This Japanese Strawberry Roll Cake Recipe features a fluffy sponge cake with a light, airy cream filling. Inspired by the elegant simplicity of Japanese strawberry shortcake, this roll cake is filled with fresh whipped cream and a layer of fresh strawberries for a perfectly balanced treat.
You might also like Guyanese Sponge Cake.
Whether you’re celebrating a birthday or looking for a sweet treat, this Japanese strawberry roll cake is sure to impress with its soft texture and stunning presentation.
Trending now: Strawberry Milk Jello with Real Strawberries.
Why I Love This Japanese Strawberry Roll Cake Recipe
As someone from San Francisco, I’ve always been captivated by the delicate roll cakes found in Japantown and Asian bakeries across the city. Inspired by these charming treats, I decided to try making one myself.
If you’re a fan of angel food cakes, you’ll love this Japanese strawberry roll cake recipe. With barely any flour, it’s the perfect blend of a fluffy cake base, smooth cream, and the natural sweetness of fresh strawberries.
If you opt to make this cake with zero-calorie monk fruit sweetener, each serving has only 8.3 grams of net carbs and 166 calories. So, it’s perfect for diabetics, low-carb diets, or anyone looking to keep their calorie intake in check.
Unlike heavier cakes, this Japanese roll cake feels light and indulgent at the same time.
Plus, making it is a fun process that’s both challenging and rewarding. The first time might be tricky, but the results are always worth it!
You might also like Cherry Meringue Pie.
When Do the Japanese Serve Strawberry Roll Cake?
In Japan, strawberry roll cakes are often served on special occasions or during holidays. They are, however, very popular during the winter and spring months.
Roll cakes are, for example, a popular choice for Christmas, as strawberries are in season at that time. Their festive appearance above all makes them a visually appealing dessert, and there are countless ways to decorate them.
In addition to Christmas, roll cakes are often served at birthday parties, tea time, or as a sweet treat for gatherings with family and friends. Their popularity is so widespread that they are available year-round in Japanese bakeries.
Ingredients in This Japanese Strawberry Roll Cake Recipe
Here are the simple ingredients that give this strawberry Japanese roll cake its perfect balance of lightness and richness.
IMPORTANT: Be sure to use a kitchen scale and follow the gram measurements wherever specified.
Wet Ingredients for the Fluffy Sponge Cake
- 4 Egg Yolks: Add depth and moisture.
- 1.5 Tablespoons 20 grams Granulated Sugar or Zero-Calorie Monk Fruit Sweetener:
- 3 tbsp Whole Milk: Room Temperature (45ml), 40 Grams
- 3 tbsp Oil: Vegetable Oil, Avocado Oil, Canola Oil 45 ml, 30 Grams
- 1/2 Teaspoon Vanilla Extract: Adds flavor.
Dry Ingredients for the Fluffy Sponge Cake
There’s no need for baking powder, as the cake’s fluffiness comes from the whipped egg whites.
- 3 tablespoons 35 g Cake Flour or All-Purpose Flour: Sifted twice for a smooth texture. I strongly recommend using cake flour for a softer, more tender cake.
- 3 Tablespoons 24 grams Cornstarch: Gives the cake a softer, lighter texture and improves the cake’s ability to hold moisture.
- ¼ teaspoon Salt: Enhances the flavor.
The Meringue for the Fluffy Sponge Cake
This white meringue gives the cake its delightful, fluffy texture.
- 4 Egg Whites: By separating the egg whites from the yolks, the cake benefits from the aerated, whipped egg whites. They give the cake its light and fluffy texture, while the egg yolks add depth and moisture.
- 3 TBS + 1 tsp 40 Grams Granulated Sugar or Zero-Calorie Monk Fruit Sweetener
- ¼ teaspoon Cream of Tartar: Helps stabilize the egg whites and improves their texture.
The Cream Filling for This Japanese Strawberry Roll Cake Recipe
- 1 1/4 cups Heavy Cream: Be sure to use chilled heavy cream.
