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Strawberry Cake Roll with Fluffy Strawberry Cream Cheese Filling Recipe

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4 from 7 reviews

This strawberry cake roll features a light, vanilla bean-speckled sponge cake paired with a fluffy cream cheese filling bursting with real strawberry flavor from freeze-dried strawberries. It’s a delicate and elegant dessert perfect for special occasions or a delightful treat.

Ingredients

Cake

  • 4 large eggs, at room temperature and divided
  • 3/4 cup (150g) granulated sugar, divided
  • 2 Tablespoons (30ml) buttermilk or whole milk
  • 1 1/2 teaspoons pure vanilla extract
  • Seeds scraped from 1/2 vanilla bean
  • 1 cup (118g) cake flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons (15g) confectioners’ sugar, for dusting parchment

Strawberry Cream Filling & Topping

  • 1 heaping cup (about 25g) freeze-dried strawberries
  • 1 cup (240g/ml) heavy cream, cold
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1 1/2 cups (180g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract (or vanilla bean paste)
  • Optional: 1 cup (about 160g) thinly sliced fresh strawberries
  • Optional, for garnish: more fresh strawberries

Instructions

  1. Preparation: Read the recipe through before beginning to understand the timing and have all ingredients measured and equipment ready. Preheat the oven to 350°F (177°C). Prepare a 10×15-inch jelly roll pan by spraying it with nonstick spray or greasing with butter, then line with parchment paper. Also, grease the parchment paper surface to prevent sticking.
  2. Beat Egg Whites: Using a hand or stand mixer with a whisk attachment, beat the 4 egg whites with 1/4 cup (50g) granulated sugar on high speed until stiff peaks form, about 4 minutes. Transfer the whipped egg whites to another bowl for later use.
  3. Make Cake Batter: In the same mixer bowl, beat the 4 egg yolks with the remaining 1/2 cup (100g) granulated sugar until pale and thick. Add the buttermilk (or whole milk), vanilla extract, and scraped vanilla bean seeds, mixing to combine. In a separate bowl, sift together cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing gently just until combined.
  4. Incorporate Egg Whites: Gently fold a third of the whipped egg whites into the batter to lighten it, then fold in the remaining egg whites carefully to retain volume and airiness in the sponge batter.
  5. Bake the Cake: Pour the batter evenly into the prepared jelly roll pan and smooth the surface. Bake in the preheated oven for about 15 minutes or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
  6. Prepare to Roll: Remove the cake from the oven and immediately dust the top with 2 tablespoons (15g) confectioners’ sugar. Invert the cake onto a clean kitchen towel dusted generously with confectioners’ sugar. Carefully peel off the parchment paper. While still warm, gently roll the cake up with the towel from the short side. Allow to cool completely, rolled up in the towel.
  7. Make Strawberry Cream Filling: Crush the freeze-dried strawberries into a fine powder using a food processor or by crushing in a plastic bag. In a large bowl, whip the cold heavy cream until soft peaks form. In a separate bowl, beat the softened cream cheese with confectioners’ sugar, vanilla extract, and the freeze-dried strawberry powder until smooth. Gently fold the whipped cream into the cream cheese mixture until fully combined into a fluffy filling.
  8. Assemble the Cake Roll: Once the cake has completely cooled, gently unroll it. Spread the strawberry cream cheese filling evenly over the surface. Optionally, scatter thinly sliced fresh strawberries on top of the filling. Carefully re-roll the cake without the towel.
  9. Chill and Serve: Wrap the cake roll tightly in plastic wrap and refrigerate it for at least 3 hours (preferably 4 hours) to set and develop flavor. Before serving, optionally garnish with additional fresh strawberries. Slice into 10-12 pieces and serve chilled.

Notes

  • Use room temperature eggs for best volume in your sponge.
  • Greasing both the pan and parchment well prevents sticking, which is crucial for rolling the sponge cake easily.
  • Folding the egg whites gently maintains the air bubbles needed for a light sponge texture.
  • Immediate rolling of the warm cake prevents cracking later.
  • Freeze-dried strawberries add intense natural flavor without extra moisture that would affect the filling’s consistency.
  • Allow enough chilling time for the roll to hold its shape and for flavors to meld perfectly.

Find it online: https://recipesbyliza.com/strawberry-cake-roll-with-fluffy-strawberry-cream-cheese-filling-recipe/