Japanese Strawberry Roll Cake (Soft, Fluffy Cake Roll)

Quick Summary: A Japanese strawberry roll cake is a soft, fluffy chiffon sponge rolled around lightly sweetened whipped cream and fresh strawberries. It is airy, not too sweet, and ready in about 50 minutes, plus the chilling time.

The cake makes a perfect birthday cake or a simple afternoon tea treat. You will never want a store-bought roll cake again.

Fruit roll cake is a staple of Asian cuisine, particularly popular in Japanese and Korean bakeries. During strawberry season, a strawberry rolled cake, strawberry shortcake roll, or strawberry cream roll (these are different names of the exact roll cake) is an absolute must.

What is a Japanese roll cake?

A Japanese roll cake, also called a cake roll, roll cake, or fruit roll cake, is a thin sheet of light sponge that is spread with cream and rolled into a spiral.

The Japanese style relies on a chiffon sponge, made by folding whipped egg whites into an oil-based batter, which gives the cake its signature, melt-in-your-mouth, cottony crumb.

This strawberry version tucks fresh berries into the whipped cream center, though the same method works with other seasonal fruit.

Why you'll love this recipe

• Made in 50 minutes, this strawberry roll cake recipe is simple, quick, and perfect for making ahead.
• It uses a Japanese-style chiffon method, separating egg whites and yolks. It is a perfect roll cake with no peels or cracks.
• This is a moist cake with a lusciously light texture that melts in your mouth. Read more about how to make a cake moist.
• It is perfect for a birthday, anniversary, or another special occasion.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: Use chilled eggs, and separate the whites and yolks. Bring the egg yolks to room temperature and chill the whites until ready to use.

• Sugar: Use white granulated sugar for cake batter, caster sugar for meringue, and icing sugar (powdered or confectioners' sugar) for cream filling.

• Salt enhances the cake's flavors.

• Vanilla extract: Opt for a premium vanilla extract or substitute it with vanilla bean paste in equal parts.

• Oil: Use neutral oils like grapeseed or vegetable oil, but avoid olive, peanut, or other flavorful oils.

• Milk: Use whole milk at room temperature.

• Flour: The recipe uses cake flour, which you can easily make at home. Just remove 2 tablespoons of all-purpose flour from 1 cup and replace it with 2 tablespoons of cornstarch. Alternatively, mix 15 grams of cornstarch with 110 grams of all-purpose flour.

• Baking powder isn't used in a classic sponge cake roll, but is added to a chiffon cake roll.

• Heavy cream: Choose heavy or heavy whipped cream with a minimum fat content of 30% to create a whipped cream filling.

• Mascarpone cheese adds tanginess to the cream filling and helps stabilize the whipped cream.

• Strawberries: Opt for fresh, uniform-sized strawberries. Avoid using frozen berries, as they alter the texture once thawed and possibly bleed into the cream.

How to make strawberry roll cake

Step 1: Prepare a classic jelly-roll pan and a light-colored 15 x 10-inch (25 x 38 cm) rimmed baking sheet. Line it with parchment paper using this tutorial on lining a Swiss roll tin.

Pro tip: Ensure to extend parchment paper for at least 1 inch (2.5 cm) beyond the pan's edges for easy removal when the cake is done.

Step 2: To make the cake, preheat the oven to 355°F (180°C). Sift cake flour and baking powder with a flour sifter, then set aside.

Pro tip: Consult the vanilla Swiss roll recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 3: In a large mixing bowl, place room-temperature egg yolks, 1 ½ tablespoons (20 g) of sugar, salt, and vanilla extract. Whisk a few times using a hand whisk (you do not need to whisk until it becomes pale and fluffy).

Step 4: Add oil to the egg mixture and mix. Pour in the milk and whisk until everything is combined.

Step 5: Sift the dry ingredients over the bowl and gently mix with a hand whisk.

Step 6: In a separate clean bowl, make the meringue. Whisk cold egg whites with an electric mixer until frothy. Separate sugar into three parts. Slowly add the sugar to the beaten egg whites in three batches. Beat the meringue until soft peaks form, but avoid stiff peaks.

Step 7: Stir the egg yolk mixture once, then add ⅓ of the meringue. Carefully mix with a silicone spatula. Repeat with another ⅓ of the meringue. Finally, pour the mixture into the remaining meringue and gently fold.

Step 8: Spread the batter in an even layer on the prepared pan, then smooth it with a long spatula or a dough scraper. Gently tap the pan on the table to remove air bubbles.

Step 9: Place the pan in the center of the oven and lower the temperature to 340°F (170°C). Bake for 20-21 minutes until golden brown.

Pro tip: Check the cake with a toothpick: if it comes out dry, the cake is done.

Step 10: Cut a long sheet of parchment and grease it lightly with neutral oil. Make sure the baking paper is longer than the cake's longest side.

Step 11: Remove the tray from the oven and lightly tap it on the table to prevent shrinkage. Immediately flip it onto the oiled parchment paper. Peel off the bottom layer of parchment paper.

Step 12: Using a long serrated knife, cut the edges of the cake on both long sides and one short side. Cut the opposite short side about ½ inch (1.5 cm) diagonally, away from the cake. Allow the cake to cool to room temperature.

Pro tip: This type of cake doesn't require to pre-roll with a tea towel.

Step 13: To make whipped mascarpone cream, combine cold heavy cream, cold mascarpone, and icing sugar in a stand mixer bowl. Whisk together until it forms medium-stiff peaks.

Pro tip: Consult the mascarpone frosting recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 14: To assemble the rolled cake, spread a thin layer of cream over the cake, leaving the angled cut empty. Add more cream at the beginning of the roll (the side opposite the angled cut).