- 1 1/2 Tablespoons Powdered Sugar or Powdered Monk Fruit Sweetener: 11 grams
- 1/2 tsp Vanilla Extract: For flavor.
- ½ teaspoon Xanthan Gum (Optional): To stabilize the whipped cream, so it holds its shape for longer without deflating or becoming runny.
The Strawberries
Of course, fresh strawberries fill this soft cake.
- 10-12 Fresh Strawberries: Hulled and cut into small pieces.
Video and Step-by-Step Photos For Making This Soft and Fluffy Japanese Strawberry Roll Cake Recipe
I’ll be honest, it took me a few tries to get this cake right. It can easily break while rolling, so it’s crucial not to underbake it. On the other hand, you also want to avoid overbaking, as that will dry it out.
How you roll it matters too. I use a tea towel and explain my technique below with photos.
Alternatively, you can enjoy this cake as a light and airy chiffon sheet cake. After baking, simply release it from the pan, spread the whipped cream and strawberries on top, and enjoy!
Here’s an instructional video from my YouTube Channel.
Step 1: Refrigerate the Bowl and Beater Attachment You’ll Use for the Whipped Cream Filling
Refrigerate the bowl and beater attachment for even lighter whipped cream.
PRO TIP: You can make whipped cream with either a beater or a whisk attachment, but the beater attachment (whether handheld or stand mixer) is generally more efficient and quicker. The beater will incorporate air into the cream more effectively, resulting in a smooth, fluffy texture in less time.
Step 2: Line Your Pan before Making This Japanese Strawberry Roll Cake Recipe
Line a standard, rectangular cake pan (8×12 inches / about 20×35 cm) with parchment paper, ensuring it covers the bottom and sides for easy removal.
Step 3: Slice the Strawberries
Hull and slice the strawberries into small, even pieces. Set aside, but do not refrigerate.
Step 4: Preheat Your Oven
Preheat your oven to 350°F (180°C).
Step 5: Make the Sponge Cake Batter
In a large bowl, whisk together the egg yolks, sugar, whole milk, oil, and vanilla extract.
Step 6: Sift the Dry Ingredients into the Wet Ingredients
Sift the cake flour, cornstarch, and salt into the wet ingredients.
Step 7: Whisk the Sifted Flour and Wet Ingredients Together
Then, whisk the ingredients together.
Step 8: Make the Meringue for This Japanese Strawberry Roll Cake Recipe
In a large mixing bowl, use an electric hand mixer or stand mixer with a whisk attachment to beat the egg whites and cream of tartar until foamy. Gradually add the sugar in two parts. Then, continue beating until medium-stiff and then stiff peaks form. The meringue is ready when you lift the beaters, turn them upside down, and the meringue remains firm without drooping.
PRO TIP: The meringue should be stiff enough to hold peaks, but still pliable enough to fold into the batter easily.
Step 9: Fold the Meringue into the Batter
Add a small amount of the meringue to lighten the batter, usually about one-third of it. Then, gently fold in the rest of the egg whites in two batches using a rubber spatula. Be careful not to deflate too much air.
Step 10: Pour into the Pan
Pour the cake batter into the prepared pan, spreading it evenly with an offset spatula.
Step 11: “Glue” the Parchment Paper to the Sides of the Pan
Next, use a bit of the leftover meringue on the spatula or in the bowl to “glue” the parchment paper to the sides of the cake pan, keeping it from falling into the cake. Lastly, tap the pan lightly on the counter to release any large air bubbles.
Step 12: Bake the Cake
Bake on the middle rack for 12-15 minutes, or until the top of the cake is light golden brown and springs back when lightly pressed.
Step 13: Make the Whipped Cream Filling While the Roll Cake Bakes
The cake is thin and cools quickly. So, prepare the whipped cream a little in advance to ensure you can apply it before the cake cools completely – while it’s still flexible.
In a large glass or metal bowl, whip the heavy cream, powdered sugar, vanilla extract, and optional xanthan gum. Whip until stiff peaks form to avoid runny whipped cream.
