The Strawberry Cake Roll with Edible Design and Strawberry Cream Filling Recipe is a dazzling dessert that will sweep you off your feet with its delicate sponge, enchanting, colorful patterns, and luscious strawberry cream. If you have a sweet tooth and a passion for a beautifully crafted dessert that’s as delicious as it looks, this recipe is a must-try. From the soft, airy cake with edible art designs to the rich, creamy strawberry filling, every bite offers a perfect balance of flavor, texture, and visual delight that is sure to impress friends and family alike.
Ingredients You’ll Need
Getting the perfect Strawberry Cake Roll with Edible Design and Strawberry Cream Filling Recipe starts with simple, thoughtfully chosen ingredients. Each ingredient plays a key role: from creating that light, fluffy cake to crafting the vivid colors and silky strawberry cream that make this roll both stunning and irresistible.
- Unsalted butter (2 tablespoons, softened): Provides richness and a smooth base for the design paste.
- Granulated sugar (total 8 1/2 tablespoons, divided): Sweetens both the cake and cream while helping the structure of the design paste.
- Cake flour (total 1 cup, sifted): Ensures tenderness and a fine crumb texture in the sponge cake.
- Large egg whites (1 plus 3 separated): Whipped to airy peaks, these lighten the cake for that perfect rollability.
- Large egg yolks (3): Add moisture, richness, and color to the cake batter.
- Food coloring: Brings the edible design to life with vibrant greens and pinks.
- Vegetable oil (1 tablespoon): Adds a subtle moistness without overwhelming the cake’s texture.
- Whole milk (1 1/2 tablespoons): Balances the batter for smoothness and tenderness.
- Almond extract (1/2 teaspoon): Infuses a gentle nutty aroma that complements the strawberry filling.
- Kosher salt (1/2 teaspoon): Enhances the overall flavor of the cake.
- Heavy whipping cream (1 cup): Whipped into fluffy strawberry cream filling, it provides richness and lightness.
- Unflavored powdered gelatin (1/4 teaspoon): Stabilizes the cream filling for perfect slicing.
- Freeze-dried strawberries (1/2 ounce): Ground into powder to intensify the strawberry flavor in the cream.
- Powdered sugar (1 tablespoon): Sweetens and stabilizes the whipped cream.
How to Make Strawberry Cake Roll with Edible Design and Strawberry Cream Filling Recipe
Step 1: Prepare Your Workspace and Design Paste
Begin by preheating your oven to 350 degrees F and preparing your jelly roll pan with butter and parchment paper. This sets the stage for your beautiful edible design. To make the design paste, mix softened butter with sugar until smooth, add flour, then egg white until you get a buttercream-like consistency perfect for piping. Divide this paste and tint it with food coloring to create your design palette – this step is where your artistic side truly shines!
Step 2: Pipe Your Design and Set It
Using piping bags fitted with small round tips, carefully pipe your chosen edible design onto the parchment-lined pan. Start layering the green leaves first, add the darker pink berries, and finish with lighter pink dots for dimension. Pop your pan into the freezer to let the design firm up, allowing you to preserve those vibrant colors for baking.
Step 3: Mix the Batter
Whisk egg yolks with sugar until lightened and smooth, adding vegetable oil, milk, almond extract, salt, and your desired food coloring to create a lively pink batter. Carefully fold in sifted cake flour for tenderness. Separately, beat egg whites with sugar to medium-stiff peaks, then fold them in gently in two parts to maintain the batter’s airiness.
Step 4: Assemble and Bake the Cake
Pour your delicate batter over the frozen design and spread it out evenly to encase your pattern gently. Give the pan a few gentle taps on the counter to pop air bubbles and smooth the surface. Bake for about 10 minutes until the cake is springy and the edges lightly brown – this quick bake keeps the cake soft and flexible for rolling.
Step 5: Roll and Cool the Sponge
Invert the warm cake onto parchment, peeling off the backing to reveal your edible artwork. Dust a tea towel with powdered sugar and cover the cake before flipping it face down, then roll it up gently while still warm. This “muscle memory” step is crucial to preventing cracks when you add the filling later. Let it cool completely rolled up for about an hour.
Step 6: Make the Strawberry Cream Filling
While the cake cools, soften gelatin in water and melt it gently, then grind freeze-dried strawberries with sugar for an intense strawberry powder. Whip heavy cream with powdered sugar until it forms soft peaks. Temper the gelatin into the cream, then fold in the strawberry powder, beating until you reach medium-stiff peaks. This luscious cream is the perfect strawberry-loving complement to your cake.
Step 7: Fill and Final Roll
Carefully unroll the cooled cake and spread the strawberry cream filling evenly, leaving a bit of space near the edge. Roll it back up gently but firmly, enclosing the filling without squeezing it out. Wrap tightly in plastic and chill for at least two hours or overnight, letting the filling set beautifully.
Step 8: Slice and Serve
Use a sharp serrated knife to cut slices, taking care to cut gently through the firmer edible design sections. Your Strawberry Cake Roll with Edible Design and Strawberry Cream Filling Recipe will dazzle on the plate, showcasing colorful designs and creamy goodness in every piece.
How to Serve Strawberry Cake Roll with Edible Design and Strawberry Cream Filling Recipe
Garnishes
Fresh strawberries, a light dusting of powdered sugar, or a few mint leaves elevate the presentation of your strawberry cake roll. These simple garnishes add a fresh brightness that complements the sweetness and artistry of your dessert without stealing the spotlight from the edible design.
Side Dishes
Pair your cake roll with a scoop of vanilla bean ice cream or a small bowl of fresh berries to create a well-rounded strawberry-themed dessert experience. A cup of lightly brewed green tea or a sparkling rosé can also beautifully balance the cake’s richness.
Creative Ways to Present
For a showstopper, freeze the chilled roll briefly and dust with edible glitter or gold leaf accents. You can also plate each slice on a vibrant-colored dessert dish that enhances the edible design’s colors. If serving at a party, consider laying slices artfully on a wooden board alongside sliced fruit and edible flowers to mirror the cake’s design.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Strawberry Cake Roll tightly in plastic wrap and keep it refrigerated for up to three days. This helps maintain the cake’s moisture and preserves the delicate edible design and strawberry cream filling.
Freezing
If you want to enjoy your cake roll later, wrap it securely in plastic wrap followed by foil and freeze for up to one month. When ready, thaw it in the refrigerator overnight to keep the texture and flavors intact.
Reheating
This cake roll is best enjoyed chilled, but if you prefer it slightly less cold, remove it from the fridge about 15 minutes before serving. Avoid microwaving or heating as this may compromise the whipped cream filling and design.
FAQs
Can I use fresh strawberries instead of freeze-dried for the filling?
Fresh strawberries add a lovely flavor but tend to add moisture, which could make the filling too runny. Freeze-dried strawberries are recommended because they provide concentrated strawberry flavor without extra liquid, helping the cream hold its structure perfectly.
What if I don’t have cake flour? Can I substitute it?
Yes, you can make a substitute by combining all-purpose flour with cornstarch to mimic cake flour’s softness—use 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons cornstarch sifted together. This will help keep the sponge tender and light.
How do I prevent the edible design from cracking when rolling the cake?
The key is to pipe the design paste thinly and freeze it before adding the batter, plus rolling the cake while it’s still warm for “muscle memory.” Following these steps lets the cake roll smoothly without breaking the design.
Can this cake roll be made gluten-free?
You can experiment with gluten-free cake flour blends, but results may vary because gluten-free flours behave differently in batter and structure. You might need to adjust liquids and leavening agents carefully for the best texture.
How long can I prepare this cake in advance?
This Strawberry Cake Roll can be made a day ahead, which actually enhances the flavor as the filling sets. Just be sure to keep it wrapped and refrigerated until serving for peak freshness and appearance.
Final Thoughts
Making the Strawberry Cake Roll with Edible Design and Strawberry Cream Filling Recipe is a rewarding adventure that blends creativity, technique, and pure deliciousness. Whether you’re impressing guests or savoring a personal treat, this cake roll offers a show-stopping dessert experience that’s truly unforgettable. Grab your ingredients, get piping, and have fun bringing this beautiful strawberry dream to life!
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Strawberry Cake Roll with Edible Design and Strawberry Cream Filling Recipe
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 12 hours 55 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Cake Roll is a visually stunning and delectably light dessert featuring a colorful piped design on the sponge cake, rolled with a luscious strawberry-infused whipped cream filling. The delicate, airy sponge is baked in a jelly roll pan and impressively decorated with a creative pattern of colored design paste. Filled with homemade strawberry whipped cream stabilized with gelatin, it makes a perfect showstopper for special occasions or elegant tea times.
Ingredients
Design Paste
- 2 tablespoons unsalted butter (softened, softer than room temp, but not melted)
- 2 1/2 tablespoons granulated sugar
- 1/3 cup cake flour (sifted)
- 1 large egg white
- Food coloring (green, deep pink, red)
Sponge Cake Batter
- 3 large eggs (separated)
- 6 tablespoons granulated sugar (divided)
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons whole milk
- 1/2 teaspoon almond extract
- 1/2 teaspoon kosher salt
- 2/3 cup cake flour (sifted)
- Food coloring (deep pink, red)
Strawberry Filling
- 1 cup heavy whipping cream
- 1/4 teaspoon unflavored powdered gelatin
- 1/2 ounce freeze-dried strawberries
- 3 tablespoons granulated sugar
- 1 tablespoon powdered sugar (for dusting and sweetening cream)
Instructions
- Prepare the Pan and Design Paste: Preheat your oven to 350°F. Lightly butter or grease a 15 by 10-inch jelly roll pan and line it with parchment paper. If using a design template, place it underneath the parchment or trace onto the back of the parchment paper.
- Make the Design Paste: Mix softened butter and sugar with a spatula until smooth. Incorporate the flour partially, then add the egg white and mix until smooth with a buttercream-like consistency.
- Divide and Color Paste: Split the paste into three bowls for coloring. Add food coloring according to your design plan—such as green, deep pink mixed with red, and a lighter pink shade.
- Pipe the Design: Transfer the colored pastes into piping bags with small round tips, then pipe the design onto the lined pan. Start with green, then pipe darker pink berries, and finish with lighter pink dots. Freeze the pan to set the design while preparing batter.
- Prepare the Sponge Batter: In a mixing bowl, whisk egg yolks with 1/4 cup sugar until lightened. Slowly add vegetable oil, milk, almond extract, salt, and your choice of food coloring, mixing well. Fold in sifted cake flour gently.
- Beat Egg Whites: In a clean bowl or stand mixer, beat egg whites until frothy. Add remaining 2 tablespoons sugar and beat to medium-stiff peaks.
- Incorporate Egg Whites into Batter: Fold a third of the egg whites into the batter to lighten it. Then fold in the remaining whites gently until just combined.
- Assemble and Bake: Pour the batter over the frozen design in the pan, spread evenly with an offset spatula, and tap to remove air bubbles. Bake for about 10 minutes until the top is springy and edges lightly browned.
- Invert Cake and Roll Warm: Remove from oven, invert the warm cake onto parchment on a solid surface, peel off the baking parchment. Dust a clean tea towel with powdered sugar, lay over the cake, then flip so the design is down. Roll the cake from the un-designed side in the towel to form the roll ‘muscle memory’. Cool completely for about 1 hour.
- Prepare Filling Gelatin: Soften gelatin in 1 tablespoon cool water for 5 minutes, microwave in short increments until dissolved. Cool slightly but keep liquid.
- Make Strawberry Sugar: Pulse freeze-dried strawberries with granulated sugar in a food processor until finely ground.
- Whip Cream: Beat heavy cream on medium speed until frothy, add powdered sugar, then increase speed to medium-high until soft peaks form and whisk marks remain.
- Combine Gelatin and Cream: Mix a spoonful of whipped cream into gelatin to temper it, then gradually add gelatin mixture back into the whipped cream while mixing on low. Add strawberry sugar and beat to medium-stiff peaks without overbeating.
- Fill Cake Roll: Carefully unroll the cooled cake and remove the towel. Spread strawberry cream filling evenly over the surface, leaving about 1/2 inch bare at one end.
- Roll with Filling and Chill: Gently re-roll the cake with filling, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight to set. Use a cardboard tube for support if desired.
- Slice and Serve: Cut the chilled cake roll into slices using a sharp serrated knife with gentle forward strokes to maintain the design integrity.
- Storage: Keep the cake roll tightly wrapped and refrigerated for up to 3 days.
Notes
- Make sure the butter for the design paste is softened to just below room temperature for easy mixing.
- Use fresh eggs and sift cake flour for a light sponge texture.
- Color the design paste according to your creative preference to highlight the pattern after baking.
- The cake roll is easier to roll and less likely to crack if rolled while still warm and then cooled in this rolled shape.
- Ensure gelatin is fully dissolved to avoid lumps in the filling.
- Be careful not to overbeat the whipped cream once the gelatin and strawberry sugar are added to maintain a fluffy texture.
- Use a sharp serrated knife and gentle cutting to slice through the decorated design to avoid compressing it.
- If you don’t have a cardboard tube, you can just refrigerate the roll on a flat surface; however, the tube helps keep the shape intact.
