the pan first with parchment paper—this will make it easier to roll. Bake it for 10-12 minutes. First, make sure that you don’t overbake the cake. This will cause it to crack when you roll it.

In the meanwhile, prepare the filling. Whip the cream with powdered sugar until peaks form. Gently stir in softened mascarpone with a spatula, add chopped strawberries, and mix.

Once the cake has cooled slightly, you can spread the filling, making sure to cover the entire surface.

Make sure that you roll the cake while it’s warm. A warm cake will be more pliable and will be less likely to crack. Cool the cake just enough to add the filling. After the cake is rolled completely, you can leave it to cool in the fridge.

Strawberry Cake Roll Variations

To make it keto, use almond flour instead of all-purpose flour, and a keto-friendly sugar substitute.

Because the cake needs eggs to make it airy, this cake is not vegan.

You can use cake mix for the sponge if you’re in a pinch!

You can use cream cheese instead of mascarpone cheese.

There are an endless variety of fillings you can use for the Strawberry Cake Roll. Try plain whipped cream, strawberry jelly, or marshmallow fluff.

Tips For Easy Strawberry Cake Roll

The cake is ready to remove from the oven if it springs back after you poke it with your fingers.

You can also use chocolate buttercream for the filling. Beat together 1 ¼ cups softened butter, 3 ½ cups powdered sugar, ¾ cup cocoa powder, 3 tbsp cream, ¼ tsp salt, 1 tsp vanilla extract.

How To Store Strawberry Cake Roll

Leftover Swiss roll can be stored in the fridge for up to 3 days. Keep it in an airtight container.

Instructions

Preheat the oven to 180°C/350°F. Line a baking tray with parchment paper.

In a medium bowl whip egg whites and lemon zest with a hand mixer until stiff peaks form.

In a large bowl, beat egg yolks with sugar until creamy. Add flour and baking powder and continue to beat until combined.

Add whipped egg whites, a spoonful at a time, and continue to mix on low until the batter is smooth.

Pour onto a baking tray and bake for 10-12 minutes.

Make the filling: whip the cream with powdered sugar until peaks form.

Gently stir in softened mascarpone with a spatula, add chopped strawberries and mix.

Line a clean kitchen towel with baking paper, generously dust it with powdered sugar and place the cake onto it, and remove the parchment paper from the bottom of the cake.

Using a serrated knife, make two shallow horizontal cuts 2 cm apart on the shorter side of the cake.

Using the towel-lined with baking paper, starting at a short end, roll up the cake and towel.

Set aside and let cool completely.

Unroll the cake and spread the strawberry filling over the surface. Roll tightly again and place in the fridge to chill for at least 2 hours.

Sprinkle the roll with powdered sugar, decorate with some more chopped strawberries, slice and serve.