Strawberry Cake Roll

 Creamy dreamy texted strawberry roll 2
Strawberry Cake Roll - A dreamy, creamy cake roll filled with fresh strawberries and whipped cream. Make it parve or dairy – It is a WOW! We were inspired to create this by cake roll expert Dorothy Kern of


3 eggs
3/4 cup granulated sugar
1 tablespoon neutral oil – like canola or grapeseed
1 teaspoon baking powder
Pinch of salt
1 teaspoon vanilla extract
3/4 cup flour
Confectioner’s sugar for rolling

Filling and Topping
6 ounces cream cheese, at room temperature
1/2 cup granulated sugar (If using dairy whipped cream)
1 teaspoon vanilla
2 cups heavy whipping cream or 2 containers Rich Whip parve topping
1 pound fresh strawberries


Preheat oven to 350°F. Line a 14 x 9 jelly roll pan with parchment, and spray parchment with floured nonstick cooking spray. We used USA Pan jelly roll sheet pan.

In mixer, beat eggs at medium speed for 4-5 minutes until light yellow. Add ¾ cup sugar and mix for about 2 more minutes, until slightly thickened. Mix in oil, baking powder, salt, and vanilla, then add flour and mix on low until just combined. Pour into prepared pan, spreading with a spatula. Tap the pan three times on counter to release air bubbles, then bake for about 12-15 minutes, or until the top is browned and the cake springs back when touched lightly. Watch carefully.

While the cake is in the oven, place a clean towel on counter. Shake on about 1/4 cup powdered sugar.

Remove the hot cake from the oven and carefully flip the cake onto the towel. Gently remove the pan and parchment, using the sugared towel, roll up the cake from the short side. The towel will actually be rolled into the cake. Cool completely. At this point, you can wrap the cooled cake in plastic and  place it in refrigerator overnight.

For filling
For dairy: Whip cheese, sugar and vanilla until smooth; add heavy cream and whip until very thick. And stiff peaks form. For parve, whip parve cream cheese and vanilla until smooth. Add Rich Whip and whip until very thick and stiff peaks form.

For filling: wash and dry berries. Cut about ¾ lb. of berries into small pieces. Unroll the cake. Spread with about ½ of the whipped cream mixture and then the chopped strawberries. Carefully and slowly, roll the cake back up as tightly as possible, unsticking it from the towel as you roll. Wrap the cake roll in plastic wrap and chill until ready to top and serve.

When ready to serve, top with remaining whipped cream and garnish with berries. Piping flowers on the top makes a beautiful presentation, but we usually don’t have time. This cake works well with blueberries too, or bananas.

It is best eaten the day it is made, because of the fresh berries. However, it lasts even when fully made, and spends the night in the refrigerator wrapped loosely in plastic.

Dorothy’s Cake Roll Rules 101:
1. You cannot use a cake mix for cake roll recipes, unless you edit the ingredients and only use part of the mix.
2. You must use LOTS of powdered sugar on your rolling towel. The area where the cake is going to go needs to be white. Not see-through white but white. Probably about 1/4-1/2 cup at least. When you turn your cake onto it the powdered sugar will cover your floor, your counter, you, your dog, and your child across the room. That’s how you know you’ve used enough.
3. To prevent cracking, the cake needs to be hot when you roll it. HOT. As in, you’re burning your fingers on the pan (use oven mitts!) when you turn it out and the heat of the cake through the towel is slightly uncomfortable but not enough to give you a burn. Roll it as soon as it comes out of the oven, waiting no longer than 1 minute before transferring it to the towel.
4. The cake must be completely cool before unrolling. At least two hours…maybe more.
5. After filling and re-rolling, chill for at least 30 minutes (or longer!) before slicing.
Those rules should aid in getting a crack-free cake. I can’t promise it…but that’s how mine have always been crack free (except, of course, when I violated rule #5).


 Recipe: Kosher, Dessert, Dairy or Parve