Strawberry Yogurt Roll CAKE Recipe

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Strawberry Yogurt Roll CAKE Recipe

A Light, Fresh, and Elegant Dessert

This Strawberry Yogurt Roll Cake is a beautiful and refreshing dessert that brings together a soft, airy sponge cake and a creamy yogurt filling bursting with fresh strawberries. It is the kind of dessert that looks impressive yet remains wonderfully simple to prepare. Each slice showcases delicate swirls of cake and filling, making it perfect for spring gatherings, summer celebrations, or any time you are craving something light but satisfying. The cake rolls effortlessly when handled while warm, giving you a tender, flexible sponge that complements the cool, creamy filling inside.

Why You Will Love This Recipe

This roll cake has a delicate texture thanks to the whipped eggs, which give it most of its lift. The lightly sweetened yogurt filling provides a refreshing contrast, while the strawberries add natural sweetness and vibrant colour. Once chilled, the cake slices into neat spirals that make any dessert table feel special.

Ingredients

For the Sponge Cake

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

For the Yogurt Filling

  • 1 cup plain Greek yogurt (full-fat recommended for creaminess)
  • 1/2 cup heavy cream, chilled
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, finely diced

For Garnish

  • Powdered sugar, for dusting
  • Additional sliced strawberries, optional

Instructions

Make the Sponge Cake

  1. Preheat your oven to 350°F (175°C). Line a 10 × 15-inch jelly roll pan with parchment paper, allowing the edges to overhang for easy lifting. Lightly grease the parchment to ensure a clean release.
  2. In a large mixing bowl, combine the eggs and granulated sugar. Begin mixing at low speed, gradually increasing to high. Beat for 5 to 7 minutes, or until the mixture becomes very pale, thick, and tripled in volume. When the batter falls from the whisk in ribbons that sit on the surface before sinking, it is ready.
  3. In a separate bowl, sift together the flour, salt, and baking powder. Sifting helps maintain a light and airy texture.
  4. Gently fold the dry ingredients into the whipped eggs in small additions. Use slow, careful motions to avoid deflating the batter. Once the flour is nearly incorporated, fold in the milk and vanilla extract until just combined.
  5. Pour the batter into the prepared pan and spread it evenly with an offset spatula. Lightly tap the pan on the counter to remove air bubbles.
  6. Bake for 10 to 12 minutes, or until the surface is lightly golden and the cake springs back when touched in the centre. Avoid overbaking, as a dry cake will crack when rolled.

Roll the Cake

  1. Allow the cake to cool in the pan for 1 minute. Lift it out using the parchment overhang and place it on a flat surface.
  2. Dust a clean kitchen towel generously with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper.
  3. Starting from the short end, gently roll the warm cake together with the towel into a loose log. Rolling it while warm helps the cake hold its shape without cracking. Place the rolled cake seam-side down on a wire rack to cool completely.

Prepare the Yogurt Filling

  1. In a chilled bowl, whip the heavy cream on medium-high speed until soft peaks form. Add the powdered sugar gradually and continue beating until the cream reaches stiff peaks.
  2. In a separate bowl, combine the Greek yogurt and vanilla extract. Fold the whipped cream into the yogurt mixture using gentle motions until fully blended and smooth.
  3. Fold in the diced strawberries, distributing them evenly throughout the filling.

Assemble the Roll Cake

  1. Once the cake is fully cooled, carefully unroll it. Spread the yogurt filling evenly over the surface, leaving a 1-inch border around the edges to prevent the filling from spilling out.
  2. Roll the cake back up, this time without the towel. Do so gently, applying only enough pressure to create a tight, even roll without squeezing out the filling.
  3. Place the cake seam-side down on a serving platter. Refrigerate for at least 1 hour to allow the filling to firm up, which makes slicing cleaner and easier.

Serving

Dust with powdered sugar just before serving. For an elegant touch, add a few sliced strawberries on top. Slice using a sharp serrated knife for clean, defined spirals.

Helpful Tips for Success

  • Use room-temperature eggs: They whip to a higher volume, essential for a light sponge.
  • Do not skip the towel-rolling step: This prevents cracks and shapes the cake while it is still pliable.
  • Chill before slicing: The filling sets as it chills, ensuring neat, professional-looking slices.
  • Choose ripe strawberries: Sweet, fragrant berries elevate the overall flavour and texture of the cake.

 

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