Name: Fresh Strawberry Cream Japanese Cake Roll Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Japanese
Ingredients: 1 1/4 teaspoons powdered gelatin; 5 teaspoons water; 1 1/4 cup whipping cream (33% fat); 1 tablespoon + 1/4 teaspoon granulated sugar; 10 small fresh organic strawberries; 4 egg whites; 50 grams granulated sugar; 1/4 teaspoon cream of tartar; 25 grams granulated sugar; 50 ml whole fat milk; 3 egg yolks; 40 ml neutral oil (e.g., canola, grapeseed, avocado); 1/4 teaspoon vanilla extract; 45 grams cake flour; 1/4 teaspoon baking soda; 1/2 teaspoon cream of tartar; 1/4 teaspoon sea salt

Jump to Recipe

Introduction

This Fresh Strawberry Cream Japanese Cake Roll is a light, airy dessert perfect for any occasion. Combining a soft sponge cake with fluffy whipped cream and fresh strawberries, it’s both elegant and delightfully delicious.

A white rectangular plate holds a golden brown Swiss roll cake sliced into three pieces, revealing three layers: the light brown outer sponge, a thick white cream filling, and small red strawberry pieces embedded in the cream. A bright red whole strawberry with green leaves sits on the plate next to the roll. Behind the plate, a white bowl filled with fresh strawberries adds a splash of vibrant red. To the right, a white plate holds an additional slice of the Swiss roll, sitting on a soft pink cloth with a woman’s hand gently touching the edge. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 teaspoons powdered gelatin
5 teaspoons water
1 1/4 cup whipping cream (33%)
1 tablespoon + 1/4 teaspoon granulated sugar
10 small fresh organic strawberries
4 egg whites
50 grams granulated sugar
1/4 teaspoon cream of tartar
25 grams granulated sugar
50 ml whole fat milk
3 egg yolks
40 ml neutral oil (e.g. canola, grapeseed, avocado)
1/4 teaspoon vanilla extract
45 grams cake flour
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon sea salt

Instructions

Step 1: Line an 8 x 12-inch rectangular cake pan with parchment paper and preheat your oven to 325°F (160°C).
Step 2: In a large mixing bowl, sift together the cake flour, baking soda, 1/2 teaspoon cream of tartar, and sea salt. Stir to combine.
Step 3: Create a well in the center of the dry mix. Add the whole fat milk, egg yolks, neutral oil, and vanilla extract into the well. Stir gently until everything is fully incorporated; avoid overmixing. Set this milk-flour mixture aside.
Step 4: To make the meringue, whip the egg whites in a clean, dry, non-plastic bowl on slow speed until frothy. Add 1/4 teaspoon cream of tartar.
Step 5: Increase the mixer speed to medium. When the egg whites become opaque and bubbles are smaller, add 50 grams granulated sugar gradually, a little at a time.
Step 6: Increase the speed to medium-high and whip until stiff peaks form. This meringue will help give the cake its light texture.
Step 7: Gently fold one-third of the meringue into the milk-flour mixture to loosen it. Then, fold in the remaining meringue carefully, avoiding stirring. Use the batter immediately.
Step 8: Dab a bit of batter onto the parchment paper edges to secure the paper to the pan and keep the corners tight.
Step 9: Pour the batter into the lined cake pan from one spot and spread it evenly with an angled spatula. Tap the pan gently on the counter to release large air bubbles.
Step 10: Bake for 14-16 minutes at 325°F until a skewer inserted comes out clean and the cake springs back when touched.
Step 11: Let the cake cool for 5 minutes in the pan then place a cooling rack over the pan.
Step 12: Flip the cake onto the rack and gently remove the parchment paper. The side facing up will be the top of the roll later.
Step 13: Place a new sheet of parchment paper on top. Flip the cake over and begin rolling it up with the parchment paper inside the folds. Roll the cake while still warm to prevent cracking.
Step 14: Let the rolled cake rest wrapped in parchment while you prepare the cream.
Step 15: Chill your mixing bowl and beaters in the fridge for at least 15 minutes to help whip the cream better.
Step 16: Clean and dry strawberries thoroughly, remove their husks, and cut into 1 cm pieces.
Step 17: Sprinkle the gelatin over water in a heatproof cup and let it bloom for 5 minutes.
Step 18: Set the cup in a small pan of simmering water to melt the gelatin, then remove and let cool to room temperature.
Step 19: Beat the whipping cream and 1 tablespoon + 1/4 teaspoon sugar on low, then medium speed until it forms soft peaks.
Step 20: When the cream begins to hold shape but is not stiff, slowly pour the cooled gelatin mixture into the side of the bowl while continuing to whip.
Step 21: Whip until stiff peaks form. Avoid overwhipping.
Step 22: Unwrap the cooled cake roll carefully, spread an even layer of whipped cream over it.
Step 23: Arrange the strawberry pieces evenly across the cream layer.
Step 24: Carefully roll the cake back up from the short edge, using parchment paper to help guide it and prevent sticking.
Step 25: Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to set before slicing.
Step 26: Before serving, cut off the edges for a cleaner presentation.

Tips & Variations

Use room temperature eggs for better volume when whipping the meringue.
Swap strawberries for raspberries or blueberries for a different fruit flavor.
Adding a teaspoon of lemon zest to the cream can brighten the flavor.
If you don’t have cake flour, substitute all-purpose flour minus 2 tablespoons per cup, replacing it with cornstarch.

Storage

Store the cake roll wrapped tightly in plastic wrap in the refrigerator for up to 3 days. For best texture and flavor, consume within this timeframe. When ready to serve, slice with a sharp knife. The cake is best enjoyed chilled and should be kept refrigerated due to the fresh cream filling.

How to Serve

A white rectangular plate holds a light brown rolled sponge cake sliced into three. The cake has two layers: a smooth, soft outer sponge and a thick, white creamy filling with small pieces of red strawberry inside. The plate is decorated with a fresh red strawberry with green leaves. Behind it, a white bowl filled with bright red strawberries sits on a white marbled surface. There is a white plate nearby with one slice of the cake and a strawberry on the side, and a woman’s hand gently placed next to it on a soft pink cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries work best as frozen berries release excess moisture that can make the cream soggy. If using frozen, drain well and pat dry before adding.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm and pliable is key. Rolling it with parchment paper inside the folds prevents sticking and helps maintain its shape without cracks.