strawberry roll cake

Nothing says Summer like a delicious Strawberry Roll Cake! This dessert is made with a light and fluffy sponge cake and filled with luscious whipped cream and fresh strawberries.

Strawberry Roll Cake

eggs (room temperature)

sugar

vanilla extract

all-purpose flour (or cake flour)

baking powder

salt

strawberries (finely diced)

heavy cream (cold)

Preheat the oven to 350°F and line a 13×9 baking sheet with parchment paper. Set aside.

Using a hand mixer or a stand mixer with a whisk attachment, beat 4 eggs eggs on a high speed for about a minute until foamy. Gradually add 1/2 cup of granulated sugar and 1 tsp vanilla extract and continue beat on a high speed for 6-7 minutes, until the mixture is thick, pale, and tripled in size.

In a separate mixing bowl, mix 1/2 cup all-purpose flour, 1/2 tsp baking powder, 1/4 tsp salt, and sift it to the mixture in three steps. Using a spatula, fold it in until smooth consistency with no hidden flour pockets. Do not over mix.

Pour the batter on the baking sheet, and using a spatula, spread evenly.

Bake at 350°F for about 10-12 minutes until the top is golden and a toothpick comes out clean.

While it&#039;s baking, place a clean towel on a counter and sprinkle it with powdered sugar. This step will prevent the cake from sticking to the towel when rolling.

Take it of the oven, use a paring knife to loosen the cake from the pan. Remove it from the baking pan to the clean linen towel (face down) and remove the parchment paper. Roll into the towel and let it cool off.

While it&#039;s cooling off, finely dice the strawberries.

Using a hand or stand mixer with a whisk attachment, beat cold heavy cream, powdered sugar, and vanilla extract until stiff peaks.

When the cake is cooled off, carefully unroll and loosen it from the towel. Spread 2/3 of the whipped cream evenly and top with diced strawberries, then roll the cake again. Place it on a serving plate.

To decorate, dust the dessert with 2 tablespoons of powdered sugar. Using the rest 1/3 of the cold whipped cream, pipe 4 large swirls on top and top them with 4 half strawberries.

Refrigerate for a couple of hours before serving. Enjoy!

https://content.jwplatform.com/videos/DTGCpBkW.mp4

This cheesecake strawberry cake roll is the best dessert for strawberry season! It looks impressive but is easy to make.

Cheesecake Strawberry Roll Cake

all purpose flour

milk (whole

whole cream cheese

cream (whole, whipping

strawberries

Pre-heat oven to 350F (180C). Line a 10×15 inch (25×38 cm) jelly roll pan or baking sheet with parchment paper, make sure it is about 2 inches (4 cm) wider on all sides of the baking sheet. Then lightly grease and flour the paper. Set aside.

In a medium bowl whisk together the flour, baking powder and salt. Set aside.

In a large bowl beat the eggs until light and fluffy about 3 minutes, continue to beat while slowly adding the sugar, then add the milk and vanilla and beat well for 1 minute.

Add the flour mixture a little at a time and beating on low speed, when all the flour has been added increase the speed to medium and beat for 1 minute.

Spread the batter evenly on the prepared pan, bang the pan a few times to release the air bubbles. Bake for approximately 10-13 minutes, do not over bake. Check for doneness by lightly touching the cake in the middle with the tip of your finger if it springs back it&#39;s done. Immediately remove the baked cake with the parchment paper from the cookie sheet and roll up with the paper still attached to the cake. Place it on a wire rack to cool. 

Unroll the cake, removing the parchment paper as you unroll, then spread it with the cheesecake filling and top with the sliced strawberries. Roll the cake up again wrap well with plastic wrap and refrigerate for 4-5 hours or even overnight. Remove from the fridge dust well with powdered sugar, slice and serve. Enjoy!

In a medium bowl beat together the cream cheese, sugar and vanilla, set aside. Beat the cream until thick peaks appear. Gently fold half the whipped cream at a time into the cream cheese mixture and combine.

CHEESECAKE FILLING

Hi Yummy recipe!  Can you correct "have" to "half"

CHEESECAKE FILLING
In a medium bowl beat together the cream cheese, sugar and vanilla, set aside. Beat the cream until thick peaks appear. Gently fold have the whipped cream at a time into the cream cheese mixture and combine.

I’d like to apologise for my previous critical comments on this recipe as it has  turned out fantastic as is the case with all Rosemary’s recipes.  The waiting time is indeed important.

I used the  cup measurements (mine are British) instead of converting the measurements to grams as I usually do when not an alternative in the recipe . 
My roll seems a bit rubbery. The cream cheese filling was a bit too loose and it was not clear where the final two to three  tablespoons of powder sugar should go. Too much for decoration?
However it was a nice and easy recipe to make and it is in the fridge now for five hours so I will see how it develops. I will definitely have another try.

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Cheesecake Strawberry Roll Cake

Top 2 strawberry roll cake recipes from across the web

The most viewed strawberry roll cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Strawberry Roll Cake

Cheesecake Strawberry Roll Cake

The most viewed strawberry roll cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine