Soft and tender sponge cake filled with light whipped cream and fresh tangy strawberries, the perfect Japanese strawberry
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Roll cakes are known by many different names, whether it be a swiss roll, jam roll, cake roll, roulade, etc. they are all variations on a delicious sponge cake rolled with all sorts of fillings.
This strawberry roll cake is a classic, particularly Asian countries like Japan and South Korea! A light and tender sponge cake filled with fresh fruit is loved in most East Asian countries due to its balanced flavour profile, and this is just another variation!
I love roll cakes because they are just another way to have a delicious cake without the excuse of it being a birthday! This cake is easy to make and perfect for any occasion whether it be a morning tea or decorated up as a celebration cake.
How to roll the perfect cake
A swiss roll is all about the roll. In order to create the perfect roll cake keep the following tips in mind...
Roll the cake in a tea towel as soon as it comes out of the oven
This is the most important step when creating a swiss roll. The biggest problem people have with swiss rolls is creating the perfect shape, and rolling the cake while it is warm helps to prevent the cake from cracking and sets it into shape.
When the cake is warm it has the most elasticity and flexibility, and therefore rolling at its peak plasticity will allow you to mould it into your desired shape
Many recipes will tell you to roll it in baking paper. However, tea towels are much softer and will not cause unsightly lines and wrinkles to form on the surface of your cake, so make sure you use a tea towel around the outside when you roll up the sponge sheet.
Fill the centre of the roll with more cream and the edge with a thinner layer
This is important when rolling the cake, as the more cream there is on the outer edge, the more that will ooze out as it is being rolled.
The centre of the cake where the innermost roll is where the strawberries will sit, as well as the largest amount of cream. The rest of the roll will have a thinner layer of cream as it tapers out to the edge.
If you apply a thick layer to the outer part of the roll it will almost definitely be squeezed out of the cake when rolled up.
Wrap the roll cake in cling wrap
Once you have successfully filled and rolled the cake, wrap it tightly with cling wrap. I like to use two layers of cling wrap to give the cake a firm shaping. Once the cake has set in this shape in the fridge it won't unfurl once unwrapped.
Slice the cake with a warm sharp knife
Trying to cut this cake with a blunt knife may result in the cream to ooze out of the sides. Make sure your knife is warm and sharpened so it can slice through the layers of cake easily.
I like to run my knife under a stream of hot water and wiping it dry with a tea towel before slicing, this brings the knife to the perfect temperature.
Tips for the perfect Strawberry Roll Cake
Use a Squeeze Bottle for Syrup Drizzling
If adding strawberry syrup or another flavored drizzle, use a squeeze bottle to control the amount and placement for a clean presentation.
Chill the Bowl and Whisk for Whipping Cream
For the fluffiest whipped cream, chill your mixing bowl and whisk in the freezer for about 10 minutes before making the filling.
Prevent Sticking with Powdered Sugar
Dust the parchment paper or tea towel generously with powdered sugar to prevent the cake from sticking while rolling and unrolling.
Allow Strawberries to Macerate
For more intense strawberry flavor, mix sliced strawberries with a small amount of sugar and let them macerate for 15–20 minutes before adding to the filling. This will enhance sweetness and juiciness.
Roll cake variations
Tiramisu Strawberry Roll Cake
Add a coffee-flavored whipped cream with mascarpone and a dash of cocoa powder for a twist inspired by tiramisu. You could even brush the cake with a light coffee syrup before filling.
Tropical Coconut Strawberry Roll Cake
Incorporate shredded coconut into the filling and a dash of coconut extract in the batter. Top with toasted coconut flakes for a tropical twist.
Layered Roll Cake
Instead of a single roll, bake two thin sponge sheets and layer them with cream and strawberries. This gives a layered effect when sliced and offers more filling in each bite.
Raspberry-Strawberry Swirl
Use a blend of raspberry and strawberry purée in the filling for a more complex berry flavor. Swirl them together in the filling for a marbled effect.
Why not check out all the other roll cakes I have on my blog!
Serving Suggestions
Paired with Fresh Basil Leaves
Garnish slices with fresh basil leaves for a fragrant, herbaceous note that complements the sweetness of strawberries.
Drizzle with Balsamic Reduction
Serve the strawberry roll cake with a small drizzle of balsamic reduction for a sophisticated, slightly tangy contrast.
On a Bed of Whipped Yogurt
Serve each slice over a spoonful of lightly sweetened Greek yogurt whipped with a bit of honey for added creaminess and a slight tang.
Frequently asked questions
Why did my cake crack after it was rolled?
The cake can crack for a couple of reasons:
- The cake was too dry; usually as a result of overbaking, or the oven temperature being too high
- The cake wasn't rolled in a tea towel, or the cake had cooled too much before being rolled
- The cake was rolled too tight
The easy solution is to roll the cake as soon as it comes out of the oven. At this stage it is more flexible and can be moulded into the desired final shape.
To avoid cracks, make sure not to overbake the sponge cake. Also, be gentle when unrolling and rerolling, and avoid over-tightening.
Why is my cake dense?
There are a couple of reasons for a dense sponge:
- The meringue wasn't whipped to stiff peaks
- The batter was folded too much, causing the meringue to deflate
- The cake was underbaked, causing it to deflate as it cooled
How do I get the exterior of the cake a consistent colour?
