I learned to roll cakes from my mother, who made them every Easter with different fillings depending on the season. This one is for spring: a sponge of eggs, sugar, vanilla, flour, baking powder, and salt, baked flat in a jelly roll pan for 12-15 minutes, rolled up in a powdered-sugar-dusted towel while still warm, then unrolled and filled with whipped cream folded with strawberry puree. Rolled back up and topped with toasted sliced almonds.
Rolling the warm cake in a towel is the step most people skip and then wonder why their cake cracks. The warm roll trains the sponge to curve. When you unroll, fill, and re-roll, it holds its shape instead of splitting.
Tips for Making Strawberry Cake Roll
Roll while warm, fill when cool
As soon as the cake comes out of the oven, flip it onto a clean towel dusted with powdered sugar. Roll the cake and towel together into a log. Let it cool completely in this position. 
When cool, unroll carefully, spread the strawberry whipped cream evenly, and roll back up without the towel.
Whip the cream just to soft peaks
One half cup of heavy cream whipped to soft peaks, not stiff. Fold in a quarter cup of strawberry puree gently.
Over-whipped cream is grainy and does not spread smoothly. Soft peaks fold into the puree easily and stay silky.
Spring Strawberry Cake Roll
- Total Time: 115 minutes
- Yield: 6 servings 1x
Description
Slathered with fresh strawberry whipped cream, this Spring Strawberry Cake Roll is perfect for parties and welcoming a new season.
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/4 cup strawberry puree
- 1/4 cup sliced almonds, toasted
Instructions
- Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and sugar together until glossy and soft peaks form.
- Add vanilla extract and mix until combined.
- Sift flour, baking powder, and salt into the egg mixture, folding gently until smooth.
- Spread the batter evenly in the prepared pan and bake for 12-15 minutes until the cake springs back when touched.
- Allow the cake to cool slightly, then roll it up in a clean kitchen towel dusted with powdered sugar.
- In a separate bowl, whip the heavy cream until soft peaks form, then fold in the strawberry puree.
- Unroll the cake and spread the strawberry whipped cream evenly over the surface.
- Roll the cake back up, sprinkle with toasted almonds, and chill before serving.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 10
- Carbohydrates: 35
- Fiber: 1
- Protein: 5
Frequently Asked Questions
Why does my cake crack?
Usually because it was not rolled while warm, or it was over-baked. Twelve to fifteen minutes is enough. The cake should spring back when touched but not be dry.
Can I make the strawberry puree from frozen berries?
Yes. Thaw and blend. The puree will be slightly more watery. Drain off excess liquid before folding into the whipped cream.
How far ahead can I make this?
Assemble and refrigerate for up to a day. The cream sets in the fridge and the slices are cleaner when cold. Add the almonds just before serving so they stay crunchy.
My mom made cake rolls every Easter when I was growing up, switching the filling with the seasons: strawberry in spring, cranberry around the holidays. The warm-roll-in-a-towel trick was the first thing she drilled into me, and this recipe spells out that step the way she taught it. My cake didn’t crack and came out looking the way it did on her table :)