Strawberry Cake Roll with Greek Yoghurt

Strawberry season continues and so do my strawberry recipes. This strawberry cake roll was created very quickly because I wanted to serve a dessert after lunch for our guests. Fortunately, it didn’t take more than an hour. 

Strawberry Cake Roll is made with cocoa sponge, fresh strawberries, and Greek yogurt frosting. It is very refreshing and makes a wonderful spring dessert. The ingredients will be enough for one cake roll which can be cut into 12 pieces. 

A piece of advice for making cake rolls: the sponge can be quite tricky and can be easily ripped or broken if you don’t roll it immediately after baking while it’s still hot. But don’t worry, practice makes perfect!

Ingredients (for rectangle shaped baking tray dimensions 35×40 cm)
Sponge cake
  • 6 eggs
  • 150 g sugar
  • 140 g flour
  • 10 g baking powder
  • 10 g vanilla sugar (or teaspoon vanilla essence)
  • 12 g raw cocoa powder

     

Filling
  • 2 cups (360 g) Greek yogurt
  • 2 tablespoons sour cream
  • 1 tablespoon powdered sugar
  • 200 g fresh strawberries
  • 1 teaspoon sugar

     

Procedure

Whip eggs with sugar. Add flour, cocoa powder, baking powder, and vanilla sugar.

Cover the baking tray with baking paper. Bake for 20 minutes on 180° C.

Clean the strawberries, cut them into thin slices, and cover with teaspoon of sugar.

When the sponge cake is baked, turn it over on fresh baking paper and roll the dough.

Mix sour cream, greek yoghurt and powdered sugar.

When the sponge cake is cold, roll it out and spread the mixture on it.

Arrange the strawberries on it.

Roll it together.

You can sprinkle your cake roll with powdered sugar when served. You can offer some fresh strawberries on the side as well.


If you like cake rolls, you should also try the Jam Cake Roll
For more baking inspiration and ideas, visit my Instagram or save my recipes on Pinterest.