Strawberry Almond Cream Roll Recipe
Delight your taste buds with the luxurious Strawberry Almond Cream Roll, a showstopping dessert bursting with layers of flavor and texture. This tender, sponge-like roll cake is filled with fluffy almond-infused whipped cream and juicy, fresh strawberries, creating the perfect harmony of sweetness and richness. Toasted sliced almonds add a delightful crunch, while a light dusting of powdered sugar enhances its elegant presentation. With just 30 minutes of prep time, this impressive yet approachable recipe is perfect for celebrations, afternoon tea, or a special treat any day of the week. Serve it chilled to savor every creamy, fruity bite!
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 120 grams Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 4 large Eggs, room temperature
- 60 milliliters Whole milk
- 30 grams Unsalted butter, melted and cooled
- 1 teaspoon Vanilla extract
- 240 milliliters Heavy cream, cold
- 50 grams Powdered sugar
- 0.5 teaspoon Almond extract
- 200 grams Fresh strawberries, hulled and sliced
- 30 grams Sliced almonds, toasted
- 10 grams Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 180°C (350°F). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt.
In a large mixing bowl, use an electric mixer to beat the eggs and granulated sugar on high speed until the mixture is pale, thick, and tripled in volume (about 5 minutes).
Reduce the mixer speed to low and gradually add the milk, melted butter, and vanilla extract. Gently fold in the dry ingredients until just combined, being careful not to deflate the batter.
Pour the batter into the prepared pan, spreading it evenly with a spatula. Tap the pan gently to release any air bubbles.
Bake the cake for 10-12 minutes, or until the top springs back when lightly pressed.
While the cake bakes, prepare a clean kitchen towel and dust it generously with powdered sugar.
Once the cake is baked, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper and roll the cake up tightly, starting from the short side, with the towel inside. Allow the cake to cool completely while rolled.
To make the almond cream, whip the heavy cream, powdered sugar, and almond extract in a cold bowl until stiff peaks form.
Once the cake has cooled, gently unroll it. Spread a thin, even layer of the almond cream over the cake, leaving about 1 cm of border around the edges.
Sprinkle the sliced strawberries evenly over the almond cream.
Carefully roll the cake back up (without the towel), keeping it tight but gentle to avoid squeezing out the filling.
Transfer the Strawberry Almond Cream Roll to a serving platter seam-side down. Refrigerate for at least 30 minutes to set.
Before serving, dust the top with powdered sugar and garnish with toasted sliced almonds. Slice and enjoy!
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 173 mg | 8% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 25.5 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 135 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
