Strawberries & Cream Cake Roll
Strawberries & Cream Cake Roll - Growing up I was a huge fan of the Little Debbie Swiss Rolls. Admittedly, I still am. Cake and cream is a pretty unbeatable combination if you ask me. The chocolate version is heavenly but so is this homemade fruit adaption. With this cake, you get wonderful flavor combinations such as strawberries, cream, vanilla, and lemon. The cake is very spongy, moist, and light. The filling contains real strawberries and cream and adds a wonderful sweetness and tang to the mix. This recipe takes just a bit of prep work, but it's well worth it as this cake roll is an absolute stunner for the summer.
REASONS YOU SHOULD TRY THIS RECIPE:
- Berries and cream is a classic flavor combination
- A summer twist on the typical chocolate cake roll
- Impressive dessert for guests
HOW TO MAKE STRAWBERRIES AND CREAM CAKE ROLL:
Prep
- First, measure out all of the ingredients. Then, prepare your baking sheet by lining it with parchment paper that has been greased well with cooking spray or a butter/flour mixture. Dust the top of the parchment with confectioners' sugar.
Strawberry Filling
- Combine the chopped strawberries with the strawberry jam in a saucepan over medium-high heat. Cook for about five minutes mashing the strawberries with a wooden spoon. After five minutes, remove from heat and pour the mixture into a cheesecloth or layers of paper towels covering a strainer over a bowl. Allow to strain and cool for at least an hour to create a concentrated mixture.
- In the bowl of your stand mixer, begin to beat the cream cheese with the paddle attachment for a few minutes until smooth. Turning the mixer to the lowest speed setting, add in the confectioners' sugar. Mix in and add in the lemon zest and vanilla extract. Slowly pour in the heavy cream and mix until combined. Switch to the whip attachment add in the strawberry mixture and whip until well combined for about five minutes. Place in the fridge covered to firm up until you're ready to use it. In the meantime, preheat your oven to 425°F.
Yolk Mixture
- Combine the egg yolks in a heat-safe bowl or the bowl of your stand mixer with the granulated sugar, vanilla, lemon juice, and zest. Place the bowl over a simmering pot of water and cook, whisking frequently, over medium-high heat until the mixture reaches 110°F.
- Once the mixture reaches 110°F, move the bowl and begin to whip the mixture on medium speed for 10-15 minutes or until the mixture is lighter in color, thicker, and forms a ribbon once the beater is lifted. Once it reaches this stage, pour the mixture into a separate bowl to cool slightly. If you're using the same stand mixer bowl to whip the whites, make sure to clean it, wipe it down with fresh lemon juice, and dry it thoroughly before pouring the whites in.
- Pour the egg whites into your bowl and begin to whip on medium speed until the mixture begins to get frothy. Once you see some froth, you can begin to gradually add in the granulated sugar allowing it to mix a bit before adding in the next addition. You can gradually turn the speed up until you reach a medium-high speed (an 8 on the KitchenAid). Whip until you reach stiff peaks and your meringue is voluminous, white, glossy, and firm.
- Working quickly, add half of the meringue gently into the yolk mixture. Begin to fold gently until combined, being careful not to overmix and deflate the mixture. Next, sift in half of the flour and fold to combine. Then, add in the rest of the meringue and fold to combine. Lastly, sift in the last of the flour and fold to combine. Make sure to be gentle when folding. Don't overmix, but ensure there are no big pockets of flour. Make sure to scrape the sides and bottom of the bowl.
- Gently pour the batter into your prepared baking sheet. Use an offset spatula to spread the mixture into the pan evenly. Gently tap the pan a couple of times onto the counter to get rid of the excess air bubbles.
- Bake at 425°F for 7-10 minutes or until the cake is golden brown and springs back to the touch.
Assembly
- Once the cake is baked off, remove it from the oven and immediately dust the confectioners' sugar over the top. Then, place a sheet of parchment over the top of the pan and place another sheet on top of the parchment. Being careful as the bottom pan will still be hot, quickly flip the pan over so that the pan on the bottom is now the pan on the top. Allow the cake to cool for no more than five minutes before rolling gently but tightly into a spiral. Allow the cake to cool seam-side down for at least twenty minutes.
- Once the cake cools for a bit, you can gently unroll the cake so it lays flat. Spread the strawberry filling and gently re-roll making sure that the seam-side is facing down. Cover the roll with plastic and allow it to cool in the fridge for at least four hours or up to overnight.
- Once you allow the roll to cool for at least four hours, you can decorate as you please and serve immediately. This cake is best when served within the first couple of days.
