Mexican Strawberry Roll Cake (Rollo De Fresca)

Mexican strawberry roll cake, or "rollo de fresa" as it is called in Mexico, is a delicious dessert loved by many, especially at birthday parties. It's typically served with fresh whipped cream and sliced strawberries. This cake recipe will show you how to make the perfect strawberry cream roll cake from scratch!

Do you love a classic strawberries and cream dessert? So do I! My mama used to make this cake for our family celebrations all the time and it is still to this day one of my favorites. It's also one of her favorites and always requests I make this rolled cake for her birthday.

I know, I know, you must be thinking how can this strawberry roll cake possibly be an authentic Mexican Dessert. And, that is okay, but for some generations of Mexicans, this is something they have seen all their lives being sold at local bakeries and on some occasions taking the place of the traditional birthday cake.

This indulgent cake is sold filled with different kinds of fruit fillings, such as mangos and peaches, but strawberries (fresas or frutillas) are the most famous of them all. I guess the young people in my country don’t even think about where this yummy treat came from because they grew up seeing it all their lives, especially if you live in the city!

History Behind Rollo De Fresa

This cake has different names according to the region you are in. It is called:

• “Brazo Gitano” (gypsy arm)- more commonly in the south and in Latin American countries where it is also filled with fruit jelly.
• “Niño Envuelto” (wrapped boy)
• "Rollo de Fruta” (fruit roll)
• "Buche de Noel” (Christmas Yule Log) in France.

In Spain, however, besides the sweet recipe, they also have a salty version filled with cold meats and it is served sliced as an appetizer. There is a story about how it got the name “gypsy arm”. As with most other pieces of bread in Mexico, it came from Spain or France, I believe one of those countries must take credit for this recipe, anyway, they really enriched our gastronomy in so many ways.

Frequently Asked Questions About Roll Cakes

Before I share this recipe, here are a few questions I've been asked and wanted to answer.

What flavor does this cake have?

The flavors in Mexican Strawberry Roll Cake will vary depending on the berries used - I like to use fresh strawberries but raspberries work too! This dessert has a sweet taste due to the syrup brushed onto each layer of sponge before they're rolled up together into one delicious treat.

It's often served with whipped cream and diced fruit such as banana, strawberry, or pineapple.

Can I use frozen strawberries in this roll cake recipe?

Yes, you can use frozen strawberries but it won't taste the same as when you use fresh strawberries. Just make sure you let them soften before mashing and stirring into the batter.

Why does my cake roll keep cracking?

If the cake cracks as it is being rolled up, then you didn't let it cool long enough. The best way to prevent this from happening in future recipes is by wrapping a damp cloth around your rolled cake.

What is the best way to store this strawberry cake?

Whipped cream and fresh fruit can be added to this roll cake for an even richer dessert but it tastes great without them too! If you're not going to eat all of the roll cake, I suggest cutting it into slices and storing it in a tightly covered container.

It will last about three days if kept refrigerated or up to two weeks when stored at room temperature.

Do I need any special equipment before beginning?

There are no specific cooking utensils needed aside from a:

• Food processor
• Mixer with beaters
• Baking pan(s)
• Spatula/spoon
• Bowls
• Measuring cups/spoons for ingredients

Can I make this strawberry roll cake in advance?

Absolutely! The roll cakes can be made up to a week ahead of time. Once they're cooled, all you need to do is wrap them tightly with food-safe plastic wrap and store it in the fridge until you're ready for dessert.

Mexican Strawberry Roll Cake Recipe

This cake recipe with fresh fresas is a great dessert to serve at family picnics or get-togethers during the summer:

Here's what you need:

• White sugar
• Eggs (separate egg whites and yolks)
• Mexican vanilla extract
• Flour
• Baking powder
• Butter (melted and cooled)
• Fresh Strawberries
• Heavy cream
• Confectioners sugar

Note: This recipe has been adapted from a small booklet that came inside the box of my first set of glass baking dishes a long, long time ago. The name of the book is “Platillos, Platos y Platones”

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

How To Make Strawberry Cream Roll Cake: Step By Step Tutorial

To make things easier for you, I am going to break down the directions to this recipe into sections.

Note: Before you start baking anything, first, line an 11x16 cookie sheet with parchment paper or buttered and floured waxed paper. Set it aside. I am very generous with the buttering part to avoid any accidents with the batter.

Make The Cake Batter

• Combine the sugar, vanilla, and yolks in a bowl and beat until it changes to a lighter color.
• Mix the flour and the baking powder in a separate bowl.
• Beat the egg whites until they hold firm and form peaks.
• Now, with a wire whisk, add the egg yolk mixture and beat into the batter.
• Then, using a rubber spatula, add the flour-baking powder blend into the egg white batter. Make sure to fold it in evenly.
• Finally, fold in the melted butter.

