Strawberry and Cream Cake Roll

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One of the most intense memories I have from my beloved grandmother is the cake roll with whipped cream and strawberry jam she used to make every Friday evening when we came for a visit. She used to serve it in a beautiful nostalgic china pattern dish, and it was one of my favorite cakes as a child.

I can still remember the taste of the cake even though she died almost 15 years ago. In the past few years I tried making the cake roll at home for several times by the recipe I remember she used. It’s an easy recipe and the result is simply delicious.

Strawberry and Cream Cake Roll

Photo: Natalie Levin

Strawberry and Cream Cake Roll

30 cm long roll

For the cake roll:
100 grams white sugar
3 eggs
100 grams flour
1/2 tsp. baking powder
1 tsp. vanilla extract
Zest of 1 lemon
Pinch of salt

For the filling:
1 jar strawberry jam
500 ml. heavy cream
1 tbsp. rum
1 tsp. vanilla extract


  1. Preheat oven to 180c degrees, and line a baking pan with greased baking paper.
  2. In your electric mixer whisk eggs and sugar until it gets thick and light in color.
  3. Fold in the flour, baking powder, vanilla, lemon zest and salt and until you get a smooth mixture.
  4. Spread the mixture over your baking pan and even it out using a palate knife.
  5. Bake for about 6-8 minutes or until golden and springy to touch.
  6. Cool the roulade completely before filling it.
  7. Prepare the filling: Beat heavy cream, vanilla and rum until firm.
  8. Fill and roll: Spread a thin layer of strawberry jam on the roulade. On top spread the whipped cream and even it using a palate knife. Roll up the roulade tightly, and sprinkle with powdered sugar.
  9. Refrigerate.


  • You can add fresh strawberry cubes to the filling before rolling.
  • Keep the cake roll in the refrigerator for up to 4 days.
  • You can use any jam you like.