If you are on the hunt for a dessert that’s as delightful to look at as it is to eat, the Japanese Strawberry Cake Roll Recipe will become your new favorite indulgence. This cake offers a perfect harmony of a soft, spongy texture paired with the fresh brightness of ripe strawberries and luxuriously whipped cream, all rolled into a festive and elegant presentation that is perfect for Christmas or any special occasion. Its simplicity in ingredients belies the sophisticated taste and airy feel that makes it irresistibly charming.
Ingredients You’ll Need
Creating this delightful Japanese Strawberry Cake Roll Recipe is wonderfully straightforward, and the ingredients are thoughtfully simple, each bringing something essential to the final texture, flavor, and appearance of the cake.
- Cake flour: The light nature of cake flour ensures a tender and delicate sponge, which is the backbone of this roll.
- Sugar: Adds just the right touch of sweetness to balance the fresh strawberries.
- Eggs: Provide structure while keeping the sponge airy and soft when whipped properly.
- Milk: Adds moisture for a silky crumb that is easy to roll without cracking.
- Vanilla: Infuses a subtle warmth and depth that complements the fruit and cream.
- Whipped cream: Whipped to fluffy perfection and lightly sweetened, it adds a luxurious, melt-in-the-mouth filling.
- Powdered sugar: Used both for sweetening the cream delicately and for dusting the finished cake to elevate its festive charm.
- Fresh strawberries: The star ingredient, their juicy, natural sweetness shines through and balances the softness of the cream and cake.
How to Make Japanese Strawberry Cake Roll Recipe
Step 1: Prepare and Bake the Sponge
Start by preheating your oven and preparing a jelly roll pan lined with parchment paper – this ensures the cake won’t stick and will roll easily. Whip eggs and sugar until light and fluffy, then gently fold in the sifted cake flour to keep the batter aerated. Add in milk and vanilla to make the batter silky smooth. Pour evenly onto the pan and bake for about 10 to 12 minutes until the sponge springs back lightly when touched.
Step 2: Roll the Sponge While Warm
Once baked, it’s crucial to roll the sponge immediately while it’s still warm. Lay a clean kitchen towel sprinkled with powdered sugar over the cake and carefully roll it up with the towel inside. This step prevents the sponge from cracking later and helps it “train” into the roll shape as it cools.
Step 3: Prepare the Filling
While the sponge cools, whip the cream until it holds soft peaks and gently fold in powdered sugar to sweeten it without overpowering the strawberries. Slice fresh strawberries evenly for the filling — their juiciness and slight tartness offer a perfect contrast to the sweet cream.
Step 4: Assemble the Roll
Carefully unroll the cooled sponge and spread the whipped cream evenly across the surface, leaving a small border to avoid overflow when rolling. Arrange sliced strawberries on top of the cream evenly for balanced flavor in every bite. Then gently roll the cake back up, this time without the towel, sealing the edges carefully. Chill the roll in the refrigerator for at least an hour to set and let the flavors meld.
How to Serve Japanese Strawberry Cake Roll Recipe
Garnishes
Dust the chilled cake roll lightly with powdered sugar to give it a magical snowy effect. For extra flair, arrange whole strawberries or mint leaves on top just before serving to add freshness and vibrant color.
Side Dishes
This cake roll pairs beautifully with a light green tea or a delicate fruit-infused herbal tea. For coffee lovers, a mild roast complements the sweetness without overpowering the delicate sponge.
Creative Ways to Present
For a festive touch, slice the roll into thick rounds and place each piece on a decorative plate with dollops of whipped cream and a few fresh berries around. You can also pipe additional whipped cream on top in rosettes or use edible flowers to turn the dessert into a centerpiece-worthy treat.
Make Ahead and Storage
Storing Leftovers
Wrap the remaining cake roll tightly in plastic wrap and store it in the refrigerator. It will stay fresh for up to 2 days while maintaining the cake’s softness and the cream’s flavor.
Freezing
If you want to keep the cake longer, freezing is an option. Wrap it securely in plastic wrap and then in foil to prevent freezer burn. Thaw it overnight in the refrigerator before serving to preserve the taste and texture as much as possible.
Reheating
This cake is best enjoyed chilled, so reheating is not recommended as it can affect the delicate texture of the sponge and cream. Instead, just bring it to room temperature for a few minutes if it’s too cold straight from the fridge.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are preferred for their firmness and vibrant flavor, but if using frozen, be sure to thaw and drain them well to avoid excess moisture that could sog your cake.
What is the best way to stabilize whipped cream for this cake?
You can add a bit of powdered gelatin or a whipped cream stabilizer to your cream before whipping to help it hold its shape longer, especially if the cake needs to sit out for a while.
Can I make the sponge without cake flour?
Yes, you can substitute all-purpose flour, but sift it multiple times to aerate and remove some of the gluten for a softer texture; the sponge won’t be quite as tender as with cake flour.
How long can I prepare the Japanese Strawberry Cake Roll Recipe in advance?
It’s best made the day before serving to allow the flavors to marry and the roll to set properly, but avoid making it more than 2 days ahead to keep the cream fresh.
Can this recipe be adapted for other fruits?
Absolutely! Seasonal fruits like blueberries, raspberries, or peaches work wonderfully as alternatives or additions to strawberries for a delicious twist.
Final Thoughts
This Japanese Strawberry Cake Roll Recipe is a true showstopper that’s as joyous to bake as it is to share. Its light texture and fresh flavors make it a charming dessert that won’t weigh you down. Whether you’re celebrating Christmas or simply craving a sweet treat that feels special, this cake roll beautifully captures the essence of delicate Japanese-inspired patisserie right in your own kitchen. Give it a try—you’ll be so glad you did!
Print
Japanese Strawberry Cake Roll Recipe
- Total Time: 45 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
A light and airy Japanese strawberry cake roll featuring a soft sponge cake filled with sweet whipped cream and fresh strawberries. This elegant and festive dessert is perfect for Christmas or any special occasion.
Ingredients
Cake:
- ¾ cup cake flour
- ⅔ cup sugar
- 4 eggs
- 2 tbsp milk
- 1 tsp vanilla extract
Filling:
- 1 cup whipped cream
- 2 tbsp powdered sugar
- 1 cup sliced strawberries
Instructions
- Prepare the Sponge Cake: Preheat your oven and line a jelly roll pan with parchment paper. In a mixing bowl, whisk the eggs and sugar until light and fluffy. Gradually fold in the sifted cake flour, then gently mix in the milk and vanilla extract to create a smooth batter.
- Bake the Cake: Pour the batter evenly into the lined jelly roll pan. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes or until the cake springs back lightly when touched.
- Roll the Cake: While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the cake up with the towel inside. Let it cool completely in this rolled shape to prevent cracking.
- Prepare the Filling: In a chilled bowl, whip the cream together with powdered sugar until soft peaks form. Be careful not to overwhip.
- Assemble the Roll: Unroll the cooled cake gently, spread the whipped cream evenly over the surface, and scatter the sliced strawberries evenly over the cream.
- Roll and Chill: Roll the cake back up carefully without the towel, ensuring the filling stays inside. Wrap in plastic wrap and chill in the refrigerator for at least an hour for the roll to set.
- Serve: Before serving, dust the cake roll with additional powdered sugar for a beautiful finishing touch. Slice into 8 pieces and enjoy your festive Japanese strawberry cake roll.
Notes
- Dust with extra powdered sugar before serving for an elegant look.
- Use stabilized whipped cream to maintain the filling’s shape longer, especially if not serving immediately.
- Ensure the cake is rolled while warm to avoid cracking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Inspired
