When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Strawberry Log Cake Recipe

Strawberry Log Cake Recipe

Surprise and delight with this wonderfully refreshing Strawberry Log.
Slice and serve chilled with fresh strawberries and topped with whipped cream.

Becca making a Strawberry Log Cake

4 Egg yolks
2 Eggs
1/2 cup Granulated sugar
1 cup Sifted cake flour
1 tsp Baking powder
1 tsp Salt
1 1/2 Tablespoons Warm water
2 tsp Vegetable oil
1 tsp Vanilla

Strawberry Filling

1 cup Whipping cream
1 Tablespoon Sugar
3 Tablespoons Prepared lemon curd, room temperature
1 pint (3 1/4 cups) Strawberries, stemmed and chopped
Powdered sugar
1 pint (3 1/4 cups) strawberries

Oven Temp ~ 375°
Baking Time ~
Pan Type ~ 10 inch tube pan
Preheat oven, line 18 x 12 jelly roll-sheet pan with aluminum foil, coat with vegetable cooking spray.

In large mixer bowl beat yolks and eggs at high speed about 5 minutes until thick and lemon-colored. Continuing at high speed, gradually beat in granulated sugar, until mixture is pale and thick. Gently fold in dry ingredients, except powdered sugar, to blend thoroughly. Fold in water, oil and vanilla. Spread batter evenly into prepared pan. Bake strawberry cake in center of oven, until springy to the touch.
Meanwhile, coat a clean dish towel with powdered sugar.
Invert hot cake onto towel. Gently peel off foil.
Trim 1/2 inch off each short side of cake.
Starting from long side, tightly roll cake and towel.
Set on rack to cool completely.

To make Strawberry Filling:
In mixer bowl, whip the cream to form soft peaks. Beat in sugar to form stiff peaks. Fold in lemon curd and blend thoroughly. Mix in chopped strawberries. Gently unroll cake. Spread strawberry mixture evenly on cake and re-roll. Place seam-side-down. Dust strawberry log cake with powdered sugar.

Cut log cake into 8 (about 1 3/4-inch) equal slices. Place each slice on serving plate. Garnish with whole and halved strawberries.

* Lemon curd can be found in the jam and jelly or gourmet section of most supermarkets.

12 Servings
Nutrition facts:
Serving Size 80 g
Calories 165
Calories from Fat 69
Total Fat 7.7g 12%
Saturated Fat 3.6g 18%
Cholesterol 121mg 40%
Sodium 223mg 9%
Total Carbohydrates 21.4g 7%
Dietary Fiber 0.7g 3%
Sugars 12.2g
Protein 3.6g
Vitamin A 5% • Vitamin C 32% • Calcium 4% • Iron 5%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!