This soft and light strawberry cake roll is the kind of dessert that belongs on every spring and summer table. A delicate vanilla sponge cake bakes up thin and flexible, then rolls around a fluffy strawberry cream cheese filling made with real strawberry flavor. It’s elegant, sliceable, and perfect for celebrations, bridal & baby showers, holidays, or anytime strawberries are in season!
I originally published this recipe in 2017, and I’ve since updated it with new photos, additional success tips, and a fluffier strawberry filling.
Today’s strawberry cake roll recipe uses a classic sponge cake base, which gets its airy texture from whipped eggs rather than butter or oil. That makes it naturally light, flexible, and ideal for rolling. The filling combines cream cheese, whipped cream, and freeze-dried strawberries for concentrated strawberry flavor without too much moisture. (You know how much we love those in strawberry cookies!)
If you’ve never made a cake roll before, don’t get nervous. From whipping the eggs to rolling the warm cake and adding the filling, I’ll walk you through every single step so you’re prepped with confidence before you even begin!
Why You’ll Love This Strawberry Cake Roll
- Light sponge cake: Fluffy texture from whipped eggs
- Real strawberry flavor: Freeze-dried strawberries pack bold flavor without extra moisture
- Soft, flexible cake (no cracking!): Rolling while warm helps create a smooth spiral without cracks
- Perfect for spring & summer: A fresh, not-too-heavy dessert for gatherings
- Make-ahead friendly
One reader, Harper, commented: “This recipe is unbelievably good, and so simple it’s almost too easy! My family is already asking when the next version will be made—they are hoping for lemon sponge and blueberry whipped cream filling. Best sponge cake ever (and no cracks when rolled)!! ★★★★★“
Strawberry Cake Roll Ingredients, Explained
- Cake Flour: Cake flour is almost 30x finer than all-purpose flour. Using it is a surefire way to achieve a light crumb.
- Baking Powder: For lift.
- Salt: For flavor balance.
- Eggs: Separate the eggs before you begin, and then allow them to come to room temperature before you use them in the recipe. (Helpful tip: it’s easier to separate eggs when they’re cold, but room-temperature egg whites whip better and into more volume.)
- Sugar: We’re using granulated sugar to sweeten the cake. Whip some of the sugar with the egg whites to make a fluffy meringue that’s the base of the sponge cake, then beat the rest with the egg yolks and other liquid ingredients.
- Buttermilk: Either whole or low-fat buttermilk works. If you can’t find it, you can use whole milk or 2%.
- Vanilla & Vanilla Bean: Use both vanilla extract and vanilla bean for pure flavor and lots of gorgeous vanilla speaks. Instead of both, you can swap in vanilla bean paste.
- Confectioners’ Sugar: It doesn’t actually go in the batter; you just need it for dusting the parchment paper before rolling the cake, to keep it from sticking. You also need it for the filling.
- Freeze-Dried Strawberries: Just like the strawberry cream cheese frosting on this reader-favorite strawberry cake, we need freeze-dried strawberries to naturally flavor (and color!) this strawberry cream filling.
- Heavy Cream: Make sure it’s cold. We’re going to whip it on its own first, and then fold the whipped cream into the rest of the filling.
- Cream Cheese: The other key ingredient for the cream filling. Make sure it’s softened to room temperature before you begin, otherwise your filling will have little lumps of cream cheese, which is less than ideal!
Why This Recipe Works (Plus My Best Success Tips)
Let’s break down the key success points so you understand the why, not just the how:
- Whipped Eggs Create a Flexible Sponge Cake: Instead of relying on butter for lift, the strawberry cake roll gets its structure from whipped eggs. The result is a light, airy sponge cake that’s flexible enough to roll without cracking. This is the same style of sponge used in my champagne cake roll, too.
- Cake Flour Keeps the Crumb Soft: Cake flour gives the sponge a delicate, tender texture. All-purpose flour can make the cake heavier and more prone to tearing. For best results, weigh the flour or spoon and level it instead of scooping directly from the bag.
