Introduction to Strawberry Cloud Roll Cake
Welcome to the delightful world of the Strawberry Cloud Roll Cake! If you’re like me, you know that sometimes life gets busy, and we need a quick yet impressive dessert to whip up. This cake is a fluffy dream, perfect for any occasion, whether it’s a family gathering or a cozy night in. With its light texture and creamy filling, it’s sure to bring smiles all around. Plus, it’s a fantastic way to showcase fresh strawberries, making it a seasonal favorite. Let’s dive into this sweet adventure together!
Why You’ll Love This Strawberry Cloud Roll Cake
This Strawberry Cloud Roll Cake is not just a treat for the taste buds; it’s a breeze to make! With simple ingredients and quick steps, you’ll have a stunning dessert ready in no time. The light, airy texture melts in your mouth, while the strawberry filling adds a burst of flavor. It’s perfect for impressing guests or satisfying your sweet tooth after a long day. Trust me, you’ll want to make this again and again!
Ingredients for Strawberry Cloud Roll Cake
Gathering the right ingredients is the first step to creating your Strawberry Cloud Roll Cake. Here’s what you’ll need:
- Large eggs: These are the backbone of your cake, providing structure and moisture. Make sure they’re at room temperature for the best results.
- Granulated sugar: This sweetener not only adds flavor but also helps create that fluffy texture we all love.
- Cake flour: For a light and airy cake, cake flour is ideal. If you don’t have it, all-purpose flour works too, just be sure to sift it well.
- Cornstarch: This is optional, but it can give your cake an extra lift, making it even fluffier.
- Milk: A splash of milk adds moisture and richness to the batter.
- Vegetable oil: This keeps the cake tender and moist, ensuring it doesn’t dry out.
- Vanilla extract: A classic flavor enhancer that brings warmth and depth to your cake.
- Strawberry purée or powder: This is where the magic happens! It infuses the cake with that delightful strawberry flavor.
- Food coloring: A few drops of pink or strawberry-red food coloring can enhance the cake’s appearance, making it even more inviting.
- Heavy cream: The star of the cloud cream filling, it whips up beautifully to create a light and fluffy texture.
- Powdered sugar: This sweetens the cream and helps stabilize it, ensuring it holds its shape.
- Mascarpone or cream cheese: Optional, but these add a creamy richness and stability to the filling.
- Strawberry jam: A touch of jam swirled into the cream adds a lovely visual and flavor contrast.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Strawberry Cloud Roll Cake
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). While that’s heating up, grab a 10×15-inch jelly roll pan and line it with parchment paper. This will help your cake release easily after baking. I like to give the parchment a light spray of cooking oil for extra assurance. Trust me, you don’t want to lose any of that fluffy goodness!
Step 2: Beat the Eggs and Sugar
In a large mixing bowl, beat the room temperature eggs and granulated sugar together on high speed. You want to whip them for about 5 to 7 minutes until the mixture is pale and fluffy. This step is crucial for achieving that light texture in your Strawberry Cloud Roll Cake. The air you incorporate here is what makes it rise beautifully!
Step 3: Combine Dry Ingredients
Now, it’s time to sift in the cake flour and cornstarch. Gently fold these dry ingredients into the egg mixture using a spatula. Be careful not to overmix; you want to keep that airy texture. Think of it like folding a delicate blanket around a sleeping baby—gentle and loving!
Step 4: Add Wet Ingredients
Next, add the milk, vegetable oil, vanilla extract, and strawberry purée to the batter. Mix gently until everything is combined and smooth. The batter should feel light and airy, almost like a fluffy cloud. This is where the magic of flavor begins to unfold, making your Strawberry Cloud Roll Cake irresistible!
Step 5: Bake the Cake
Pour the batter into your prepared pan, spreading it evenly. Bake for 10 to 12 minutes, or until the top springs back lightly when touched. Keep an eye on it; you want it just set, not overbaked. A perfectly baked cake is the foundation of your Strawberry Cloud Roll Cake, so don’t rush this step!
Step 6: Roll the Cake
Once baked, remove the cake from the oven and immediately invert it onto a clean towel dusted with powdered sugar. Gently peel off the parchment paper. Now, roll the cake up with the towel inside, starting from the short edge. This helps shape it while it cools. Let it sit for about 45 minutes to cool completely.
Step 7: Prepare the Cloud Cream Filling
While the cake cools, it’s time to whip up the cloud cream filling. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. If you’re using mascarpone or cream cheese, add it now and whip until you reach firm peaks. For a lovely pink swirl, gently fold in the strawberry jam without overmixing. This filling is the heart of your Strawberry Cloud Roll Cake!
Step 8: Assemble the Cake
Carefully unroll the cooled cake. Spread a generous layer of the cloud cream filling over the surface, making sure to cover it evenly. Now, roll the cake back up tightly, but this time without the towel. Wrap it in plastic wrap and chill for at least an hour. This helps the flavors meld together beautifully!
Step 9: Chill and Slice
After chilling, it’s time to slice your masterpiece! Use a warm serrated knife for clean edges. Dust the top with powdered sugar or decorate with fresh strawberry slices for that extra touch. Each slice reveals the beautiful swirl of strawberry cream, making your Strawberry Cloud Roll Cake a showstopper!
Tips for Success
- Always use room temperature eggs for better volume and texture.
- Don’t skip the parchment paper; it’s your best friend for easy removal.
- Be gentle when folding in dry ingredients to maintain that airy batter.
