Easy Strawberry Roll Cake Recipe

I still remember the first time I made this homemade strawberry roll cake for a family gathering; the swirl of cream and jam, tucked into a soft sponge, earned more compliments than I could count. The combination of fresh strawberries and fluffy whipped cream was irresistible, and slicing into that perfect swirl felt like a small victory. Let me show you how to create this stunning and surprisingly simple dessert!

Why This Strawberry Roll Cake Is The Best

A stunning and elegant dessert

Like with this chocolate roll cake, one of the things I adore about this roll cake is how beautifully it turns out every single time. The swirl of cream and jam inside the soft sponge is nothing short of elegant. When decorated with a few dollops of whipped cream and fresh strawberries, it transforms into a centerpiece-worthy dessert. Whether you’re hosting a gathering or treating yourself, it’s a showstopper that looks like it took hours to perfect (but we know better!).

The perfect harmony of strawberry and cream

This recipe strikes the perfect balance between the fresh sweetness of strawberries and the luscious creaminess of whipped filling. The homemade jam adds a tangy depth, while the airy whipped cream keeps it light and irresistible. With every bite, you get a delightful mix of flavors that’s both indulgent and refreshing. It’s a dessert that feels luxurious yet comforting, like the perfect treat after a long day.

Surprisingly easy to make

While the finished cake looks like it belongs in a bakery, it’s actually quite simple to make. With just a few basic techniques—like folding meringue and rolling the cake—you can pull off this recipe with ease. Even if you’re new to roll cakes, I promise the step-by-step process is straightforward and forgiving.

8 Basic Steps To Make Strawberry Roll Cake

Sponge Cake Sheet

Step 1

Let’s begin with the base—the sponge cake. A soft, flexible cake sheet is essential for a roll cake, so we need to get this part just right.

Preheat your oven to 170°C (340°F) and line a 34 x 24 cm baking pan with parchment paper.

Pro tip: Make sure the paper fits snugly into the corners to keep the batter even. We don’t want any wrinkles to ruin the cake’s exterior.

Step 2

In a mixing bowl, combine 55g milk and 55g vegetable oil. Set it aside for a moment.

Separate 4 medium eggs, placing the yolks in the milk and oil mixture. Add ½ tbsp vanilla extract and a drop of pink food coloring to the bowl. Whisk until it’s smooth and beautifully combined.

Sift in 80g of cake flour and mix gently. Don’t rush this step—mix just until the batter is smooth and lump-free.

I swear by cake flour for a lighter and fluffier cake. But if you’re short on this, swap it with 70g of all-purpose flour and 10g of cornstarch.

Step 3

Now for the egg whites! Whisk them with an electric mixer on medium speed until foamy. Slowly add 70g granulated sugar, one spoonful at a time. 

Continue whisking until you see medium peaks—peaks that curl slightly when you lift the mixer. Be careful not to over-whisk; this keeps the cake flexible for rolling.

Fold ⅓ of the egg whites into the yolk mixture. Then, slowly fold this back into the remaining egg whites. Take your time to ensure everything is fully combined without deflating the batter.

Step 4

Pour the cake batter into the lined baking sheet. Smooth the surface with an offset spatula, and tap the pan gently on the counter to release any air bubbles.

Bake for 25-30 minutes. While it’s baking, take a deep breath—your kitchen is about to smell amazing!

Once out of the oven, carefully remove the cake from the pan and peel off the parchment paper. Place a clean sheet of baking paper over the cake to prevent it from drying out. Let it cool completely on a wire rack.

Strawberry Jam

Step 5

Nothing beats homemade strawberry jam! It’s fresher, tastier, and so rewarding to make.

Wash, hull, and chop 140g fresh strawberries into small chunks.

Toss the strawberries into a saucepan with 20g granulated sugar. Cook over medium heat for about 5 minutes, stirring constantly to dissolve the sugar.

Once the mixture thickens slightly, remove it from the heat and stir in ½ tbsp lemon juice. Let the jam cool completely before using.

Personal tip: If you have extra jam, save it for breakfast. It’s fantastic on toast!

