Strawberry Cake Roll
A delightful strawberry cake roll featuring fluffy sponge, fresh strawberries, and creamy ice cream, perfect for celebrations or a sweet summer treat that impresses guests.
Ingredients
Instructions
- Sift together the cake flour, double-acting baking powder, and salt.
- In a separate bowl, beat eggs with vanilla extract until fluffy and light in color.
- Gradually beat in the granulated sugar.
- Stir in water until well combined.
- Fold in the sifted dry ingredients carefully but thoroughly.
- Turn the batter into a waxed paper-lined 15 x 10 x 1-inch baking pan.
- Bake in a preheated 350°F oven for 15 minutes or until done.
- Sift confectioners sugar evenly onto a smooth dish towel.
- Turn the hot cake onto the towel and carefully peel off the paper.
- Roll up the cake from the short end, jelly roll fashion, and let it cool.
- Mix the softened strawberry ice cream with fresh sliced strawberries.
- Unroll the cooled cake and spread the ice cream mixture evenly over it.
- Re-roll the cake, wrap in foil, and freeze.
- Thaw for 10 minutes before serving.
Tips & Substitutions
Ensure your eggs are at room temperature for better volume when beaten. You can substitute half of the cake flour with almond flour for a nutty flavor or use gluten-free flour if needed. For a sweeter cake, experiment with adding a bit more sugar or a splash of vanilla extract.
Serving Suggestions
Slice the cake roll into rounds and serve it on a chilled plate for an elegant presentation. It pairs beautifully with fresh whipped cream or a drizzle of Brandied Hot Fudge Sauce for added richness. For a complete dessert experience, consider serving with a side of fresh berries.
Storage & Reheating
To store leftovers, wrap the cake roll tightly in plastic wrap and then in foil to prevent freezer burn. It can be kept in the freezer for up to a month. Thaw in the refrigerator overnight for the best texture before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Cake Roll contains roughly 433 calories, with 5g protein, 88g carbohydrates, and 2g fat. It is a good source of iron (17% of the Daily Value). Note that it is relatively high in sodium, at 1037mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture that could make the cake soggy.
What can I do if my cake cracks while rolling?
If your cake cracks, don’t worry! You can still roll it up; just use the filling to cover the cracks afterward, or serve it as a deconstructed dessert with the filling on top.
How long does this cake roll last in the freezer?
The strawberry cake roll can last up to a month in the freezer when properly wrapped. For the best flavor and texture, try to consume it within two weeks.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).