There is a proper time for everything except prayer, as for prayer, the proper time is always.

Antiochus

Last year all of the farmers markets were shut down due to the pandemic and we totally missed strawberry season. A major bummer since that is one fruit I do not grow in my garden…. I missed homemade jam and strawberry rhubarb pie and just plain strawberries. But this year farmers markets are thriving again and so are the berries!!

This is the first jelly roll we’ve ever made. We made it in celebration of my daughter’s and her boyfriends college graduation this past weekend. This recipe is modified from a Cooks Country recipe – I cut the sugar, stepped up the vanilla and combined a couple of steps .

This was a major hit and everyone loved it. After dinner we took a long walk and finished off the evening with this absolutely delicious, light and airy cake. Don’t be daunted by all the steps, it really is super simple to make!! I made a little video tutorial to show how easy this is… scroll down to the bottom of the post to see 🙂 And remember, leave a comment below if you give it a try! Let me know how you like it!!

Strawberries & Cream Roll Cake

Sponge Cake Ingredients

• 3/4 cup (95g) cake flour
• 1 tsp (4g) baking powder
• 1/2 tsp (2g) salt
• 4 eggs
• 1/2 cup (150g) sugar
• 2 tsp (10g) vanilla extract
• 1 tbsp (28g) melted coconut oil

Ingredients for the Strawberry Jam

• 10 oz (300g) strawberries, cut into smaller pieces
• 1/4 cup (50g) sugar
• 1 tbsp (15ml) water

Ingredients for the Cream Cheese Filling

• 9 oz (250g) cream cheese, room temperature
• 1 cup (240g) whipping cream, chilled
• 1/2 cup (60g) powdered sugar
• 2 tsp (10g) vanilla extract

Preparation

• Begin by preheating oven to 350F
• First prepare the strawberry jam. Add the cut strawberries, sugar and water into a small saucepan and let simmer for 10 minutes, stirring occassionally. If you have a potato masher, mash the strawberries, otherwise press them with a fork. Simmer for another 10 minutes until thickened. Remove from heat and place in small bowl. Let cool.

• Prepare your baking pan. Butter a 12X16 inch (30×40 cm) baking tray and line it with parchment paper. Set aside.
• For the cake, add eggs, sugar and vanilla into mixing bowl and whisk until incorporated and thick and foamy.
• Add coconut oil and continue to whisk for another minute.
• In a separate bowl, sift flour, salt and baking soda together to remove any lumps. Add to the egg mixture slowly. Beat on low to incorporate
• Pour the batter into the prepared baking tray and spread evenly into the corners
• Bake for 12-15 minutes until a toothpick inserted into the center comes out clean.
• While the cake is baking, take a kitchen towel and generously sprinkle with powdered sugar. This is an important step and it helps the cake not stick to the towel. Flip the cake over the towel. Remove the parchment paper and dust the top of the cake with powdered sugar.
• While the cake is still hot roll it up in the towel. You will have to do it while is still hot/warm otherwise it cracks. Place in the refridgerator to cool completely.

• With the cake cooling, begin to make your cream cheese filling. Start by placing cream cheese and vanilla into mixing bowl and mix until the cheese and vanilla are creamy. Add powdered sugar and blend.
• Add cold heavy whipping cream and beat on high until light and fluffy – 3-5 minutes depending on your blender.

• Now you are ready to fill your cake. Take the rolled sponge cake out of the refridgerator and unroll.
• Spread the strawberry jam on the cake evenly. Next spread the cream cheese filling on the cake.
• It’s time to make the jelly roll! Roll the cake up – loose not tight and place back in refridgerator for at least an hour to set.
• You may decorate with more powdered sugar and strawberries. Cut of the ends for a nice look!

Everyone loved this and although it was my first time and my pan was a little smaller than the recommended one, it still turned out marvelous – just with fewer layers. We will definitely make this again!!!