Strawberry Roll
A light and fluffy strawberry roll with sweet whipped cream and fresh berries, perfect for a delightful dessert or special occasion treat.
Ingredients
Instructions
- Grease a 17 x 11 1/2 x 1-inch jelly roll pan with oil and line with waxed paper.
- Grease the waxed paper with oil; set aside.
- Prepare the cake mix according to package directions and spread batter in the prepared pan.
- Bake at 375°F for 10 to 12 minutes or until firm to touch.
- Sift powdered sugar onto a linen towel to form a rectangle approximately 17 x 11 1/2 inches.
- Immediately loosen the cake from the sides of the pan and turn out onto the powdered sugar-lined towel.
- Peel off the waxed paper.
- Starting at the narrow end, roll up the cake and towel together.
- Cool for 20 minutes with the seam side down.
- Combine sliced strawberries and sugar; set aside.
- Beat whipping cream until foamy, then gradually add 3 tablespoons powdered sugar, beating until soft peaks form.
- Drain the strawberries.
- Unroll the cake and remove the towel.
- Spread half of the whipped cream on the cake.
- Top with the strawberries and reroll.
- Place on a serving dish seam side down.
- Spread the remaining whipped cream over the outside of the roll.
- Chill before serving.
Tips & Substitutions
For a lighter version, consider using a sugar substitute in the whipped cream and strawberries. You can also swap out the strawberries for other berries like raspberries or blueberries for a different flavor. Make sure to roll the cake while it's still warm to prevent cracking, and use a clean, dry towel dusted with powdered sugar to avoid sticking.
Serving Suggestions
This Strawberry Roll is perfect for summer gatherings and pairs beautifully with a scoop of vanilla ice cream for an indulgent dessert. Serve it alongside a light salad for a refreshing meal or enjoy it with a cup of tea for an afternoon treat. For added flair, garnish with extra sliced strawberries and a sprig of mint.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy the cake later, avoid freezing, as it may alter the texture of the whipped cream. If serving after chilling, let it sit at room temperature for about 10-15 minutes for optimal flavor and texture before cutting.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Roll contains roughly 284 calories, with 3g protein, 22g carbohydrates, and 22g fat. It is an excellent source of vitamin A (27% of the Daily Value) and vitamin C (21% 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 a different type of cake mix for this roll?
Yes, while angel food cake provides a light and airy texture, you can experiment with other cake mixes like vanilla or lemon. Just note that the texture may differ, and you might need to adjust baking time based on the mix used.
What can I do if my cake cracks while rolling?
If your cake cracks, don't worry! You can gently patch it with whipped cream or strawberries after unrolling. Make sure to roll it tightly but carefully, and consider using a clean kitchen towel to assist in the rolling process.
How do I make this recipe in advance for a party?
To prepare this Strawberry Roll ahead of time, you can bake and assemble the cake a day before serving. Keep it refrigerated after spreading the whipped cream and strawberries. Just add the final touch of whipped cream before serving for a fresh appearance.
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).