Strawberry Yogurt Roll Cake

A light, creamy, and refreshingly fruity dessert that tastes just like springtime

There’s something truly magical about a soft, airy sponge cake rolled up with a creamy yogurt filling and juicy strawberries. This Strawberry Yogurt Roll Cake is as beautiful as it is delicious — the kind of dessert that wows guests but feels effortless to make at home. With its tender sponge, light tangy cream, and bursts of fresh berries, it’s the perfect treat for any special occasion or afternoon indulgence.

---

Ingredients

For the Sponge Cake:

• 4 large eggs, at room temperature
• ½ cup (100 g) granulated sugar
• ½ cup (63 g) all-purpose flour, sifted
• 1 tsp pure vanilla extract
• ¼ tsp salt
• ½ tsp baking powder
• 2 tbsp milk, at room temperature

For the Yogurt Filling:

• 1 cup (236 ml) plain Greek yogurt (use full-fat for a creamier texture, or vanilla yogurt for added sweetness)
• ½ cup (125 ml) heavy cream, chilled
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh strawberries, finely diced

For Garnish:

• Powdered sugar, for dusting
• Fresh strawberries, halved or sliced, for topping
• Optional: a few swirls of whipped cream for an elegant finish

---

Instructions

Step 1: Prepare the Sponge Cake

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper.
2. In a large mixing bowl, beat the eggs with an electric mixer on high speed for 2–3 minutes, until thick and pale.
3. Gradually add the sugar and continue beating until the mixture becomes fluffy and ribbons form when you lift the beater.
4. Gently whisk in the vanilla extract and milk.
5. In a separate bowl, combine flour, baking powder, and salt. Sift this mixture over the egg batter and fold gently with a spatula until smooth and well combined — avoid overmixing to keep the sponge airy.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 10–12 minutes, or until the top is lightly golden and springs back when touched.

---

Step 2: Roll the Cake

1. While still warm, gently loosen the cake edges and turn it out onto a clean kitchen towel dusted with powdered sugar.
2. Carefully peel off the parchment paper.
3. Starting from the short side, roll the cake (with the towel inside) into a log shape. Let it cool completely — this helps it keep its shape later.

---

Step 3: Make the Yogurt Filling

1. In a mixing bowl, whip the chilled heavy cream with powdered sugar and vanilla until soft peaks form.
2. Add the Greek yogurt and beat on low speed until smooth and creamy.
3. Gently fold in the diced strawberries. Chill until ready to use.

---

Step 4: Assemble the Roll Cake

1. Once the cake is completely cool, unroll it gently.
2. Spread the yogurt and strawberry filling evenly across the surface, leaving a small border along the edges.
3. Carefully re-roll the cake (without the towel this time). Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to set.

---

Step 5: Decorate and Serve

Before serving, dust the cake with powdered sugar and top with fresh strawberries and whipped cream. Slice gently with a sharp knife for neat, beautiful swirls.

---

Tips for Success

• Room temperature eggs whip up with more volume, resulting in a lighter sponge.
• If the cake cracks slightly while rolling, don’t worry — the filling and decoration will hide it beautifully.
• For a tropical twist, replace strawberries with mango or raspberries.

---

This Strawberry Yogurt Roll Cake is the perfect dessert when you want something light yet satisfying — a balance of sweet, tangy, and creamy that melts in your mouth with every bite.