The strawberry and cream roll: a fresh and quick recipe with wild strawberries.
If you are looking for a dessert that combines elegance and simplicity, the strawberry and cream roll is the perfect answer. This version, enriched by the intense aroma of wild strawberries, transforms a classic sponge cake into a soft and indulgent embrace. It is the perfect dessert to celebrate special occasions, like Mother’s Day: its delicate colors and fresh taste will win everyone over at the first bite.
Making it is much simpler than it looks. With a few genuine ingredients and a little care when filling it, you’ll bring to the table a light and showy finale. Follow my tips to get an elastic roll that doesn’t crack and a velvety cream that highlights every single wild strawberry. Here is the recipe step by step!
The roll keeps in the refrigerator for 2-3 days, stored in an airtight container or covered with plastic wrap to prevent the cream from absorbing odors.
You can also freeze it, whole or sliced, for up to one month: in that case, let it thaw slowly in the refrigerator before serving to preserve the texture of the sponge cake.
Thought for you:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Mother's Day
Ingredients The strawberry and cream roll
Let’s go shopping
- 4 eggs
- 3/4 cup granulated sugar
- 3 tbsp sunflower oil
- 1 cup all-purpose flour (type 00)
- 2 tsp baking powder
- 2 cups wild strawberries
- Half lemon juice
- 5 tbsp granulated sugar
- 1 cup heavy cream (for whipping)
- 1 tbsp granulated sugar (for the cream)
- to taste powdered sugar
The strawberry and cream roll
Tools
What I need to prepare
- 1 Electric mixer
- 3 Bowls
- 1 Baking tray
- 1 Parchment paper
- 1 Piping bag with star tip
Steps The strawberry and cream roll
Let’s go to the kitchen
Prepare the base for the sponge cake.
Crack the eggs into a bowl and beat them.
Add 3/4 cup (150 g) of sugar, sunflower oil and, continuing to beat, add the flour.
When everything is combined, add half a packet of vanilla baking powder.
At this point you will have a fairly liquid batter. Prepare the baking sheet with a sheet of parchment paper and pour the batter, taking care to spread it evenly over the entire surface. Bake at 356°F for 15-20 minutes.
At the end of baking you will have a beautiful golden and fragrant sponge cake which you will let cool, removing the parchment paper used for baking and placing the base between two new sheets of parchment paper, under and above the sponge cake.
While the sponge cake is cooling, wash and clean the strawberries and cut them into pieces in a small saucepan.
Add the juice of half a lemon and 5 tbsp of sugar.
Put over the heat and stir for about 3 minutes. At this point you will have a strawberry and juice mixture that must cool completely.
Separately, whip the cream to stiff peaks and add 1 tablespoon of sugar, continuing to mix a little more.
When all the components are cold, you can assemble the strawberry and cream roll. Take the base and, keeping it on the parchment paper, moisten it with the strawberry syrup using a spoon.
Spread the whipped cream over the entire surface.
Then, arrange the pieces of strawberries over the cream.
Roll everything up using the parchment paper: starting from one side, gently roll the dessert onto itself.
When you have formed the roll, finish wrapping it in the parchment paper and twist the ends like a large candy. At this point place it in the fridge for 2 to 3 hours.
It’s time to garnish! Remove the parchment paper, place the roll on a nice plate and whip the remaining cream.
Put the cream into a piping bag and decorate the entire roll.
Then you can garnish with more strawberries. Finish with a dusting of powdered sugar and…
Your strawberry and cream roll is ready and beautiful! All that’s left is to slice and serve!
Storage and variations
The strawberry and cream roll keeps in the refrigerator for 2-3 days, stored in an airtight container or covered with plastic wrap to prevent the cream from absorbing odors.
You can also freeze it, whole or sliced, for up to one month: in that case, let it thaw slowly in the refrigerator before serving to preserve the texture of the sponge cake.
Variations: You can substitute the strawberries with other types of fruit as you prefer.
FAQ (Questions and Answers)
The strawberry and cream roll
Can I color the sponge cake?
Yes, for this purpose I share the recipe of the Velvet roll.
The strawberry and cream roll
