Homemade Strawberry Roll Cake Recipe with Custard Filling

How to Make Strawberry Roll Cake at Home

Homemade Strawberry Roll Cake

ℹ️ As a home chef who delights in creating sweet treats for family and friends, this Strawberry Roll Cake is one of my favorite recipes. There’s something truly special about the combination of light, fluffy cake filled with creamy custard and fresh strawberries, all topped with luscious whipped cream and more strawberries. It’s a dessert that looks as impressive as it tastes, yet it’s surprisingly easy to make. Whether it’s for a special occasion or simply to satisfy a sweet craving, this Strawberry Roll Cake never fails to impress. Let’s get started on making this delightful dessert that’s sure to bring a smile to everyone’s face!

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ℹ️ Ingredients:

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For the Cake:

  • Eggs: 4 large
  • Granulated sugar: 3/4 cup (150 grams)
  • Vanilla extract: 1 teaspoon (5 ml)
  • All-purpose flour: 3/4 cup (95 grams)
  • Baking powder: 1 teaspoon (5 grams)
  • Salt: 1/4 teaspoon (1 gram)
  • Powdered sugar: For dusting

For the Custard Filling:

  • Whole milk: 2 cups (480 ml)
  • Granulated sugar: 1/2 cup (100 grams)
  • Cornstarch: 1/4 cup (30 grams)
  • Egg yolks: 4 large
  • Vanilla extract: 1 teaspoon (5 ml)
  • Chopped fresh strawberries: 1 cup (150 grams)

For the Topping:

  • Heavy whipping cream: 1 cup (240 ml)
  • Powdered sugar: 2 tablespoons (15 grams)
  • Vanilla extract: 1/2 teaspoon (2.5 ml)
  • Fresh strawberries: 1 cup (150 grams), sliced

ℹ️ Instructions:

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper and grease the paper.
  2. Beat the eggs: In a large bowl, beat the eggs with an electric mixer on high speed for about 5 minutes until thick and lemon-colored. Gradually add the granulated sugar and vanilla extract, beating until well combined.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
  4. Bake the cake: Spread the batter evenly into the prepared pan. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
  5. Roll the cake: While the cake is baking, place a clean kitchen towel on the counter and sprinkle it generously with powdered sugar. When the cake is done, immediately loosen it from the edges of the pan and invert it onto the prepared towel. Carefully peel off the parchment paper. Starting at the short end, roll the cake and towel together into a spiral. Cool completely on a wire rack.
  6. Heat the milk: In a medium saucepan, heat the milk over medium heat until it begins to simmer.
  7. Mix the sugar and cornstarch: In a bowl, whisk together the granulated sugar and cornstarch. Add the egg yolks and whisk until smooth.
  8. Combine and cook: Gradually whisk the hot milk into the egg mixture. Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until it thickens and begins to boil. Remove from heat and stir in the vanilla extract. Allow the custard to cool slightly, then fold in the chopped strawberries.
  9. Unroll the cake: Carefully unroll the cooled cake. Spread the custard filling evenly over the cake, leaving a small border around the edges.
  10. Roll the cake: Gently re-roll the cake without the towel. Transfer the cake roll to a serving platter, seam side down.
  11. Whip the cream: In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  12. Decorate the cake: Spread the whipped cream over the top of the cake roll. Arrange the sliced strawberries on top of the whipped cream.
  13. Serve and enjoy: Slice and serve your beautiful strawberry cake roll. Enjoy the delightful combination of fluffy cake, creamy custard, and fresh strawberries!
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