As this cake is rolled we want it to have perfect browning, so that the exterior is even and smooth. After taking the cake out from the oven remove the baking paper from the base immediately. By doing this the caramelised layer should come off on the baking paper to reveal a smooth, even coloured cake surface.
If there are still sections of caramelisation on the cake you can go in with a thin knife or spatula and gently scrape the areas off.
Why is my cream oozing out of the cake?
If the cream is oozing out of the cake once rolled it means the cream hadn't been whipped to the right consistency. The cream should be whipped to stiff peaks, so that when the cake is rolled it has the structure to stay in the cake.
How come I can only see the strawberry in some slices?
As the strawberries are irregularly shaped there will be some sections of the cake where the strawberries are not visible. If you want the strawberries to be visible in every slice use evenly shaped strawberries.
The first slice into the cake should be carefully measured out so it slices through the middle of a strawberry, then each slice after should be an easy equal distance from the last.
How long does this last?
This cake lasts for up to 3 days when stored in an airtight container in the fridge.
Can I freeze a strawberry roll cake?
Yes, but wrap it tightly in plastic wrap and then foil to prevent freezer burn. Thaw in the fridge overnight, and add any fresh garnishes just before serving. Note that freezing may affect the whipped cream filling’s texture.
What are some non-dairy filling options for a strawberry roll cake?
Substitute the whipped cream with coconut cream or a dairy-free whipped topping. For a lighter option, try using a blend of coconut cream and a spoonful of strawberry purée to enhance flavor.
How do I make a gluten-free strawberry roll cake?
Use a gluten-free flour blend designed for baking or substitute with almond flour for a different texture. You may need to add an extra egg to help bind the gluten-free ingredients.
Let's Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
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Print📖 Recipe
Strawberry Roll Cake
Soft and tender sponge cake filled with light whipped cream and fresh tangy strawberries
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 1 roll cake 1x
- Category: Cake
- Method: Easy
- Cuisine: Asian
Ingredients
Cake
- 25 g White sugar (I) (2tbsp)
- 85 g Cake flour (¾ cup)
- 50 g Milk (3tbsp 1tsp)
- 50 g Vegetable oil (¼ cup)
- 4 Egg yolks
- 4 Egg whites
- 60 g White sugar (II) (¼ cup 2 tsp)
Vanilla Whipped Cream
- 150g Thickened cream (⅔ cup)
- 25g White sugar (2 tbsp)
- 1 tsp Vanilla extract
Assembly
- 6-7 Evenly sized strawberries, trimmed
Instructions
Cake
- Preheat the oven to 160C/320F and line a 25 x 30 cm pan (10 x 12 inches) with baking paper
- Heat the milk in a small saucepan until steaming
- Meanwhile, in a medium sized bowl whisk the egg yolks, oil and sugar (I) together
- Slowly add the hot milk to the egg yolk mixture and whisk
- Sift the cake flour into the milk/yolk mix and whisk until combined
- In a large mixing bowl whisk the eggs and sugar (II) until stiff peaks
- Fold the meringue mixture into the yolk mixture ⅓rd at a time until just combined
- Pour into the lined cake tin and bake for 25 minutes
- Remove from the oven and invert onto a sheet of baking paper
- Remove the baking paper and replace with a clean kitchen towel
- Flip the cake so the towel is on the bottom and the baking paper is ontop
- Roll the cake from one short end to the other, place seam side down and allow to cool completely
Vanilla Whipped Cream
- In a medium sized bowl whip the thickened/heavy cream with sugar to soft peaks
- Add the vanilla extract and continue whipping until stiff peaks
Assembly
- Unroll the cake, then remove the baking paper and kitchen towel
- Spread a thin layer of cream over the cake, and then place the whole strawberries end to end across the short length of the cake
- Cover the strawberries with more cream, then roll the cake following the curl
- Wrap the rolled cake in cling wrap and let rest in the fridge for minimum 2 hours
- Remove, dust with icing sugar and serve
Priscilla
I've made this cake countless times, oftentimes omitting the strawberries when they're not in season. One of my favorites as it comes together quickly & the taste is incredible!! Thanks for sharing this recipe, Catherine.
Catherine Zhang
So glad you live it, it's one of my faves 🙂
Gabby
Hi Catherine! Planning on trying this recipe tonight as I love roll cakes but never made one before...! Thanks for sharing the step by step. Can I use regular flour instead of cake flour?
Catherine Zhang
yes you can!
ann
Hi Catherine. Do you have a video showing how to assemble this pretty cake?
I tired it and it did not work out. Thank you.
Catherine Zhang
Head to my instagram or tiktok @catherine.desserts!
Cass
Absolutely perfect! I've made this cake 3 times and it comes out just as expected each time. For sugar lovers out there, try adding powdered sugar on top if it's not sweet enough (or if your chiffon came out uneven)
Mikyle
This is one of my favorite of your desserts to make!! Thank you for a simple and delicious recipe! Ive made this so many times and im about to again right now! I cant wait to get your cook books!!
Jenny
Fluffy and moist cake! Super yummy and will definitely be making this again!
Kathe
No baking powder?