Name: Strawberries and Cream Vertical Layer Cake
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 12 servings
Ingredients: 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; 1/4 - 1/2 cup strawberry jam; 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)); 1/2 cup mascarpone ((112.5 grams)); 2 cups whole or whipping cream ((460 grams)); 1-2 tablespoons icing / powdered sugar

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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

Tiramisu Ice Cream Parfaits

No Bake Light Cream Cheese Berry Cheesecake

Creamy Strawberry Semifreddo

Death By Chocolate Ice Cream Cake

a slice of vertical layer cake on a black plate with a fork

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