Published: July 16, 2022 · Modified May 12, 2025 by Cindy Gibbs

This Strawberry Cream Cake Roll is the lightest and most airy sponge cake, and it’s filled with a delectable filling made of homemade whipped cream, cream cheese and strawberries.

Strawberry Cream Cake Roll.

Fresh strawberry season is right around the corner. Are you ready for one more dessert that’s light, airy, spongy, and filled with strawberries? If so…you’ve come to the right place!

Allow me to introduce you to my delicious Strawberry Cream Cake Roll. This recipe starts with a light and spongy vanilla sponge cake that’s filled with a delicious filling made of cream cheese and whipping cream. Diced strawberries are sprinkled all over the filling before the cake is rolled up. Talk about delicious!

Strawberry Cream Cake Roll.

What is sponge cake?

Sponge cake is a light and spongy cake that doesn’t need a chemical leavening agent, such as baking powder or baking soda to give it lift. Instead, whipped egg whites are used for the leavening. A sponge cake roll doesn’t need much leavening anyway, since it’s baked in a jelly roll pan and is only about 3/4-inch thick.

Is sponge cake the same as Angel Food Cake?

Not quite. Both cakes use whipped egg whites for leavening. However, angel food cake uses egg whites only, whereas sponge cake also uses egg yolks. This gives the cake a richer flavor.

Is sponge cake similar to butter cake?

No. Butter cakes use chemical leaveners to make them rise and they always contain some form of fat, such as butter or oil. Sponge cakes don’t have any of these. Butter cakes are also moist and denser than sponge cakes.

Ingredients for this cake

Cake Flour – Cake flour is a more refined flour than all-purpose. It’s finer, resulting in a softer crumb and texture. If you don’t have cake flour, you can make an easy Cake Flour Substitute.

Cream of Tartar – Stabilizes the egg whites and promotes high peaks in the meringue. If you don’t havey any cream of tartar, you can substitute with a tiny amount of lemon juice.

Cornstarch – Promotes a lighter, and more soft and tender texture.

Salt – Enhances the other flavors and balances out the sweetness.

Granulated Sugar – Makes this cake sweet and tender.

Eggs – We use separated eggs in this recipe. The egg yolks are used for richness. The egg whites are whipped and used as a leavener instead of using a chemical leavener such as baking powder.

Canola or Vegetable Oil – A small amount of oil will help to keep the cake more flexible and easier to roll. If we used butter, the cake would be more dry and would crack and break easier when rolled.

Vanilla Extract – Adds flavor. Use pure vanilla extract, not imitation.

Milk – Adds moisture and flavor.

Fresh Strawberries – Try to use fresh in-season strawberries if you can. Don’t use frozen strawberries in this recipe. They will bleed and make the cake soggy.

Cream Cheese & Heavy Whipping Cream – Make sure to use full fat cream cheese and heavy whipping cream. This combo makes the most incredibly delicious filling.

Powdered Sugar – Used to sprinkle over the kitchen towel to prevent the cake from sticking to the towel. More is dusted over the finished cake roll for a pretty presentation.

Making the cake

Beat egg whites: Add the egg whites to the clean bowl of a stand mixer, fitted with the whisk attachment. Whisk on low speed for a few seconds, then add the cream of tarter. Mix on medium speed for a few more seconds until the egg whites look frothy.

Slowly add 1/4 cup of the sugar, a tablespoon at a time until all of it is added. Turn the mixer to high and whisk until the egg whites form stiff peaks, about 1 to 1 1/2 minutes. (If you’re using a hand mixer it will take longer). Transfer the egg whites to a medium bowl ant set aside. 

Beat egg yolks & wet ingredients: Add the egg yolks and the remaining 1/2 of sugar to the same mixing bowl on the stand mixer. Change to the paddle attachment. Beat on high until the eggs look light and lemony and the sugar is no longer gritty. Add the canola oil, milk, and vanilla extract. Mix on medium speed for about 1 minute to incorporate all ingredients. 

Add the dry ingredients: Add the flour, salt, cornstarch mixture and mix just to incorporate.

