Fresh Strawberry Cake Roll

This Fresh Strawberry Cake Roll is a fun way to celebrate fresh summer strawberries!  Grab a slice, sit back and enjoy!

How do you do vacation?  Do you prefer to grab 3 and 4 day weekends throughout the year?  Or do you save up your days and then do one big vacation?  We typically prefer to do the latter.  I mean I love a good 3-day weekend getaway, but there’s just something so nice about packing it up and stepping away for an entire week.  This year, Laura and I are heading to Italy (Venice and Florence) with my mom, and we are super excited! 

Laura and I visited Venice on our honeymoon, so we’re looking forward to getting back there again.  We’re looking forward to salami piccante pizzas.  And we’re also looking forward to drinking wine out of 1.5-liter plastic water bottles.  Seriously.  When you go to a wine store, do you often just wander the aisles confused about which bottle to get?  We do.  That’s not the case in Venice.  The reason?  Vino sfuso.

So what is vino sfuso?  Translated as “loose wine” or “bulk wine,” it’s literally just that.  Wine that is sold out of large barrels (think beer taps…but for wine).  Vino sfuso shops are often small and sometimes a bit hard to find (they’re not geared towards tourists), but they’re worth tracking down.  And here’s the thing.  These shops sell empty jugs, but it’s just as acceptable to bring in your empty 1.5-liter water bottle.  Fill it up, pay about €2-€3 (currently ~$3-4) and you’re on your way again.  Is the wine actually good, you ask?  Well, it’s certainly not bad.  It is most definitely table wine, but even (most) Italian table wine is good.

I feel like vino sfuso shops are one of those best-kept secrets in Italy.  We heard about them thanks to Laura’s ex-boyfriend, so we tracked down a shop.  It took a bit of hunting, but we found one.  It was a small and simple place.  There were about 8 barrels of wine, each with a tap at the bottom.  We filled our own jugs, paid the shopowner (who spoke no English at all) and off we went with jugs of wine in our backpacks.  Win!

Laura and I were sitting around the other night chatting about Italy while we enjoyed a slice of this Fresh Strawberry Cake Roll.  (And for the record, we certainly had a glass of wine with our cake…even if it wasn’t wine from an empty water jug!)  One of my all-time favorite cakes is this Fresh Strawberry Cake, and I decided to put a different spin on it this year.  Instead of a traditional cake, I wanted to roll this one up as a cake roll.  A Fresh Strawberry Cake Roll filled with a whipped cream-cream cheese frosting.  This dessert is perfect for spring and summer when fresh berries are plentiful!

Have you ever made a cake roll?  They’re fun!  You start with a thin cake that bakes in all of about 10 minutes.  And then while that cake is still hot from the oven, you roll it up using a kitchen towel.  Let it cool, and then you’ll be able to unroll that cake and fill it with frosting and berries before rolling it back up.  It works!  This Fresh Strawberry Cake Roll is definitely a new way to enjoy an old favorite in our house.  So grab a slice of cake, sit back and plan your next vacation…one that may or may not involve wine in empty water jugs.  Cheers, friends!

Fresh Strawberry Cake Roll


For the Cake
4 large eggs
2 tsp vanilla extract
¾ cup granulated sugar
1 Tbsp vegetable oil
¾ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
⅓-½ cup powdered sugar, for rolling
For the Whipped Cream Frosting
3 oz. cream cheese, room temperature
1 oz. unsalted butter, room temperature
¼ cup granulated sugar
1 tsp vanilla extract
1 cup heavy whipping cream
16 oz. fresh strawberries, plus more for garnishing
½ cup powdered sugar, for dusting


For the Cake
Preheat oven to 375°F.
Line a standard 11”x17” jelly-roll pan (rimmed baking sheet) with parchment paper; spray paper generously with nonstick baking spray. Set pan aside.
Using an electric mixer, beat the eggs and vanilla together on high speed for 4-5 minutes, or until mixture turns foamy and lemon yellow in color. Add sugar to the bowl in (3) separate ¼-cup additions, mixing for 1 full minute after each addition. Add oil and mix until well combined.
In a separate bowl, combine flour, baking powder and salt. Fold flour mixture into the egg mixture until just combined.
Pour batter into prepared baking pan. (Tip: Spread batter evenly to edges using an offset spatula.) Tap pan on counter several times to remove air bubbles.
Bake for 10-12 minutes, or until lightly browned on top. While cake is baking, lay a large, thin kitchen cloth on counter. Sprinkle powdered sugar generously on top of cloth.
Once baked, immediately turn hot cake out onto the powdered sugar-dusted cloth. Remove and discard parchment paper. Starting with a short end of the cake, roll up cake (and cloth). Let rolled cake cool completely (1-2 hours) before continuing.
For the Whipped Cream Frosting
Dice ¾ of the strawberries; set aside.
Using an electric mixer, beat together cream cheese, butter and sugar until smooth (~3-4 minutes on medium-high speed).
Add vanilla extract and whipping cream; beat on high until stiff peaks form.
Carefully unroll cake and spread frosting evenly on top of cake. (Tip: Make sure to frost all the way to the edges.) Sprinkle diced strawberries on top of frosting. Roll cake back up (this time without the towel). Wrap cake roll in plastic wrap and refrigerate for at least 1 hour.
Prior to serving, remove cake roll from refrigerator and dust top generously with powdered sugar. (I used a fine-meshed sieve to dust the powdered sugar evenly.)
Slice remaining berries and place on top of cake roll.


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