This festive strawberry roll cake was made for spring and summer. It's unfussy without being plain and filled with the flavors of strawberries and cream.
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And don't forget to join the Bake Club Group chat over on Substack. For deputy food editor Hana Asbrink’s birthday last year, I made this Strawberry Shortcake Roll cake filled with vanilla whip and tiny ruby red berries. Hana liked it enough to take some home, which in the Test Kitchen is a ringing endorsement! Traditionally, this dessert asks you to swaddle hot cake in a kitchen towel; roll, cool, and unroll it to set the shape; then fill and reroll it with bated breath. By tinkering with the ratio of eggs and oil, I’ve achieved a cake that’s flexible even when cold, so you can skip most of those tedious steps. It’s a dessert tailor-made for spring and summer gatherings and more proof that strawberries and cream is a deserving classic. Some tips to ensure roll cake success: THE CAKE: Cream of tartar prevents the egg whites from becoming dry and overwhipped, ensuring a tender, even-crumbed sponge. THE FILLING: A few spoonfuls of instant vanilla pudding mix turn a pint of heavy cream into a pillowy but stable whip, with a custardy density you can’t quite capture without its inclusion. THE ROLLING: For the plumpest, roundest shape, think of the parchment like a corset, pulling tightly around the cake as you roll. THE FINISH: To make a swirly stripe on top like we did, use an oversized basket weave tip such as an Ateco 789 . THE BERRIES: Look for deeply red, fully ripe strawberries with no white around the leaves. If you can’t find promising ones, use fresh raspberries instead; they tend to be more consistent and are a better choice here than mediocre strawberries.
Cake Nut Free Spring Summer Make Ahead Cake Flour Strawberry Bon Appétit
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