Strawberry Birthday Cake Roll

Strawberry Birthday Cake Roll is a delicious, festive dessert perfect for any celebration. With a light, fluffy sponge cake rolled up with a creamy filling and fresh strawberries, this dessert is a crowd-pleaser for birthdays, holidays, or any special occasion. The vibrant pink color from the strawberries adds a joyful touch, making it as delightful to look at as it is to eat!

Why You’ll Love This Recipe

• Festive and fun: A perfect cake for birthday parties and other celebrations.
• Fresh and fruity: The strawberries provide a natural sweetness and a refreshing flavor.
• Light and fluffy: The sponge cake is airy and tender, providing the ideal texture for a roll cake.

Ingredients

For the Cake:

• All-purpose flour: Forms the base of the sponge cake.
• Granulated sugar: Adds sweetness to the cake.
• Eggs: Provide structure and moisture to the cake.
• Vanilla extract: Enhances the flavor of the cake.
• Baking powder: Helps the cake rise and become fluffy.
• Salt: Balances the sweetness.
• Milk: Moistens the cake batter.
• Butter: Adds richness and flavor to the cake.

For the Filling:

• Whipped cream: Creates a light and airy filling.
• Powdered sugar: Sweetens the whipped cream without making it too heavy.
• Vanilla extract: Adds a subtle flavor to the filling.
• Fresh strawberries: Thinly sliced to add a fresh, juicy element to the filling.

For the Decoration:

• Fresh strawberries: Sliced for garnish on top of the cake roll.
• Powdered sugar: A dusting on top adds a touch of sweetness and a festive look.

Instructions

Step 1: Prepare the Cake

1. Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the eggs and granulated sugar together using an electric mixer until the mixture is pale and thick, about 5-7 minutes.
4. Gradually add the flour mixture to the egg mixture, alternating with the milk. Fold gently until combined. Then add the vanilla extract and stir to incorporate.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
7. Immediately remove the cake from the oven and place a clean kitchen towel on a flat surface. Sprinkle the towel with powdered sugar.
8. Once the cake is out of the pan, carefully flip it onto the towel. Peel off the parchment paper and gently roll the cake up with the towel inside, starting from the short end.
9. Let the cake cool completely while rolled up.

Step 2: Prepare the Filling

1. While the cake cools, prepare the filling. In a mixing bowl, whip the whipped cream and powdered sugar together until stiff peaks form.
2. Add the vanilla extract and mix gently until combined.
3. Slice the fresh strawberries and set aside.

Step 3: Assemble the Cake Roll

1. Once the cake has cooled, carefully unroll it from the towel.
2. Spread the whipped cream mixture evenly over the cake.
3. Arrange the sliced fresh strawberries over the whipped cream.
4. Gently roll the cake back up without the towel.
5. Place the rolled cake seam-side down on a serving platter.

Step 4: Decorate and Serve

1. Dust the top of the cake with powdered sugar.
2. Garnish with additional fresh strawberries on top for a beautiful finish.
3. Slice and serve chilled or at room temperature.

Nutrition Facts (per serving)

Servings: 12
Calories: 210
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 50mg
Sodium: 40mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 16g
Protein: 3g

FAQ

Q1: Can I use frozen strawberries?
A1: Fresh strawberries work best for this recipe, but if you use frozen strawberries, make sure to thaw and drain them to avoid excess moisture.

Q2: Can I make the cake in advance?
A2: Yes, you can bake and roll the cake up in advance, storing it wrapped tightly in plastic wrap for up to 2 days before filling and decorating.

Q3: Can I use a different fruit for the filling?
A3: Yes! You can substitute the strawberries with raspberries, blueberries, or even a mixed berry blend.

Q4: Can I make this cake without dairy?
A4: You can substitute dairy ingredients like butter, milk, and whipped cream with plant-based alternatives such as almond milk, coconut cream, and dairy-free butter.

Q5: How can I make the cake more festive for a birthday?
A5: Add colorful sprinkles, edible glitter, or candles to the top for an extra touch of celebration!

Q6: Can I freeze the cake roll?
A6: Yes, you can freeze the unfilled cake roll for up to 3 months. Just wrap it tightly in plastic wrap and foil. Thaw before filling and decorating.

Q7: What if the cake cracks while rolling?
A7: Don’t worry! If the cake cracks, just carefully press it back together and fill it with whipped cream and strawberries. It will still taste delicious!

Q8: Can I use a different type of frosting instead of whipped cream?
A8: Yes, you can substitute whipped cream with buttercream or cream cheese frosting for a different flavor.

Q9: How can I make the cake lighter?
A9: To make the cake lighter, you can reduce the amount of sugar in the batter and use a low-fat whipped cream alternative for the filling.

Q10: How long does this cake last?
A10: The cake is best eaten within 2-3 days for optimal freshness. Keep it refrigerated.

This Strawberry Birthday Cake Roll is a beautiful and delicious dessert that’s perfect for any special occasion. With its light and fluffy texture, creamy filling, and fresh strawberries, it’s sure to become a family favorite!

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