- Freeze-Dried Strawberries Add Big Flavor: Fresh strawberries would add too much moisture to the filling, so freeze-dried strawberries are the secret here. They provide concentrated strawberry flavor and natural color without making the filling watery. They’re also the key ingredient in my strawberry buttercream.
- Gently Fold the Batter: After combining the wet and dry ingredients, gently fold in the whipped egg whites. This keeps all the air in the batter, which is what gives the cake its light texture.
- Line the Pan for Easy Release: Spray the jelly roll pan before adding parchment paper so the parchment stays in place while you spread the batter. Then spray the parchment, too. This creates a very nonstick surface and helps the cake release easily after baking. (Sponge cakes are known for sticking!)
- Roll the Cake While It’s Warm: As soon as the cake comes out of the oven, roll it up in parchment paper dusted with confectioners’ sugar. This step “trains” the cake into its spiral shape while it’s still flexible, making it much less likely to crack later.
- Chill Before Slicing: After filling and rolling the cake, refrigerate it before slicing. Chilling helps the filling set and gives you cleaner, neater slices.
Strawberry Cream Filling
The filling is a light and fluffy whipped strawberry cream filling—lighter than strawberry frosting and perfect with this delicate sponge cake.
- Made with real strawberry flavor
- Smooth, spreadable, and pipeable texture
- Thick enough to hold its shape in the roll
If you love a generous swirl of filling, this recipe delivers! There’s enough filling for the cake roll plus extra for piping or spreading on top. If you plan to just fill the cake roll (not add any on top), you can halve the ingredient amounts.
I like to add some fresh strawberries to the filling, as well. Be sure to use very thin slices:
Re-roll the cake, without the parchment this time, and chill before slicing. You can keep the cake roll plain on the outside, or pipe some filling on top and garnish with fresh strawberries like I did in these photos!
This strawberry cake roll is one of those recipes that builds confidence fast. It teaches technique, delivers beautiful results, and tastes like something straight from a bakery case. You can absolutely do this. And then… try this chocolate cake roll next!
Strawberry Cake Roll
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours, 10 minutes
- Yield: 10-12 slices
- Category: Cake Roll
- Method: Baking
- Cuisine: American
Description
This strawberry cake roll features a light, vanilla bean-speckled sponge cake, fluffy strawberry cream cheese filling, and plenty of real strawberry flavor from freeze-dried strawberries. Be sure to read the recipe carefully before beginning, because both timing and technique are keys to success!
Ingredients
Cake
- 4 large eggs, at room temperature and divided
- 3/4 cup (150g) granulated sugar, divided
- 2 Tablespoons (30ml) buttermilk or whole milk
- 1 and 1/2 teaspoons pure vanilla extract
- seeds scraped from 1/2 vanilla bean*
- 1 cup (118g) cake flour* (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 Tablespoons (15g) confectioners’ sugar, for dusting parchment
Strawberry Cream Filling & Topping
- 1 heaping cup (about 25g) freeze-dried strawberries*
- 1 cup (240g/ml) heavy cream, cold
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1 and 1/2 cups (180g) confectioners’ sugar
- 1 teaspoon pure vanilla extract (or vanilla bean paste)
- optional: 1 cup (about 160g) thinly sliced fresh strawberries
- optional, for garnish: more fresh strawberries
Instructions
- Read the recipe through before beginning. Be prepared to move quickly as soon as the cake comes out of the oven.
- Preheat oven to 350°F (177°C). Spray a 10×15-inch jelly roll pan with nonstick spray or grease with butter, then line it with parchment paper so the cake releases easily in step 8. Spray or grease the parchment paper as well. (Sponge cakes are known for sticking, so we want an extra nonstick surface here.)
- Make the cake: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the egg whites and 1/4 cup (50g) of sugar together on high speed until stiff peaks form, about 4 minutes. Transfer to another bowl.
