Can I use frozen strawberries for this recipe?

Absolutely! Frozen strawberries can be thawed and used in place of fresh ones. They will need to be well-drained to ensure that your cake does not become soggy. Puree them as per the instructions, and they will add delicious flavor.

How can I store leftover Strawberry Roll Cake?

The Strawberry Roll Cake can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to slice it only before serving to keep it fresh.

Can I make this cake ahead of time?

Yes, you can prepare the cake ahead of time and refrigerate it. However, it is best when served fresh, so consider making it a day in advance for optimal results.

What can I serve with Strawberry Roll Cake?

This cake pairs beautifully with vanilla ice cream, whipped cream, or fresh berries. For a more festive touch, consider serving it with a splash of berry coulis or drizzle of chocolate sauce.

Can I add a different flavor to the cake batter?

Yes, you can absolutely add different flavors, such as almond or citrus zest, to the cake batter for a unique twist on flavor.

Strawberry Roll Cake: Easy, Refreshing, and Delicious!

Ingredients

Scale

1 cup all-purpose flour
1 cup granulated sugar
4 large eggs
1/4 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup strawberries (pureed)
8 oz cream cheese
1/4 cup powdered sugar
1/2 cup heavy cream
1 tablespoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Prepare a jelly roll pan with greased parchment paper.
In a mixing bowl, beat together eggs and sugar for about 5 minutes until light and fluffy. Add milk, vegetable oil, and vanilla extract, and mix well.
Sift together flour, baking powder, and salt in a separate bowl. Gradually fold this mixture into the wet ingredients until combined. Spread evenly in the prepared pan.
Bake for 12-15 minutes until it springs back when lightly touched. Remove and cool slightly, then invert onto a powdered sugar-sprinkled kitchen towel and roll the cake while still warm.
For the filling, beat cream cheese and powdered sugar until smooth. Whip heavy cream with vanilla until soft peaks form, then fold into cream cheese mixture with strawberry puree.
Once the cake is fully cooled, unroll it gently, spread the filling over the top, re-roll and wrap in plastic wrap. Chill in the refrigerator for at least one hour before slicing.

Notes

This cake can be garnished with whipped cream or fresh fruit for added flair.

Author: Isabella Moreno
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 12g
Sodium: 150mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg