Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Cake Roll with Edible Design and Strawberry Cream Filling Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 80 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Prepare Filling Gelatin: Soften gelatin in 1 tablespoon cool water for 5 minutes, microwave in short increments until dissolved. Cool slightly but keep liquid.
  11. Make Strawberry Sugar: Pulse freeze-dried strawberries with granulated sugar in a food processor until finely ground.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. Slice and Serve: Cut the chilled cake roll into slices using a sharp serrated knife with gentle forward strokes to maintain the design integrity.
  17. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://quickpantrymeals.com/strawberry-cake-roll-with-edible-design-and-strawberry-cream-filling-recipe/