Combining a delicate, airy sponge cake with a creamy yoghurt filling and fresh strawberries, this Strawberry Yogurt Roll Cake not only looks stunning but tastes like a slice of spring. Whether you’re hosting a brunch, a special dinner, or just want a sweet indulgence for yourself, this cake delivers the perfect balance of fruity sweetness and creamy richness.
Start by preheating your oven to 350°F (175°C). Preparing the pan properly is essential for this recipe, as the sponge cake is thin and delicate. Line a 10×15 inch jelly roll pan with parchment paper, making sure the paper overhangs slightly on the sides for easy removal.
Lightly grease the parchment paper with butter or a non-stick spray to ensure a smooth release after baking. In a large bowl, beat 4 large eggs and 1/2 cup granulated sugar together using an electric mixer. Start on low speed, gradually increasing to high.
Beat the mixture for 5 to 7 minutes, until it becomes thick, pale, and tripled in volume. This step is crucial to creating an airy, soft sponge cake, as the eggs are responsible for most of the rise. You’ll know the mixture is ready when it falls off the whisk in thick ribbons that rest on the surface for a few seconds before sinking back in.
In a separate bowl, sift together 1/2 cup all-purpose flour, 1/4 tsp salt, and 1/2 tsp baking powder. Sifting ensures there are no lumps, and it helps keep the batter light. Gently fold the sifted dry ingredients into the egg mixture using a rubber spatula.
Fold in small batches, being careful not to deflate the eggs. It’s essential to maintain as much air as possible to keep the sponge cake light and fluffy. Once the flour is nearly incorporated, gently fold in the 2 tbsp milk and 1 tsp vanilla extract until just combined. Pour the batter into the prepared jelly roll pan and spread it evenly using an offset spatula.
Tap the pan lightly on the counter to release any trapped air bubbles. Bake the cake in the preheated oven for 10-12 minutes, or until the top is golden and the cake springs back when touched lightly in the centre.
Avoid overbaking, as this can make the cake dry and more prone to cracking when rolled. Once the cake is done baking, remove it from the oven and allow it to cool for 1 minute in the pan. Then, gently lift the cake out of the pan using the parchment overhang and place it on a flat surface. While the cake is still warm, sprinkle a clean kitchen towel with powdered sugar.
Flip the cake onto the towel (parchment side up), then carefully peel away the parchment paper. Starting from the short end, roll the cake up with the towel inside, forming a loose log. Rolling it while warm helps the cake retain its shape and prevents cracks. Let the rolled cake cool completely, seam-side down, on a wire rack.
While the cake cools, make the yoghurt filling. In a large chilled bowl, whip 1/2 cup heavy cream using an electric mixer on medium-high speed until soft peaks form. Gradually add the 2 tbsp powdered sugar and continue whipping until stiff peaks form. In a separate bowl, mix 1 cup Greek yoghurt with 1 tsp vanilla extract.
Gently fold the whipped cream into the yoghurt mixture until smooth and combined. Finally, fold in the 1 cup of diced strawberries for a burst of freshness. Once the sponge cake is completely cool, carefully unroll it. Spread the yoghurt filling evenly over the cake, leaving a 1-inch border around the edges to prevent overflow when rolling it back up.
Gently roll the cake back up (this time without the towel), being careful not to press too hard, so the filling stays intact. Transfer the roll to a serving plate, placing it seam-side down for a neat appearance. Refrigerate the rolled cake for at least 1 hour to allow the filling to firm up, which makes slicing easier.
Just before serving, dust the cake with powdered sugar for a beautiful, elegant finish. If desired, garnish with sliced strawberries on top for an extra pop of colour and flavour.
Helpful Tips for the Best Strawberry Yogurt Roll Cake;
Use room temperature eggs: This helps the eggs whip to maximum volume, creating a lighter, fluffier sponge.
Don’t skip the towel rolling step: Rolling the cake with a towel while it’s warm prevents cracks and ensures the cake holds its shape when filled.
Chill the cake before slicing: Letting the cake rest in the fridge for an hour helps the yoghurt filling firm up, making it easier to cut clean, beautiful slices.
Use fresh, ripe strawberries: Since strawberries are the star ingredient in this cake, using sweet, ripe strawberries ensures the best flavour.
This Strawberry Yogurt Roll Cake is a deliciously light and fruity dessert that’s perfect for any occasion, whether it’s a summer picnic or an elegant tea party. The combination of fluffy sponge cake, creamy yoghurt filling, and fresh strawberries offers a refreshing contrast that will delight everyone who tastes it.
Ingredients;
For the Sponge Cake:
- 4 large eggs, at room temperature (this ensures better volume when whipped)
- 1/2 cup (100 grams/ 3.5 oz) granulated sugar
- 1/2 cup (63 grams/ 2.2 oz) all-purpose flour, sifted for a smooth batter
- 1 tsp vanilla extract (use pure vanilla for the best flavour)
- 1/4 tsp salt
- 1/2 tsp baking powder, to help the cake rise
- 2 tbsp milk, at room temperature, for added moisture
For the Yogurt Filling:
- 1 cup (236 ml) plain Greek yoghurt (use full-fat for a creamier texture, or vanilla-flavoured yoghurt for extra sweetness)
- 1/2 cup (125 ml) heavy cream, chilled, for a light, whipped texture
- 2 tbsp powdered sugar, for sweetness
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced into small pieces
For Garnish and Decoration:
- Powdered sugar, for dusting the cake
- Fresh strawberry slices, optional, for a decorative topping
