4th of July Cake Roll
Celebrate Independence Day with this delightful 4th of July Cake Roll, a festive dessert bursting with flavors and colors! Sliced into rounds, this beautiful cake features a light and airy vanilla sponge filled with whipped cream and fresh strawberries. Whether at a backyard BBQ or picnic, this showstopper will have everyone cheering for more. Simple to make, it’s the perfect way to impress your guests while enjoying every moment of summer.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Makes about 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 4 large eggs
- 1/3 cup whole milk
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 cup fresh strawberries, chopped
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a mixing bowl, whisk together flour, granulated sugar, baking powder, and salt.
- In another bowl, beat eggs until pale yellow; add milk and vanilla, mixing until smooth.
- Gently fold wet ingredients into dry ingredients until combined.
- Pour batter into the prepared pan, spreading evenly. Bake for 12-15 minutes until lightly golden.
- Allow to cool slightly, then flip onto a powdered sugar-dusted kitchen towel.
- Spread whipped cream mixed with chopped strawberries over the cake and roll tightly.
- Refrigerate for at least one hour before slicing and serving.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 220
- Sugar: 18g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: Personalize your cake roll by using different fillings like lemon curd or chocolate mousse. Make sure the cake is completely cooled to prevent cracking when rolling. Store any leftovers wrapped in plastic wrap in the fridge for up to three days.