Description
A show-stopping dessert bringing elegance to summer flavors. This light, airy sponge cake is transformed into a beautiful spiral filled with rich cream cheese whipped frosting and juicy strawberries. Perfect for spring brunches or summer parties.
Ingredients
The Vanilla Sponge
- 3 large eggs (room temp)
- 3/4 cup flour, 3/4 cup sugar, 1 tbsp oil
- 1 tsp baking powder, 0.25 tsp salt, 1 tsp vanilla
- Extra: Powdered sugar for towel
The Stabilized Cream Filling
- 8 oz block cream cheese, 2 cups cold heavy cream
- 1/2 cup sugar, 1 tsp vanilla
- 1 lb fresh strawberries, sliced and dried
Instructions
Prep: Preheat oven to 350°F. Line a 10×15-inch pan with foil and grease.
Aeration: Beat eggs for 5 mins until foamy/pale. Add sugar and beat for 2 mins more. Mix in oil, leavening, and vanilla.
Bake: Fold in flour. Bake for 10–15 mins. Flip hot cake onto a powdered sugar-dusted towel. Roll up immediately with the towel and cool.
Filling: Beat cream cheese and sugar. Add vanilla and cold heavy cream; whip to stiff peaks.
Assemble: Unroll cake, spread cream, top with strawberries, and roll tightly (no towel). Chill for 1 hour.
Notes
The ‘Hot Roll’ Rule: Roll the sponge immediately to ‘train’ fibers and prevent cracking.
Block vs. Tub: Block cream cheese acts as the ‘glue’ for a tight spiral; tub varieties are too soft.
Dry Your Berries: Pat strawberries dry to prevent juice from thinning the cream and making the cake soggy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert / Cake Roll
- Method: Aeration / Rolling
- Cuisine: American Summer
Nutrition
- Serving Size: 1 Slice
- Calories: 310
- Sugar: 24
- Sodium: 180
- Fat: 21
- Saturated Fat: 13
- Unsaturated Fat: 8
- Trans Fat: 0.4
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
- Cholesterol: 110
Keywords: strawberry shortcake roll, swiss roll recipe, fresh strawberry cake roll, cream cheese whipped filling, stabilized whipped cream cake, summer dessert recipes