The Easiest Strawberry Roll Cake Recipe (Perfect Every Time)

This Strawberry Roll Cake recipe is not only easy to make, but it also looks absolutely stunning. This Roll Cake is a spongy, fluffy cake filled with an incredibly delicious cream frosting and strawberries that will have you wanting more!

This cake roll might seem tricky to make, but it’s easy than you can imagine! Just follow my recipe and you’ll have the most beautiful and delicious Strawberry Cake Roll you’ve ever tried!

It’s the perfect cake for spring or Mother’s Day and is honestly one of the best ways to honor and treat your mom. Make this beautiful cake for her and watch as her face lights up! Trust me, she’s going to love it!

I’ve decorated this cake with an easy-to-make rose design using a 1M large cupcake tip. It’s a popular design that’s not only beautiful but classy too. I don’t see it going away anytime soon.

It’s the perfect cake and dessert for Mother’s Day or to impress your guests. This is, by far, the easiest and most delicious recipe out there.

Want to learn how to make it? Then keep on reading!

What is a Roll Cake?

A roll cake, as you may have guessed, is a cake that has been rolled. It's also commonly known as a Swiss roll or a jelly roll.

It's a form of sponge cake that's stuffed with whipped cream, jam, or icing and then spiral-rolled before serving.

A roll cake is similar to a roulade, however, a roulade can be filled with anything other than sweet ingredients, and it can even be savory.

What’s So Special About This Strawberry Roll Cake?

Most roll cake recipes are overly complicated and require either special baking pans such as a jelly roll pan or tricky baking techniques such as making a meringue into stiff peaks.

This recipe does none of that and is, by far, the easiest of roll cakes you’ll ever come across! It only requires the simplest of steps and pantry-staple ingredients that you’ll probably already have at home

It’s also a recipe that kids and adults seem to love alike, and the roll cake always looks incredibly beautiful.

Whether you’re making it for your family or a special occasion such as Mother’s Day, this Strawberry Roll Sake is absolutely stunning and tastes incredible. The flavors shine through in every bite and you’re definitely going to fall in love with this recipe!

How to Roll the Cake Perfectly?

When making a roll cake, the most important step is to roll the cake just a few minutes after it comes out of the oven. The most common issue with Swiss rolls is getting the right shape and rolling the cake while it is warm helps to prevent breaking and sets the cake into shape.

When the cake is warm, it has the greatest elasticity and flexibility, and so rolling it when it's most pliable allows you to mold it into the form you wish.

Another crucial step in rolling the cake is to avoid overfilling it with cream. Make careful to add more cream to the middle of the roll and a thinner layer to the edge.

This is important because the more cream there is on the outside edge, the more it may flow out when it is rolled.

If you apply a heavy layer on the outside of the roll, it will almost certainly be squeezed out of the cake when it is wrapped up.

Why Your Roll Cake Cracked and How to Prevent It

If you’ve made roll cake before and it cracked, there are a few reasons why this might have happened. Let’s look at what these are:

• The cake was excessively dry. This is usually due to overbaking or a very high oven temperature.
• The cake was either not rolled in parchment paper or had cooled too much before being rolled.
• The cake was rolled too tight. 

The simple solution is to roll the cake soon after it comes out of the oven. It is more flexible at this point and may be molded into the desired final shape.

If you follow my recipe, you’re definitely going to get a perfect roll cake that has little to no cracks.

Why Did Your Cream Ooze Out of the Roll Cake?

If the cream oozes out of the cake after rolling it, it suggests the cream was not whipped to the proper consistency. The cream should be whipped until it is thick enough to stay in the cake when it is rolled up.

Follow my recipe and you’ll have the perfect consistency of filling that will stay in place and will look beautiful.

What You Need to Make Strawberry Roll Cake at Home

Making this beautiful and delicious Strawberry Roll Cake is not only incredibly easy but it also requires simple ingredients! This is part of what makes this recipe so special. Here’s what you’ll need to make this tasty roll cake:

For the Strawberry Roll Cake:

Eggs: This recipe calls for 6 large eggs. Since roll cakes are especially sponge cakes, eggs are structure builders and help keep the shape of the cake. They’re the key ingredient that helps us give the roll cake its distinctive shape without it crumbling down.

Sugar: I’ve used organic sugar in this recipe, but you can use regular sugar as well. Sugar acts as a tenderizer and gives you a beautifully soft, tender cake recipe that’s delicious and well-balanced.

Honey: We’ll be using raw honey in this recipe. Honey is a humectant and helps the cake retain moisture, making it moist and delicious. This also helps to make sure that the roll cake doesn’t crack and is a secret ingredient that’ll give you incredible results!

All-purpose flour: All we need is basic, plain ol’ all-purpose flour for this recipe. See, I told you this recipe is special and doesn’t require any special ingredients! I’m sure you have all-purpose flour in your pantry already!

