Strawberry Split Cake Roll ππ
This Strawberry Split Cake Roll combines a soft, fluffy vanilla sponge with sweet strawberries, sliced bananas, and a creamy filling. It’s a beautiful dessert for summer gatherings, birthdays, afternoon tea, or whenever you’re craving a fresh and fruity treat.
Ingredients
For the Cake
- 4 large eggs, room temperature
- ΒΎ cup granulated sugar
- 1 teaspoon vanilla extract
- ΒΎ cup all-purpose flour
- 1 teaspoon baking powder
- ΒΌ teaspoon salt
- 2 tablespoons milk
- Powdered sugar, for dusting
For the Filling
- 8 oz (225 g) cream cheese, softened
- Β½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping or whipped cream
- 1 cup fresh strawberries, thinly sliced
- 2 ripe bananas, thinly sliced
For the Topping
- 1 cup whipped cream or whipped topping
- Fresh strawberries
- Banana slices
- Chocolate syrup, optional
- Chopped nuts, optional
Directions
1. Prepare the Pan
Preheat your oven to 375Β°F (190Β°C).
Line a 10Γ15-inch jelly-roll pan with parchment paper. Lightly grease the parchment.
2. Make the Sponge Batter
Beat the eggs and sugar with an electric mixer for 4β5 minutes, until very pale, thick, and fluffy.
Add the vanilla and milk.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture until just combined.
Don’t overmix or the sponge may lose its light texture.
3. Bake
Spread the batter evenly into the prepared pan.
Bake for approximately 10β12 minutes, until the top springs back lightly when touched.
Don’t overbake, as a dry sponge is more likely to crack.
4. Roll the Cake
While the cake is still hot, dust a clean kitchen towel generously with powdered sugar.
Carefully turn the cake onto the towel and peel away the parchment paper.
Starting from one short end, gently roll the cake up with the towel inside.
Allow it to cool completely.
5. Make the Cream Filling
Beat the softened cream cheese and powdered sugar until smooth.
Add the vanilla and mix well.
Gently fold in the whipped topping until light and creamy.
6. Add the Fruit
Carefully unroll the cooled cake.
Spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
Arrange the sliced strawberries and bananas over the filling.
7. Roll Again
Starting from the same short end, carefully roll the cake tightly.
Don’t press too hard or the filling may squeeze out.
Place the roll seam-side down.
Wrap it in plastic wrap and refrigerate for at least 1 hour.
8. Decorate
Before serving, spread whipped cream over the top.
Decorate with fresh strawberries and banana slices.
Drizzle with chocolate syrup and sprinkle with chopped nuts if desired.
Tips for a Perfect Cake Roll
Don’t overbake the sponge: A few extra minutes in the oven can make it dry and difficult to roll.
Roll while warm: Rolling the cake while it’s still warm helps train the sponge and reduces cracking.
Cool completely before filling: Warm cake can melt the filling.
Dry the strawberries: Pat sliced strawberries with paper towels to remove excess moisture.
Chill before slicing: Refrigeration helps the roll hold its shape.
Storage
Keep the cake roll refrigerated in an airtight container for up to 2β3 days.
For the freshest appearance, add the banana garnish shortly before serving.
Soft vanilla sponge, creamy cheesecake-style filling, fresh strawberries, and sweet bananas come together in this gorgeous Strawberry Split Cake Rollβa fruity twist on a classic bakery-style dessert.