Strawberries and Cream Vertical Layer Cake, a delicious cream filled roll cake turned upside down! This beautiful cake is a definite “Wow” Layer Cake.
The perfect summer fresh fruit Dessert idea, made with fresh whipped cream and berries. You can’t go wrong.
Vertical Layer Cake
Quite a while ago, a friend lent me her mother’s written recipe book and believe me this is gold, because her mother was an amazing cook and baker.
I have already made a few of her recipes, Marinated Mushrooms and A Jam Filled Crostata Pie to name a couple.
So when I found a recipe for a Cake Roll I knew I wanted to try it again. But different. So after checking out Pinterest and Google I discovered this Vertical Layer Cake. And I loved it.
Be sure to watch the video!
Well the recipe for the Cake Roll worked like a charm, the only thing was, I was forced to make the cake twice.
The first time my husband and daughter loved it, but the question was “what happened did you run out of ingredients for the filling”? Yeah it was a bit bare.
The next day I redid it and this time I did not skimp on the filling!
How to make a Vertical Layer Cake (see video)
- Spread the cake batter as evenly as possible on the prepared pan.
- Bake for approximately 10-12 minutes (tooth pick comes out clean).
- Remove the pan from the oven and immediately dust with powdered sugar.
- Cover the cake with a clean dish towel and roll.
- Let the roll rest until it is cool approximately, 30 minutes.
- Carefully unroll the cake (even if you have a couple of cracks don’t worry, the filling will cover it).
- Spread the cake with a good layer of Strawberry Jam.
- Top with 1/3 of the Cream Filling
- Cut 4 strips as even as possible.
- The first strip roll up and place on a clean plate.
- Wrap the remaining strip around the roll.
- Cover with remaining filling, top with fresh berries. Refrigerate until serving. Delicious!
One thing about roll cakes is and yes it happens to all of us, the cake may break in some places, but don’t worry, it all gets covered up with some frosting and nobody will know the difference.
Strawberry and Cream Vertical Layer Cake
For the filling you are going to want to use a Stabilized Whipped Cream, because you want a firm filling that is going to hold up, so you can do this three ways,
- Using gelatin
- Adding some mascarpone.
- Buying it in liquid form at the grocery store and then whipping it at home.
What do I prefer? Actually I use all three when I need to. For the first Vertical Layer Cake I used the gelatin mixture and for the second cake I used some mascarpone I had in the fridge.
We have a pretty good store bought here so once in awhile I will use that too. But to tell the truth I prefer mascarpone, it makes a nice thick filling, and with that creamy taste you can’t go wrong.
By the way I think this Strawberry and Cream Vertical Layer Cake would make the perfect Canada Day or Fourth of July Dessert. What do you think? Enjoy!
Layer Cake
More Delicious Summer Desserts
No Bake Summer Mixed Berry Cheesecake
No Bake Light Cream Cheese Berry Cheesecake
Death By Chocolate Ice Cream Cake
Strawberries and Cream Vertical Layer Cake
Ingredients
ROLL CAKE
- 4 eggs separated
- 4 tablespoons water
- 1 1/4 cups + 2 tablespoons flour (175 grams)
- 1/2 cup sugar (100 grams)
- 1 teaspoon vanilla
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
JAM FILLING
- 1/4 - 1/2 cup strawberry jam
STABILIZED WHIPPED CREAM
- 2 1/2 teaspoons gelatin
- 10 teaspoons cold water
- 2 1/2 cups whole or whipping cream (575 grams)
- 1/4 cup + 1 tablespoon icing sugar (39.05 grams)
MASCARPONE CREAM FILLING
- 1/2 cup mascarpone (112.5 grams)
- 2 cups whole or whipping cream (460 grams)
- 1-2 tablespoons icing / powdered sugar
Instructions
- Pre-heat oven to 350°F (180°C), line a 11.5 x 15.5 inch roll cake pan (30 x 40 centimeters).
- In a medium bowl beat egg whites and water until stiff, add sugar and vanilla and beat to combine.
- In a large bowl beat egg yolks for 2 minutes add egg white mixture and beat to combine.
- In a medium bowl whisk together flour, baking powder and salt. Gently fold into egg white mixture.
- Spread as evenly as possible on prepared pan and bake for approximately 10-12 minutes (tooth pick comes out clean). Remove from oven, immediately dust with powdered sugar (approximately 1/4 cup) cover with a clean dish towel and roll (see video), let rest until cool approximately 30 minutes, carefully unroll (even if you have a couple of cracks don't worry, the filling will cover it).
- Spread with a good layer of Strawberry Jam (1/4 - 1/2 cup approximately) and Top with 1/3 of the Cream Filling (either the stablilized whipped cream the Mascarpone Cream filling or Store bought). Cut 4 strips as even as possible. The first strip roll up and place on a clean plate, wrap the remaining strip around it (see video). Cover with remaining filling, top with fresh berries. Refrigerate until serving. Enjoy!
