Description
A light and fluffy Strawberry Roll Cake filled with fresh strawberries and whipped cream cheese, perfect for any celebration.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 cup fresh strawberries, sliced
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat the oven to 350°F (175°C) and prepare your jelly roll pan by greasing it and lining it with parchment paper.
- Mix the dry ingredients: In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Beat the wet ingredients: In another bowl, beat the eggs and vanilla extract until light and fluffy; gradually add the dry mixture, then blend in the milk.
- Spread the batter into the prepared pan, smoothing evenly.
- Bake for 12-15 minutes or until golden brown; a toothpick should come out clean.
- Roll the cake immediately while warm, with the parchment paper starting from the short side, allowing it to cool completely rolled up.
- Prepare the filling by whipping the cream cheese until smooth, then blend in the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Unroll the cooled cake and spread the cream cheese filling, then sprinkle with sliced strawberries.
- Roll back up the cake without parchment, chill for at least an hour.
- Slice and serve with additional strawberries on top.
Notes
Make-ahead: The cake can be prepared a day in advance and stored in the fridge for freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 105mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg