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Divine strawberry cake roll with fresh strawberries and cream filling

Strawberry Japanese Cake Roll

A light and fluffy cake swirled with creamy strawberry goodness, perfect for any gathering or cozy dinner at home.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Japanese
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Cake
  • 4 large large eggs Ensure eggs are at room temperature.
  • 100 g granulated sugar
  • 1 tsp vanilla extract
  • 80 g cake flour
  • 20 g matcha powder Adds color and a unique flavor.
  • 1/2 tsp baking powder
  • 1/4 tsp salt
For the Filling
  • 200 ml heavy cream Whip until soft peaks form.
  • 50 g powdered sugar
  • 200 g strawberries, pureed Fresh strawberries work best.
  • Strawberry slices for decoration

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk eggs and granulated sugar together until pale and fluffy. Add vanilla extract and mix well.
  3. Sift in the cake flour, matcha powder, baking powder, and salt. Gently fold until just combined.
  4. Pour the batter onto the prepared baking sheet and spread evenly. Bake for 10-12 minutes or until lightly golden.
  5. Remove from the oven and let cool slightly, then carefully roll the cake with the parchment paper.
Filling and Assembly
  1. For the filling, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the strawberry puree.
  2. Unroll the cooled cake and spread the strawberry cream evenly over the surface.
  3. Roll the cake back up without the parchment paper and wrap it tightly in plastic wrap. Refrigerate for at least 2 hours.
  4. Slice, decorate with fresh strawberry slices, and serve. Enjoy your delicious cake roll!

Notes

Room temperature ingredients are key for fluffiness. Be gentle when folding in the dry ingredients and give enough time in the fridge for the flavors to meld.