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Cake Roll with Berries

“Mom always had fresh-baked desserts like this one for us every week. We all love this cake’s cream filling and fresh strawberries.” —Nancy Kreiser, Lebanon, Pennsylvania
  • Total Time
    Prep: 40 min. Bake: 15 min. + chilling
  • Makes
    10 servings


  • 3 large eggs
  • 1 cup sugar
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners' sugar
  • 1/2 cup all-purpose flour
  • 1 cup milk
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups sliced fresh strawberries
  • 1/4 cup sugar


  • Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside.
  • In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Beat in water and vanilla. Combine the flour, baking powder and salt; fold into egg mixture. Spread batter into prepared pan.
  • Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  • Meanwhile, for filling, combine flour and milk in a small saucepan until smooth. Cook and stir over medium heat until mixture comes to a boil; cook and stir 2 minutes longer (mixture will be very thick). Transfer to a bowl; press waxed paper onto surface of mixture. Cool completely.
  • In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla and salt. Gradually beat in milk mixture; beat for 5 minutes or until filling is light and fluffy.
  • Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Sprinkle with confectioners’ sugar. Combine strawberries and sugar; refrigerate cake and berries for 1 hour before serving.
Nutrition Facts
1 slice: 453 calories, 21g fat (9g saturated fat), 90mg cholesterol, 254mg sodium, 62g carbohydrate (49g sugars, 1g fiber), 5g protein.

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  • meg1pip1
    Jun 20, 2011

    Just Made this for Father's day and got great results from my guests. I did have to make the sponge cake twice because the first time I couldn't get the wax paper off... the second time I used parchment paper greased and floured and it came out great! I added a bit of almond extract to my filling and that added great flavor to it! The milk and flour mixture thickened before it even came to a boil, so I just took off the stove before it got to doughy. I whipped my filling for a long time so it tasted extremely light, not too greasy at all! For sure going to make again!

  • cbachtel
    May 13, 2011

    No comment left

  • heather.holdaway
    Apr 29, 2011

    No comment left

  • love2cookie
    Feb 6, 2011

    I actually only made the filling from this recipe and used a different sponge cake(orange flavored) but I must've done something wrong. When i mixed the flour and milk in a saucepan it got so thick it was like dough. I thought maybe that was supposed to happen and it would be fine when mixed with the other ingredients. When i put it in the mixer and turned it on for 5 mins it still left the the filling with small chunks. What went wrong? It still tasted delicious(a bit too buttery, will cut in half next time) but still good.

  • cariley
    Feb 5, 2011

    When I made this the cake roll was tough and didn't unroll well. Also the filling just tasted of shortening, very heavy and greasy. I don't usually have trouble with sponge-type cakes but this one just didn't work.

  • DoggieMom2
    Nov 13, 2010

    I don't know what the problem is but the cake roll (not the filling) never turns out! I've tried 3 times following the recipe exactly. Each time, the cake sticks to the waxed paper. I've made other cake rolls and this never happens. I will use the filling instructions from this, which is delicious, and use another cake roll recipe.

  • vgoulson
    Jul 22, 2010

    No comment left

  • Idahogem1
    Jul 3, 2010

    I made this dessert to take to my brothers house for dinner. Everyone loved it but agreed that maybe some lemon flavor in the cream or the cake would give it a bigger punch.

    Jul 1, 2010

    This really made a hit when I served it to company. The filling was a little labor intensive, but it was worth it. Very smooth and creamy. I think next time I may put blueberries on the cream before I re-roll the cake. Will definitely make this again.

  • ohiocook
    Jun 9, 2010

    The filling tasted too strongly of shortening and was too much for the amount of cake in the roll. I would halve the filling next time and perhaps cut down on the butter and shortening.