This delicious recipe for making a Strawberries and Cream Cake Roll is perfect for honoring your mother for upcoming Mother’s Day, and is part of a shop compensated by the social shopper amplification company Collective Bias® and its advertiser because I am a member of the Social Fabric® Community. #CollectiveBias
The idea for making this Strawberry and Cream Cake Roll came to me when I shopping and saw the most beautiful strawberries on display at my favorite Wisconsin Grocery store, Pick ‘n Save, which immediately made me think of my mother who always bakes cakes with fresh berries and a side of homemade whipping cream. And since my mother was the one who taught me how to bake, I thought I’d put a contemporary spin on a cake she always made for me and decided I was going to make a cake roll that had strawberries in it, and use the fresh whipped cream as the topping and filling.
To this day, I am in wonderment of my mother. She does it all: cooking, cleaning, works a bazillion hours, is a loving mother…the list could literally go on and on…and she does it all with the most kind, caring, and positive attitude.
Some of my fondest childhood memories are in the kitchen with her teaching my 3 sisters and I how to cook and bake. She would often hand one of us a spoon and tell us to go stir this or that and then tell us why (i.e., go add salt to the water before it boils and then after you add the pasta stir it so it doesn’t stick together).
One thing she always did (and does) for everyone is bake them their favorite cake for their birthdays. While everyone else’s’ ranged from chocolate to chocolate-with-more-chocolate, my favorite was (and has always been) a light and fluffy yellow cake with strawberries (don’t get me wrong, I love a good slice of chocolate cake, but my mom just has a way with creating a light and fluffy fresh cake that makes me feel oh-so-special!) So you can clearly see where my love of this combination came from!
Making a cake roll is not as daunting as it might seem, and I’m going to walk you through the process. One key to making a successful cake roll is to have a kitchen towel that you’ll throw away when done. I of course found mine at #MyPicknSave because they have everything, so before you begin, you’ll need a Flour Sack Kitchen Towel like this:
Ok, now that you’ve gone to Pick ‘n Save and purchased all your ingredients and kitchen towel, let’s get started!
You’ll start by beating your egg whites…make sure you do this first, in a clean bowl, otherwise you won’t get the light – fluffy cake that makes the perfect cake roll. After the egg whites are beaten, you’ll beat the egg yolks, fold the whites and yolks together and then add the other ingredients and bake the cake batter.
As the cake is baking, lay a kitchen towel on a clean surface and sprinkle with powdered sugar. Then, when the cake is done baking, you’ll flip the cake onto the kitchen towel and roll it up and let it cool like so:
Isn’t it mesmerizing? It’s my first GIF! It’s the little things you guys! They’ll get better, promise!
Ok, once your cake roll has cooled, you can unroll it, fill it with whipped cream and strawberries, roll it back up and enjoy!
Before I share the recipe, I thought I’d let you know how awesome Pick ‘n Save is, so be sure to check them out on Twitter, Facebook, and Pinterest…they have a super cute Mother’s Day Board that I have gotten some really great ideas from!
- -For the Cake-
- 3/4 Cup Flour
- 3/4 Cup Sugar
- 4 Eggs
- 2 tsps Water
- 1 tsp vanilla extract
- 1/4 tsp salt
- -For the filling and frosting-
- 1 1/2 Cups Heavy Cream
- 1 Cup Powdered Sugar
- 1 Pint Strawberries cored and quartered
- -other items-
- 1 kitchen towel
- 1/2 cup powdered sugar for dusting
- -For the cake- Preheat oven to 375 and line a baking sheet with edges with parchment paper, spray with cooking spray.
- Start by separating the egg whites and yolks into separate bowls.
- You'll start by beating the egg whites until soft peaks form-to do this beat the egg whites on low (4 on stand mixer) for two minutes, then turn up to medium (6 on a stand mixer) for 2 minutes and then on high for an additional 2 minutes (8 on a stand mixer. Make sure that soft peaks form, set aside.
- Now pour half the granulated sugar into the egg yolks that are in another bowl and beat for 2 minutes until a light creamy color, then add remaining sugar, water and vanilla and beat for another 2 minutes.
- Now fold in the egg whites by running a spatula under and around, never pressing down, always folding under, and fold until everything is incorporated. Now fold in the flour, baking powder, and salt. When everything is added and you've folded everything together, it should be a thick, light yellow color.
- Spread cake batter onto prepared baking sheet, and bake for 15 minutes.
- While the cake is baking, prep your work station for when the cake comes out of the oven.
- Spread a kitchen towel out on a clean, flat surface and sprinkle with powdered sugar.
- When you take the cake out of the oven, let it sit for 2 minutes, then pick up the cake by the parchment paper and flip it onto the kitchen towel, then slowly peel back the parchment paper, and roll up the cake roll in the towel. Allow to cool completely in this rolled state.
- While the cake roll is cooling, make your whipped cream by beating the heavy cream and powdered sugar together for 5 minutes, until soft peaks form (you don't want to over-whip your cream).
- When the cake roll is done cooling, unroll it, spread half the whipping cream on it, sprinkle half the strawberries, and roll it up again. Frost the cake roll with the remaining whipped cream and decorate with remaining strawberries.