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
Scale
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
