Strawberry Vanilla Roll Recipe Easy Dessert for Any Occasion

Imagine biting into a soft, fluffy vanilla sponge cake rolled around a luscious strawberry cream filling. Sounds dreamy, doesn’t it? This Strawberry Vanilla Roll Recipe is the perfect dessert for any occasion—whether it’s a birthday, holiday gathering, or just an impromptu treat to satisfy your sweet tooth. Trust me, once you make this, it’ll become your go-to dessert!

What makes this recipe so special is the way the flavors come together. The vanilla sponge is light and airy, while the strawberry filling is sweet and slightly tangy. Together, they create a dessert that feels indulgent but isn’t overly heavy. Plus, it’s surprisingly easy to make, even if you’re not a pro baker!

The Story Behind the Strawberry Vanilla Bliss Roll

Strawberry rolls have long been a favorite in many households, but the addition of vanilla sponge gives this dessert an elegant twist. Historically, the jelly roll (or Swiss roll) originated in Europe in the 19th century, and since then, it has evolved into countless variations. This recipe is my personal spin on the classic, inspired by summers spent picking fresh strawberries with my family.

There’s something magical about combining strawberries and vanilla. The vibrant red berries bring a touch of sweetness and tartness, while the vanilla sponge adds a comforting softness. This particular recipe was born out of my desire to recreate those summer memories—rolling up the flavors of sunshine into one beautiful dessert. And honestly, it’s been a hit every time I’ve served it, whether at a spring brunch or a cozy holiday dinner.

If strawberries are in season, this dessert is a showstopper. But don’t worry—frozen strawberries work just as well, making this recipe perfect year-round. Plus, once you’ve mastered the technique, you can adapt it to other fruit fillings, creating new memories with every roll.

Let’s Talk Ingredients

Every ingredient in this Strawberry Vanilla Roll Recipe plays a vital role in creating its magic. Here’s a breakdown to help you pick the best options:

• Eggs: Fresh, room-temperature eggs are essential for the sponge’s airy texture. They’re whipped to create volume, so don’t skimp on quality!
• Granulated Sugar: Used in both the sponge and filling, it balances the sweetness perfectly. You can use organic cane sugar if you prefer.
• All-Purpose Flour: Go for a fine, sifted flour to avoid lumps. For a gluten-free version, substitute with a 1:1 gluten-free baking mix.
• Vanilla Extract: Invest in a pure vanilla extract for that rich, warm flavor. Avoid imitation vanilla—it’s just not the same!
• Strawberries: Fresh or frozen strawberries can be used. If using frozen, thaw them first and drain excess liquid. For an extra burst of flavor, try adding a splash of lemon juice.
• Heavy Cream: Whipped cream adds a luxurious texture to the filling. Chill your cream and bowl before whipping for best results.
• Powdered Sugar: This is used in the filling and for dusting the final roll. It’s finer than granulated sugar and blends beautifully.

Pro tip: If strawberries aren’t in season, raspberries or mixed berries make a fantastic substitute. Customize the flavor to suit your mood or occasion!

Equipment You’ll Need

Here’s the gear you’ll need to create this masterpiece:

• Mixing Bowls: Various sizes for whipping eggs, preparing the batter, and mixing the filling.
• Electric Mixer: A hand mixer or stand mixer is ideal for whipping eggs and cream. Trust me, doing it by hand can be exhausting!
• Jelly Roll Pan: This is a shallow baking pan designed for rolled cakes. If you don’t have one, a regular cookie sheet with raised edges can work.
• Parchment Paper: Helps prevent sticking and makes rolling the cake easier.
• Spatula: A silicone or offset spatula is great for spreading the batter evenly.
• Fine Sieve: Useful for sifting flour and powdered sugar.

If you’re missing specialized tools like the jelly roll pan, you can improvise with a baking sheet lined with parchment paper. Just ensure the edges are high enough to contain the batter.

