Description
This Strawberry Birthday Cake Roll is a light and fluffy jelly roll cake filled with whipped cream and fresh strawberries, perfect for a festive summer dessert or birthday celebration. The tender sponge cake is rolled with luscious whipped cream and juicy strawberries, then garnished with sprinkles and extra fruit for a beautiful and delicious treat.
Ingredients
Scale
Cake Batter
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons milk
Filling
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup diced fresh strawberries
- 1/4 cup strawberry jam (optional)
Garnish
- Powdered sugar for dusting
- Sprinkles
- Extra strawberries
Instructions
- Prepare the pan and preheat: Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to ensure the cake doesn’t stick.
- Beat eggs and sugar: In a large bowl, beat the 4 large eggs on high speed for 5 minutes until the mixture is thick, pale, and voluminous. This aerates the batter to create a light sponge.
- Add flavor and salt: Gradually add 3/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt to the eggs while continuing to beat until fully combined.
- Sift and fold dry ingredients: Sift together 3/4 cup all-purpose flour and 1 teaspoon baking powder. Gently fold this mixture into the egg mixture to preserve the airiness of the batter.
- Add milk and smooth batter: Add 2 tablespoons milk and fold gently just until smooth and well combined.
- Bake the sponge: Pour the batter evenly into the prepared pan, smoothing the surface. Bake for 10 to 12 minutes, or until the top springs back lightly when touched.
- Roll out cake: While the cake is baking, lay a clean kitchen towel flat on the counter and dust it generously with powdered sugar. As soon as the cake is out of the oven, carefully invert it onto the towel, remove parchment paper, and immediately roll the cake with the towel starting from the short end. Let the rolled cake cool completely.
- Prepare filling: Whip 1 1/2 cups heavy whipping cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Fill the cake: Once cooled, gently unroll the cake. Spread a thin layer of strawberry jam if using, then evenly spread the whipped cream. Sprinkle 1 cup diced fresh strawberries evenly over the cream.
- Re-roll and chill: Carefully re-roll the cake, this time without the towel, and transfer it to a serving platter. Chill in the refrigerator for at least 30 minutes.
- Garnish and serve: Before serving, dust the cake roll with powdered sugar, decorate with sprinkles, and garnish with extra fresh strawberries. Slice into 8 portions and enjoy.
Notes
- Add lemon zest to the cake batter or use flavored whipped cream for extra flavor.
- Roll the cake gently to avoid cracks in the sponge.
- This cake is best enjoyed the same day but can be stored chilled for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
