Why You’ll Love This Recipe

The Strawberry Birthday Cake Roll is the perfect combination of soft, airy cake and a creamy, fruity filling. The cake itself is light and delicate, while the fresh strawberries and whipped cream create a refreshing contrast. It’s not just a tasty treat but a beautiful one too—perfect for birthdays, special occasions, or simply celebrating the joys of summer. With its easy-to-follow steps and the option to decorate with sprinkles and edible glitter, this cake is a showstopper that’s sure to impress.

Ingredients

For the Sponge Cake

4 large eggs, separated
3/4 cup granulated sugar, divided
1 teaspoon vanilla extract
1/4 cup whole milk
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar, for dusting

For the Strawberry Filling

1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, finely chopped

For the Frosting

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Optional Decorations

Fresh strawberries
Sprinkles
Edible glitter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Make the Sponge Cake

Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
In a mixing bowl, beat the egg yolks with 1/2 cup of sugar until pale and creamy. Mix in the vanilla extract and milk.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add to the egg yolk mixture, mixing until smooth.
In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until stiff peaks form.
Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes or until the cake springs back when lightly touched.

Step 2: Roll the Cake

While the cake is still warm, dust a clean kitchen towel with powdered sugar.
Carefully invert the cake onto the towel and peel off the parchment paper.
Roll the cake up with the towel, starting from the short side. Let it cool completely, rolled, to help it hold its shape.

Step 3: Prepare the Strawberry Filling

In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold in the chopped strawberries. Refrigerate until ready to use.

Step 4: Assemble the Cake Roll

Unroll the cooled cake and spread the strawberry filling evenly over the surface, leaving a 1/2-inch border.
Carefully roll the cake back up (without the towel) and place it seam-side down on a serving platter.

Step 5: Frost and Decorate

In a clean bowl, whip the heavy cream, powdered sugar, and vanilla extract for the frosting until stiff peaks form.
Spread the frosting evenly over the cake roll.
Decorate with fresh strawberries, sprinkles, or edible glitter as desired.

Step 6: Chill and Serve

Refrigerate the cake for at least 1 hour before serving to set the filling and frosting. Slice and serve chilled.

Servings and Timing

Servings: 4 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Variations

Add Fruit: Add extra fruits like blueberries, raspberries, or even kiwi to the filling for a colorful twist.
Chocolate Twist: For a chocolate version, drizzle melted chocolate over the rolled cake or add cocoa powder to the cake batter.
Whipped Cream Substitute: Use mascarpone cheese or cream cheese mixed with whipped cream for a richer filling.

Storage/Reheating

Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
Refrigeration: This cake is best served chilled, and the flavors will continue to meld as it sits in the fridge.
Freezing: You can freeze the cake (without frosting) for up to 1 month. Let it thaw in the fridge overnight before decorating.

FAQs

1. Can I use frozen strawberries for the filling?

Yes, frozen strawberries can be used, but be sure to thaw and drain them before chopping to prevent excess moisture.

2. Can I make this cake ahead of time?

Yes, the cake can be made in advance. Simply refrigerate it for a few hours or overnight to let the filling and frosting set.

3. Can I make the cake without the frosting?

Yes, you can skip the frosting if you prefer a lighter version of the cake, or substitute with a light whipped cream topping.

4. Can I use a different type of cake for the roll?

Yes, you can substitute the sponge cake with other cake recipes, but a light and airy sponge cake works best for rolling.

5. Can I add more layers of filling to the cake?

Absolutely! Feel free to add more layers of strawberry filling or even other fruit layers for extra flavor.

6. How do I prevent the cake from cracking when rolling?

Make sure the cake is still warm when rolling it, and don’t roll it too tightly. Let it cool completely rolled up before unrolling and filling.

7. Can I use a store-bought cake for this recipe?

While homemade sponge cake gives the best results, you can use a store-bought cake if you’re short on time.

8. How can I adjust the sweetness of the filling?

If you prefer a sweeter filling, you can add more powdered sugar or honey to taste.

9. Can I decorate with something other than fresh strawberries?

Yes, you can decorate with other fruits, edible flowers, or even colorful sprinkles to match the occasion.

10. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.

Conclusion

The Strawberry Birthday Cake Roll is an elegant and delicious dessert that’s sure to be the star of any celebration. With its light and airy sponge cake, fresh strawberry filling, and creamy frosting, it’s the perfect treat for birthdays or any occasion that calls for something special. Easy to make and customizable, this dessert will impress your guests and leave everyone wanting more.

Strawberry Birthday Cake Roll

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The Strawberry Birthday Cake Roll is a light, airy sponge cake filled with a sweet strawberry and whipped cream mixture, topped with fresh strawberries and whipped frosting. This elegant dessert is perfect for birthdays or special occasions.

Author: Amy
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
Beat egg yolks with 1/2 cup sugar until pale. Add vanilla extract and milk, mix well.
Sift flour, baking powder, and salt together. Gradually add to the egg yolk mixture, mix until smooth.
In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, continue beating until stiff peaks form.
Fold egg whites gently into the batter in three additions. Pour batter into the prepared pan, spread evenly. Bake for 10-12 minutes until the cake springs back when touched.
While warm, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, remove parchment paper, and roll the cake up in the towel. Let cool completely.
Whip heavy cream, powdered sugar, and vanilla for the filling until stiff peaks form. Fold in chopped strawberries. Refrigerate until ready to use.
Unroll the cooled cake, spread the strawberry filling evenly, leaving a border. Roll the cake back up (without the towel) and place seam-side down on a platter.
For the frosting, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread frosting over the cake roll.
Decorate with fresh strawberries, sprinkles, or edible glitter as desired.
Refrigerate for at least 1 hour before serving. Slice and serve chilled.