Whipped Cream Filling

Step 6

In a large bowl, combine 250g heavy cream, 20g condensed milk, and 20g powdered sugar. Here’s a trick: If you don’t have condensed milk on hand, replace it with 20g of powdered sugar (so you’ll use 40g of powdered sugar in total).

Place the bowl over an ice bath (a larger bowl filled with ice and water) and whip the cream until stiff peaks form using an electric mixer. The ice bath keeps the cream cold, helping it whip to perfection.

Trust me, this step makes all the difference, especially if your kitchen runs warm.

Whip until stiff peaks form. Keep the cream in the fridge until you’re ready to assemble the cake.

Step 7

Now that all the components are ready, it’s time to bring them together. This is the fun part!

Place the cooled sponge cake on a fresh piece of parchment paper. Trim both ends diagonally—this makes rolling easier and cleaner.

Spread a thin layer of the cooled strawberry jam over the cake. Next, spread the whipped cream evenly on top. Be generous, but don’t overdo it, or the cake will be tricky to roll.

Carefully roll the cake from one end to the other, using the parchment paper to guide you. Once rolled, place it seam-side down on the paper. Use a ruler or straight edge to tighten the roll for a perfect shape.

Wrap the rolled cake in parchment paper and refrigerate it for 2 hours to set.

Step 8

Here’s where you can unleash your creativity!

Once the cake is chilled, trim the edges for a clean, polished look. This also reveals the beautiful swirl of jam and cream inside.

Transfer the remaining whipped cream into a piping bag fitted with a tip of your choice (I love the St. Honore tip for an elegant finish). Pipe decorative swirls or dollops along the top of the cake.

Top with fresh strawberries for an extra pop of color and flavor. Slice, serve, and enjoy every bite of your masterpiece!

Pro tip: Serve this cake with a hot cup of tea or coffee—it’s pure bliss!

If you’re into roll cakes, you’ll definitely love this giant cinnamon roll cake or these raspberry swirl sweet rolls.

Some Baking Notes

Make Strawberry Cream Filling

If you want to elevate your roll cake with an extra burst of strawberry flavor, I highly recommend making a strawberry cream filling. It’s simple to do—just whip some heavy cream until soft peaks form, then fold in a bit of strawberry puree. Not only does this give the filling a vibrant pink hue, but it also adds a naturally sweet and fruity taste that complements the jam layer beautifully.

I’ve done this for special occasions, and the subtle pink tint always gets “oohs” and “aahs” from guests. If you’re feeling fancy, you can even pipe little rosettes of strawberry cream on top of the cake for decoration. Just remember to use fresh or well-strained puree to avoid extra moisture that could thin the cream. And you won’t see the distinct layers in the swirl—that’s a trade-off!

Fix A Cracked Roll Cake

Don’t panic if your roll cake cracks—baking mishaps happen to the best of us! The key is to stay calm and get creative. If the cracks are small, a generous layer of frosting or whipped cream can easily camouflage them. Smooth it over the cracks, pipe some decorative swirls on top, and no one will ever know.

If the cracks are larger, you can trim the damaged sections and repurpose the rest of the cake for a smaller roll or even layer it into a trifle. One time, I had a roll cake that split almost in half, and I turned it into a “deconstructed roll cake” with layers of cream, jam, and cake in a glass dish—it was a hit!

To avoid cracks in the future, don’t over-bake it, and try rolling the cake while it’s still warm.

FAQs

Can I use frozen strawberries?

Of course! Just remember to thaw the frozen strawberries in advance and cook them a bit longer to remove excess moisture.

How to store the cake?

Wrap the roll cake tightly in plastic wrap and refrigerate it for up to 3 days. You can also freeze it to keep it fresh longer. Double-cover it in plastic and foil and freeze it. Thaw overnight in the fridge before serving.

Why did the cream ooze out of the cake?

If the cream oozes out, it likely wasn’t whipped to stiff peaks. Properly whipped cream has the structure needed to stay in place when the cake is rolled.

My cake was dense. Why?

A dense cake could be due to under-whipped meringue, over-folding the batter (causing the meringue or egg whites to deflate), or underbaking, which makes the cake collapse as it cools.

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So, roll up your sleeves and give it a try. I promise the satisfaction of slicing into that beautiful swirl is worth every step.