Strawberry Roll
- Energy Kcal 335
- Carbohydrates g 41.3
- of which sugars g 36.5
- Protein g 8.3
- Fats g 15.3
- of which saturated fat g 6.76
- Fiber g 1.2
- Cholesterol mg 248
- Sodium mg 72
- Difficulty: Difficult
- Prep time: 45 min
- Cook time: 20 min
- Serving: 8
- Cost: Average
- Note + the cream resting time (preferably overnight or at least 2 hours) and the roll (at least 3 hours)
PRESENTATION
Strawberry roll—honestly, it's a real classic Italian dessert. You know, it just brings that fresh spring vibe straight to your table, especially when those strawberries are really in season. And look, across Italy, everyone’s got their own twist on the strawberry Swiss roll, but the main idea is the same. You’ve got this soft sponge cake, all rolled up with a creamy, sweet white chocolate filling and slices of bright strawberries. It's just super super delicious.
So here's the thing: it’s moist and light, giving you just enough fruitiness to make it feel special. The presentation? Seriously good. It has this eye-catching spiral of red and white when sliced. Everyone—kids and adults alike—just love this strawberry cake roll at gatherings. And it’s perfect for celebrations like Mother’s Day or those spring birthdays. A little sprinkle of powdered sugar or a few extra berries on top? Totally makes it look like you spent way more time on it than you did.
People say it’s kinda like a fancier strawberry shortcake roll, but with that fluffy Italian touch—keeps it from being too heavy. The sponge is light and never ever dry, and the filling melts into it for a creamy bite. Even those who don’t usually go for super sweet stuff find this dessert really really good. The strawberries keep it fresh and not overly rich.
In regions like Emilia-Romagna or Lombardy, you might come across versions with a hint of lemon zest or maybe more white chocolate in the cream, which is great. Sharing a strawberry dessert roll with friends or family just feels right, especially on a sunny day. Pretty much, it’s perfect when everyone’s in the mood for something that looks as good as it tastes. The combo of tender cake, sweet fruit, and that smooth white chocolate? For sure, it’s a dessert you'll want to whip up again and again, especially when strawberries are at their best. Whether it’s for a special occasion or just because, this treat is gonna impress and satisfy any sweet tooth.
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INGREDIENTS
- Ingredients for the sponge cake
- Type 00 flour 0.4 cup (50 g)
- Almond flour ½ cup (50 g)
- Sugar 6 tbsp (80 g)
- Egg whites 4 - at room temperature
- Egg yolks 5 - at room temperature
- Wildflower honey 0.8 tbsp (12 g)
- for the white chocolate cream
- White chocolate 5 oz (140 g)
- Fresh liquid cream 0.4 cup (100 g)
- Whole milk 0.4 cup (100 g)
- Brown sugar ¼ cup (45 g)
- Egg yolks 2 tbsp (40 g) - at room temperature
- Gelatin in sheets 1 tsp (4 g)
- for the strawberries
- Strawberries 1.3 cups (200 g)
- Sugar 5 tsp (20 g)
- Lemon juice 1
- for garnish
- Powdered sugar to taste
To prepare the white chocolate cream
To make the strawberry roll, start by preparing the white chocolate cream, which should rest in the fridge for at least 2 hours or preferably overnight to reach the ideal consistency. First, chop the white chocolate with a knife 1 and set it aside, then place the gelatin in a bowl, cover it with cold water 2, and let it soak for about 10 minutes. In the meantime, pour the milk and cream into a saucepan 3 and heat gently, without bringing to a boil.
Place the egg yolks in a bowl, add the brown sugar 4, and beat with a whisk to combine. When the milk and cream mixture is warm, pour a small amount into the bowl with the yolks 5 and mix well with the whisk. At this point, combine the tempered yolk mixture with the remaining milk in the saucepan 6 and return it to the heat.
Heat the mixture gently, monitoring the temperature with a thermometer 7 and stirring regularly 8: when the liquid temperature reaches 181°F (83°C), remove the saucepan from the heat and add the pre-soaked gelatin, making sure to squeeze it well 9; mix to incorporate it.
Now add the gelatin mixture to the chopped white chocolate 10 and carefully mix with a spatula 11 until the chocolate is completely melted. Cover the cream with plastic wrap in contact 12 and let it rest in the fridge for at least 2 hours, preferably overnight.
For the sponge cake
To prepare the sponge cake, first preheat the oven to static mode at 356°F (180°C), then separate the yolks from the egg whites. Place the yolks in a bowl and beat them with an electric whisk (or in a stand mixer), gradually adding half of the sugar for this preparation 1. After incorporating the sugar, add the honey 2 and continue to beat until you obtain a white and frothy mixture 3, which you will set aside for the moment.
Gradually add the remaining sugar to the egg whites 4, and whip them with the electric whisk 5 until they have doubled in volume and reached a firm consistency 6.
At this point, gently fold the whipped egg whites into the yolk mixture 7, mixing carefully with a spatula from bottom to top until well incorporated 8. Add the all-purpose flour 9
and almond flour 10 and mix again with the spatula to incorporate them into the mixture, always making gentle movements from bottom to top 11. Now line a baking tray measuring 12x15 inches (30x38 cm) with parchment paper, pour the batter into the center 12
and spread it evenly with a spatula so it has a uniform thickness and covers the entire surface 13. Bake the sponge cake in the preheated static oven at 356°F (180°C) for 10-12 minutes, placing it on the lower rack of the oven, until it is slightly golden. For optimal results, adjust according to the power of your oven, and avoid overbaking. Once the sponge cake is baked, place another sheet of parchment paper on top; flip it carefully onto a work surface. Allow it to cool slightly before gently removing the top parchment paper 14, being very careful not to damage the cake; then let it cool completely 15.
For the strawberries
Now you can prepare the strawberries: wash them and cut them into medium-thick slices 1, then place them in a saucepan with the lemon juice 2 and sugar 3.
Heat the strawberries over low heat for a couple of minutes, just long enough to dissolve the sugar 4, then transfer them to a sieve to collect the juice that has formed in the pan 5. Set aside both the strawberries and the juice 6.
To assemble
When all the preparations are ready, you can assemble your strawberry roll. Retrieve the white chocolate cream from the fridge and work it with a spatula to soften it 1. Cover the entire surface of the sponge cake with the cream, spreading it with a spatula 2, then add the strawberries and distribute them evenly 3.
Gently lift the parchment paper from the shorter side and start rolling the sponge cake onto itself 4. Continue rolling it until reaching the other end 5, then seal the parchment paper well 6 and place the roll to firm up in the fridge for at least 3 hours.
After the resting time, remove the roll from the fridge and remove the parchment paper 7. Now brush the outer part of the roll with the strawberry juice you set aside 8, then sprinkle it with powdered sugar. If you wish to create a more original decoration, cut strips of parchment paper and place them diagonally on the roll's surface 9,
then dust with powdered sugar 10 and gently remove the strips, which will have created a geometric pattern 11. Your wonderful strawberry roll is ready to be served 12!