Who wouldn’t want strawberries? We can’t get enough of them.

Strawberries are America’s favorite fruit.

According to YouGovAmerica, strawberries are the most preferred fruit by 87% of respondents to one study.

Besides telling you that strawberries are one of the most favored fruits, we want to share this recipe that’s sure to make it onto your favorite list of desserts.

Strawberry Swiss Roll Cake

OOTB Kitchen shared the recipe with its viewers and got over 185k views on Youtube. This recipe got a huge thumbs-up.

Of course, before anything else, let’s make sure to prepare the ingredients.

For the strawberry pattern:

• 1 1/4 cups of Medium-Sized Strawberries
• 1 Teaspoon of Baking Powder
• 1/3 to 1/2 cups of Sugar
• 1/4 cup of Water

For the Jam:

• 3/4 cups of Strawberries
• 1/4 Tbsp of Lemon/Lime juice
• Strawberry Syrup
• 1 tsp corn starch
• 1 tblsp water

For Cake Chiffon

• 4 Egg Yolks
• 1 1/4 Tbsp of Sugar
• 2 Tbsp of Oil
• 1/4 cup of Milk
• A Pinch of Salt
• 2/3 cup of Cake Flour
• 4 Egg Whites
• 1/4 cup of Sugar
• 1/3 tsp of Lemon/Lime juice

The steps

Decorating the parchment:

• Wash and hull strawberries
• Add 1 tsp baking soda to water and soak berries 15 minutes. Rinse.
• Thinly slice 12 strawberries, setting the outermost slices aside.

Making the Jam:

• Put outer slices and 3/4 cups of berries for the jam and blend in a food processor. Set aside.
• In a saucepan, bring water and sugar to a gentle boil, then turn to low heat.
• Add strawberry slices that will be used for the pattern and cook over low heat for 1 minute.
• Strain strawberry slices over a bowl then transfer to paper towels and set aside.
• Add blended berries to suacepan and turn to medium heat.
• Mix in lemon juice a little at a time.
• In a separate dish, mix 1 tsp corn starch with 1 tblsp water to make a slurrly.
• Add slurry to blended berries. Continue mixing until it starts to thicken.
• Once thick, pour into heat safe bowl and set aside.
• Take cooled strawberry slices and randomly decorate parchment-lined 9″ x 13″ cake pan with strawberry flower patterns

For the chiffon cake:

• Preheat oven to 300℉. Place tray of water on bottom rack.
• Separate 4 egg yolks and whisk with 1 1/4 tbslp sugar.
• add a pinch of salt, the milk, and the oil, then continue whisking.
• Gradually sift in cake flour 1/4 – 1/2 cup at a time until everything is combined.
• Set cake batter aside.

• In a separate bowl, beat egg whites with hand mixer on low speed.
• As it starts to foam, add 1/3 tsp lemon juice.
• After lemon juice is mixed in, increase mixer speed to medium.
• Gradually beat in 1/4 cup of sugar until soft peaks start to form.
• Spoon 1/3rd of it into the cake batter at a time until everything is combined.
• Pour batter evenly into 9″ x 13″ cake pan over strawberry patterns. Gently smack pan on table a few times to release air bubbles from batter.

• Bake for ~35 minutes.
• Carefully slice the uppermost layer of cake off as thinly as possible. This will make it easier to spread the jam.
• Make 3 cuts about 1/2 inch in width along the short side of the cake to help with rolling later on.

• Evenly spread strawberry jam over the cake.
• Working on the side with the 3 cuts, slip a rolling pin beneath the parchment paper and lift upward just a little bit.
• Then, slowly start rolling the pin toward you as you lift, encouraging the cake to roll away from you.

After the cake has been successfully rolled, you can put it in the fridge for a few hours or enjoy it fresh.

Get the full visual process in the video tutorial below!

Please SHARE this with your friends and family.

Article Sources:

YouGovAmerica

OOTB Kitchen

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By Shellie Anne Javier-Follero

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Shellie Anne Javier-Follero is a contributor at SBLY Media.