If there’s one showstopping dessert that can instantly brighten a celebration, it’s the Strawberry Birthday Cake Roll. This beauty features a soft and fluffy sponge cake wrapped around billowy strawberry whipped cream, all crowned with fresh berries and playful sprinkles. Each slice reveals those irresistible pink swirls and bursts of strawberry flavor—trust me, it’s as delightful to look at as it is to eat! Whether you’re marking a birthday or simply celebrating a sunny day, this cake roll brings everyone together for a bit of whimsy and a whole lot of deliciousness.
Ingredients You’ll Need
Here’s the magic: you only need a handful of simple but superstar ingredients to craft this festive delight. From bright strawberries to tender cake, every element brings its own special touch, making this Strawberry Birthday Cake Roll both easy to make and impossible to resist.
- All-purpose flour: The backbone of the cake, giving it structure while keeping the texture light.
- Baking powder: This is your lift—ensuring the cake bakes up fluffy and tender.
- Salt: Just a pinch heightens all the flavors in the sponge.
- Eggs: Whipped until voluminous, they make the cake soft, airy, and perfectly rollable.
- Granulated sugar: Sweetens the sponge and helps achieve that beautiful golden color.
- Vanilla extract: Lends warmth and depth—I never skip it.
- Almond extract (optional): For a whisper of nutty aroma that pairs beautifully with strawberries.
- Whole milk: Adds moisture and richness to the batter.
- Powdered sugar (for dusting): Prevents sticking and gives the cake that classic snowy look when rolling.
- Heavy whipping cream: The foundation of the dreamy, stable filling.
- Powdered sugar (for filling): Sweetens the whipped cream without making it grainy.
- Vanilla extract (again!): Infuses the creamy filling with fragrant goodness.
- Fresh strawberries (diced): Juicy bursts of color and flavor throughout the filling.
- Whipped cream (for topping): Doubles down on creamy goodness for a picture-perfect finish.
- Sliced strawberries (for topping): Garnish for a fresh, fruity finish.
- Colorful sprinkles (optional): Make it truly festive—especially for birthdays!
How to Make Strawberry Birthday Cake Roll
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it—this trick keeps the cake from sticking and makes rolling a breeze later. Taking a minute to set up your pan properly guarantees a flawless cake roll.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Whisking not only blends everything evenly but also breaks up any clumps, ensuring a smooth, lump-free batter for your Strawberry Birthday Cake Roll.
Step 3: Create a Fluffy Egg Mixture
Using a large bowl and an electric mixer, beat the eggs and sugar together for 5 to 7 minutes. This step is crucial: you want the mixture to turn thick, pale, and almost triple in volume. The air you incorporate now gives the cake its signature light, spongy texture.
Step 4: Add Flavor and Combine
Mix in the vanilla and almond extracts to the whipped eggs. Next, gently fold in the dry ingredients. I recommend using a spatula and a light hand—you don’t want to deflate all that air you just worked into the eggs. Finally, add the milk and stir it in gently until just combined.
Step 5: Bake the Cake
Pour your batter into the prepared pan and spread it evenly to the edges. Bake for 10 to 12 minutes, or until the surface springs back when lightly touched. Keep a close eye here—overbaking makes it harder to roll without cracks!
Step 6: Roll the Cake While Warm
While the cake is baking, lay a clean kitchen towel flat and dust it generously with powdered sugar. Once the cake is out of the oven, immediately turn it onto the towel, peel off the parchment, and roll it up (short end first) with the towel inside. This pre-roll shapes the cake and keeps it moist as it cools.
Step 7: Make the Strawberry Cream Filling
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form—think of delicate mountain peaks that stand tall when you lift your whisk. Gently fold in the diced strawberries for fruity bursts in every bite.
Step 8: Assemble the Strawberry Birthday Cake Roll
Unroll the cooled cake carefully. Spread the strawberry whipped cream filling evenly over the surface, then gently re-roll the cake (without the towel this time). Take your time here; the payoff is those picture-perfect layers when you slice into your Strawberry Birthday Cake Roll!
Step 9: Decorate and Chill
Frost the top of your cake roll with extra whipped cream, arrange sliced strawberries on top, and scatter colorful sprinkles for a full-on birthday celebration effect. Chill the cake for at least 30 minutes to let it firm up before slicing—it makes the swirls more defined!
