Cream and Strawberry Roll is an easy and delicious dessert, requiring some care for a surprising result! Soft sponge cake with a generous filling that will make you fall in love! Explosion of taste for a perfect snack, also try the sacher roll and the cream and alchermes roll or the pistachio roll—three equally delicious recipes not to miss! If you want a more original version, replace in the recipe the cocoa sponge. If you like the sweet cream and strawberry roll and try to make it, let me know in the comments or on my social pages on Facebook and Instagram. Hugs, Chicca!
You might be interested in other strawberry recipes
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 221.33 (Kcal)
- Carbohydrates 27.22 (g) of which sugars 20.38 (g)
- Proteins 4.13 (g)
- Fat 11.42 (g) of which saturated 0.80 (g)of which unsaturated 1.04 (g)
- Fibers 0.98 (g)
- Sodium 28.23 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs (large)
- 1/2 cup sugar (+ for dusting the sponge cake)
- 2/3 cup all-purpose flour
- to taste lemon juice
- 14 oz strawberries
- 2 tbsps sugar
- 1 cup heavy whipping cream
- 1 tbsp powdered sugar
How to Make Cream and Strawberry Roll
In a large bowl, beat the eggs with the sugar. Use an electric mixer until they become nice and fluffy.
At this point, gradually add the sifted flour in several batches. Mix very gently with a spatula, making circular motions from bottom to top. Pour the mixture into a 12×16 inch pan lined with parchment paper. Bake in a preheated static oven at 375°F for 12 minutes.
After the baking time, immediately remove the sponge cake from the pan, detach the old parchment paper, and flip it onto a new sheet of paper.
Then sprinkle with sugar and roll up the sponge cake, then let it cool completely rolled.
Meanwhile, slice the strawberries, then put them in a pan with 2 tablespoons of sugar and the juice of a lemon. Cook for 5 minutes. Stir occasionally, then set aside. Whip the cream until stiff, then add a tablespoon of powdered sugar and incorporate it.
Once the roll has cooled, unroll and soak it with the strawberry juice, then spread a layer of whipped cream and fill with sliced strawberries.
Next, roll it up again and transfer it to a serving plate and let it rest for 1 hour in the refrigerator.
Decorate as desired with whipped cream dollops and strawberries.
Storage and Tips for Cream and Strawberry Roll
Store in the refrigerator for up to 2 days. For soft sponge cake, do not overbake it. Use room-temperature eggs and sift the flour to avoid lumps in the batter. You can replace strawberries with other fruits like apples, pineapple, raspberries, blueberries, or blackberries. For a crunchy note, add chocolate chips and hazelnut crumbs to decorate the sweet roll.
