Spring seems like it’s on the horizon since we’ve had 2 – 3 days of 70 degree weather. Yet, in another 2 days we’ll be buried in a supposed almost 3 feet of snow! Right when I had the hope of rain, flowers, grass… nope! However, this sweet little strawberry blossom roll is full of spring flavor and it helps me dream about the upcoming spring. Tender and spongy vanilla cake wrapped with the creamiest strawberry cream cheese frosting, then coated in fresh whipped cream and berries. I mean, if this doesn’t yell spring…

why is this the best strawberry swiss cake roll?

In the past I’ve noticed a lot of cake rolls are too dry and dense since they’re so thin, but this one is moist and spongy. A lot of cake rolls also have gritty and thick icing, but this one is creamy, smooth, and not like paste.

The cake is a simple sponge cake with all the egg separating, folding, and steps you can imagine. We can’t forget the strawberry cream cheese frosting of course! When I first was experimenting with this recipe, I thought I could add real strawberries to the icing for more of a natural flavor, but it definitely didn’t work. Instead, adding freeze dried strawberries still adds that natural strawberry taste while keeping the icing thick and not soupy.

ingredients

• cake flour (if you don’t have any, click here for a hack)
• baking powder
• salt
• sugar
• buttermilk
• eggs
• vanilla extract
• powdered sugar
• cream cheese
• butter
• freeze dried strawberries, crushed (don’t try and hack it, you really need these 😉)
• fresh whipped cream, homemade or store bought

the details

1. Start by preheating your oven to 350 F. Line a large baking sheet (10×15″) with nonstick spray and parchment paper.
2. In a medium bowl, whisk together your dry ingredients including your flour, salt, and baking powder. Set aside.
3. In another large bowl, whisk your egg whites until soft peaks form. Next, gradually add in 1/4 cup of sugar and continue to whisk until stiff peaks form. This process takes about 5 minutes. Set aside.
4. In another large bowl, beat your remaining 1/2 cup sugar, egg yolks, buttermilk, and vanilla extract until combined. Set aside.
5. Add the stiff egg whites into the egg yolk mixture and gently fold it in with a spatula.
6. Fold in your dry ingredients to the batter and continue to fold until evenly mixed with no dry spots. Pour into the baking sheet and spread evenly into the corners. Bake for 13-15 minutes until springy and just golden.
7. While the cake is baking, lay a large kitchen towel with powdered sugar on it. Set aside so we can have it ready right when the cake comes out.
8. Immediately once the cake is done baking, flip it out of the pan onto the towel, remove the parchment, and tightly roll it with the towel along the short side. You must do this while it’s hot, otherwise it’ll crack as it cools.
9. Cool for 1-2 hours in the fridge or 45 minutes – 1 hour in the freezer.
10. While chilling, beat all of your frosting ingredients until creamy and smooth.
11. Once the cake is cooled, spread an even layer of icing onto the sheet cake. Starting on the short side, tightly roll your cake into a roll. Chill for 30 minutes and then top with powdered sugar, whipped cream, and fresh berries.

(if you’re reading this through our email, click the title to see the full recipe at the bottom)

why is this called a strawberry blossom cake?

To be honest, I wasn’t really digging the classic name, ‘strawberries and cream’ or ‘strawberry cream roll’ or ‘strawberry swiss roll.’ Just by looking at it, I knew it needed something with more pizzazz. Also, blossom reminds me of spring and spring is the theme here if you can’t tell. 😁

There’s something about the name blossom that’s just so inviting and fun, and just look at this! Do you think it fits?

how to make your own cake flour

Now, if you’ve never heard of cake flour before, it’s simply another kind of flour that makes cakes tender, soft, and not as dense as normal AP flour. The flour is extra milled so it’s extremely fine. This makes a great crumb for cake because of it’s tender qualities.

If your local grocery store doesn’t have cake flour, you can easily make it yourself!

Measure 1 cup of AP flour. Remove 2 tbsp of it and replace it with 2 tbsp of cornstarch. For every 1 cup of cake flour needed, do this.

tips for rolling the cake

There’s always the thought of a cracking cake or a pooling mess, but these are the best tips.

• Always roll it while warm, otherwise, it will crack when you try to roll it cooled.
• Don’t add too much icing, otherwise it will seep out the sides while you try to roll.
• After you’ve added icing and you’re ready to roll, very tightly roll the cake otherwise there won’t be much of a swirl. You can do this by keeping the edge tightly under your fingers and ensuring it stays in place.
• Make sure to chill your cake roll before adding icing, otherwise it will be a melting mess!
• Adding powdered sugar to your towel is key! If you don’t add it, the cake will get stuck to the towel when rolling.

storing and presenting your strawberry blossom swiss cake roll

Once you’re done indulging, it’s time to store! Wrap the cake in plastic wrap or add it to a Tupperware and store in the fridge. It will stay fresh for up to 3 days.

You can enjoy it cold or let it sit out for 30 minutes before eating again.

If you made this cake roll for a special occasion, you can doll it up through a few things. Add it to a large platter or something decorative. Just for pics, I used the bottom of a baking sheet. Add powdered sugar, extra strawberry slices and crushed pieces for decoration. Cut off the end to expose the swirl and let the guests take it all in.

Aaaaaaah! So pretty! 👏

extra tips

• Don’t over fold your batter otherwise it won’t be as light and airy as it should.
• Don’t overtake the cake otherwise it could get dry and not as spongy.
• Make sure your icing is thick enough to hold shape, but not pasty.

Want more fresh springy berry desserts? Check out our:

• Berry Chantilly Cake
• Fresh Buttermilk Chiffon Cake
• Raspberry Filled Vanilla Cupcakes
• Spring Carrot Cake Cupcakes

Did you make this recipe? Let us know below or on Instagram @tuesday.treats or use #tuesdaytreats2016 I love seeing your creations!