Cherry Blossom Strawberry Roll Cake

This Cherry Blossom Strawberry Roll Cake is a light and delicate sakura-scented chiffon cake filled with freeze-dried strawberries and whipped cream. With a beautiful pink hue and subtle flavor, this roll cake is perfect for springtime or any special occasion that calls for something soft, sweet, and elegant.

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What is a roll cake?

A roll cake (also known as a Swiss roll or roulade) is made by baking a thin chiffon cake, filling it with cream or jam, and gently rolling it up.

The result is a visually stunning spiral that's both airy and satisfying.

This version features sakura powder and whipped cream filling, inspired by Japanese hanami (cherry blossom viewing) season.

What are cherry blossoms?

Cherry blossoms are also known as sakura in Japan.

They are edible flowers that range in color from white to pink and bloom in the spring time.

Cherry blossoms are typically salted and pickled for preservation, and are used in flavoring desserts, drinks, as well as syrup.  

Why you'll love this recipe

Delicate & floral: subtle sakura cherry blossom flavor without being overly perfumed

Soft & pillowy chiffon cake: light and flexible, perfect for rolling.

Stunning presentation: naturally pink with floral accents

Customizable filling: use whipped cream, fruit, or even pastry cream/custard.

Ingredients you'll need

For the chiffon cake:

• large eggs: separated whites from yolks (at room temperature)
• granulated sugar: for sweetness
• vegetable oil: adds moisture to the cake
• whole milk: keeps the cake tender and moist
• vanilla extract: for flavor
• sakura powder: or sakura extract; for flavor
• cake flour: sifted; has a lower protein content than regular flour, which keeps the cake tender
• pink gel food coloring: optional; for color
• cream of tartar: or lemon juice; for stabilizing the whipped egg white meringue

For the filling:

• heavy whipping cream: cold, 36% milkfat: you can also use pastry cream, or fruit
• powdered sugar: or castor sugar; finely milled sugar that adds sweetness to the cream
• freeze-dried strawberries: you can use fresh strawberries as well, patted dry

How to make the cherry blossom roll cake

Prepare the cake:

Preheat oven to 375°F and line a 9x13" tray with parchment.

Whisk together egg yolks, sugar, oil, milk, vanilla, sakura powder, and a dab of pink food coloring, if using.

Sift in cake flour and mix until just combined.

Make the egg white meringue:

Whip egg whites until foamy, then gradually add sugar and beat to medium-stiff peaks.

Gently fold the meringue into the egg yolk mixture in thirds, being careful not to deflate the batter.

Bake the cake:

Spread the batter evenly in the prepared tray, tap out air bubbles, and bake for 14-15 minutes until golden and springy.

Cool slightly on a wire rack.

Make the whipped cream:

Whip chilled heavy cream with powdered sugar to stiff peaks. (Be careful not to overwhip.)

Fill and roll:

Invert the cake onto fresh parchment, peel off the liner, and spread with whipped cream.

Roll the cake up tightly from the short end, wrap in parchment, and chill for 1-2 hours to set.

Decorate and serve:

Pipe additional whipped cream on top and garnish with sakura blossoms and freeze-dried strawberries.

Trim the ends and slice to serve.

How to serve

Serve the Cherry Blossom Roll Cake with vanilla ice cream, additional whipped cream, or fresh fruit.

For a delicious cherry blossom theme, pair with Sakura Matcha Latte, Sakura Cherry Blossom Panna Cotta Jelly, Sakura Cherry Blossom Matcha Doughnuts, or Sakura Strawberry Latte.

How to store

Store the Sakura Roll Cake in an airtight container in the fridge for up to 3 days.

You can freeze the cake well-wrapped in slices, for up to 1 month.

Defrost at room temperature for 20 minutes, or overnight in the fridge prior to serving.

Other delicious roll cake recipes you may like

More ways to use sakura cherry blossoms

Print Recipe

5 from 4 votes

Cherry Blossom Strawberry Roll Cake

This Cherry Blossom Strawberry Roll Cake is a light and delicate sakura-scented chiffon cake filled with freeze-dried strawberries and whipped cream. With a beautiful pink hue and subtle flavor, this roll cake is perfect for springtime or any special occasion that calls for something soft, sweet, and elegant.