Step 15: Wash and pat dry strawberries, then cut the leafy ends. Place whole strawberries side by side in a row over the mounted cream (photo 1). Add more cream, covering the strawberries (photo 2).

Step 16: Cover strawberries with cream, leaving a small gap of approximately 1-2 inches (2.5-5 cm) at the end (photo 3).

Pro tip: To achieve optimal visual appeal, apply a generous amount of cream at the roll's starting point and a thinner layer at the angled cut. Failing to do so will cause the cream to ooze out when rolled up.

Step 17: Use the parchment paper to gently roll the cake, creating the cake's core with strawberries and cream. Lift the paper and continue rolling, finishing with the cake seam side down (photo 4).

Step 18: Tighten the roll cake with a metal baking sheet, a long offset spatula, or a ruler: watch a video on how to tightly wrap a cake roll.

Step 19: Wrap the rolled cake in parchment paper, keeping the roll's edge at the bottom. Cover the cake ends with parchment or cling wrap. Refrigerate for 1-2 hours.

Step 20: Gently remove the parchment paper from the cake. With a sharp, warm knife, make a clean cut at both ends of the roll. Transfer it to a serving tray.

Step 21: To make Chantilly cream, whip cold heavy cream with icing sugar until it forms medium-stiff peaks.

Pro tip: Consult the Chantilly cream recipe for step-by-step photographed explanations, helpful tips, and tricks.

Step 22: Transfer the cream into a pastry bag fitted with a plain 12 mm tip, then pipe it onto the cake. Top the cream with halved strawberries.

To serve, slice the rolled cake into 1-inch (2.5 cm) thick slices. Warm the knife with hot water and wipe the blade between each cut.

Expert Tips

1. Read about how to make a cake roll for useful tips and tricks.
2. Every oven is different, so you may need to adjust the baking time. Download this free oven temperature conversion chart.
3. Choose a light-colored jelly roll pan that reflects heat rather than a dark pan that absorbs it, which can cause the cake to brown. If unavailable, place a Teflon sheet at the bottom of your rimmed baking sheet.
4. Make sure the cake is slightly cool before spreading the cream filling.
5. To recalculate the amount of ingredients for another size of the baking sheet, use this simple cake pan calculator.

Recipe variations

• For a chocolate Swiss roll, replace about 3 tablespoons (17-20 g) of the cake flour with unsweetened cocoa powder.
• For a lemon-scented roll cake, add 1 teaspoon of lemon powder to the flour mixture.
• For a matcha-flavored roll cake, replace 1 ½ tablespoons (10 g) of cake flour with matcha powder.

• Cake roll filling: Use halved strawberries or smaller strawberry pieces instead of whole berries when arranging them over the cream. Alternatively, you can use whole fresh grapes for a different twist.

• Flavoring: Enhance your cake batter or whipped cream with almond or coconut extract instead of vanilla.

• Cake roll cream filling: Fresh whipped cream is classic for a Japanese-style strawberry cake roll, but you can experiment with buttercream, chocolate, caramel, or cream cheese filling.

• Rolling method: Roll traditionally "skin" side out or with the "brown layer" facing inwards. Alternatively, you can peel off the brown skin while the cake is still hot, right from the oven.

• Decoration: Leave your roll cake plain, sprinkle it with powdered sugar and chocolate shavings, or decorate it with fresh berries.

Why does my roll cake crack?

A roll cake usually cracks when the sponge is overbaked and dry, or when it is rolled too tightly while cold. Bake just until the surface springs back. Roll the cake while it is still warm and flexible, and use a gentle, even motion.

The chiffon method in this recipe keeps the sponge moist and pliable, so it rolls smoothly without a tea towel and resists cracking.

Storing and freezing

Store this strawberry cake roll in an airtight container in the refrigerator for up to 2 days.

Can you freeze strawberry cake roll? Cover it with plastic wrap, then aluminum foil, and freeze it at -0.4°F to 5°F (-18°C to -15°C) for 2 months. To thaw, refrigerate the cake overnight.

Recipe FAQ

Does strawberry roll cake have to be refrigerated?
Yes. A strawberry roll cake must be refrigerated because of its perishable whipped cream filling and fresh berries. Keep it chilled until ready to serve.

How long does strawberry cake roll last?
A strawberry cake roll lasts up to two days stored in an airtight container in the refrigerator. For longer storage, wrap it well and freeze it for up to two months.

What is the difference between a Swiss roll and a Japanese roll cake?
Both are rolled sponge cakes, but a Japanese roll cake uses a chiffon sponge with oil and whipped egg whites, giving a softer, cottony crumb, while a classic Swiss roll uses a firmer whole-egg sponge. Japanese versions are also less sweet.

Why is Japanese roll cake so soft and fluffy?
The softness comes from the chiffon method. Whipped egg whites are folded into an oil-based batter, trapping air and keeping the sponge moist. Oil, rather than butter, keeps the cake tender even when chilled.

Can you make strawberry roll cake ahead of time?
Yes. You can assemble the roll a day ahead and refrigerate it, which actually helps it hold its shape when sliced. Add the piped cream and strawberry garnish shortly before serving to keep them fresh.

What strawberries are best for a roll cake?
Choose fresh strawberries of a similar size so they line up neatly in the center. Avoid frozen berries, as they release liquid when thawed and can bleed into the cream, softening the sponge.

Love strawberry desserts? Try these next!

• Japanese Strawberry Shortcake
• Swedish Strawberry Cake
• German Strawberry cake
• Korean Fresh Cream Cake
• Strawberry Chantilly Cake
• Strawberry Clafoutis 
• Or browse all the cake recipes

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The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.