This light, fluffy, not too sweet strawberry cream roll is so easy to make. I’ve been making it for years, so I don’t know why I waited this long to share the recipe. The ingredients are simple, yet so delicious.
Easy Strawberry Cream Roll
1 c sugar
1/3 c water
1 tsp vanilla
3/4 c flour
1 tsp baking powder
1/4 tsp salt
Strawberry Cream Filling:
2 c strawberries, sliced
1/4 c sugar, plus 1 tbsp sugar for whipping cream
3/4 c heavy whipping cream
Preheat oven to 375 degrees. Line a 15 x 10 cookie sheet with parchment paper.
Using a small bowl, sift together flour, baking powder, salt.
In a separate bowl, beat egg whites until a peak forms.
In a larger bowl, beat egg yolks and sugar until creamy and light in color. Add vanilla and beat until combined. Now add dry ingredients to egg yolk mixture and mix until combined.
Using a rubber spatula or wooden spoon, gently fold in egg whites just until combined.
Transfer the batter to the pan and spread evenly. Bake for 10 minutes.
When cake is done, immediately loosen the sides of the cake from the pan and turn over onto a towel sprinkled with powdered sugar. Carefully remove paper. Roll the cake and towel from narrow end. Cool for at least 30 minutes.
In the meantime, prepare filling. In a small pot, cook strawberries and sugar on medium heat. Increase heat to medium/high and bring mixture to a rolling boil. Stir frequently and mash a few strawberries (about 10 minutes).
Transfer to a bowl and let it cool.
In a bowl, beat the whipping cream and sugar.
Unroll the cake and spread the strawberry mixture.
Next, spread the whipping cream, leaving a 1/2 inch border.
Roll the cake and dust with confectioner’s sugar. Refrigerate for at least 30 minutes.