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Delightfully Easy Strawberry Roll Cake

Light, fluffy cake wrapped around sweet, creamy strawberry filling—an easy, nostalgic dessert perfect for any occasion, from family gatherings to giftable treats.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 55 ml milk adds moisture and tender crumb
  • 45 ml vegetable oil keeps cake soft and moist
  • 65 g cake flour for delicate texture
  • 4 large egg yolks richness and color
  • 4 large egg whites whipped to stiff peaks for airy lift
  • 60 g sugar for cake sweetness
  • 5 ml lemon juice stabilizes egg whites, brightens flavor
For the Filling
  • 180 g heavy cream whipped to soft peaks
  • 10 g sugar to sweeten whipped cream
  • 25 g strawberry jam adds fruity flavor to cream

Equipment

  • Mixing Bowls
  • Electric mixer
  • 28x28 cm Baking Pan
  • Parchment paper
  • Spatula

Method
 

  1. Step 1: Preheat oven to 150°C (300°F) for even baking without browning.
  2. Step 2: In a mixing bowl, combine milk and vegetable oil until well blended.
  3. Step 3: Sift in cake flour and mix gently to remove lumps.
  4. Step 4: Add egg yolks and mix until smooth and fully incorporated.
  5. Step 5: In a separate clean bowl, whip egg whites with sugar and lemon juice using an electric mixer until stiff peaks form.
  6. Step 6: Gently fold whipped egg whites into yolk mixture with a spatula, keeping batter airy and light.
  7. Step 7: Line a 28x28 cm baking pan with parchment paper and pour batter evenly, smoothing the top.
  8. Step 8: Bake for 23 to 25 minutes until a toothpick inserted comes out clean.
  9. Step 9: Remove cake from pan and trim one edge for easier rolling.
  10. Step 10: Whip heavy cream with sugar until soft peaks form.
  11. Step 11: Gently fold strawberry jam into whipped cream until evenly mixed.
  12. Step 12: Spread the cream mixture evenly over cooled cake and roll tightly using parchment paper to guide.
  13. Step 13: Wrap rolled cake in plastic wrap and refrigerate for at least 3 hours to set.

Notes

Substitute jams like raspberry or blueberry for a different fruit flavor. Use coconut cream instead of heavy cream for a dairy-free option. Add vanilla extract to the cream for extra flavor. Fresh strawberry slices can be added before rolling for extra freshness. Store wrapped in the fridge for up to 3 days or freeze for up to a month, thaw overnight before serving.