STABILIZED WHIPPED CREAM
- In a small pot combine gelatin and cold water, let stand for approximately 10 minutes or until thick, place over low heat, stirring constantly just until gelatin dissolves. Remove from heat and let cool (but not set). In a medium bowl whip cream and icing sugar until soft peaks form, continue beating add gelatin, whip on high until stiff.
MASCARPONE CREAM FILLING
- Whip together mascarpone and cream (if you wish you can add a couple of tablespoons of icing sugar) until thick peaks form.
Nutrition
Updated from May 17, 2017.
kirsten allison says
June 13, 2018 at 6:09 amIs there a way of making it gluten free? I could just replace the flour with gf flour, but that will probably make it dry… love this cake and want to make it for my mum.
Rosemary says
June 14, 2018 at 2:01 pmHi Kirsten, I really don’t know, I have never worked with gluten free products. Here is a link that might help you. https://glutenfreegirl.com/a-guide-to-gluten-free-baking/ . Hope that helps. 🙂
Catherine O'Hare says
July 11, 2018 at 5:34 amRosemary, can this recipe be made in round pans for tradition layers?
Rosemary says
July 11, 2018 at 3:56 pmHi Catherine, Im sure that would work. Let me know how it goes. 2 smaller pans or even a larger pan and cut it into layers. Let me know how it turns out. 🙂
Kirsten Allison says
May 12, 2018 at 5:47 amLove this recipe, will make again. I found the part where you add water to the egg whites very interesting, it seemed to keep the whites fluffy even when the yolks and flour was added. Thanks
Rosemary says
May 13, 2018 at 5:24 pmHi Kirsten thanks so much, so glad you enjoyed it.
Nellie Tracy says
April 28, 2018 at 10:12 pmThis cake is just lovely! It is so delicious and I cannot wait to make more this Summer!
Rosemary says
April 28, 2018 at 11:43 pmHi Nellie, thank you, so glad you enjoyed it! Have a great weekend.
aimee says
April 28, 2018 at 8:00 pmthis cake is not only gorgeous but delicious too! I love the strawberry jam in the middle!
Rosemary says
April 28, 2018 at 8:13 pmHi Aimee, thanks so much and so glad you enjoyed it. Have a great weekend.
Jagruti says
January 16, 2018 at 9:15 amWhat a beautiful cake! Looks so tempting with all these strawberries. May I ask you what have you used for the background? (Blackboard)
Rosemary says
January 16, 2018 at 4:47 pmThanks Jagruti, hope you enjoy it!
felicity says
October 4, 2017 at 5:45 pmHi
I confused about :
1 ) STABILIZED WHIPPED CREAM
In a small pot combine gelatin and cold water, let stand for approximately 10 minutes or until thick, place over low heat, stirring constantly just until gelatin dissolves. Remove from heat and let cool (but not set). In a medium bowl whip cream and icing sugar until soft peaks form, continue beating add gelatin, whip on high until stiff.
2) MASCARPONE CREAM FILLING
Whip together mascarpone and cream (if you wish you can add a couple of tablespoons of icing sugar) until thick peaks form.
Do I mix 1)& 2) all together ? or
I apply 1) for filling
1 apply for 2) for top
Rosemary says
October 4, 2017 at 8:50 pmHi Felicity, actually in the post I explain that you are going to want a firm filling so you can do it either by making a stabilized whipped cream or using mascarpone (I have also heard that cream cheese works also but I have never tried that). Or you can buy whipping cream with stabilizer in it already in your grocery store. Whichever you prefer. Hope that helps.
Nancy says
May 21, 2017 at 4:14 pmBeautiful cake! I’d love to make this with the mascarpone/whipped cream frosting, do you use the same amount of icing sugar as you would with the gelatin frosting?
Rosemary says
May 21, 2017 at 11:27 pmThanks so much Nancy, in the Mascarpone Frosting I add only 1 or 2 tablespoons of icing sugar (sorry I corrected the recipe). Hope you enjoy it.
Kristina says
May 18, 2017 at 10:01 pmstunning cake! it sounds incredible.
Rosemary says
May 19, 2017 at 3:09 pmThanks so much Kristina.
Renee says
May 18, 2017 at 5:21 pmI’m sure your family didn’t mind you making it twice 🙂 It looks perfectly delicious to me!
Rosemary says
May 19, 2017 at 3:10 pmHaha they sure didn’t Renee, thanks so much. Have a wonderful weekend.
Michelle says
May 18, 2017 at 4:19 pmWhat a beautiful cake! And perfect for any patriotic holiday — although I could make it all summer long!
Rosemary says
May 20, 2017 at 12:08 amThanks so much Michelle. Have a great weekend.
Ann says
May 18, 2017 at 11:48 amThis cake looks delicious. My mother used to make a cake similar to this. Thanks for another great recipe. Just printed it and intend to make for my grandchildren.
Rosemary says
May 18, 2017 at 4:28 pmHi Ann, thanks. Hope you and your grandchildren enjoy it. Have a great weekend.