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Strawberry Roll Cake Recipe
A light vanilla sponge filled with fresh strawberries and vanilla cream - the perfect Korean-style dessert for any occasion.
Ingredients
For the Vanilla Sponge:
- 4 large eggs
- 80g granulated sugar
- 75g cake flour
- 30ml milk
- 20ml vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Filling:
- 300ml heavy whipping cream
- 40g powdered sugar
- 1 tsp vanilla extract
- 300g fresh strawberries, sliced
- 2 tbsp granulated sugar (for strawberries)
For Decoration:
- Whole strawberries
- Powdered sugar for dusting
- Fresh mint leaves
Instructions
Make the Vanilla Sponge:
- Preheat oven to 180°C (350°F). Line a 10x15 inch jelly roll pan.
- Beat eggs and sugar until thick and pale, about 5 minutes.
- Sift flour and salt, fold into egg mixture in two additions.
- Mix milk, oil, and vanilla. Fold into batter until just combined.
- Spread evenly in pan and bake for 10-12 minutes.
- Turn onto clean towel dusted with powdered sugar.
- Roll up with towel and cool completely.
Prepare and Assemble:
- Slice strawberries and toss with 2 tbsp sugar. Let macerate 30 minutes.
- Whip cream with powdered sugar and vanilla to soft peaks.
- Unroll cake and spread cream evenly, leaving 1-inch border.
- Arrange strawberries over cream.
- Roll tightly without towel and wrap in plastic.
- Refrigerate 2 hours before slicing.
- Garnish with whole strawberries and dust with powdered sugar.
Strawberry Roll Secrets
Fresh Strawberries
Use the freshest strawberries available. Macerating them with sugar draws out natural juices for extra flavor.
Rolling Technique
Roll while the cake is still warm to prevent cracking. The towel helps maintain the spiral shape.
Cream Consistency
Whip cream to soft peaks only - overwhipped cream will make rolling difficult and may break.