Fresh Strawberry Cream Japanese Cake Roll – A Light and Elegant Dessert
There’s something about a cake roll that feels both nostalgic and sophisticated. Maybe it’s the delicate spiral of sponge and cream, or the way it slices so beautifully for a dinner table centerpiece. If you’ve ever craved a dessert that tastes as fresh as it looks, the Fresh Strawberry Cream Japanese Cake Roll is it. With its airy sponge cake and luscious strawberry cream filling, this treat strikes the perfect balance between sweetness and lightness.
Unlike heavier Western-style rolls, this Japanese version is soft, cloud-like, and refreshingly subtle in flavor. It’s the kind of dessert you can serve after a big meal, and no one will feel weighed down. Plus, the fresh strawberries tucked inside make every bite taste like springtime—no matter the season.
What Is a Japanese Cake Roll (Strawberry Cream Edition)
A Japanese cake roll, often called a “roll cake,” is the lighter cousin of the Swiss roll. Instead of a dense sponge, the base is made from a fluffy chiffon or sponge batter that almost melts in your mouth. It’s paired with lightly sweetened whipped cream and fresh fruit, creating a dessert that feels indulgent but never heavy.
In Japan, roll cakes are a staple in bakeries and cafés, often featuring seasonal fruits like strawberries, peaches, or chestnuts. The Fresh Strawberry Cream Japanese Cake Roll has become especially popular in the U.S. because it bridges cultures: familiar enough for anyone who grew up with American strawberry shortcake, but unique in texture and presentation.
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Fresh Strawberry Cream Japanese Cake Roll
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
A light and airy Fresh Strawberry Cream Japanese Cake Roll made with a fluffy sponge cake, stabilized whipped cream, and fresh strawberries. This elegant dessert is perfect for spring, summer, or any occasion where you want a show-stopping treat without the heaviness of traditional cakes.
Ingredients
For the Sponge Cake:
4 large eggs, separated
½ cup granulated sugar (divided)
2 tablespoons vegetable oil
2 tablespoons whole milk
½ teaspoon vanilla extract
½ cup cake flour, sifted
For the Cream Filling:
1 cup heavy cream, chilled
3 tablespoons powdered sugar
½ teaspoon vanilla extract
1 teaspoon unflavored gelatin (optional, for stabilization)
2 tablespoons cold water (for gelatin if using)
For the Filling & Garnish:
1 cup fresh strawberries, hulled and sliced
Extra whole strawberries for decoration
Instructions
Preheat oven to 350°F and line a 10×15-inch jelly roll pan with parchment paper.
In a bowl, whisk egg yolks, half the sugar, oil, milk, and vanilla until smooth.
In a separate bowl, whip egg whites with the remaining sugar until stiff peaks form.
Gently fold the egg whites into the yolk mixture. Sift flour over and fold until just combined.
Spread batter evenly in the pan and bake 12–14 minutes until golden and springy.
While warm, roll the cake in parchment and a towel to prevent cracks. Let cool completely.
Whip cream with powdered sugar and vanilla until soft peaks form. Add dissolved gelatin if stabilizing.
Unroll cake, spread whipped cream evenly, and arrange sliced strawberries.
Roll the cake back up tightly using parchment, wrap in plastic, and chill for at least 1 hour before slicing.
Notes
Roll the cake while still warm to prevent cracks.
Chill the whisk and bowl before whipping cream for the best results.
Agar can be used instead of gelatin for vegetarian or halal-friendly versions.
Best eaten fresh, but can be stored refrigerated for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: 25 minutes
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: ~260 kcal
- Sugar: ~18 g
- Sodium: ~60 mg
- Fat: ~15 g
- Saturated Fat: ~7 g
- Unsaturated Fat: ~7 g
- Trans Fat: <0.5 g
- Carbohydrates: ~26 g
- Fiber: ~1 g
- Protein: ~6 g
- Cholesterol: ~120 mg
Ingredients You’ll Need
When it comes to this recipe, freshness and precision matter. Here’s what you’ll need to make the sponge, cream, and filling:
For the Sponge Cake
- 4 large eggs, separated
- ½ cup granulated sugar (divided)
- 2 tablespoons vegetable oil
- 2 tablespoons whole milk
- ½ teaspoon vanilla extract
- ½ cup cake flour, sifted
For the Cream Filling
- 1 cup heavy cream, chilled
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon unflavored gelatin (optional, for stabilization)
- 2 tablespoons cold water (for gelatin if using)
For the Filling & Garnish
- 1 cup fresh strawberries, hulled and sliced
- Extra whole strawberries for decoration
Tip: Use cake flour instead of all-purpose flour for the softest, most tender crumb.
Step-by-Step Instructions
Prepare the Sponge
First, preheat your oven to 350°F and line a 10×15-inch jelly roll pan with parchment. In one bowl, whisk together egg yolks, half the sugar, oil, milk, and vanilla until pale and smooth. In a separate clean bowl, whip the egg whites until frothy, then gradually add the remaining sugar until stiff peaks form.
Gently fold the egg white mixture into the yolk batter, being careful not to deflate the air you’ve worked in. Sift cake flour over the mixture and fold again until just combined. Spread the batter evenly into your pan and bake for 12–14 minutes, until lightly golden and springy to the touch.
Roll While Warm
As soon as the cake is out of the oven, lift it with the parchment and place it on a clean kitchen towel. While still warm, gently roll it up with the parchment inside. This “training roll” helps prevent cracks later. Let it cool completely.
Whip the Cream
If stabilizing the cream, bloom gelatin in cold water, then melt it briefly in the microwave until liquid. Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Add melted gelatin while mixing to stabilize the cream.
Assemble the Roll
Unroll the cooled cake carefully. Spread a generous layer of whipped cream, leaving a small border at the edges. Arrange sliced strawberries evenly over the cream. Using the parchment, roll the cake back up tightly but gently. Wrap the roll in plastic wrap and refrigerate for at least 1 hour before slicing.
Tips & Troubleshooting
- If your cake cracks while rolling, it was likely too cool. Roll it immediately after baking to “train” the sponge.
- A dense cake often means the meringue was overmixed or deflated—fold lightly and stop as soon as streaks disappear.
- If your whipped cream seems loose, chill the bowl and whisk beforehand, and don’t skip the gelatin if you need stability for warm days.
- For cleaner slices, use a serrated knife wipe between each cut.
Dietary Variations & Ingredient Swaps
Everyone deserves a slice of this roll cake, and with a few smart swaps, you can adapt it to different diets.
Vegan
Replace eggs with an aquafaba meringue (chickpea brine whipped to stiff peaks). Use coconut cream or a plant-based whipping cream for the filling, and agar powder instead of gelatin if stabilization is needed.
Gluten-Free
Substitute cake flour with a 1:1 gluten-free baking blend. Adding a tablespoon of cornstarch can help mimic the softness of a traditional sponge.
Low-Calorie
Opt for reduced-fat whipped topping or Greek yogurt mixed with a small amount of whipped cream. Use a sugar substitute like stevia or monk fruit in the cream.
Halal-Friendly
Simply ensure the gelatin you use is halal-certified. Alternatively, agar agar works just as well and provides a stable texture for the whipped cream.
Storage, Freezing & Serving Suggestions
This dessert tastes best the day it’s made, but it will keep well in the fridge for two to three days if wrapped tightly. To maintain freshness, place the roll in an airtight container or wrap it in plastic before refrigerating.
Freezing is possible too—wrap the finished roll securely in plastic and foil, then thaw overnight in the fridge before serving. The texture of the cream may change slightly, but it will still taste delicious.
When serving, keep the slices chilled until ready. Add extra strawberries or a light dusting of powdered sugar on top for a bakery-worthy finish.
Variations & Flavor Twists
You can get creative with this recipe. Swap strawberries for mango slices, blueberries, or a mixed berry medley. For a more decadent twist, try cocoa powder in the sponge to create a chocolate version, or matcha powder for a green tea flavor. Around the holidays, consider piping decorative patterns on the parchment before baking for a festive design that shows on the outside of the roll.
Mini rolls are another fun option—bake the sponge in a smaller pan and cut it into strips to make individual rolls for parties or tea gatherings.
There’s a reason the Fresh Strawberry Cream Japanese Cake Roll is beloved across cultures: it’s light, elegant, and showcases the natural sweetness of fresh fruit. With just a little patience and the right technique, you can create a dessert that looks like it came straight out of a patisserie but feels personal and homemade. Next time you’re searching for a show-stopping treat that doesn’t overwhelm, this cake roll might just become your new favorite.
FAQ
How do I prevent the sponge from cracking when I roll it?
Roll the cake while it’s still warm—this “training roll” helps the sponge bend more easily later. Be gentle and don’t force it. Let it cool fully in the rolled shape before filling.
Can I skip adding gelatin (or stabilizer) to the whipped cream filling?
Yes — you can omit gelatin, but the cream may soften over time and lose structure. For a cake roll that holds its shape, especially in warmer settings, a stabilizer helps maintain firmness.
How far in advance can I make the Fresh Strawberry Cream Japanese Cake Roll?
You can assemble the roll the night before. Store it tightly wrapped in plastic in the refrigerator. Serve within 2–3 days for best freshness and texture.
Is it okay to use frozen strawberries instead of fresh?
You can use frozen strawberries, but thaw and dry them well first, because extra moisture may soften the sponge. Fresh strawberries are ideal for crispness and flavor.
What size pan should I use for this roll cake?
A 10×15-inch (or similar jelly roll) pan works well. If you change the pan size, the thickness of the sponge will differ, affecting how tight or loose your roll can be. Adjust baking time accordingly.
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