Strawberry Cake Recipe

This is Win’s ultimate favorite recipe and perfect for Strawberry Season! It’s an extra light and refreshing dessert for the Summer time. Bet ya can’t eat just one slice!  The directions should be followed to the letter for best results.

Sponge Cake

4 Large eggs, at room temperature
2/3 cup granulated sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour
¼ cup confectioners’ sugar

  1. Heat oven to 350°F. Grease bottom and sides of 15 ½ x 10 ½ inch jelly-roll pan. Line with waxed paper. Grease paper too.
  2. Beat eggs and sugar in a large bowl with electric mixer on high 8 to 10 minutes until very thick and tripled in volume. Beat in vanilla. Sprinkle flour over top; fold in gently with a rubber spatula just until blended. Spread batter in prepared pan.
  3. Bake 13 to 15 minutes until cake is golden around edges. Cool in pan on wire rack 10 minutes or until pan can be handled without pot holders. Do not let it cool more than this as the cake will stick to the wax paper. Meanwhile lay a cloth kitchen towel on countertop. Sprinkle evenly with confectioners’ sugar stirred through a strainer.
  4. Invert cake on towel and remove pan. Peel of waxed paper. Roll up cake and towel from a narrow end of cake. Cool completely on rack. (Cake must be at room temperature before you unroll and fill.)
  5. When ready to fill, unroll. Spread filling to within 1 inch of all edges. Reroll gently, starting at same end as when cake was originally rolled. Slice with a serrated knife.


Strawberry Cream Filling

Heavy or whipping cream whips best if bowl, beaters and cream, are all well chilled first.

1 pint (about 12 ounces) strawberries, rinsed, hulled and sliced (2 ½ cups)
1 cup heavy (whipping) cream  (I recommend Heavy as regular whipping cream will be too runny.
3 tablespoons granulated sugar
1 ready-to-fill Sponge-Cake Roll
Mint leaves (optional)


  1. Mash 1 ½ cups sliced strawberries with a potato masher or fork.
  2. Beat cream and sugar in a medium-size bowl with electric mixer until stiff peaks form when beaters are lifted. Reserve ½ cup for garnish.
  3. Fold mashed berries into remaining cream.
  4. Unroll cake, fill with strawberry cream and reroll (see above). Transfer to serving platter.
  5. Garnish with reserved cream, remaining berries and the mint leave. May be refrigerated up to 1 hour.

Makes 8 servings.

Make Ahead Cake

Once rolled up with the kitchen towel inside, the baked cake can be refrigerated for 24 hours.  To freeze cake (up to 1 month), unroll it when cool and roll up again without the towel. (Always roll from the same end.) Wrap in plastic and again with foil. Before unrolling and filling, unwrap and bring to room temperature.


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