A strawberries ‘n’ cream cake roll looks dramatic, but I think of it as a sponge cake that needs a quick plan. The cake is thin, soft, and flexible while it is warm. If I have the towel dusted with confectioners’ sugar before the pan comes out of the oven, the rolling part feels manageable. If I wait, I get flustered, and flustered cake rolls crack.
This one is filled with strawberry cream cheese frosting made from freeze-dried strawberries, cream cheese, butter, confectioners’ sugar, and vanilla. I like freeze-dried berries here because they bring real strawberry flavor without watering down the frosting. Fresh berries can garnish the slices, but I do not ask them to carry the filling.
The cake itself is a vanilla sponge with separated eggs, cake flour, a little baking powder, buttermilk, vanilla extract, and vanilla bean seeds. It bakes in a 10×15-inch pan at 350°F (177°C) for 15 minutes, then gets rolled while warm and filled after cooling.
Why this cake roll works for me
- The egg whites are whipped separately, so the sponge has lift without feeling heavy.
- Cake flour keeps the crumb soft enough to roll.
- A little baking powder gives backup lift, which I appreciate in a thin cake.
- Buttermilk adds moisture without making the batter greasy.
- Freeze-dried strawberries flavor the frosting without adding extra water.
- Rolling the warm cake in a sugared towel trains it into shape before filling.
What I use and why
Cake flour, baking powder, and salt are sifted together so the dry mix disappears quickly into the batter. The eggs are divided because the whites build volume and the yolks add color and richness. I use the sugar in two places: 1/4 cup goes into the whites, and the remaining sugar gets beaten with the yolks, buttermilk, vanilla, and vanilla bean.
The confectioners’ sugar for the towel is not just decorative. It keeps the warm sponge from sticking as it cools in the rolled shape. The frosting starts with freeze-dried strawberries processed into a powdery crumb, then cream cheese and butter make it tangy and rich. More confectioners’ sugar thickens it enough to stay inside the roll.
How I make the sponge
Step 1 — Get the pan and towel ready
I read the steps first because the cake needs attention the moment it leaves the oven. I preheat to 350°F (177°C), grease a 10×15-inch baking pan, line it with parchment, and grease the parchment too. Then I lay a thin towel on the counter and keep the confectioners’ sugar nearby.
Step 2 — Mix the batter gently
I sift the cake flour, baking powder, and salt. Then I beat the egg whites with 1/4 cup sugar on high speed for 4-5 minutes, until stiff peaks form. In the same mixing bowl, I beat the yolks, remaining sugar, buttermilk, vanilla extract, and vanilla bean seeds for 3-4 minutes, until light in color.
Step 3 — Bake thin and even
I beat half the whipped whites into the yolk mixture on low for 10 seconds, repeat with the remaining whites, then add the flour mixture and mix on low only until combined. I spread the batter into the pan, nudge it to the corners, and bake for 15 minutes, until the cake springs back when lightly poked.
Step 4 — Roll while warm
As soon as the cake comes out, I dust the towel with 1 cup confectioners’ sugar, invert the cake onto it, peel away the parchment, and roll from the narrow end with the towel inside. I move slowly and accept a little unevenness. The rolled cake cools completely in the towel; I often refrigerate it for about 2 hours to speed that along.
Filling the roll
I let the cooled roll sit on the counter for a few minutes while I make the frosting. I process the freeze-dried strawberries into a powdery crumb, then beat the cream cheese until smooth. Butter goes in next, followed by confectioners’ sugar, strawberry powder, and vanilla. I taste and add salt only if the frosting needs it.
When I unroll the cake, I do it slowly and do not force the curl flat. I spread frosting over the surface, leaving about a 1/2 inch border, then roll it back up without the towel. A little frosting may squeeze out the sides. I chill the roll for 20 minutes before slicing so the spiral holds.
Tips from my kitchen
- I prepare the towel before baking, not after, because warm sponge waits for no one.
- I use a thin towel with little texture; thick terry cloth can leave dents.
- I do not overbake the sponge. A dry cake cracks faster.
- I leave a frosting border so the filling has somewhere to move as I roll.
- I wipe the knife between slices for the cleanest spiral.
Variations I have actually tried
- For extra strawberry color, I add a few more crushed freeze-dried berries to the frosting, not fresh puree.
- For a vanilla-forward roll, I skip the garnish and let the vanilla bean show through.
- For a lemony finish, I add a little lemon zest to the frosting.
- For a lighter plate, I serve thin slices with fresh berries on the side instead of more frosting.
- For a birthday-style roll, I add a few sprinkles to the finished top after dusting with sugar.