- Chill your mixing bowl before whipping cream for quicker results.
- Use a serrated knife to slice the cake for clean, beautiful edges.
Equipment Needed
- Jelly roll pan: A 10×15-inch pan is ideal, but a similar-sized baking sheet works too.
- Parchment paper: Essential for easy cake removal; aluminum foil can be a substitute.
- Mixing bowls: Use a large bowl for mixing and a chilled bowl for whipping cream.
- Electric mixer: A hand mixer is great, but a stand mixer can save time.
- Serrated knife: Perfect for slicing the cake; a regular knife can work in a pinch.
Variations of Strawberry Cloud Roll Cake
- Chocolate Strawberry Cloud Roll: Add cocoa powder to the batter for a chocolate twist. Pair it with chocolate whipped cream for a decadent treat!
- Gluten-Free Option: Substitute cake flour with a gluten-free blend. Just ensure it’s a 1:1 ratio for best results.
- Vegan Version: Replace eggs with flaxseed meal mixed with water and use coconut cream instead of heavy cream for a plant-based delight.
- Berry Medley: Mix in other berries like blueberries or raspberries for a colorful and flavorful twist on the classic.
- Citrus Infusion: Add lemon or orange zest to the batter for a refreshing citrus flavor that complements the strawberries beautifully.
Serving Suggestions for Strawberry Cloud Roll Cake
- Pair with a scoop of vanilla ice cream for a delightful contrast in temperature and texture.
- Serve alongside fresh whipped cream for an extra touch of indulgence.
- Garnish with mint leaves for a pop of color and freshness.
- Enjoy with a cup of herbal tea or sparkling lemonade for a refreshing drink option.
- Present on a beautiful platter, dusted with powdered sugar for an elegant touch.
FAQs about Strawberry Cloud Roll Cake
Can I make the Strawberry Cloud Roll Cake ahead of time?
Absolutely! You can prepare the cake a day in advance. Just roll it up and store it in the refrigerator. This allows the flavors to meld beautifully, making it even more delicious!
What can I substitute for heavy cream in the filling?
If you’re looking for a lighter option, you can use coconut cream or whipped topping. Just keep in mind that the texture and flavor will vary slightly from the original recipe.
How do I store leftovers of the Strawberry Cloud Roll Cake?
Store any leftovers in an airtight container in the refrigerator for up to three days. Just be sure to slice it with a warm knife for clean edges!
Can I use frozen strawberries for the purée?
Yes, frozen strawberries work well! Just thaw them and blend until smooth. This is a great way to enjoy the flavors of summer all year round.
What’s the best way to serve the Strawberry Cloud Roll Cake?
For a stunning presentation, dust the top with powdered sugar and garnish with fresh strawberry slices. It’s perfect for impressing guests at any gathering!
Final Thoughts
Making a Strawberry Cloud Roll Cake is more than just baking; it’s about creating sweet memories. The joy of rolling up that fluffy cake and filling it with creamy goodness is truly rewarding. Each slice reveals a beautiful swirl, inviting smiles and compliments from everyone at the table. Whether it’s a special occasion or a simple family dinner, this dessert brings a touch of magic to any gathering. I hope you enjoy every moment of making and sharing this delightful treat as much as I do. Happy baking, and may your kitchen be filled with laughter and love!
Print
Strawberry Cloud Roll Cake: A Dreamy Dessert Recipe!
- Total Time: ~1 hour 40 minutes
- Yield: 8–10 slices 1x
- Diet: Vegetarian
Description
A light and fluffy Strawberry Cloud Roll Cake filled with a creamy cloud cream filling, perfect for any dessert occasion.
Ingredients
- 4 large eggs (room temperature)
- ¾ cup (150 g) granulated sugar
- ¾ cup (95 g) cake flour (or all-purpose flour, sifted)
- 1 tbsp cornstarch (optional for extra fluff)
- 1 tbsp milk
- 1 tbsp vegetable oil
- 1 tsp vanilla extract
- 2 tbsp strawberry purée or strawberry powder
- Few drops of pink or strawberry-red food coloring (optional)
- 1 cup (240 ml) heavy cream, cold
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- 2 tbsp mascarpone or cream cheese (for stability, optional)
- 1 tbsp strawberry jam (for light swirl effect)
Instructions
- Preheat your oven to 350°F (175°C).
- Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper.
- In a large bowl, beat eggs and sugar on high speed for 5–7 minutes until pale and fluffy.
- Sift in flour and cornstarch, and gently fold using a spatula.
- Add milk, oil, vanilla, and strawberry purée. Mix gently until smooth and airy.
- Pour batter into the prepared pan, spreading evenly.
- Bake for 10–12 minutes, or until the top springs back lightly to the touch.
- While warm, invert the cake onto a clean towel dusted with powdered sugar.
- Gently peel off the parchment paper.
- Roll the cake with the towel inside (from the short edge) and let it cool completely (about 45 minutes).
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Add mascarpone or cream cheese if using, and continue whipping to firm peaks.
- For a soft pink swirl, gently fold in the strawberry jam without overmixing.
- Unroll the cooled cake carefully.
- Spread a generous layer of the cloud cream over the surface.
- Roll the cake tightly back up (without the towel this time).
- Wrap in plastic wrap and chill for at least 1 hour to set.
- Slice with a warm knife for clean edges.
- Dust with powdered sugar or decorate with fresh strawberry slices if desired.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use a serrated knife to slice the cake for cleaner edges.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