- Using the same mixing bowl (no need to clean it), add the egg yolks, remaining sugar, buttermilk or milk, vanilla extract, and vanilla bean seeds. Beat on high speed until light in color and slightly thickened, about 3–4 minutes. The mixture will be thin and a little bubbly on top. Add half of the whipped egg whites to the egg yolk mixture and beat on low speed for 5–10 seconds to gently combine. Add the remaining egg whites and beat on low speed for another 5–10 seconds. Do not over-mix.
- Using a fine mesh sieve, sift the cake flour, baking powder, and salt over the batter. Using a silicone spatula, gently fold everything together until just combined. Do not over-mix. The batter will be light and fluffy.
- Spread the batter evenly into the prepared pan. I find a small offset spatula helpful for this. Gently tap or shake the pan so the batter reaches the corners and smooths into an even layer.
- Bake for 14–16 minutes, or until the top lightly springs back when touched. Do not over-bake.
- Meanwhile, prepare to roll the cake: Place a large piece of parchment paper or a thin kitchen towel flat on the counter and dust it evenly with the confectioners’ sugar. As soon as the cake comes out of the oven, immediately run a knife around the edges to loosen it from the pan. Carefully invert the warm cake onto the prepared parchment/towel, then slowly peel off the parchment paper it baked on. Starting with a short end, gently but tightly roll the warm cake up with the parchment/towel. The cake will still be warm.
- Allow the cake to cool completely while rolled up. This takes about 3 hours at room temperature, or you can refrigerate it for about 2 hours to speed things up. Once cooled, you can keep the rolled cake covered in the refrigerator for up to 1 day before filling.
- Remove the cake from the refrigerator and let it sit for a few minutes while you prepare the filling.
- Make the filling: Using a blender or food processor, pulse the freeze-dried strawberries into a fine powder. You should have about 1/2 cup. Set aside.
- Using a hand mixer or stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4 minutes. Transfer to another bowl. Using the same mixing bowl, beat the cream cheese on high speed until completely smooth and creamy, about 1 minute. Add the confectioners’ sugar, strawberry powder, and vanilla and beat until combined and creamy. Gently fold in the whipped cream. The filling will be light and fluffy. You will have enough to both fill and decorate the cake.
- Fill the cake: Slowly unroll the cooled cake. Spread about half of the filling evenly on top, leaving about a 1/2-inch border around the edges. I use a small offset spatula for this. Top with sliced strawberries, if using. Gently roll the cake back up, this time without the parchment/towel. Cover loosely and refrigerate for at least 20 minutes and up to 1 day before slicing and serving. Cover and refrigerate the remaining filling as well to use for topping in step 15.
- Pipe or spread the remaining filling on top before slicing or serving. Garnish with fresh strawberries, if desired. I used Wilton 1M piping tip on the pictured cake roll.
- Cover leftover cake roll tightly and store in the refrigerator for up to 3 days.
Notes
- Make Ahead Instructions: You can prepare the cake through step 9, then cover and refrigerate the rolled-up cake for up to 1 day before filling and assembling. The assembled cake roll also freezes well for up to 2–3 months. Thaw overnight in the refrigerator before topping, slicing, and serving.
- Special Tools (affiliate links): 10×15-inch Baking Pan | Fine Mesh Sieve | Electric Mixer (Handheld or Stand) | Silicone Spatula | Linen Towels | Food Processor | Small Offset Spatula | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip
- Pan Size: I strongly recommend using a 10×15-inch jelly roll pan for this recipe. Different pan sizes create a cake that’s either too thick or too thin, which can lead to cracking, under-baking, or difficulty rolling.
- Cake Flour: I strongly recommend using cake flour in this recipe. You can usually find it next to the all-purpose flour in the baking aisle. In a pinch, you can use this homemade cake flour substitute.
- Buttermilk: I recommend buttermilk for flavor, but you can use whole milk or 2% milk in a pinch. For best taste and texture, I don’t recommend nonfat or nondairy milk.
- Vanilla Beans: If you can’t get your hands on vanilla beans, substitute both the vanilla extract and vanilla beans for 2 teaspoons of vanilla bean paste. If you have neither, increase the vanilla extract to 2 teaspoons.
