My First Roll Cake Disaster
I tried my first roll cake when I was young. It cracked right down the middle. I was so upset. I almost threw it away.
My grandma stopped me. She said, “We’ll just cover it with extra cream.” It taught me a sweet lesson. Nothing is so broken that whipped cream can’t fix. That matters in baking and in life. Have you ever saved a kitchen mistake?
Why This Cake is Special
This cake feels like a celebration. It looks fancy but is friendly to make. The strawberry smell fills your whole kitchen. Doesn’t that smell amazing?
The soft cake and fluffy filling are a perfect pair. It matters because making something beautiful builds confidence. You create joy with your own hands. What’s your favorite dessert to make for people you love?
The Secret is in the Towel
The recipe says to use a tea towel. This is the most important step. You dust it with powdered sugar. This stops the warm cake from sticking.
Rolling it up while warm is the real trick. It trains the cake to hold its shape. I still laugh at my first messy attempt. Fun fact: This method is called a “jelly roll,” named for the old-fashioned jelly-filled version.
Making the Pink Cloud Filling
The filling is my favorite part. It’s like a pink cloud. You mix cream cheese and whipped topping. The vanilla makes it sing.
Be sure your cream cheese is soft. This makes it smooth and easy to spread. Lumps are no fun. Do you prefer creamy fillings or fruity ones in cakes?
Putting It All Together
Unrolling the cooled cake is exciting. Don’t worry about small cracks. The filling will hide them. Spread it almost to the edges.
Then roll it back up, nice and snug. Wrapping it tight in plastic wrap is key. It chills and sets. Slicing it later is the best reward. You see the beautiful spiral you made. That feeling never gets old.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| all-purpose flour | ¾ cup | |
| baking powder | 1 teaspoon | |
| salt | ¼ teaspoon | |
| eggs | 3 large | |
| granulated sugar | ½ cup | |
| strawberry flavoring | 2 teaspoons | |
| red liquid food coloring | 3 to 5 drops | |
| vegetable oil | 1 tablespoon | |
| powdered sugar | ½ to ⅔ cup | for dusting |
| cream cheese | 4 ounces | softened |
| granulated sugar | ½ cup | |
| vanilla extract | ½ teaspoon | |
| whipped topping | 1 cup | |
| whipped topping | 1½ cups | |
| strawberries | 6 | washed, dried, and cut in half |
My Easy Strawberry Roll Cake
Hello, dear! Let’s make something special today. This strawberry roll cake is like a sweet, fluffy cloud. I love making it when strawberries are bright and red. Doesn’t that smell amazing? It reminds me of my own grandma’s kitchen. She always had a little treat waiting. This one looks fancy but is really quite simple. We just take our time. I’ll walk you through every step.
Ingredients
- For the cake…
- For the filling…
Instructions
Step 1: First, get your pan ready. Line it with parchment paper and give it a little spray. This is like making a cozy bed for our cake. Now, whisk your flour, baking powder, and salt together in a bowl. Setting this aside now makes everything easier later. I still laugh at that time I forgot the baking powder. The cake was so flat!
Step 2: Time for the magic. Beat those eggs with a mixer for a full five minutes. They will become light, yellow, and frothy. It’s like making a sunshine cloud in your bowl. Then add your sugar, strawberry flavoring, food coloring, and oil. Mix it all until it’s one happy, pink family. (A hard-learned tip: don’t skimp on the mixing time here. Fluffy eggs mean a fluffy cake!)
Step 3: Gently fold the flour mixture into your pink cloud. Be gentle, like you’re tucking it in. Pour this batter into your prepared pan. Spread it evenly to the corners. Now, pop it in the hot oven. It bakes fast, only 10 to 12 minutes. Your kitchen will smell wonderful. What’s your favorite baking smell? Share below!
Step 4: This part is fun. Dust a clean tea towel with lots of powdered sugar. As soon as the cake comes out, flip it onto the towel. Carefully peel off the parchment paper. Then, dust the top of the cake with more sugar. Now, roll it up inside the towel. Let the rolled-up cake cool completely. This step gives it a memory of how to roll.
Step 5: While the cake cools, make the filling. Beat the soft cream cheese, sugar, and vanilla together. It will get nice and smooth. Then, fold in the whipped topping. This makes it light and creamy. Set this aside. Try not to eat it all with a spoon!
Step 6: Unroll your cooled cake slowly. It’s okay if there’s a tiny crack. Spread your creamy filling all over it. Now, roll it back up, using the towel to help. Wrap it tightly in plastic wrap. Let it chill in the fridge for at least an hour. This helps it hold its beautiful shape.
Step 7: The final touch! Pipe more whipped topping on top. Place your fresh strawberry halves along it. Then, slice and serve. Each piece is a pretty swirl. I feel so proud every time I see it. It’s a lovely little victory.
Cook Time: 12 minutes
Total Time: 1 hour 30 minutes (plus chilling)
Yield: 10 servings
Category: Dessert, Cake
Three Fun Twists to Try
Once you master the basic roll, you can play! Here are three of my favorite ideas. They make it feel like a whole new dessert.
- Lemon-Berry Bliss: Use lemon extract in the cake. Fill it with lemon curd mixed into the cream cheese.
- Chocolate Dream: Swap strawberry flavor for vanilla. Add cocoa powder to the flour. Use chocolate whipped topping.
- Tropical Sunset: Use orange food coloring and a bit of coconut extract. Mix crushed pineapple into the filling.
Which one would you try first? Comment below!