Storing and serving
Because the filling contains cream cheese, I keep the cake roll covered in the refrigerator. It slices best after a short chill, but it tastes softer if I let each slice stand for 10 minutes before serving. I dust with confectioners’ sugar just before serving because the refrigerator can make the sugar disappear into the surface.
I do not freeze the fully decorated roll unless I need to. The sponge can handle freezing, but the frosting texture is nicer fresh. If I freeze slices, I wrap them once firm and thaw in the refrigerator.
Frequently asked questions
Why did my cake roll crack?
Mine cracks when it is overbaked, rolled too late, or forced flat after cooling. I roll it while warm and unroll it gently.
Can I use fresh strawberries in the frosting?
I do not recommend replacing the freeze-dried strawberries with fresh ones. Fresh berries add water and can make the cream cheese frosting loose.
Do I need a 10×15-inch pan?
Yes, I use that size so the cake bakes thin enough to roll. A smaller pan makes a thicker sponge that is more likely to crack.
Can I make it a day ahead?
Yes. I make and fill the roll a day ahead, refrigerate it covered, and dust or garnish right before serving.
What if some frosting spills out?
I trim or wipe the edges and move on. A small amount of frosting at the ends is normal when the roll is tight enough to hold a spiral.
I also keep the presentation simple. A dusting of confectioners’ sugar and a few sliced strawberries tell the story without hiding the spiral. If the roll has a tiny crack, I place that side down and slice with confidence.
If you try this cake roll, tell me whether your first slice had a tight spiral or a relaxed one — both still taste good.
Strawberries ‘n’ cream cake roll
Description
I make this strawberries 'n' cream cake roll with a light vanilla sponge and a tangy strawberry cream cheese filling made with freeze-dried berries. The trick is having the sugared towel ready so the warm cake can roll before it cools.
Ingredients You’ll Need
Instructions
- Read the instructions through before beginning so the towel is ready when the cake comes out of the oven.
- Preheat the oven to 350°F (177°C). Spray a 10x15-inch baking pan with nonstick spray or grease with butter, line it with parchment paper, then spray or grease the parchment too.
- Sift the cake flour, baking powder, and salt together. Set aside.
- Beat the egg whites and 1/4 cup of the sugar together on high speed for 4-5 minutes, or until stiff peaks form. Transfer to another bowl. In the same mixing bowl, beat the egg yolks, remaining sugar, buttermilk, cake vanilla, and vanilla bean seeds on high speed for 3-4 minutes, or until light in color.
- Add half of the whipped egg whites to the egg yolk mixture and beat on low for 10 seconds. Repeat with the remaining whites for 10 seconds. Add the flour mixture and beat on low just until the batter is completely combined. Do not overmix.
- Spread the batter evenly into the prepared pan, making sure it reaches the corners. Bake for 15 minutes, or until the cake springs back when poked with a finger.
- As the cake bakes, lay a thin kitchen towel flat and sprinkle it with 1 cup confectioners' sugar. Immediately invert the hot cake onto the towel, peel off the parchment, and roll the cake up with the towel from the narrow end. Cool completely rolled up in the towel, refrigerating for about 2 hours if desired.
- Let the cooled cake sit on the counter for a few minutes while making the frosting. Process the freeze-dried strawberries into a powdery crumb. Beat the cream cheese for 1 minute on high until smooth, beat in the butter, then add the confectioners' sugar, strawberry powder, and frosting vanilla. Beat until creamy and add salt to taste.
- Gently unroll the cake. Spread frosting evenly on top, leaving about a 1/2 inch border. Roll the cake back up without the towel, loosely cover, and refrigerate for 20 minutes before slicing and serving. Dust with more confectioners' sugar and garnish with sliced strawberries if desired.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 221kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Trans Fat 0.4g
- Cholesterol 37mg13%
- Sodium 225mg10%
- Potassium 49mg2%
- Total Carbohydrate 25g9%
- Sugars 16g
- Protein 2g4%
- Calcium 58 mg
- Iron 0.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Set up first. I have the towel and sugar ready before the cake leaves the oven.
Roll warm. A cooled flat sponge is more likely to crack.
Use freeze-dried berries. They flavor the frosting without watering it down.
Leave a border. Frosting moves as the cake rolls.
Frequently Asked Questions
Yes. I fill and chill it a day ahead, then dust with confectioners' sugar right before serving.
The towel may not have had enough confectioners' sugar, or the cake sat too long before rolling.
I avoid it in the frosting because it adds too much moisture. Freeze-dried strawberries keep the filling thicker.
I chill the roll for 20 minutes, then use a sharp knife and wipe it between slices.
Yes, though I prefer it fresh. I freeze firm slices wrapped well and thaw them in the refrigerator.
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