SOME MORE GREAT STRAWBERRY RECIPES:
Strawberries & Cream Cake Roll
Light and Moist Sponge Cake with a Strawberry & Cream Filling
Ingredients
- 6 oz egg yolks room temp.
- 4 oz granulated sugar
- lemon zest from one small lemon and juice from half a small lemon
- 1 tablespoon vanilla extract
- 6 oz cake flour
- 9 oz egg whites room temp.
- ½ teaspoon salt
- 3 oz granulated sugar
Strawberry Cream Filling
- 1 cup confectioners' sugar
- ¼ cup heavy cream
- zest from one lemon
- ½ tablespoon vanilla extract
- 16 oz cream cheese
- strawberry mixture
- ¼ teaspoon salt
Strawberry Mixture
- 1 lb strawberries chopped
- 2 tablespoons strawberry jam
Instructions
- First, measure out all of the ingredients. Then, prepare your baking sheet by lining it with parchment paper that has been greased well with cooking spray or a butter/flour mixture. Dust the top of the parchment with confectioners' sugar.
- Combine the chopped strawberries with the strawberry jam in a saucepan over medium-high heat. Cook for about five minutes mashing the strawberries with a wooden spoon. After five minutes, remove from heat and pour the mixture into a cheesecloth or layers of paper towels covering a strainer over a bowl. Allow to strain and cool for at least an hour to create a concentrated mixture.
- In the bowl of your stand mixer, begin to beat the cream cheese with the paddle attachment for a few minutes until smooth. Turning the mixer to the lowest speed setting, add in the confectioners' sugar. Mix in and add in the lemon zest and vanilla extract. Slowly pour in the heavy cream and mix until combined. Switch to the whip attachment and add in the strawberry mixture and whip until well combined for about five minutes. Place in the fridge covered to firm up until you're ready to use it. In the meantime, preheat your oven to 425°F.
- Combine the egg yolks in a heat-safe bowl or the bowl of your stand mixer with the granulated sugar, vanilla, lemon juice, and zest. Place the bowl over a simmering pot of water and cook, whisking frequently, over medium-high heat until the mixture reaches 110°F.
- Once the mixture reaches 110°F, move the bowl and begin to whip the mixture on medium speed for 10-15 minutes or until the mixture is lighter in color, thicker, and forms a ribbon once the beater is lifted. Once it reaches this stage, pour the mixture into a separate bowl to cool slightly. If you're using the same stand mixer bowl to whip the whites, make sure to clean it, wipe it down with fresh lemon juice, and dry thoroughly before pouring the whites in.
- Pour the egg whites into your bowl and begin to whip on medium speed until the mixture begins to get frothy. Once you see some froth, you can begin to gradually add in the granulated sugar allowing it to mix a bit before adding in the next addition. You can gradually turn the speed up until you reach a medium-high speed (an 8 on the KitchenAid). Whip until you reach stiff peaks and your meringue is voluminous, white, glossy, and firm.
- Working quickly, add half of the meringue gently into the yolk mixture. Begin to fold gently until combine, being careful to not overmix and deflate the mixture. Next, sift in half of the flour and fold to combine. Then, add in the rest of the meringue and fold to combine. Lastly, sift in the last of the flour and fold to combine. Make sure to be gentle when folding. Don't overmix, but ensure there are no big pockets of flour. Make sure to scrape the sides and bottom of the bowl.
- Gently pour the batter into your prepared baking sheet. Use an offset spatula to evenly spread the mixture into the pan. Gently tap the pan a couple of times onto the counter to get rid of the excess air bubbles.
- Bake at 425°F for 7-10 minutes or until the cake is golden brown and springs back to the touch.
- Once the cake is baked off, remove it from the oven and immediately dust the confectioners' sugar over the top. Then, place a sheet of parchment over the top of the pan and place another sheet on top of the parchment. Being careful as the bottom pan will still be hot, quickly flip the pans over so that the pan on the bottom is now the pan on the top. Allow the cake to cool for no more than five minutes before rolling gently but tightly into a spiral. Allow the cake to cool seam-side down for at least twenty minutes.
- Once the cake cools for a bit, you can gently unroll the cake so it lays flat. Spread the strawberry filling and gently re-roll making sure that the seam-side is facing down. Cover the roll with plastic and allow it to cool in the fridge for at least four hours or up to overnight.
- Once you allow the roll to cool for at least four hours, you can decorate as you please and serve immediately. This cake is best when served within the first couple of days.
Video
Notes
Store covered in the fridge for up to two days.
