This amazing Vanilla Strawberry and Cream Cake Roll is soeasy to make but tastes incredible! Very close to strawberry shortcake andlooks absolutely stunning. Would you like to make a treat for mom on Mother'sDay? This delicious cake roll would make a wonderful dessert for this comingMother's Day! Make this delightful treat for your own mother and make her facebloom and shine with joy! She will adore it!
Keyword cream and strawberry cake roll, easy recipe, mothers day dessert, Vanilla Strawberry and Cream Cake Roll
Prep Time 45minutes
Cook Time 18minutes
Total Time 1hour3minutes
Author Valya's Taste of Home
Vanilla Strawberry and Cream Cake Roll Ingredients
6large – eggs
½cup– organic sugar
1tsp.– pure vanilla extract
¼cup– raw honey
1cup(120 g) – all-purpose organic flour
⅛tsp.– sea salt
½tsp.– baking powder
Cake Roll Frosting Ingredients
16oz.(454 g) – cream cheese (softened)
½cup(118 ml) – Baker's Sugar (or regular sugar processed in the food processor)
4cups(946 ml) – cold heavy cream
1lb.(454 g) – fresh strawberries
How to Make Cake Roll Batter
Combine sifted flour, salt, and baking powder in a bowl and set aside.
Preheat oven to 350 F (180 C). Beat together eggs and sugar for 10 minutes on high speed or until the mixture is thick and fluffy. Reduce speed to low and add vanilla extract and raw honey. Increase speed to high and beat for a couple more minutes.
Sift in the flour in two additions folding gently from the bottom up just until combined with no dry flour remaining.
Spread batter evenly into a greased and lined with parchment paper baking sheet (make one end of the parchment paper little longer for easier rolling after baking). Bake for 18 minutes at 350 F (180 C).
Remove from the oven let the cake roll cool for about 2 – 3 minutes (this allows the cake sponge to moisten and separate from parchment paper).
Roll the cake sponge roll into a loose log and let it cool completely before frosting.
How to Make Cake Roll Frosting
While the cake roll is cooling rinse the strawberries and pat dry with a paper towel. Pick out 3 best-looking strawberries and reserve them in a cool place to decorate the top of the cake roll with. Slice remaining strawberries into thin slices and set aside.
Using the paddle attachment beat softened cream cheese and baker’s sugar together for a couple of minutes on high speed. Reduce speed to medium and add cold heavy cream, one cup at a time. Scrape down the sides of the mixer bowl with a silicon spatula and then beat the cream on high for a couple more minutes.
How to Assembling the Cake Roll
Gently unroll the cooled cake sponge. Spread ⅓ of the cream onto the cake sponge evenly and then lay out sliced strawberries over the cream.
Roll the cake the same way as before, keeping it together pretty firm, but not too tight or the cake sponge will tear.
Slightly cover the top and sides of the cake with cream. Then place the rest of the cream into a piping bag with large 1M cupcake tip and pipe out roses on top and sides of the cake roll. Refrigerate the cake roll for at least 4 hours or overnight before serving.
Cut the reserved strawberries in half and line them on top of the roll, from one end of the roll to the other, shortly before serving so the strawberries are fresh.
Slice each slice of the cake roll with a warmed (in a glass of hot water) knife for clean and beautiful slices.
Vanilla Strawberry and Cream Cake Roll https://www.valyastasteofhome.com/vanilla-strawberry-and-cream-cake-roll/