- Where to Buy Freeze-Dried Strawberries: I usually find them at major grocery stores in the dried fruit section or at Target, Trader Joe’s, Aldi, Walmart, or online here or here. They tend to be more expensive online. Do not use the chewy/gummy dried strawberries. You need FREEZE-dried strawberries, which grind into a powder. If you’re still having trouble finding them, try this delicious strawberry whipped cream from my strawberry shortcake cupcakes as the filling.
- Filling Amount: There’s enough filling for the cake roll plus extra for piping or spreading on top. If you plan to just fill the cake roll (not add any on top), you can halve the filling ingredient amounts.
- Update in 2026: I updated the filling recipe. The recipe used to be this strawberry cream cheese frosting, but I felt it was too heavy. Instead, I took out the butter, reduced the sugar, and replaced with more heavy cream, which instead makes a fluffy strawberry whipped cream cheese filling. Nice and light paired with the light cake roll!
Reader Comments and Reviews
Can I use freeze-dried strawberry that can be purchased already in powder form, or is it best to grind it into powder myself? Would freeze-dried raspberry powder be interchangeable? Thanks!
Hi Janet! You can use pre-ground powder. Raspberry powder works as well!
I want to make the freeze-dried strawberry frosting for another recipe. Would this amount be too much for a single-layer, 9-inch cake?
Hi Andreea, this would be a bit more than you’d need for a single layer 9-inch cake. You could try halving the recipe instead.
I’ve rated this recipe before when I made a mistake (put the powdered sugar in the batter lol), and it still turned out great. This time, I followed the recipe exactly, and the cake turned out even better!!! I was in a hurry and cooled it in my freezer, which was perfect. I used different fillings, but this vanilla cake recipe is going to be (and is already) my go-to for rolled cakes. It has the perfect texture to give it structural integrity while still being nice and light. It is “spongey” so don’t expect something as soft and fluffy as Sally’s white cake (which is also a go-to). But everything about it is perfect for a rolled cake 🙂
Would it be strange to cover the whole thing in buttercream? I’m making it for my sister-in-law and I’m afraid it will dry out with out some sort of frosting to seal it.
Hi Kathryn! You certainly could, or you could use a white chocolate ganache, similar to how we cover our chocolate cake roll.
Thank you!
I made this cake. Flavor was fantastic. However the cake itself was a little tough. I think I over whipped the egg whites. Any thoughts?
Hi Sue, over whipping the egg whites could certainly be the culprit. Be careful not to over mix the batter, too, as that can cause cakes to come out dense and tough. We’re glad you enjoyed the flavors and hope these tips help for next time!
I made this cake with a different filling (whipped cream cheese frosting + Sally’s easy raspberry cake filling), and it turned out great! I did make a significant mistake though… when it said to add the “remaining sugar” in step 4, I also added the cup of powdered sugar to the batter!!! If I had read the whole recipe through (as recommended) I may not have done this; so, definitely my fault 🙂 if Sally’s team were to edit this recipe ever, I would recommend specifying to add the remaining “granulated” sugar. However, it still turned out so well!! I am pretty good at following directions, but when I slip up, I’m surprised at how resilient Sally’s recipes are.
I did this as well! Luckily I planned a less sweet filling!
Hello, I would like to add strawberry flavor to the cake itself. Can that be done by adding a strawberry puree reduction to this sponge cake (like the strawberry cake recipe from Sally)? Or is there another way to do it?
Hi Nina! We haven’t tested adding strawberries to the cake itself, that would take some testing. Let us know what you try!
Hello, I made the cake this weekend and to add strawberry flavor to the cake itself, I followed the recipe for strawberry puree from your strawberry cake. I reduced about half a pound of fresh strawberries into a thick, jammy, paste (~60g after reducing) and added that to the wet ingredients. Cake baked no issues with that lightly tart strawberry flavor. All other proportions of the cake were left untouched.
Nina, I made the cake and had it in the oven when I saw the cup of powder sugar. But then I realized it was for rolling the cake in. I even read the directions.
