Name: Strawberry Cake Roll
Prep time: 2 h
Cook time: 10 min
Total time: 12 h
Cuisine: Japanese-inspired
Ingredients: 2 tablespoons unsalted butter, softened; 2½ tablespoons granulated sugar; ⅓ cup cake flour, sifted; 1 large egg white; Food coloring; 3 large eggs, separated; 6 tablespoons granulated sugar, divided; 1 tablespoon vegetable oil; 1½ tablespoons whole milk; ½ teaspoon almond extract; ½ teaspoon kosher salt; ⅔ cup cake flour, sifted; 1 cup heavy whipping cream; ¼ teaspoon unflavored powdered gelatin; ½ ounce freeze-dried strawberries; 3 tablespoons granulated sugar; 1 tablespoon powdered sugar

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Strawberry Cake Roll is a light, Japanese-inspired sponge cake filled with fluffy strawberry whipped cream and decorated with a charming patterned exterior. This elegant yet approachable summer dessert looks impressive, yet it follows a clear and rewarding baking process. With a soft, flexible sponge and stabilized cream filling, this gorgeous cake rolls beautifully without cracking. Whether you’re baking for spring gatherings, birthdays, or simply because strawberries are in season, this detailed baking recipe will guide you step-by-step to create a stunning patterned cake roll at home.

Story

I first fell in love with Strawberry Cake Roll after discovering Japanese roll cakes that feature delicate designs baked right into the sponge. Unlike traditional Swiss rolls, this Strawberry Cake Roll uses a soft cake flour sponge that stays tender and flexible. Because of that, it rolls smoothly while holding its shape.

What makes this Strawberry Cake Roll special is the patterned exterior. Instead of frosting the outside, you pipe a decorative paste directly onto parchment before adding the sponge batter. As a result, the design becomes part of the cake itself. Not only does this technique create a beautiful presentation, but it also keeps the cake light and airy.

Furthermore, the strawberry whipped cream filling brings natural fruit flavor without heaviness. The stabilized cream keeps its structure, so the Strawberry Cake Roll slices cleanly and holds for days. Every time I make this Strawberry Cake Roll, guests assume it came from a professional bakery.

Ingredients

For the Design Paste

2 tablespoons (30 g) unsalted butter, softened
2½ tablespoons (30 g) granulated sugar
⅓ cup (40 g) cake flour, sifted
1 large egg white
Food coloring

For the Cake

3 large eggs, separated
6 tablespoons (75 g) granulated sugar, divided
1 tablespoon vegetable oil
1½ tablespoons (23 g) whole milk
½ teaspoon almond extract
½ teaspoon kosher salt
⅔ cup (67 g) cake flour, sifted
Food coloring

For the Filling

1 cup (240 g) heavy whipping cream
¼ teaspoon unflavored powdered gelatin
½ ounce (14 g) freeze-dried strawberries
3 tablespoons (38 g) granulated sugar
1 tablespoon (8 g) powdered sugar

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 350°F. Lightly grease a 15×10-inch jelly roll pan and line it with parchment paper. If you plan to use a template for your patterned cake roll, place it beneath the parchment.

Mix softened butter and sugar until smooth. Add sifted cake flour, then egg white, mixing until you achieve a buttercream-like consistency. Divide the paste into bowls and tint with food coloring as desired. Transfer each color into piping bags fitted with small round tips.

Pipe your design onto the parchment, layering colors carefully. Once finished, place the pan in the freezer to firm the pattern while you prepare the sponge batter.

Whisk egg yolks with ¼ cup sugar until pale. Drizzle in oil while whisking, then add milk, almond extract, salt, and optional food coloring. Fold in sifted cake flour gently.

In a clean bowl, beat egg whites until frothy. Add remaining sugar and whip to medium-stiff peaks. Fold one-third into the yolk mixture, then gently fold in the rest.

Cooking Instructions

Remove the pan from the freezer and pour the batter evenly over the frozen design. Smooth with an offset spatula and tap the pan to release air bubbles.

Bake for about 10 minutes until the top feels springy and the edges are barely brown. Immediately invert the cake onto parchment. Carefully peel away the backing to reveal the design.

Dust a clean towel generously with powdered sugar. Place it over the cake and flip so the design faces down. Roll the warm cake gently from the plain side inward. This step prevents cracking later. Allow it to cool completely, about 1 hour.

Meanwhile, soften gelatin in 1 tablespoon of water for 5 minutes. Microwave briefly until dissolved. Pulse freeze-dried strawberries with granulated sugar into a fine powder.

Whip cream until frothy. Add powdered sugar and continue whipping until trails form. Stir a spoonful into melted gelatin, then slowly incorporate back into the cream. Add strawberry sugar and whip to medium-stiff peaks.

Carefully unroll the cooled cake. Spread filling evenly, leaving a ½-inch border at the far edge. Roll gently but firmly. Wrap tightly in plastic wrap and refrigerate at least 2 hours or overnight.

Tips for Perfect Results

Common Mistakes to Avoid

First, always use cake flour. All-purpose flour creates a dense sponge that won’t roll properly. Also, avoid overbaking. Even one extra minute can dry the sponge and cause cracks. Furthermore, fold egg whites gently to maintain airiness. Finally, roll the cake while warm to build flexibility.

Pro Tips for Better Flavor

For a deeper strawberry flavor, pulse freeze-dried berries very finely before adding to the cream. Additionally, weigh your ingredients for accuracy. If you prefer a sweeter profile, increase almond extract slightly. Moreover, chill the filled roll thoroughly so the slices stay neat and structured.

Serving and Storage

How to Serve

Use a sharp serrated knife and pull gently toward you rather than pressing down. Because the design layer firms slightly, clean slicing matters. Serve this Strawberry Cake Roll chilled for the best texture and presentation. It pairs beautifully with fresh strawberries or a light dusting of powdered sugar.

How to Store Leftovers

Wrap tightly in plastic wrap and refrigerate up to 3 days. Keep it sealed to maintain moisture. For best results, slice only what you need and keep the remaining roll wrapped securely.

Conclusion

This Strawberry Cake Roll combines elegance and flavor in one memorable dessert. The delicate sponge, vibrant pattern, and airy strawberry whipped cream make it a standout centerpiece. Once you master the technique, you can adapt the design for any occasion. Try this beautiful baking recipe and bring a touch of artistry to your next gathering.

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Frequently Asked Questions

Why did my cake crack when rolling?

Cracking usually means the cake was baked too long or contained too much flour. Measure precisely and roll the sponge while still warm to maintain flexibility.

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain too much moisture and can deflate whipped cream. Freeze-dried berries provide intense flavor without thinning the filling.

Can I make this Strawberry Cake Roll ahead of time?

Yes. In fact, preparing it a day ahead improves structure. Refrigerate overnight so the filling fully sets before slicing.