Strawberry Birthday Cake Roll

A delightful dessert that combines airy sponge cake with fresh strawberries and cream, perfect for celebrations.

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Prep Time 20

Cook Time 12

Total Time 32

Servings: 8 servings

Course: Birthday, Dessert

Cuisine: American

Calories: 250

For the Cake

4 large large eggs, room temperature Make sure they are at room temperature for maximum volume.
3/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour Sift with baking powder.
1/4 teaspoon baking powder
1 pinch salt

For the Filling

1/2 cup strawberry jam or preserves
1 1/2 cups heavy whipping cream, chilled Ensure it is well chilled for whipping.
1/4 cup powdered sugar
Fresh strawberries Fresh strawberries for garnish
Optional: Pink sprinkles or strawberry crumble for decoration

Preparation

Preheat your oven to 350°F (175°C). Grease and line a 10×15-inch jelly roll pan with parchment paper.
In a mixing bowl, beat the eggs and granulated sugar together until thick and pale, about 5 minutes. Add vanilla extract and mix well.
Sift the flour, baking powder, and salt together. Gently fold the dry mix into the egg mixture to retain the air.
Pour the batter into the prepared pan and spread it evenly. Bake for 10-12 minutes until it springs back when pressed.
Carefully roll the cake in a towel dusted with powdered sugar and set aside to cool.

Filling and Assembly

In a separate bowl, beat the chilled heavy cream and powdered sugar until soft peaks form.
Gently unroll the cooled cake, spread a layer of strawberry jam and some whipped cream over the top, and re-roll tightly.
Place the roll seam-side down on a platter, garnish with fresh strawberries, and add pink sprinkles or strawberry crumble if desired.

Serving

Wrap tightly in plastic wrap and refrigerate if making ahead. Experiment with different flavors of jam or add fresh mint for more depth.