Quick and Delicious Strawberry Roll Cake – A perfect blend of moist cake and creamy filling

This strawberry roll cake is a delicious combination of light and airy sponge cake, sweet strawberry filling and a creamy cream cheese frosting. Perfect for those times when you want a show-stopping dessert that comes together quickly, this cake is ideal for any occasion. The moist sponge is delicately rolled with a luscious strawberry filling made with fresh purée, and the cake is finished with a creamy layer of white chocolate cream cheese frosting. Each bite is a delicious balance of sweetness, tartness and creaminess. The fresh berry flavour combined with the velvety cream will make this cake an instant favourite.

Why you’ll love this recipe: You’ll love this strawberry roll cake for its light, fluffy sponge and rich, creamy custard that balances the tartness of the berry filling. The process is simple enough for an everyday dessert, but the results are elegant enough for special occasions. This cake is a great way to showcase fresh strawberries, and the creamy, stable filling gives the cake a professional look and texture. The combination of flavors and textures makes it irresistible, and the roll cake presentation is always a crowd pleaser. Plus, it cools quickly in the refrigerator, so you can enjoy it sooner!

Perfect opportunity: This cake is perfect for any celebration, whether it’s a birthday, a tea party, or a casual family gathering. It’s a fantastic dessert for summer picnics when strawberries are in season, but it can also brighten up colder days with its fresh flavors. If you’re looking for a dessert that’s easy to make but looks and tastes impressive, this strawberry roll cake is a perfect choice. It can also be a great centerpiece for the holidays, making it ideal any time you want to serve something light, fruity, and creamy.

Decorating tips: For an elegant presentation, reserve some of the cream cheese frosting to pipe decorative swirls on top of the cake. You can also sprinkle the top with freeze-dried berries for a pop of color and texture, as well as a little powdered sugar for a snowy effect. Thinly sliced ​​fresh strawberries can be arranged along the top of the cake for a beautiful garnish, adding both flavor and a striking visual. If you want to amp up the flavor, drizzle a little white chocolate on top to complement the white chocolate in the cream. Serve on a platter with a few mint leaves or edible flowers for a stunning finish.

Ingredients for the sponge cake:

• 5 large eggs, at room temperature
• 180 grams of all-purpose flour
• 140 grams of sugar
• 30 grams of milk
• 50 grams of vegetable oil

Instructions for sponge cake:

1. Preheat your oven to 180°C (350°F) and prepare a 30×40 cm baking sheet with a silicone mat or parchment paper.
2. Beat eggs and sugar together with an electric mixer on high speed for 7 to 10 minutes, until light and fluffy.
3. Sift the flour into the egg mixture in 3-4 parts, gently incorporating it with a silicone spatula using circular movements from bottom to top to maintain the airy texture.
4. In a separate bowl, mix together the milk and oil. Add 1 to 2 tablespoons of cake batter to this mixture, stir until smooth, then fold this mixture into the main batter. This step allows the milk and oil to easily incorporate into the cake.
5. Spread the batter evenly on the prepared baking sheet and bake for 12 to 15 minutes, or until the top is lightly browned. Remove from the oven and let the cake cool to room temperature.

Ingredients for the strawberry filling:

• 250 grams of strawberry puree
• 5 grams of lemon juice
• 40 grams of sugar
• 10 grams of cornstarch

Instructions for strawberry filling:

1. In a small saucepan, combine strawberry puree, lemon juice, sugar and cornstarch. Stir until cornstarch is completely dissolved.
2. Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil. Simmer for another 1 to 2 minutes, then remove from the heat.
3. Allow the filling to cool completely before using.

Ingredients for Cream Cheese Frosting:

• 500 grams of cream cheese, cold
• 250 grams of heavy cream (33-35%)
• 250 grams of white chocolate, melted and cooled to 30-32°C

Cream Cheese Frosting Instructions:

1. Melt the white chocolate and let it cool to around 30-32°C.
2. In a large bowl, beat cold cream cheese and heavy cream together on high speed until light and fluffy.
3. Gradually add the cooled white chocolate to the creamed mixture, whisking constantly until completely incorporated. Work quickly to avoid lumps forming from the chocolate cooling too much.

Assembly:

1. Once the sponge cake, strawberry filling and cream have cooled to room temperature, it’s time to assemble the cake.
2. Carefully unroll the cooled sponge cake if it has been rolled beforehand (to give it its shape). Spread an even layer of strawberry filling over the entire surface.
3. Next, spread about 3/4 of the cream cheese frosting over the strawberry layer.
4. Carefully roll the cake into a log shape, using the parchment paper to guide it. Place the roll on a serving plate, seam side down.
5. Use remaining cream cheese frosting to cover top and sides of cake. Decorate with freeze-dried berries, fresh strawberries, or chocolate shavings as desired.
6. Let the cake cool in the refrigerator for at least an hour to set.

Enjoy your Strawberry Roll Cake, a perfect combination of light and fluffy sponge, tangy berry filling and rich, creamy frosting!