Strawberry Cake Roll Recipe with an Optional Gluten Free Spin
While checking out new images being shared by friends on Pixabay the other day this awesome strawberry swiss roll image with a succulent appeared at the top of the search by German photographer Rita. Perfect time timing because I was looking for a fun Birthday greeting and this recipe share would be perfect. I shared the image as a greeting on Facebook and began my search for this recipe. Photographer Rita was so kind to share with me her recipe but I was having a hard time interpreting from German to English so I found a recipe similar to what I could distinguish and added the gluten-free version for the birthday girl!
Strawberry Swiss Roll Recipe Video
Here is the video I found on a YouTube search that makes it look so easy to create a cake roll. I have made these before and if you take your time and use the right pan to bake the cake and parchment paper it usually goes super easy. I hope you check out the video below.
Video found on Strawberry Swiss Roll on YouTube.com
Strawberry Swiss Roll Recipe
Foodie Blogger Home Cooking Adventure shared a recipe on her video share. I had to change it a little to fit Suellen’s Gluten-free needs. Now I want to make this cake… I guess it isn’t too bad for you if you eat a small piece and use all fresh natural ingredients. Enjoy!
3/4 cup (95g) all-purpose flour or [Gluten Free Flour|
1 tsp (4g) baking powder
1/2 tsp (2g) salt
3/4 cup (150g) sugar
1 tsp (5g) vanilla extract
2 tbsp (28g) vegetable oil, like canola oil, etc
Strawberry Jam Filling
10 oz (300g) strawberries, cut into smaller pieces
1/4 cup (50g) sugar
1 tbsp (15ml) water
Cream Cheese Filling
9 oz (250g) cream cheese, room temperature
1 cup (240g) whipping cream, chilled
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract
Prepare the strawberry jam filling. In a small saucepan put the strawberries, sugar and water. Bring to a simmer, stirring occasionally. Press the strawberries with the back of the spoon to speed up the process. Simmer until the mixture is thick, for about 15-20 minutes. Remove from heat and let cool completely before using.
Prepare the cake. Preheat the oven to 350F (180C). Butter a 12X16 inch (30x40 cm) baking tray and line it with parchment paper.
In a medium bowl whisk flour with baking powder and salt. Set aside.
In a large bowl add eggs, sugar and vanilla extract. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated. Gradually add flour mixture.
Pour the batter into the prepared baking tray and spread evenly into the corners using the back of the spatula.
Bake for 12-15 minutes until a toothpick inserted into the center comes out clean. Take a kitchen towel and generously sprinkle with powdered sugar. This helps the cake not stick to the towel. Flip the cake over the towel. Remove the parchment paper and dust with powdered sugar.
While still hot roll the cake up in the towel. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.
Prepare the cream cheese filling. In a bowl, beat cream cheese with powdered sugar and vanilla. In another bowl whip the cream with an electric mixer until it forms stiff peaks. Fold together.
Unroll the cake and spread the strawberry filling evenly over the cake.
Spread the cream cheese filling on top of the strawberry filling.
Roll the cake back up. Refrigerate for at least 1 hour before serving.
Sprinkle with more powdered sugar before serving and decorate with fresh strawberries.
Be sure to come back for more great recipes! BrenHaas.com
Image credit to Photographer Rita and the recipe was as spin inspired by the video but made for Gluten Free friend
Do you have a favorite dessert to help celebrate birthdays? I’d love to hear from you so let’s connect. Share a comment in the space below on this post.
Thank you for stopping by and Happy Birthday Suellen!
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