Salt: Salt will help bring out the flavors and we only need ⅛ teaspoon salt in this recipe.

Baking powder: This is the leavening agent that we’ll use to make sure that the roll cake rises properly. Since it’s a sponge roll that we’ll be rolling into a roll cake, you don’t need a lot of baking powder and only need ½ teaspoon of it.

For the Roll Cake Frosting:

Cream cheese: This is going to be the base of our delicious frosting. It’ll give you a deliciously creamy frosting that is well-balanced in flavor. We’ll use softened cream cheese so that the frosting is nice and smooth.

Baker’s sugar: We’ll need only ½ cup of baker’s sugar for this recipe. If you don’t have any at home, you can just process regular sugar in a food processor. Baker’s sugar is different from powdered sugar as powdered sugar also includes corn starch, but baker’s sugar is just fine sugar.

Heavy cream: You’ll need cold heavy cream for this recipe. It’ll help balance out the flavors even further and give the frosting a beautiful richness.

Fresh strawberries: A Strawberry Roll Cake isn’t complete without some strawberries! We’ll need one pound of fresh strawberries for this recipe.

How to Make Strawberry Roll Cake (Step-by-Step

How to Make Roll Cake Batter

Start by combining sifted flour, salt, and baking powder in a bowl and set it aside.

Next, preheat the oven to 350 F (180 C).

Now, beat together eggs and sugar for 10 minutes on high speed or until the mixture is thick and fluffy. Then reduce the speed to low and add vanilla extract and raw honey. Increase speed to high again and beat for a couple more minutes.

Next, sift in the flour in two additions and fold it gently from the bottom up just until combined with no dry flour remaining.

Now pour and spread the batter evenly onto a greased baking sheet lined with parchment paper. I recommend making one end of the parchment paper a little longer for easier rolling after baking.

Baking the Cake Roll

Bake the roll cake in the oven for 18 minutes at 350F (180 C).

Once done, remove the cake from the oven and let it cool for about 2 – 3 minutes. This allows the cake sponge to moisten and separate from parchment paper.

Next, roll the cake sponge roll into a loose log by using the parchment paper and let it cool completely before frosting. When the cake is still warm and we roll it, it helps it retain its shape better later and will also ensure that it doesn’t crack.

This is when the cake has the greatest elasticity and flexibility, and so rolling it when it's most pliable allows you to mold it into the form you wish.

How to Make Roll Cake Frosting

While the sponge cake roll is cooling rinse the strawberries and pat them dry with a paper towel.

Next. pick out 3 of the best-looking strawberries and reserve them in a cool place to decorate the top of the roll cake with later. Slice the remaining strawberries into thin slices and set them aside.

Using the paddle attachment on a stand mixer, beat softened cream cheese and baker’s sugar together for a couple of minutes at high speed.

Next, reduce the speed to medium and add cold heavy cream, one cup at a time. Scrape down the sides of the mixer bowl with a silicone spatula and then beat the cream on high for a couple more minutes. 

In case you don’t have a stand mixer, don’t worry. You can also whisk it using an electric mixer, although it may take longer.

How to Assemble the Strawberry Roll Cake

Time to roll the Strawberry Roll Cake! Start by gently unrolling the cooled cake sponge.

Next, spread ⅓ of the cream onto the cake sponge evenly using an offset spatula, and then lay out sliced strawberries over the cream.

Now roll the cake the same way as before, keeping it together pretty firm, but not too tight or the cake sponge will crack.

Next, slightly cover the top and sides of the cake with cream. Then place the rest of the cream into a piping bag with a large 1M cupcake tip and pipe out roses on top and sides of the cake roll.

Pop the roll cake in the refrigerator for at least 4 hours or overnight before serving.

When it’s time to serve, cut the reserved strawberries in half and line them on top of the roll, from one end to the other, shortly before serving so the strawberries are fresh.

Slice each slice of the cake roll with a warmed knife by using hot water in a glass or by running the knife through running hot water. Wipe the knife before cutting the cake for clean and beautiful slices.

Enjoy the cake roll with a hot cup of tea or homemade latte.

How to Properly Slice Strawberry Roll Cake

If you try to cut this cake with a dull knife, the cream may leak out the sides. Make sure your knife is warm and sharpened so it can easily cut through the layers of roll cake.

Before slicing, I like to run my knife under a stream of hot water and wipe it dry with a tea towel to get it to the ideal temperature.

How to Store Strawberry Roll Cake

You can store your Strawberry Roll Cake in an airtight container at room temperature for up to 2 days.

Alternatively, you can also store it in the fridge for up to 5 days by covering it with plastic wrap or placing it in an airtight container to keep it from drying out. 

You can also easily freeze it. Place the Strawberry Swiss Roll Cake in a freezer bag or airtight container and freeze for up to 2 months. Bring it to room temperature before serving so it properly defrosts. You may slice it into thick slices before placing it in a freezer bag and popping it in the freezer. 

