Strawberry Roll

strawberry cream roll



  • 6 eggs
  • 100 gr white sugar
  • 30 gr corn starch
  • 80 gr white flour

For the filling:

  • 300 ml heavy whipping cream
  • 100 gr icing sugar
  • 1.5 cups diced strawberries



  • Preheat your oven to 355 degrees F
  • Line 1 large rimmed cookie sheet with parchment paper.
  • In a large mixer bowl, beat 6 eggs and sugar on high speed for 8-10 minutes, until they turn into a pale yellow, almost white foam.


  • Sift together flour and corn starch and gradually start adding it into the egg and sugar mixture.

strawberry roll

  • Gently fold the dry ingredients into the egg mixture, using a rubber spatula, until well combined.  The batter should have a very light a fluffy texture.

strawberry roll

  • Transfer the batter onto the baking sheet, lined with parchment paper, and spread evenly.  Bake for 15-17 minutes until light golden color and toothpick comes out clean.


  • As soon as you the cake is done baking, flip it upside down on a clean kitchen towel and carefully take off the parchment paper.
  • Roll the cake together with the towel into a log and leave it rolled up to cool off completely.  This takes about 30-40 minutes.


  • Meanwhile, prepare the cream  filling.  In a large mixing bowl, beat heavy whipping cream and icing sugar on high speed until light and fluffy.  This only takes a minute or two.  Do not over beat!  As soon as the cream becomes fluffy, turn off the mixer.  Add strawberries, diced into small cubes, and gently mix with a spatula.

strawberry roll


  • Once the cake is cooled, gently unroll it, spread the top with a generous amount of filling and roll the cake into a log again.  Do not roll too tight; roll it the same way you originally rolled it.

strawberry roll

  • Decorate the roll cake with melted chocolate.
  • Refrigerate until ready to eat.  Enjoy!


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