Easiest Way to Make Tasty Fresh Strawberry Cream Roll Cake

Fresh Strawberry Cream Roll Cake. A homemade sponge cake is rolled up around a whipped cream-strawberry filling for an elegant dessert. Dust with powdered sugar or top with more whipped cream, if desired. Gradually add sugar, beating until dissolved.

You can sprinkle the cake with shaved chocolate or sift powdered sugar (the non-dissolving type) to make this even more extravagant. Let it cool in this wrapped condition while making the fresh cream. Apply an even layer of cream to unrolled cake roll, spread strawberries evenly apart, then roll up. You can cook Fresh Strawberry Cream Roll Cake using 4 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Fresh Strawberry Cream Roll Cake

1. It's 1 of use your favorite recipe Chiffon Swiss roll cake batter.
2. Prepare 200 ml of Heavy cream.
3. Prepare 15 grams of Sugar.
4. You need 1 of pack Strawberries.

Roll up tightly with the help of the towel leaving the cake seam side down. With a spatula, spread the rest of the whipped cream over the top and sides of the roll and garnish with the whole strawberries. Your Strawberry Cream Roll Cake is now ready! Or spread your homemade strawberry jam*.

Fresh Strawberry Cream Roll Cake instructions

1. Make the roll cake base..
2. Whip the heavy cream until soft peaks form. It is done once you can scoop it up with the egg beater without it falling back off. The peaks formed in the bowl should fold softly..
3. Spread the heavy cream on 3/4 of the roll cake sheet. Spread it thickly in the front and thinly at the back. Make sure to spread it clear to the edges..
4. Cut all of the strawberries except for the ones to be used on top as decoration. Scatter the cut strawberries on top of the cake. (Don't place any strawberries on the back edge, since this will overlap when the cake is rolled.).
5. Roll the cake up from the front. Squeeze the first rolled up part tightly to form the core..
6. Keep rolling the cake like that..
7. Place the edge on the bottom and clean up the shape over the paper. Wrap the cake as-s in plastic wrap, and chill in the refrigerator..
8. Cut the roll cake into pieces as you like. (I cut it into 2 pieces with a 4:6 ratio this time.).
9. Squeeze the remaining whipped cream on top of the roll cake.Slice each strawberry into 5~6 thin slices. Place the slices on the cream with a small overlap between each..
10. You can sprinkle the cake with shaved chocolate or sift powdered sugar (the non-dissolving type) to make this even more extravagant. This time I scattered it with strawberry leaves to add color.
11. It's done . This is a luxurious cake with lots of strawberries and heavy cream!.
12. This is a version I made using chopped chocolate and cocoa as decoration. It looks rather chic, don't you think?.

Drain any excess liquid off strawberries and place strawberries in an even layer on cake. Starting with a short end of cake, carefully roll cake. Place on a tray with seam side down. While the sponge cake roll is cooling rinse the strawberries and pat dry with a paper towel. Slice remaining strawberries into thin slices and set aside.