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Strawberry Birthday Cake Roll

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This delightful Strawberry Birthday Cake Roll is the perfect centerpiece for any celebration. It features a soft, fluffy sponge cake rolled with a luscious strawberry cream filling and topped with a light dusting of powdered sugar and festive decorations. It’s as delicious as it is beautiful!

Ingredients

Scale

For the Cake:

  • 3 large eggs, room temperature
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3 tbsp milk, room temperature

For the Strawberry Cream Filling:

  • 1 cup heavy whipping cream, chilled
  • 2 tbsp powdered sugar
  • ½ cup fresh strawberries, finely chopped
  • ½ tsp vanilla extract

For Garnish:

  • Powdered sugar, for dusting
  • Fresh strawberries, sliced
  • Sprinkles (optional, for a birthday touch)

Instructions

  1. Prepare the Cake:
    • Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
    • In a large bowl, beat the eggs and granulated sugar with an electric mixer until pale and thick, about 5 minutes. Add vanilla extract and mix well.
    • Sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture in batches, alternating with the milk, until just combined.
    • Pour the batter into the prepared pan, spreading it evenly. Bake for 10–12 minutes, or until the top springs back when lightly touched.
  2. Roll the Cake:
    • While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
    • Once the cake is done, immediately turn it out onto the prepared towel. Peel off the parchment paper, then gently roll the cake up in the towel (starting from a short side). Let it cool completely.
  3. Make the Strawberry Cream Filling:
    • In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form.
    • Gently fold in the finely chopped strawberries and vanilla extract.
  4. Assemble the Cake Roll:
    • Unroll the cooled cake carefully. Spread the strawberry cream filling evenly over the surface, leaving a small border around the edges.
    • Roll the cake back up tightly without the towel. Place it seam-side down on a serving platter.
  5. Decorate and Serve:
    • Dust the cake roll with powdered sugar. Garnish with fresh strawberries and sprinkles, if desired. Refrigerate for at least 30 minutes before slicing and serving.

Notes

  • Use room-temperature eggs for a fluffier sponge cake.
  • For a smoother filling, puree the strawberries instead of chopping them.
  • Keep the cake roll refrigerated to maintain freshness.

Find it online: https://recipe.newsvks.com/strawberry-birthday-cake-roll/