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Strawberry Crunch Cake Roll

A nostalgic vanilla sponge cake rolled with creamy filling and fresh strawberries, coated in a strawberry shortcake crumble topping.
Print Recipe
Prep Time 30 minutes
Cook Time 13 minutes
Total Time 1 hour 43 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Sponge Cake
  • 4 eggs large, room temperature
  • 0.75 cup granulated sugar
  • 1 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 0.75 cup cake flour sifted
  • 1 tsp baking powder
  • 0.25 tsp salt
Filling
  • 1 cup heavy whipping cream cold
  • 4 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1 cup fresh strawberries diced small
Crunch Topping
  • 12 Golden Oreos
  • 3 tbsp strawberry gelatin powder Jell-O brand
  • 1 tbsp unsalted butter melted

Equipment

  • 10x15 Jelly Roll Pan
  • Stand Mixer or Hand Mixer
  • Parchment paper
  • Clean Kitchen Towel
  • Food processor

Method
 

  1. Preheat oven to 375°F (190°C). Grease and line a 10x15 jelly roll pan with parchment paper.
  2. Beat eggs and sugar on high speed for 5-7 minutes until tripled in volume and pale.
  3. Mix in oil and vanilla. Gently fold in sifted dry ingredients (flour, baking powder, salt).
  4. Spread batter in pan and bake 10-13 minutes until springy.
  5. Immediately invert hot cake onto a sugar-dusted towel. Peel off parchment and roll cake up tightly with the towel. Cool completely.
  6. Make crunch: Crush Oreos, mix with gelatin powder and melted butter.
  7. Make filling: Whip heavy cream. Beat cream cheese with powdered sugar. Fold cream into cheese mixture.
  8. Unroll cooled cake, spread filling, add diced strawberries, and roll back up.
  9. Coat outside lightly with cream, press crunch topping all over, and garnish with strawberry syrup and fresh berries.
  10. Chill for 30 minutes before slicing.

Notes

Ensure the cake is rolled immediately after baking while still hot to prevent cracking.