Strawberry Cream Roll Cake. It's a light and fluffy sponge cake rolled with a creamy filling, topped with more fresh strawberries and a sweet glaze. This dessert is perfect for a special occasion or just a sweet treat with a fresh, fruity twist.
Ingredients:
**For the sponge cake:**
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp strawberry puree or strawberry extract (optional for added flavor)
- 1/2 cup powdered sugar (for dusting)
**For the filling:**
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup cream cheese (softened)
**For decoration:**
- Fresh strawberries (sliced)
- Crushed graham crackers or biscuits (for sprinkling)
- Optional: white chocolate drizzle or glaze
### Instructions:
1. **Make the Sponge Cake:**
- Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
- In a large mixing bowl, whisk together the eggs and sugar until light and fluffy. Add the vanilla extract and strawberry puree (if using).
- In another bowl, mix the flour, baking powder, and salt. Gradually fold this into the egg mixture.
- Add the melted butter and milk, mixing gently until smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 12-15 minutes, or until the cake is lightly golden and springs back when touched.
- Remove from the oven, then immediately turn the cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
- Roll the cake up with the towel inside it and let it cool completely.
2. **Prepare the Filling:**
- In a mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
- In another bowl, beat the softened cream cheese until smooth and fluffy. Gently fold in the whipped cream and vanilla extract until well combined.
3. **Assemble the Roll Cake:**
- Once the cake has cooled, gently unroll it and spread the cream filling evenly over the surface.
- Carefully roll the cake back up, this time without the towel. Place it seam side down on a serving plate.
- Drizzle the top with white chocolate or any glaze you like, and sprinkle with crushed graham crackers or biscuits.
- Garnish with fresh strawberry slices on top.
4. **Serve:**
- Chill the cake in the refrigerator for about 30 minutes before slicing and serving.
### Tips:
- You can use strawberry jam or preserve instead of fresh strawberries if you prefer a sweeter topping.
- For extra flavor, add a few drops of strawberry extract to the whipped cream filling.
- If you want a firmer filling, you can add a bit of gelatin or stabilizer to the whipped cream mixture.
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This strawberry cream roll cake is a refreshing and delightful treat with its light texture and tangy-sweet flavors!