Bake The Cake

• Pour into the prepared pan smoothing the batter evenly so that it touches all sides.
• Bake in a preheated 400-degree oven for 12 to 15 minutes, or until the batter begins to shrink from the sides of the pan.
• When it's done, cover with a wet kitchen towel.

Roll The Cake

• After it has cooled down, carefully invert the cookie sheet over a flat surface (the towel is under the cake).
• Remove the pan and lift the parchment paper.
• Slowly start rolling the sponge cake without pressing it. Let it cool for about 30 minutes rolled in the wet kitchen towel.

Make Cream Filling

• While the cake is cooling, whip the heavy cream with a beater or electric mixer until it begins to hold shape.
• Add the confectioner's sugar and the remaining teaspoon of vanilla, and continue to whip until the cream is stiff.
• Keep refrigerated.

Add Filling To Cake Roll

• Once the cake is cooled, unroll and spread some of the whipped cream in a thin layer.
• Place the sliced fruit as shown in the picture.
• Roll up tightly with the help of the towel leaving the cake seam side down.
• With a spatula, spread the rest of the whipped cream over the top and sides of the roll and garnish with the whole strawberries.

Your strawberry cream roll cake is now ready!

What To Serve With Strawberry Cake

This cake is so delicious on its own. To really make it yummy, I highly recommend making some Cafe Con Leche to serve with a slice of cake!

More Authentic Mexican Recipes To Enjoy

If you enjoyed this recipe for rollo de fresa, take a look at some of these other authentic Mexican recipes:

• Cream Cheese Pound Cake
• Peach Cake Roll
• Authentic Tres Leches Cake
• Sweet Corn Cake Recipe

I hope you make this Mexican strawberry roll cake! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!

¡Buen provecho!

Mely

STRAWBERRY CREAM ROLL CAKE

Mely Martínez - Mexico in my Kitchen

You must be thinking how this Strawberry Cream Roll Cake can possibly be an authentic Mexican Dessert. And that is okay, but for some generations of Mexicans, this is something they have seen all their lives being sold at local bakeries.

5 from 1 vote

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Prep Time 25 mins

Cook Time 15 mins

Resting Time 30 mins

Total Time 1 hr 10 mins

Course Desserts

Cuisine Mexican

Servings 6 - 8

Calories 744 kcal

Ingredients

  

1x2x3x

• ¾ cup sugar for batter plus ½ cup for the whipping cream
• 6 eggs separate egg whites and yolks
• 2 teaspoons vanilla one for the batter and one for the whipping cream
• ½ cup of flour
• 3 teaspoons baking powder
• 1 stick butter melted and cooled
• 1 pound of strawberries washed and cut in small pieces leaving some whole for decoration.
• 2 ½ cups heavy cream
• ½ cup of confectioners sugar or more if you like sweeter

Instructions

 

• First line an 11 by 16 cookie sheet with parchment paper or buttered and floured waxed paper. Set aside. I am very generous with the buttering part to avoid any accidents with the batter.
• Combine the sugar, one teaspoon of vanilla and the yolks in a bowl and beat until it changes to a lighter color. Mix the flour and the baking powder in a separated container. All this is in preparation for the assembly of the batter.
• Beat the egg whites until they hold firm and form peaks. Now with a wire whisk add the egg yolk mixture and beat into the batter. Then using a rubber spatula place the flour-baking powder blend, in a folding manner. Go as fast as you can to avoid a grainy texture. Finally, fold in the melted butter.
• Pour into the prepared pan smoothing the batter evenly so that it touches all sides.
• Bake in a preheated 400 oven for 12 to 15 minutes, or until the batter begins to shrink from the sides of the pan. When done, cover with a wet kitchen towel.
• Carefully invert the cookie sheet over a flat surface (the towel is under the cake) remove the pan and lift the parchment paper.
• Slowly start rolling the sponge cake without pressing it. Let it cool for about 30 minutes rolled in the wet kitchen towel.
• While the cake is cooling, whip the cream until it begins to hold shape, add the confectioner’s sugar and the remaining teaspoon of vanilla, and continue to whip until the cream is stiff. Keep refrigerated.
• Once the cake is cooled unroll and spread it with some of the whipped cream and place the fruit as shown in the picture.
• Roll up tightly with the help of the towel leaving the cake seam side down. With a spatula spread the rest of the whipped cream over the top and sides of the roll and garnish with the whole strawberries.

Nutrition

Serving: 1gCalories: 744kcalCarbohydrates: 53gProtein: 9gFat: 56gSaturated Fat: 27gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 300mgSodium: 281mgPotassium: 474mgFiber: 2gSugar: 39gVitamin A: 2378IUVitamin C: 45mgCalcium: 196mgIron: 2mg

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