How long does Strawberry Roll Cake last?

Strawberry Roll Cake can be stored in the refrigerator for up to three days. Ensure that it is wrapped well in plastic wrap or stored in an airtight container to maintain its moisture and flavor.

Can I make Strawberry Roll Cake ahead of time?

Absolutely! You can prepare the cake and filling a day in advance. Assemble the roll cake, refrigerate it, and slice just before serving. This makes it an excellent make-ahead dessert.

What can I substitute for strawberries?

While strawberries are fantastic, you can substitute them with other berries like raspberries, blueberries, or even peaches. Consider pureeing them similarly to create a luscious filling.

Is this cake suitable for gluten-free diets?

Yes, you can easily make a gluten-free version of Strawberry Roll Cake by swapping all-purpose flour for a gluten-free flour blend. Just ensure that all other ingredients are also gluten-free.

What is the best way to slice Strawberry Roll Cake?

Using a serrated knife or a sharp chef's knife is recommended for slicing your Strawberry Roll Cake. This ensures clean cuts without squishing the layers, preserving its beautiful presentation.

Strawberry Roll Cake: Simple, Scrumptious, and Perfectly Elegant

Ingredients

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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, softened
1/4 cup Powdered sugar
1/2 cup Heavy cream
1 tablespoon Vanilla extract

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Instructions

Preheat oven to 350°F (175°C) and prepare a 15 x 10 inch jelly roll pan by greasing and lining it with parchment paper.
In a mixing bowl, beat the eggs and granulated sugar until light and fluffy, about 5 minutes. Add in milk, vegetable oil, and vanilla extract, mixing well.
Sift the flour, baking powder, and salt together in another bowl. Gradually fold this dry mix into the wet ingredients.
Pour the batter into the prepared pan and spread evenly. Bake for 12 to 15 minutes until the cake springs back when touched.
Allow the cake to cool for a few minutes, then invert it onto a powdered sugar-sprinkled towel and gently roll it while warm. Let it cool completely.
To prepare the filling, beat together the cream cheese and powdered sugar until smooth. In another bowl, whip the heavy cream and vanilla extract until soft peaks form, then fold into the cream cheese mixture along with the strawberry puree.
Unroll the cooled cake, spread the strawberry filling evenly, and roll it back up without the towel. Wrap in plastic wrap and chill in the refrigerator for at least an hour before serving.

Notes

You can swap heavy cream for coconut whipped cream for a dairy-free option. Feel free to experiment with different berry flavors or add lemon zest for a twist.

Author: Robert Thompson
Prep Time: 15
Cook Time: 15
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 20g
Sodium: 200mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 6g
Cholesterol: 80mg