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Strawberries and Cream Roll

Strawberries and Cream RollSoft and fluffy angel food cake roll with rich cream filling and fresh strawberries. Tastes good as it looks but don't get intimidated by its beauty. This delicious treat is not as complicated as it looks. You can whip up this masterpiece in under an hour. Here is an easy dessert recipe for Strawberries and Cream Roll.


Angel Food Cake
9 egg whites in room temperature
1½ teaspoons vanilla extract
¾ teaspoon cream of tartar
1 cup + 2 tablespoons granulated sugar
¾ cup cake flour
1 tablespoon powdered sugar

Strawberries and Cream Filling
2 cups heavy whipping cream, chilled
6 tablespoons powdered sugar
1 teaspoon vanilla extract
3 cups diced strawberries

Powdered sugar for dusting and strawberry slices for garnish


Preheat oven to 350 degrees F. Line a 15x10-inch baking pan with waxed paper and grease lightly with cooking spray. Set aside.

In a large mixing bowl, Beat egg whites, vanilla and cream of tartar using an electric mixer on medium speed until soft peaks form. Add sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Gently fold in flour, ¼ cup at a time, taking care not to deflate the egg whites.

Spread batter in an even layer into prepared pan using a spatula. Bake for 15-20 minutes or until cake springs back when lightly touched. Remove from oven and cool for while, around 5 minutes.

Lay a clean kitchen towel on a flat work surface and dust with 1 tablespoon powdered sugar. Turn the cake out onto the kitchen towel and gently peel off waxed paper. Roll up the warm cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

While waiting for the roll to cool down, beat the cream on medium speed until it begins to thicken. Add powdered sugar and vanilla; increase the speed to medium-high and beat until soft peaks form. Gently fold in the strawberries. Chill in the refrigerator until ready to use.

Carefully unroll the angel food cake on a flat surface. Spread filling on top of the cake to within ½-inch of edges. Gently roll up again and place seam side down on a serving plate. Sprinkle top with powdered sugar and garnish with strawberry slices,  if desired. Cover leftover with plastic wrap and keep in the refrigerator.

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