Prep Time20 minutes mins

Cook Time14 minutes mins

Chilling Time2 hours hrs

Total Time2 hours hrs 34 minutes mins

Course: Dessert

Cuisine: Asian, Japanese

Servings: 8

Calories: 162kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

For the chiffon cake:

Egg yolk base:

• 3 large egg yolks
• 30 g granulated sugar
• 30 ml neutral vegetable oil
• 30 ml whole milk
• ½ teaspoon vanilla extract
• 1 teaspoon sakura powder or ½ teaspoon sakura extract
• 60 g cake flour sifted
• dab of pink gel food coloring optional

Egg white meringue:

• 3 large egg whites at room temperature
• ¼ teaspoon cream of tartar
• 30 g granulated sugar

Filling:

• 125 ml heavy whipping cream cold, 36% milkfat
• 15 g powdered sugar
• 2 tablespoon freeze-dried strawberries
• ½ teaspoon vanilla extract
• ½ teaspoon sakura extract optional

Garnish: (optional)

• pickled or candied sakura blossoms
• freeze-dried strawberries or fresh strawberries
• additional whipped cream

Instructions

Prepare the cake:

• Preheat oven to 375°F. Line a 9x13" baking tray with parchment paper.
• In a bowl, whisk together egg yolks and sugar until pale.
• Add vegetable oil, milk, vanilla extract, sakura powder (or sakura extract). Add in a dab of pink food coloring, if using.
• Sift in cake flour and mix until just combined (don't overmix).

Make the meringue:

• In a clean stand mixer bowl fitted with a wire whisk attachment, add in the room temperature egg whites.
• Whip egg whites until foamy. Gradually add sugar and beat until medium-stiff peaks form.
• Once the egg whites become foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).
• Gradually increase the speed of the mixer, and slowly pour in the granulated sugar.
• Continue to whip the egg whites until fluffy, shiny and reaches a soft peak. (The egg whites will form a curved tail at the end of the whisk).
• Using a spatula, fold about ⅓rd of the egg whites into the egg yolk batter. This will help to loosen up the egg yolk batter.
• Note: Folding is different than stirring. It takes a lighter hand to not deflate the whipped egg whites.
• To fold, take the spatula to the bottom of the mixture, and scoop up (a slow flick of the wrist) while turning the bowl about 90 degrees.
• Continue to turn the bowl and fold until the mixture is almost homogeneous.
• Add the next 3rd of the egg white mixture, folding it into the egg yolk mixture. Continue to fold until all of the remaining egg white mixture is incorporated into the batter, but be sure not to overfold or the egg whites will be deflated.

Bake the cake:

• Transfer and pour the cake batter to a 9″ by 13″ baking tray lined with parchment paper. Spread evenly with an offset spatula.
• Give the tray a few taps to release any trapped air bubbles.
• Bake at 375°F/191°C for 14-15 minutes, until the cake surface is golden brown and dry to the touch. The cake should be bounce back when lightly pressed with a finger tip.
• Remove the cake from the oven and immediately drop it from a height of 1′. This prevents the cake from shrinkage.
• Let the cake cool on a wire cooling rack for 10-15 minutes (just until it's the slightest bit warm -- not completely cool).

Make the whipped cream:

• While the cake is cooling, make the whipped cream.
• Tip: A chilled bowl (in the fridge) will help the cream to whip up with volume.
• Pour the heavy cream into the chilled bowl, add in the powdered sugar and use a whisk to whip to stiff peaks. (Don't overwhip or the cream will turn into butter).

Fill:

• Invert slightly warm cake onto a new sheet of parchment and peel off the bottom liner.
• Use an offset spatula to spread the whipped cream evenly onto the surface of the cake.
• Gently roll the cake from the short end, using the parchment paper as a guide.
• Make sure the seam-side is facing down, wrap tightly with the parchment and chill in the fridge for 1-2 hours to set.

Decorate:

• Decorate the cake with piped whipped cream, sakura cherry blossoms, and freeze-dried strawberries, or as desired.

Serve:

• Trim the cake ends off with a serrated knife.
• Use a damp, warm towel to clean the knife in between slices.
• Cut into slices and serve.

Notes

Sakura is the Japanese term for cherry blossom.

Nutrition

Calories: 162kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 91mg | Sodium: 28mg | Potassium: 120mg | Fiber: 1g | Sugar: 13g | Vitamin A: 335IU | Vitamin C: 46mg | Calcium: 27mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

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