Do you love strawberry cream cake, but don't have the time or patience to make one?

Try this take on the classic strawberry cake. It bakes in 5 min. vs. 40 min for the real cake and you don't have to wait 1 hour until it's completely cool then divide it and then do the filling. The sheet cake is baked in a jelly roll pan and cools in approx. 10 min., throw on the filling and the decorating takes no time at all. Voila, you have these beautiful pastries in less than an hour!


3 eggs
1 C sugar
1 C all-purpose flour
2 teaspoons baking powder
1/4 milk



1 envelope Ekströms Marsan
3/4 C milk
1  C whipping cream
2 C strawberries, lightly mashed with a fork
2 tablespoons granulated sugar, optional



1 1/2 C whipping cream
1 1/2 tablespoon powdered sugar
assorted berries like strawberries, blackberries, raspberries and blueberries
  1. Line a jelly roll pan, 12 x 16", with parchment paper. 
  2. Beat the eggs and sugar until light yellow and very thick.
  3. Combine the dry ingredients and carefully mix into the egg mixture. Stir in the milk.
  4. Spread the batter evenly over the prepared pan.
  5. Bake on the center rack for approx. 5 min. Check with a cake tester or toothpick, it's done when there are dry crumbs on the stick.
  6. Flip the cake over carefully onto a parchment paper sprinkled with sugar or sliced almonds and remove the top paper.
  7. Let cool for approx. 10 min. covered with the pan to prevent it from cracking when rolling it up.
  8. Meanwhile make the vanilla custard for the filling. Mix one envelope of the Ekströms Marsan with 3/4 c milk. set aside in the fridge. 
  9. Whip up the cream for filling and the decorating and towards the end add the powdered sugar. 
  10. Mash up the strawberries and add half of the whipped cream. 
  11. Spread out the vanilla custard on top of the cake, top with strawberry mixture and start rolling up the cake from the long side. Leave it seam side down before cutting it. This far it can be prepared a day in advance.
  12. Garnish with whipping cream and berries. Store in the fridge if not serving immediately.

Recipe adapted from Swedish Cakes and Cookies

Pictures Annika Wilson

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