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 10x15-inch pan at 350°F (177°C) for 15 minutes, then gets rolled while warm and filled after cooling.
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.
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 10x15-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.
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.
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.
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.
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.
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.
Mine cracks when it is overbaked, rolled too late, or forced flat after cooling. I roll it while warm and unroll it gently.
I do not recommend replacing the freeze-dried strawberries with fresh ones. Fresh berries add water and can make the cream cheese frosting loose.
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.
Yes. I make and fill the roll a day ahead, refrigerate it covered, and dust or garnish right before serving.
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.
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.
Servings 10
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