What would happen if I didn’t use vanilla bean?
Hi Felicity, see recipe Notes: If you can’t get your hands on vanilla beans and have a jar of vanilla bean paste, use 1/4 teaspoon in its place. If you have neither, just skip it. 2 teaspoons of *pure* vanilla extract is just fine.
I love this recipe, but every time I make it and try to unroll to fill and roll back up the cake sticks to the kitchen towel, I have tried adding lots of sugar it just makes a gooey mess, and les sugar still sticks to the towel
Hey, Laura, have you tried nonstick foil or parchment sprayed with bakers spray or brushed with melted butter?
I use parchment paper. Dust powder sugar and then roll it. Works great!!
Could this be made into a lemon cake by adding lemon extract?
Hi Denice, absolutely, you could swap some of the vanilla with lemon extract—say, half vanilla extract and half lemon extract. Let us know how it goes!
Can I make 1.5x the cake recipe and use a 12×17 inch pan?
Hi Esther, we haven’t tried scaling this recipe for a larger pan. This cake pan sizes and conversions guide will be helpful.
Delicious recipe. A couple of things I changed. I used the pattern roll cake technique to make a floral pattern on the roll (see Sugar Geek’s Pattern Roll) which came out well. While that recipe was dry, this roll was delicious, properly spongy without being dry even after refrigeration. Two changes that I made: I only used 1/2 cup of confectioners sugar for rolling the cake in the towel, and I only used 2/3 cup of confectioners sugar in the filling instead of the 2.5 cups, making the tartness of the cream cheese shine through. By not being quite as sweet, I feel this could be eaten for breakfast, tea or dessert. Very good.
Hi! How long does this last in the refrigerator please? Do you keep loosely covered with plastic wrap the whole time?
Hi Amanda, This cake roll should be fine if covered tightly in the refrigerator for a day or two. For longer storage, see recipe notes for freeing instructions.
I love your recipes and not sure how quickly this will be read and hopefully responded to…but I couldn’t find the freeze-dried strawberries …so I went to your suggestion of the strawberry whipped cream…. I messed up so badly and added the entire strawberry filling to the whipped cream/sugar/vanilla — instead of the 3/4 cups. Any idea how to remedy this? I have cream cheese and butter… it’s so watery 🙁
Hi Ana! You could try whipping up more cream, sugar and vanilla, and folding that into the mixture to even out the ratios. Was the strawberry mixture cooled when you added it to the whipped cream?
oh my gosh, you are a live saver for answering so quickly….not completely. I didn’t read completely cool so I didn’t do it 🙁 (more waaaaaa). Maybe I need to do it all over again — if it needed to be fully cooled 🙁 Sally is my only go-to recipe gal and everything is always PERFECT. The cake is perfect (haa). I’ll also making the pumpkin roll today 🙂
I want to make this but only have a 9×11” pan. Would that work?
Not sure what happened but the cake had no flavor and the texture wasn’t great. I thought I was careful not to over mix, but maybe?? I have great results with the chocolate roll and make it a lot!!
Hi Dana! Was the texture overly dry or dense? This post on how to prevent dry and dense cakes will be helpful to review. Be sure to properly measure ingredients as well for best results. Let us know if we can help to troubleshoot further!
Hi, could I make this into mini cakes like for the chocolate swiss roll?
Can’t see why not – let us know if you give it a try, Susan!
Hello! would you be able to use the pan for your chocolate swiss roll instead?
Hi Kaitlyn, That pan is larger and this cake would be too thin. We really do recommend sticking with a 10×15 inch pan for this recipe.
absolutely love your recipes!
interested to know if i had to add in some gel food coloring in would this recipe still work?
have a rainbow swiss roll in mind!
Hi Tammy, Yes you can add gel food coloring to this cake batter. Let us know how it turns out!
Each year I dehydrate my leftover strawberries, etc. and then make a dry powder to add to icings, cakes, cookies, etc. Would the equivalency be the same as freeze dried in this recipe?
Hi Jeri, It should be the same. What a great idea!