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Strawberry Birthday Cake Roll

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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.

Ingredients

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

1 cup heavy cream (for filling)

1/4 cup powdered sugar (for filling)

1 teaspoon vanilla extract (for filling)

1 cup fresh strawberries, finely chopped (for filling)

1 cup heavy cream (for frosting)

2 tablespoons powdered sugar (for frosting)

1/2 teaspoon vanilla extract (for frosting)

Optional decorations: fresh strawberries, sprinkles, edible glitter

Instructions

  1. Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
  2. Beat egg yolks with 1/2 cup sugar until pale. Add vanilla extract and milk, mix well.
  3. Sift flour, baking powder, and salt together. Gradually add to the egg yolk mixture, mix until smooth.
  4. In a separate bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, continue beating until stiff peaks form.
  5. 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.
  6. 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.
  7. Whip heavy cream, powdered sugar, and vanilla for the filling until stiff peaks form. Fold in chopped strawberries. Refrigerate until ready to use.
  8. 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.
  9. For the frosting, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread frosting over the cake roll.
  10. Decorate with fresh strawberries, sprinkles, or edible glitter as desired.
  11. Refrigerate for at least 1 hour before serving. Slice and serve chilled.

Notes

The cake can be made in advance and refrigerated for a few hours or overnight to set the filling and frosting.

If you prefer a lighter version, skip the frosting or substitute with whipped cream.

Use gluten-free flour if needed to make the cake gluten-free.

For a chocolate version, add cocoa powder to the batter or drizzle melted chocolate over the cake.

Nutrition

Find it online: https://chocolatecoveredamy.com/strawberry-birthday-cake-roll/