Step 14: Remove the Cake from the Oven
Remove the cake from the oven. Then, lift the parchment paper to lift the cake out of the pan. Next, peel off the parchment paper on the sides.
Then, put a kitchen towel or tea towel on top of the cake. After that, put a wire cooling rack on top of the tea towel and flip the cake. Gently peel off the parchment paper. Allow the cake to cool for 3-5 minutes – it doesn’t have to cool completely. Then, spread the whipped cream filling on the cake while it is still flexible.
Step 15: Spread the Whipped Cream on the Roll Cake
Spread a layer of cream filling evenly across the surface. Don’t spread it all the way to the edges. Leave about 1.5 inches (4 cm) on one short end without any cream. This will be the end where the roll finishes.
Step 16: Add the Strawberries to Your Japanese Strawberry Roll Cake
Place a line of strawberries along all four edges of the cake. Then lay the rest of the strawberries on the cream.
Step 17: Roll the Sponge Cake with the Tea Towel
If you’re new to making roll cakes, take a look at the photo. There aren’t that many rolls. It’s important to roll the cake gently and loosely, allowing enough room for the filling and the cake to bend without breaking. Lift the short end of the cake with the tea towel. Then gently roll it from one short end to the other.
PRO TIP: If it cracks, keep rolling and continue to the next step. As long as you can wrap it in plastic wrap, it will hold its form.
Step 18: Wrap the Roll Cake in Plastic Wrap
Wrap the roll cake twice in plastic wrap or cling film.
Step 19: Refrigerate the Strawberry Roll Cake Overnight
Refrigerate overnight in a loaf pan, if you have one – it’s a convenient way to store it. The next day, the cake will keep its shape when you unwrap it. If you don’t have a loaf pan, place it in another container or set it directly on a refrigerator shelf.
PRO TIP: If the cake has cracks, use whipped cream to hide them when you remove the plastic wrap – it’s a roll cake secret.
Step 18: Slice Off the Edges of the Roll Cake
After refrigerating overnight, slice off the edges with a smooth-edged knife. For clean cuts, dip the knife in hot water. Then, shake off any excess water before slicing. Repeat to slice the rest of the cake.
Step 19: Serve Your Strawberry Roll Cake
Before serving, dust the top of the cake with powdered sugar or decorate it with extra whipped cream and fresh fruit.
Cathy’s Recipe Tips
- Flour Type: Use cake flour for a soft cake with the perfect fluffy chiffon texture. Sift it twice to ensure no lumps.
- Whipping Cream: For the best texture and volume, use chilled heavy cream. It’s also a good idea to refrigerate your mixing bowl and beater attachment before using.
- Roll the Cake Carefully and Not Too Tightly: Rolling the cake too tightly can cause it to crack. It’s important to roll it gently and loosely, allowing enough room for the filling and the cake to bend without breaking. If cracks occur, use whipped cream to hide them – it’s a roll cake secret.
- Piping Precision: For mini rolls, slice the cake into smaller pieces and pipe cream filling individually.
Equipment Needed to Make This Japanese Strawberry Roll Cake Recipe
- Kitchen Scale: Highly recommended for achieving a perfectly soft cake. Use grams when specified.
- Parchment Paper: To line the cake pan.
- Whisk: To mix the dry and wet ingredients.
- Spatula: To fold the meringue into the batter and to spread the batter in the pan.
- 8×12 Inch Cake Pan (20×35 cm): This is a standard rectangular cake pan size.
- Stand Mixer or Electric Mixer with Whisk and Beater Attachments: To make the meringue and the whipped cream.
- Large Mixing Bowl: To make the batter.
- Large Glass or Metal Mixing Bowl: To make the meringue and whipped cream.
- Tea Towel or Kitchen Towel: To roll the cake.
- Piping Bag and Piping Tip (Optional): To pipe whipped cream on top of the finished cake if desired.
Storage Tips for This Japanese Strawberry Roll Cake Recipe
- Refrigeration: Store the assembled strawberry roll cake in an airtight container for up to 3 days.
