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Strawberry Cream Cake Roll

 Strawberry Cream Cake Roll
There are plenty of strawberry patches near my hometown, and soon they'll be brimming with red berries. I discovered this recipe a few summers ago and have made it often. Believe me, it tastes as good as it looks!
10 ServingsPrep: 25 min. + chilling Bake: 10 min. + cooling


  • 4 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup sugar
  • 3/4 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners' sugar
  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups fresh or frozen strawberries, cut up
  • Additional whole strawberries
  • Whipped cream, optional


  • In a bowl, beat eggs with vanilla on high speed with an electric
  • mixer for 5 minutes or until lemon-colored. Gradually add sugar,
  • beating until dissolved. Combine flour, baking powder and salt; fold
  • gently into egg mixture just until combined. Pour into a greased and
  • waxed paper-lined jelly roll pan. Spread batter evenly over pan.
  • Bake at 375° for 10-12 minutes or until light brown. Turn out
  • onto a cloth that has been sprinkled with confectioners' sugar. Peel
  • off paper from cake; roll up cloth and cake. Cool.
  • For filling, whip cream, sugar and vanilla. Unroll cake and spread

2 of 2

Strawberry Cream Cake Roll (continued)

Directions (continued)

  • filling over it; sprinkle with strawberries. Roll up the cake again
  • and chill 2 hours before serving. Sprinkle with confectioners'
  • sugar; garnish with strawberries, and additional whipped cream if
  • desired. Yield: 10 servings.
Nutritional Facts: 1 serving (1 slice) equals 237 calories, 11 g fat (6 g saturated fat), 118 mg cholesterol, 134 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.