Add about 1/2 of the egg whites to the bowl and mix on low speed just long enough to fold the egg whites into the mixture. Remove the bowl from the stand mixer.

Using a spatula, add the remaining egg whites to the bowl, and gently fold them into the mixture. There might be a few white streaks in the batter. That’s okay. Don’t over mix…simply fold and stop.

Strawberry Cream Cake Roll.

Transfer the batter to the prepared pan, and using an offset spatula spread the batter out evenly.

Bake the cake on the middle oven rack until it springs back when you touch it or a toothpick comes out clean. It should also be a light color on top, not browned. Don’t over-bake the cake or it will be dry. This cake only takes about 15-18  minutes to bake, depending on your oven. 

Strawberry Cream Cake roll.

Cooling & Rolling the cake

While the cake is baking spread a lint-free kitchen towel (bigger than the jelly roll pan) on a counter. Sprinkle it generously with powdered sugar.

As soon as the cake comes out of the oven, invert it onto the towel and peel off the parchment.

Gently roll the cake up in the towel. Lay it seam side down and allow it to cool completely. Do not refrigerate! If the cake is too cold it will crack when you unroll it.

Once the cake roll has cooled completely, slowly unroll it. Don’t worry if the ends roll up or if you see small cracks on the inside.

Spread the chilled filling inside of the cake roll, stopping about 1/2 inch from the edges. Sprinkle the strawberries over the filling and lightly press them into the filling. Slowly roll the cake up, leaving the towel behind as you go. Place the cake roll, seam side down on a cookie sheet, and cover with plastic wrap. Refrigerate for at least 30 minutes.

Strawberry Cream Cake Roll.

Pro Tips

  • Separate the eggs while they are cold. It’s easier to separate cold eggs. Whip the egg whites once they are room temperature. Room temperature egg whites whip up with much more volume than cold ones.
  • Don’t flour the cake pan. Simply grease the bottom of the pan and line it with parchment paper. If you feel you must, simply dust it, and shake off any access flour. Too much flour contributes to dryness in such a thin cake.
  • When adding the whipped egg whites to the batter, gently fold the egg whites in. Don’t over mix. There will be a few white streaks of egg white in the batter, but that’s okay.
  • When beating the egg yolks and sugar together, make sure to beat them long enough. Rub a tiny bit between two fingers. If it’s gritty, you need to beat it longer.

More cake roll recipes you might like…

Lemon Cake Roll

Chocolate Cake Roll

Pecan Cake Roll

Perfect Pumpkin Roll

If you make this recipe, please rate it and leave a comment on how you liked it. I love getting your feedback! 🙂

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Strawberry Cream Cake Roll.

Strawberry Cream Cake Roll

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  • Author: Cindy @mycountrytable
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings
  • Category: Cake
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

This Strawberry Cream Cake Roll is the lightest and most airy sponge cake and it’s filled with a delectable filling made of homemade whipped cream and cream cheese.

Ingredients

Units Scale

CAKE 

  • 1 cup cake flour (spooned and leveled)
  • 2 teaspoons cornstarch
  • 1/4 teaspoons salt
  • 6 large eggs, room temperature, separated
  • 1/2 teaspoon cream of tartar
  • 3/4 cup granulated sugar, divided
  • 1/4 cup canola or vegetable oil
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract
  • Powdered sugar for dusting cake and towel

CREAM CHEESE WHIPPED CREAM FILLING

  • 4 ounces cream cheese, softened
  • 1 1/4 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups fresh strawberries, diced small

GARNISH

  • Powdered sugar, whipped cream and fresh strawberries (optional)