Serving It Up Sweetly
This cake is a star all on its own. But you can make it extra special. Serve a slice on a pretty plate. Add a few extra berries on the side. A little mint leaf makes it look so fresh. For a party, slice it a bit thinner. That way, more people can have a taste.
What to drink with it? A cold glass of milk is always perfect. For a grown-up treat, a little sweet sparkling wine is lovely. It cuts through the creaminess nicely. Which would you choose tonight?
Keeping Your Strawberry Roll Cake Fresh
This cake is best kept in the fridge. Wrap it tightly in plastic wrap. It will stay lovely for about three days. You can freeze it for up to a month, too. Just wrap it well in plastic, then foil.
Thaw it overnight in the fridge before serving. I don’t recommend reheating this cake. The filling and topping are delicate. They are best enjoyed cold from the refrigerator.
You can bake the cake roll a day ahead. Just wrap and chill it without the topping. Add the whipped cream and berries right before you serve. This makes a special dessert easy for company.
I once left a slice out overnight. It was sad and soggy the next morning. Storing it right keeps every bite light and perfect. This matters because good food is a gift. We should treat it with care. Have you ever tried storing it this way? Share below!
Fixing Common Cake Roll Troubles
Is your cake cracking when you roll it? The cake might have baked too long. Try taking it out after 10 minutes. Roll it up while it is still warm and flexible.
Is the filling oozing out? You might have spread it too close to the edges. Leave a half-inch border all around. This gives the filling room to spread when you roll.
Is the cake sticking to the towel? Be generous with that powdered sugar dusting. I remember my first roll cake stuck terribly. I learned to dust the towel like a winter snowfall.
Fixing these small issues builds your confidence. You learn that little mistakes are just lessons. It also makes sure your cake tastes and looks wonderful. A pretty cake brings so much joy to the table. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use a gluten-free flour blend. Make sure it is a one-to-one substitute kind.
Q: How far ahead can I make it? A: You can assemble the whole roll a day ahead. Keep it chilled until you are ready to serve.
Q: What if I don’t have strawberry flavoring? A: Use vanilla extract instead. You can also mash a few berries into the filling.
Q: Can I double the recipe? A: I do not recommend it. Bake two separate cakes instead. This ensures they bake evenly.
Q: Any optional tips? A: A fun fact: dusting with powdered sugar is called “snowing.” Try a light snowing on the plate for a pretty touch. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this strawberry roll cake. It always feels like a celebration. Baking is about sharing love and sweet moments.
I would be so happy to see your creation. Did you add a special twist? Your kitchen stories make my day. Have you tried this recipe? Tag us on Pinterest!
Thank you for baking with me today. I am so glad you are here.
Happy cooking!
—Anna Whitmore.
Strawberry Roll Cake: Easy Strawberry Roll Cake Recipe
Description
This light and fluffy strawberry roll cake is filled with fresh berries and cream. A stunning, delicious dessert perfect for any occasion.
Ingredients
=== Cake ===
=== Filling ===
=== Topping ===
Instructions
- Preheat the oven to 375°F. Line a 15x10x1-inch jelly roll pan with parchment paper and spray with nonstick spray. Set it aside.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set it aside.
- Using a stand mixer, or a medium-sized mixing bowl and a handheld mixer on high, beat the eggs for 5 minutes until the eggs are a light yellow frothy texture.
- Add the sugar, strawberry flavoring, red food coloring, and vegetable oil, then continue beating until well incorporated.
- Fold the flour mixture into the wet ingredients.
- Evenly pour and spread the cake batter into the prepared pan. Bake for 10 to 12 minutes.
- Remove the cake from the oven. Using a sharp knife, carefully run the tip along the sides not covered by parchment paper.
- Heavily dust the top of a tea towel with powdered sugar.
- Immediately place the powdered tea towel powdered side down on top of the cake.
- Lay the cutting board on top of the tea towel. The cake pan will still be hot, so you will need to be very careful to protect your hands. Quickly flip the cake over so that the cake is lying on top of the dusted towel.
- Carefully and slowly, peel the parchment paper off the cake and heavily dust the top of the cake with powdered sugar.
- Flip one end of the tea towel over one of the short ends of the cake. Carefully begin to roll one end towards the other. Once rolled, set it aside to cool completely.
- Using a medium-sized mixing bowl and a handheld mixer set on medium-high, beat the cream cheese, granulated sugar, and vanilla extract for 1 to 1½ minutes, or until smooth.
- Fold in the whipped topping. Set it aside.
- Once the cake completely cools, slowly unroll the cake. If there are a few small cracks, it will be okay.
- Using a silicone spatula or an offset spatula, spread the filling over the top of the cake, avoiding the edges.
- Slowly, with gentle even pressure, carefully roll the cake back into a “roll”. Tightly wrap the cake roll in plastic wrap to ensure it holds its shape. Allow the cake to chill in the refrigerator for at least 1 hour to overnight. When you are ready to serve, carefully remove the plastic wrap encasing the cake roll.
- Fill either a decorator’s bag or a quart-sized Ziploc with a corner snipped off, with the 1½ cups of whipped topping.
- You can pipe the whipped topping down the length of the top of the cake roll. Hold the tip of the bag ½ inch above the cake and pipe the whipped topping. Place the halved strawberries on top of the whipped topping.
- Slice ½-inch wide servings.
Notes
- For best results, ensure the cake is rolled in the towel while still warm to prevent cracking. Chill thoroughly before slicing for clean cuts.
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