- Freezing: For longer storage, wrap individual slices in plastic wrap and freeze. Thaw overnight in the refrigerator before serving.
This Japanese strawberry roll cake is a perfect cake for any occasion, from a sweet birthday cake to a fresh fruit-filled dessert for tea time. Next time, try experimenting with different sized pans or fresh fruit combinations to make this roll cake recipe truly your own!
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Japanese Strawberry Roll Cake Recipe
Equipment
- 1 Kitchen Scale – IMPORTANT: Be sure to use a kitchen scale and follow the gram measurements wherever specified.
- Parchment Paper – To line the cake pan.
- 1 Whisk – To mix the dry and wet ingredients.
- 1 Spatula – To fold the meringue into the batter and to spread the batter in the pan.
- 1 8×12 Inch Cake Pan (20×35 cm) – This is a standard rectangular cake pan size.
- 1 Stand Mixer or Electric Mixer with Whisk and Beater Attachments – To make the meringue and the whipped cream.
- 1 Large Mixing Bowl – To make the batter.
- 1 Large Glass or Metal Mixing Bowl – To make the meringue and whipped cream.
- 1 Tea Towel or Kitchen Towel – To roll the cake.
- 1 Piping Bag and Piping Tip (Optional) – To pipe whipped cream on top of the finished cake if desired.
Ingredients
The Fluffy Cake Batter
- 4 Large Egg Yolks (Room Temperature)
- 1½ Tablespoons Granulated Sugar or Zero-Calorie Monk Fruit Sweetener (20 Grams)
- 3 Tablespoons Whole Milk (Room Temperature) (45 ml / 40 Grams)
- 3 Tablespoons Oil: Vegetable, Canola, or Avocado Oil (45 ml / 30 Grams)
- ½ Teaspoon Vanilla Extract
- 3 Tablespoons Cake Flour or All-Purpose Flour (35 Grams) – Cake flour will give you a much softer cake.
- 3 Tablespoons Cornstarch (24 Grams)
- ¼ Teaspoon Salt
The Meringue for the Fluffy Sponge Cake
- 4 Large Egg Whites
- 3 Tablespoons Plus 1 Teaspoon Granulated Sugar or Zero-Calorie Monk Fruit Sweetener (40 Grams)
- ¼ Teaspoon Cream of Tartar
The Whipped Cream Filling
- 1¼ Cups Heavy Cream
- 1½ Tablespoons Powdered Sugar or Powdered Monk Fruit Sweetener (11 Grams)
- ½ Teaspoon Vanilla Extract
- ½ Teaspoon Xanthan Gum (Optional) – To stabilize the whipped cream, so it holds its shape for longer without deflating or becoming runny.
The Strawberries
- 10-12 Fresh Strawberries, Hulled and Cut into Small Pieces
Instructions
Please see the video and step-by-step photos in the main post.
- Refrigerate the Bowl and Beater Attachment You'll Use for the Whipped Cream Filling: Refrigerate the bowl and beater attachment for even lighter whipped cream.PRO TIP: You can make whipped cream with either a beater or a whisk attachment, but the beater attachment (whether handheld or stand mixer) is generally more efficient and quicker. The beater will incorporate air into the cream more effectively, resulting in a smooth, fluffy texture in less time.
- Line Your Pan: Line a standard, rectangular cake pan (8×12 inches / about 20×35 cm) with parchment paper, ensuring it covers the bottom and sides for easy removal.
- Slice the Strawberries: Hull and slice the strawberries into small, even pieces. Set aside, but do not refrigerate.
- Preheat Your Oven: Preheat your oven to 350°F (180°C).
- Make the Sponge Cake Batter: In a large bowl, whisk together the egg yolks, sugar, whole milk, oil, and vanilla extract.
- Sift the Dry Ingredients into the Wet Ingredients: Sift the cake flour, cornstarch, and salt into the wet ingredients.
- Whisk the Sifted Flour and Wet Ingredients Together: Whisk the ingredients together.