Instructions

CAKE ROLL

  1. Preheat an oven to 350 degrees.
  2. Butter the bottom only of a 12 x 17 inch baking sheet. Line the pan with a piece of parchment paper. 
  3. In a medium bowl, sift together the cake flour, cornstarch and salt. Set aside.
  4. Beat egg whites: Add the egg whites to the clean bowl of a stand mixer, fitted with the whisk attachment. Whisk on low speed for a few seconds, then add the cream of tarter. Mix on medium speed for a few more seconds until the egg whites look frothy. Slowly add 1/4 cup of the sugar, a tablespoon at a time until all of it is added. Turn the mixer to high and whisk until the egg whites form stiff peaks, about 1 to 1 1/2 minutes. (If you’re using a hand mixer it will take longer). Transfer the egg whites to a medium bowl ant set aside. 
  5. Beat egg yolks & wet ingredients: Add the egg yolks and the remaining 1/2 of sugar to the same mixing bowl on the stand mixer. Switch to the paddle attachment. Beat on high speed until the eggs look light and lemony and the sugar is no longer gritty. Add the canola oil, milk, and vanilla extract. Mix on medium speed for about 1 minutes to incorporate all ingredients. 
  6. Add the dry ingredients and mix just to incorporate. 
  7. Fold in egg whites: Add about 1/2 of the egg whites to the bowl and mix on low speed just long enough to fold the egg whites into the mixture. Remove the bowl from the stand mixer. Using a spatula, add the remaining egg whites to the bowl, and gently fold them into the mixture. There might be a few white streaks in the batter. That’s okay. Don’t over mix…simply fold and stop.
  8. Transfer the batter to the prepared pan, and using an offset spatula spread the batter out evenly. Bake the cake on the middle oven rack until it springs back when you touch it or a toothpick comes out clean. It should also be a light color on top, not browned. Don’t over-bake the cake or it will be dry. This cake only takes about 15-18  minutes to bake, depending on your oven. 
  9. Meantime, place a large lint-free kitchen towel on a counter or work surface and generously sprinkle it with powdered sugar. I place some powdered sugar in a mesh strainer and shake it evenly over the towel. 
  10. Rolling the hot cake: Once the cake is baked, immediately run a knife around the edges of the cake and invert it onto the prepared towel. Peel off the parchment paper. Starting with a short end, carefully and slowly roll the cake up with the towel. Try to roll the end as tight as you can. This forms the center of the cake roll.  Leave the rolled up cake, seam side down, on a counter, and allow it to cool completely. I don’t recommend placing it in the refrigerator. The roll will crack easier if it’s cold when rolled up. While the cake is cooling, make the filling.

CREAM CHEESE WHIPPED CREAM FILLING

  1. Make the filling: Add the cream cheese to the bowl of a stand mixer, fitted with the whisk attachment. Beat for about 1 minute on medium speed, until the cream cheese is light and creamy, and free of any lumps. Transfer the cream cheese to a small bowl and set aside.
  2. Add the whipping cream, powdered sugar, and vanilla to the same mixing bowl. Whisk the mixture on low for about 30 seconds then, cover with a towel, turn the mixer to high and whisk until the whipping cream is thick. (The towel prevents splattering).  Add the cream cheese back to the bowl and whisk just long enough to incorporate the cream cheese. 
  3. Filling & rolling the cake: Once the cake has completely cooled, very slowly unroll the cake. If it has one or two slight cracks on the inside as you unroll it don’t worry, you’ll be covering them with filling. Using an offset spatula, spread the filling all over the unrolled cake, stopping about 1/4-inch from the edges. Next, sprinkle the diced strawberries evenly over the filling. Now slowly and gently roll the cake back up, leaving the towel behind as you go. Some of the filling might ooze out of the ends or the seam when you’re done. Don’t worry, just wipe off any excess from the seam and place the cake roll seam side down on a small parchment-lined cookie sheet. Sift some additional powdered sugar over the cake roll. Refrigerate the cake roll for at least one hour before slicing. If you don’t plan to slice and serve the cake until the next day, wrap the roll tightly in plastic wrap and refrigerate. 
  4. To slice, use a sharp serrated knife and slice the cake into 1-inch slices, wiping the knife between slices.
  5. Serve the cake with fresh strawberries a small dollop of whipped cream on the side as garnish.
  6. Cover and refrigerate leftovers for up to 3 days. 

Notes

  • To freeze, wrap the cake roll securely with plastic wrap, then foil, or place in a sealed container and freeze for up to 3 months. To thaw, place the cake roll in a refrigerator overnight.
  • Please read the pro tips in the post above before making this recipe.