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Heart-Patterned Strawberry Cake Roll

This delightful cake roll features a light sponge cake filled with sweet strawberry cream, perfect for small gatherings or special occasions.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs
  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • ¼ cup milk
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
Strawberry Cream Filling
  • 2 cups fresh strawberries, pureed
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat the eggs and sugar together until thick and pale.
  3. Fold in the flour, baking powder, and salt, then gradually add the milk and oil mixed with vanilla.
  4. Pour the batter into the prepared baking sheet and spread evenly.
  5. Bake for 12-15 minutes or until golden and a toothpick comes out clean.
  6. Let it cool completely.
Filling and Rolling
  1. While the cake is cooling, whip the cream with powdered sugar until soft peaks form.
  2. Fold in the strawberry puree gently into the whipped cream.
  3. Once the cake is cool, spread the strawberry cream on top and carefully roll it up from one end.
  4. Chill in the refrigerator for 1 hour before slicing.
Serving
  1. Slice the roll into even pieces and serve chilled on a plate.
  2. Add a few fresh strawberry halves on top or a light dusting of powdered sugar.

Notes

Make sure the cake cools fully before spreading the cream to avoid melting the filling. For a no-bake idea or crunchy topping, explore options like strawberry crunch cheesecake tacos.