How to Make the Strawberry Vanilla Bliss Roll

1. Preheat Your Oven: Set the oven to 375°F (190°C) and line your jelly roll pan with parchment paper. Grease the paper lightly with butter or cooking spray.
2. Prepare the Sponge: In a large bowl, beat 4 eggs and 3/4 cup (150g) granulated sugar until thick and pale. This takes about 5 minutes with an electric mixer. Add 1 teaspoon vanilla extract and mix briefly.
3. Mix the Dry Ingredients: Sift 3/4 cup (95g) all-purpose flour into the egg mixture. Gently fold the flour using a spatula, being careful not to deflate the batter.
4. Bake the Sponge: Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the cake springs back when lightly touched.
5. Roll the Cake: While the cake is still warm, carefully turn it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake with the towel. Let it cool completely.
6. Make the Filling: In a chilled bowl, whip 1 cup (240ml) heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Fold in 1 cup (150g) diced strawberries.
7. Assemble the Roll: Unroll the cooled sponge and spread the filling evenly over the surface. Roll the cake back up tightly, seam side down.
8. Decorate: Dust the roll with powdered sugar or drizzle a simple glaze over the top. Add fresh strawberries for a decorative touch.

And there you have it—a gorgeous, irresistible Strawberry Vanilla Bliss Roll!

Cooking Tips & Techniques

Getting the perfect roll takes a bit of practice, but here are some tips to help you nail it:

• Don’t Overbake: The sponge should be soft and pliable. Overbaking can make it dry and prone to cracking.
• Roll While Warm: Rolling the cake while it’s warm prevents cracks and helps it hold its shape.
• Chill the Filling: Whipped cream filling sets better when chilled, making the roll easier to slice.
• Even Spread: Spread the filling evenly to avoid lumps and uneven texture.

If your roll cracks, don’t stress—it’s part of the homemade charm! Dust it generously with powdered sugar, and no one will even notice.

Variations & Adaptations

Here are some fun ways to customize your Strawberry Vanilla Bliss Roll:

• Chocolate Twist: Add 2 tablespoons cocoa powder to the sponge batter for a chocolate strawberry roll.
• Vegan Option: Use aquafaba (chickpea water) instead of eggs, coconut cream for the filling, and almond flour for the sponge.
• Mixed Berry Filling: Swap out strawberries for a combination of raspberries, blueberries, and blackberries.

I once tried adding a hint of orange zest to the filling—it was a game-changer! Feel free to experiment with flavors that you love.

Serving & Storage Suggestions

This Strawberry Vanilla Roll is best served chilled. Slice it into generous portions and pair it with a cup of tea or coffee for a delightful treat. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

For storage, wrap the roll tightly in plastic wrap and refrigerate for up to 3 days. If you need to freeze it, make sure it’s well-wrapped, and it’ll keep for up to a month. Thaw in the fridge overnight before serving.

Nutritional Information & Benefits

Here’s an approximate breakdown per slice (based on 10 servings):

• Calories: 220
• Protein: 4g
• Carbohydrates: 25g
• Fat: 12g

Strawberries are packed with vitamin C and antioxidants, while the eggs provide protein. While this isn’t exactly a “health food,” it’s a dessert that offers a little balance with some nutritional perks!

Conclusion

If you’re looking for a crowd-pleasing dessert that’s as beautiful as it is delicious, this Strawberry Vanilla Bliss Roll is the recipe for you. It’s versatile, easy to make, and perfect for any occasion. Whether you’re serving it at a fancy dinner party or enjoying it with family, it’s sure to bring smiles.

I’d love to hear how your version turns out! Share your adaptations, tips, or photos in the comments below. And if you enjoyed this recipe, don’t forget to bookmark it or share it with your friends. Happy rolling!

FAQs

Can I use frozen strawberries?

Absolutely! Just thaw them first and drain any excess liquid before using.

What if my roll cracks?

No worries—dust it with powdered sugar or cover it with whipped cream to hide any imperfections.

Can I make this ahead of time?

Yes, you can! It keeps well in the fridge for up to 3 days or in the freezer for a month.

Is this recipe gluten-free?

Not as written, but you can substitute the flour with a gluten-free baking mix.

What other fruits work well for the filling?

Raspberries, blueberries, or even peaches are fantastic alternatives to strawberries.

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