The strawberry cream roll is a timeless classic among desserts. Its ease of preparation is definitely one of its greatest strengths, in addition to its deliciousness of course.
After all, who can resist a super-soft sponge cake filled with plenty of vanilla-flavored whipped cream and pieces of sweet strawberries.
To make a perfectly rolled strawberry cream roll, you need to follow a few small tips. One very important thing is the eggs: they must be beaten until they are pale and very frothy! If you use a stand mixer, it will take about ten minutes to get them to the right consistency; if you use a hand mixer with beaters, you’ll need a bit more patience — it can take up to 15 minutes depending on the power of your mixer.
The other important thing is the flour. It should be sifted thoroughly and folded in gently from the bottom up so you don’t deflate the mixture. I always rely on Molino Merano flours, as you may already know. In this recipe I used the Regiograno organic spelt flour, produced exclusively with high-quality grains from South Tyrolean farmers. It’s perfect for making light, airy cakes.
If you like strawberries, try also these recipes of mine:
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 35 Minutes
- Cooking time: 7 Minutes
- Portions: 10-12 slices
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 cup Regiograno organic spelt flour (Molino Merano)
- 1 teaspoon baking powder
- 2 pinches salt
- 5 eggs
- 5/8 cup granulated sugar
- 1 tbsp vanilla sugar
- 2 cups strawberries
- 1 1/2 cups heavy cream
- 3 tbsp sugar
- 1 tbsp vanilla sugar
- 4 tbsp strawberry jam
- 3 strawberries
- 1/2 cup heavy cream
- to taste powdered sugar
Steps
To prepare the strawberry cream roll, preheat the oven to 428°F (conventional) and line a baking sheet (approx. 12 x 16 in) with parchment paper.
Combine the Regiograno organic spelt flour with the baking powder and salt.
Beat the eggs together with the sugar and the vanilla sugar until pale and very frothy. Sift the flour and baking powder mix over the egg mixture and gently fold in with a spatula using bottom-to-top movements so you don’t deflate the batter. Pour the batter onto the prepared baking sheet, spread evenly and bake at 428°F for 6-7 minutes. Perform the toothpick test.
Meanwhile, prepare a clean kitchen towel and sprinkle it with a little sugar.
When the sponge cake is baked, remove it from the oven and place it upside down on the sugared towel. Carefully peel off the parchment paper and roll the sponge cake up inside the towel. Let it cool completely.
Wash and dry the strawberries. Hull them and cut into cubes.
Whip the heavy cream with the sugar and vanilla sugar and fold in the strawberry cubes. Refrigerate until ready to use.When the sponge cake has cooled, carefully unroll it and spread the strawberry jam over the entire surface.
Cover with the strawberry-flavored cream and roll up.
Wash and dry the strawberries for decoration and cut each into four wedges.
Whip the remaining heavy cream and transfer it to a piping bag.
Dust the roll with powdered sugar and decorate with swirls of whipped cream and strawberry wedges.
Chill the strawberry cream roll in the refrigerator for 30 minutes before serving.