- Make the Meringue for This Japanese Strawberry Roll Cake Recipe: In a large mixing bowl, use an electric hand mixer or stand mixer with a whisk attachment to beat the egg whites and cream of tartar until foamy. Gradually add the sugar in two parts. Then, continue beating until medium-stiff and then stiff peaks form. The meringue is ready when you lift the beaters, turn them upside down, and the meringue remains firm without drooping.PRO TIP: The meringue should be stiff enough to hold peaks, but still pliable enough to fold into the batter easily.
- Fold the Meringue into the Batter: Add a small amount of the meringue to lighten the batter, usually about one-third of it. Then, gently fold in the rest of the egg whites in two batches using a rubber spatula. Be careful not to deflate too much air.
- Pour into the Pan: Pour the cake batter into the prepared pan, spreading it evenly with an offset spatula.
- "Glue" the Parchment Paper to the Sides of the Pan: Next, use a bit of the leftover meringue on the spatula or in the bowl to "glue" the parchment paper to the sides of the cake pan, keeping it from falling into the cake. Lastly, tap the pan lightly on the counter to release any large air bubbles.
- Bake the Cake: Bake on the middle rack for 12-15 minutes, or until the top of the cake is light golden brown and springs back when lightly pressed.
- Make the Whipped Cream Filling While the Roll Cake Bakes: The cake is thin and cools quickly. So, prepare the whipped cream a little in advance to ensure you can apply it before the cake cools completely – while it’s still flexible. In a large glass or metal bowl, whip the heavy cream, powdered sugar, vanilla extract, and optional xanthan gum. Whip until stiff peaks form to avoid runny whipped cream.
- Remove the Cake from the Oven: Remove the cake from the oven. Then, lift the parchment paper to lift the cake out of the pan. Next, peel off the parchment paper on the sides. Then, put a kitchen towel or tea towel on top of the cake. After that, put a wire cooling rack on top of the tea towel and flip the cake. Gently peel off the parchment paper. Allow the cake to cool for 3-5 minutes – it doesn't have to cool completely. Then, spread the whipped cream filling on the cake while it is still flexible.
- Spread the Whipped Cream on the Roll Cake: Spread a layer of cream filling evenly across the surface. Don't spread it all the way to the edges. Leave about 1.5 inches (4 cm) on one short end without any cream. This will be the end where the roll finishes.
- Add the Strawberries to Your Japanese Strawberry Roll Cake: Place a line of strawberries along all four edges of the cake. Then lay the rest of the strawberries on the cream.
- Roll the Sponge Cake with the Tea Towel: If you’re new to making roll cakes, take a look at the photo. There aren’t that many rolls. It’s important to roll the cake gently and loosely, allowing enough room for the filling and the cake to bend without breaking. Lift the short end of the cake with the tea towel. Then gently roll it from one short end to the other.PRO TIP: If it cracks, keep rolling and continue to the next step. As long as you can wrap it in plastic wrap, it will hold its form.
- Wrap the Roll Cake in Plastic Wrap: Wrap the roll cake twice in plastic wrap or cling film.
- Refrigerate the Strawberry Roll Cake Overnight: Refrigerate overnight in a loaf pan, if you have one – it’s a convenient way to store it. The next day, the cake will keep its shape when you unwrap it. If you don’t have a loaf pan, place it in another container or set it directly on a refrigerator shelf.PRO TIP: If the cake has cracks, use whipped cream to hide them when you remove the plastic wrap – it’s a roll cake secret.
- Slice Off the Edges of the Roll Cake: After refrigerating overnight, slice off the edges with a smooth-edged knife. For clean cuts, dip the knife in hot water. Then, shake off any excess water before slicing. Repeat to slice the rest of the cake.
- Serve Your Strawberry Roll Cake: Before serving, dust the top of the cake with powdered sugar or decorate it with extra whipped cream and fresh fruit.
Notes
Thanks for the detailed instructions and all the photos. This cake turned out great.
Thanks for letting me know.