Similar Recipes

• Strawberry Biskvit Cake with Greek Yogurt Cream
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• Double Chocolate Brownie Roulade Recipe
• Honey Chocolate and Strawberry Cake
• Honey Chocolate roulade with fresh Raspberry Cream

See all dessert recipes.

Recipe Card

The Easiest Strawberry Roll Cake Recipe (Perfect Every Time)

Valya's Taste of Home

This Strawberry Roll Cake is the perfect Mother's Day dessert with a spongy, fluffy cake filled with an incredibly delicious cream frosting and strawberries!

4.78 from 36 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 18 minutes mins

Total Time 1 hour hr 3 minutes mins

Course Cakes

Cuisine Italian

Servings 12

Ingredients

  

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Vanilla Strawberry and Cream Cake Roll Ingredients

• ▢ 6 large – eggs
• ▢ ½ cup – organic sugar
• ▢ 1 tsp. – pure vanilla extract
• ▢ ¼ cup – raw honey
• ▢ 1 cup – all-purpose organic flour
• ▢ ⅛ tsp. – sea salt
• ▢ ½ tsp. – baking powder

Cake Roll Frosting Ingredients

• ▢ 16 oz. – cream cheese (softened)
• ▢ ½ cup – Baker's Sugar (or regular sugar processed in the food processor)
• ▢ 4 cups – cold heavy cream
• ▢ 1 lb. – fresh strawberries

Read More

Instructions

 

How to Make Roll Cake Batter

• ▢
  Start by combining sifted flour, salt, and baking powder in a bowl and set it aside.
• ▢
  Next, preheat the oven to 350 F (180 C).
• ▢
  Now, beat together eggs and sugar for 10 minutes on high speed or until the mixture is thick and fluffy. Then reduce the speed to low and add vanilla extract and raw honey. Increase speed to high again and beat for a couple more minutes.
• ▢
  Next, sift in the flour in two additions and fold it gently from the bottom up just until combined with no dry flour remaining.
• ▢
  Now pour and spread the batter evenly onto a greased baking sheet lined with parchment paper. I recommend making one end of the parchment paper a little longer for easier rolling after baking.

Baking the Cake Roll

• ▢
  Bake the roll cake in the oven for 18 minutes at 350F (180 C).
• ▢
  Once done, remove the cake from the oven and let it cool for about 2 – 3 minutes. This allows the cake sponge to moisten and separate from parchment paper.
• ▢
  Next, roll the cake sponge roll into a loose log by using the parchment paper and let it cool completely before frosting. When the cake is still warm and we roll it, it helps it retain its shape better later and will also ensure that it doesn’t crack.
• ▢
  This is when the cake has the greatest elasticity and flexibility, and so rolling it when it's most pliable allows you to mold it into the form you wish.

How to Make Roll Cake Frosting

• ▢
  While the sponge cake roll is cooling rinse the strawberries and pat them dry with a paper towel.
• ▢
  Next. pick out 3 of the best-looking strawberries and reserve them in a cool place to decorate the top of the roll cake with later. Slice the remaining strawberries into thin slices and set them aside.
• ▢
  Using the paddle attachment on a stand mixer, beat softened cream cheese and baker’s sugar together for a couple of minutes at high speed.
• ▢
  Next, reduce the speed to medium and add cold heavy cream, one cup at a time. Scrape down the sides of the mixer bowl with a silicone spatula and then beat the cream on high for a couple more minutes.
• ▢
  In case you don’t have a stand mixer, don’t worry. You can also whisk it using an electric mixer, although it may take longer.

How to Assemble the Strawberry Roll Cake

• ▢
  Time to roll the Strawberry Roll Cake! Start by gently unrolling the cooled cake sponge.
• ▢
  Next, spread ⅓ of the cream onto the cake sponge evenly using an offset spatula, and then lay out sliced strawberries over the cream.
• ▢
  Now roll the cake the same way as before, keeping it together pretty firm, but not too tight or the cake sponge will crack.
• ▢
  Next, slightly cover the top and sides of the cake with cream. Then place the rest of the cream into a piping bag with a large 1M cupcake tip and pipe out roses on top and sides of the cake roll.
• ▢
  Pop the roll cake in the refrigerator for at least 4 hours or overnight before serving.
• ▢
  When it’s time to serve, cut the reserved strawberries in half and line them on top of the roll, from one end to the other, shortly before serving so the strawberries are fresh.
• ▢
  Slice each slice of the cake roll with a warmed knife by using hot water in a glass or by running the knife through running hot water. Wipe the knife before cutting the cake for clean and beautiful slices.
• ▢
  Enjoy the cake roll with a hot cup of tea or homemade latte.

Tried this recipe?Share your photo on Instagram @valyastasteofhome or tag #valyastasteofhome!

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