Here’s a list of all the ingredients for a **lemon strawberry cake roll**, optimized with SEO-friendly formatting and relevant keywords:
- **For the Lemon Sponge Cake Roll:**
- 4 large eggs (room temperature, for a fluffy texture)
- ¾ cup granulated sugar (for sweetness and structure)
- 1 teaspoon pure vanilla extract (for flavor enhancement)
- 1 tablespoon lemon zest (fresh, for a zesty lemon flavor)
- 2 tablespoons fresh lemon juice (for tanginess)
- ¾ cup all-purpose flour (for the cake base)
- 1 teaspoon baking powder (for a light and airy sponge)
- ¼ teaspoon salt (to balance flavors)
- **For the Strawberry Filling:**
- 1 cup fresh strawberries (washed, hulled, and finely chopped)
- 2 tablespoons granulated sugar (to sweeten the strawberries)
- 1 cup heavy whipping cream (for a creamy filling)
- 2 tablespoons powdered sugar (to stabilize the whipped cream)
- 1 teaspoon vanilla extract (for added flavor)
- **For the Lemon Glaze (Optional):**
- 1 cup powdered sugar (for a smooth glaze)
- 2-3 tablespoons fresh lemon juice (adjust for desired consistency)
- 1 teaspoon lemon zest (for extra lemon flavor)
- **Additional Tools:**
- Parchment paper (to prevent sticking)
- Kitchen towel (for rolling the cake)
- Mixing bowls and electric mixer (for easy preparation)
This **lemon strawberry cake roll** is perfect for spring and summer desserts, combining the tangy flavor of lemon with the sweetness of fresh strawberries. Use these ingredients to create a light, fluffy, and visually stunning dessert that’s sure to impress!
Steps
# How to Make a Lemon Strawberry Cake Roll: A Step-by-Step Guide
If you're looking for a **delicious and visually stunning dessert**, this **lemon strawberry cake roll** is the perfect choice. Combining the **zesty flavor of lemon** with the **sweetness of fresh strawberries**, this cake roll is a crowd-pleaser. Follow these detailed steps to create a **soft, moist, and flavorful cake roll** that will impress your guests.
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## **Ingredients for Lemon Strawberry Cake Roll**
### **For the Cake:**
- 4 large eggs (room temperature)
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
### **For the Filling:**
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries (diced)
### **For Garnish (Optional):**
- Powdered sugar for dusting
- Sliced strawberries and lemon zest
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## **Step-by-Step Instructions**
### **Step 1: Preheat and Prepare**
1. Preheat your oven to **350°F (175°C)**.
2. Line a **10x15-inch jelly roll pan** with parchment paper, ensuring it hangs slightly over the edges for easy removal.
3. Lightly grease the parchment paper with non-stick spray or butter.
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### **Step 2: Make the Cake Batter**
1. In a large mixing bowl, beat the **eggs and granulated sugar** together on high speed for **3-4 minutes** until light and fluffy.
2. Add the **vanilla extract, lemon zest, and lemon juice**, and mix until combined.
3. In a separate bowl, whisk together the **flour, baking powder, and salt**.
4. Gradually fold the dry ingredients into the egg mixture, being careful not to overmix.
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### **Step 3: Bake the Cake**
1. Pour the batter into the prepared pan, spreading it evenly with a spatula.
2. Bake for **10-12 minutes**, or until the cake is lightly golden and springs back when touched.
3. While the cake bakes, lay a clean kitchen towel on the counter and dust it with **powdered sugar**.
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### **Step 4: Roll the Cake**
1. As soon as the cake comes out of the oven, carefully invert it onto the prepared towel.
2. Peel off the parchment paper and gently roll the cake (with the towel) into a log. Let it cool completely.
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### **Step 5: Prepare the Filling**
1. In a mixing bowl, whip the **heavy cream, powdered sugar, and vanilla extract** until stiff peaks form.
2. Gently fold in the **diced strawberries**.
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### **Step 6: Assemble the Cake Roll**
1. Unroll the cooled cake and spread the strawberry cream filling evenly over the surface, leaving a small border around the edges.
2. Carefully re-roll the cake (without the towel) and place it seam-side down on a serving platter.
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### **Step 7: Garnish and Serve**
1. Dust the cake roll with **powdered sugar** for a beautiful finish.
2. Top with **sliced strawberries** and a sprinkle of **lemon zest** for extra flavor and visual appeal.
3. Chill the cake roll in the refrigerator for **1-2 hours** before slicing and serving.
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## **Tips for Success**
- Use **room temperature eggs** for a fluffier cake.
- Don’t overbake the cake, as it needs to remain flexible for rolling.
- Chill the cake roll before slicing to ensure clean, neat cuts.
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This **lemon strawberry cake roll** is a **refreshing and elegant dessert** perfect for any occasion. With its **bright citrus flavor** and **creamy strawberry filling**, it’s sure to become a favorite. Try this recipe today and enjoy a slice of **homemade perfection**!