How to Serve Strawberry Birthday Cake Roll
Garnishes
For the ultimate wow-factor, top your Strawberry Birthday Cake Roll with billowy whipped cream, a crown of fanned-out strawberry slices, and a generous sprinkle of rainbow jimmies. You can also finish with a dusting of powdered sugar for a touch of elegance, or even add mint leaves for a pop of color.
Side Dishes
This cake roll is delightful on its own, but it pairs beautifully with chilled glasses of sparkling lemonade or a pot of floral tea. For a birthday feast, add some vanilla bean ice cream or tangy lemon sorbet on the side—these cool treats complement the strawberry and cream flavors perfectly.
Creative Ways to Present
Slice the Strawberry Birthday Cake Roll and serve on a platter decorated with more strawberries or edible flowers for a garden-party vibe. For birthdays, add little paper flags or candles to each slice, or create individual mini rolls for an extra-fun, personalized touch!
Make Ahead and Storage
Storing Leftovers
Store any leftover Strawberry Birthday Cake Roll in an airtight container in the refrigerator. The cake will stay moist for up to 2 days, though the strawberries may release a bit of juice—honestly, it’s still dreamy, just a touch softer the next day.
Freezing
You can freeze the assembled cake roll tightly wrapped in plastic wrap and then foil for up to 1 month. Let it thaw overnight in the refrigerator before serving. If you know you want to freeze some, it’s best to add fresh toppings after thawing for that just-made appearance.
Reheating
Since this Strawberry Birthday Cake Roll is all about a cool, creamy filling and refreshed berries, skip reheating. Serve it chilled straight from the fridge for the dreamiest taste and texture.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but thaw and drain them very well before folding into the whipped cream to avoid extra moisture making the filling runny. Fresh strawberries always give the brightest color and sweetest flavor for the filling and topping.
How do I keep the cake from cracking when rolling?
Rolling the cake while it’s still warm and flexible is the key! Dusting your towel with plenty of powdered sugar keeps the cake from sticking and breaking, making for those beautiful seamless swirls.
Is almond extract necessary?
Almond extract is totally optional, but it adds a subtle, bakery-style richness that pairs wonderfully with strawberries. If you prefer, you can simply omit it and stick with vanilla for a more classic cake flavor.
Can I make the Strawberry Birthday Cake Roll ahead of time?
You can easily assemble the cake roll a day in advance and store it in the fridge. Add the whipped cream and extra strawberries just before serving for the freshest look and taste.
What if I don’t have a jelly roll pan?
No worries! You can use a rimmed baking sheet that’s close in size (about 10×15 inches). Just be sure to adjust the baking time as thinner pans may bake a bit faster.
Final Thoughts
If you’re looking to add pure joy to any celebration, you need to try this Strawberry Birthday Cake Roll. It’s guaranteed to make everyone at the table smile and is surprisingly easy to pull off even if you’re new to rolled cakes. Dive in, sprinkle some love on top, and let the compliments roll in!
Print
Strawberry Birthday Cake Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of this Strawberry Birthday Cake Roll. A light and airy sponge cake filled with strawberry whipped cream, rolled to perfection, and topped with fresh strawberries and sprinkles. Perfect for celebrations or a sweet treat any day!
Ingredients
For the Cake Roll:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/4 cup whole milk
- powdered sugar for dusting
For the Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup diced fresh strawberries
For the Topping:
- 1/2 cup whipped cream (or more to frost)
- 1/2 cup sliced strawberries
- colorful sprinkles (optional for birthday theme)
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Make the cake: Whisk together flour, baking powder, and salt. Beat eggs and sugar until thick, then mix in extracts. Gently fold in dry ingredients and milk. Bake for 10-12 minutes.
- Roll the cake: Dust a kitchen towel with powdered sugar, transfer the baked cake onto it, roll it up, and let it cool.
- Prepare the filling: Beat cream, powdered sugar, and vanilla until stiff peaks form. Fold in diced strawberries.
- Assemble: Unroll the cake, spread the filling, roll it back up, frost the top, and decorate with strawberries and sprinkles.
- Chill and serve: Chill the cake for 30 minutes before slicing for the best results.
Notes
- Ensure the cake is completely cool before adding the filling.
- Best served the same day but can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
