Biscoff Strawberry Roll Recipe
Make Biscoff Strawberry Roll Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Roll
Biscoff Filling
Strawberry Layer
Optional Glaze & Garnish
Method
Cake Roll
- 1
Prepare pan and preheat
Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment and dust with 1 tablespoon powdered sugar.
- 2
Whisk eggs and sugar
In a large bowl, whisk 4 large eggs with 2 tablespoons granulated sugar and 1 teaspoon vanilla extract until pale, thick and ribboning — about 4–6 minutes by hand or 2–3 minutes with a hand mixer on high.
- 3
Fold dry ingredients
Sift together 3 tablespoons all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder and a pinch of salt. Gently fold the dry mixture into the egg mixture in two additions, using a spatula and turning the bowl until just combined. Do not overmix; preserve the airy batter.
- 4
Bake
Spread the batter evenly into the prepared pan, smoothing the top. Bake in the preheated oven for 10–12 minutes, until the cake is lightly golden and springs back when touched.
- 5
Roll with towel
While the cake bakes, lay a clean kitchen towel on the counter and dust it with the remaining 1 tablespoon powdered sugar. As soon as the cake comes out of the oven, loosen edges and invert the hot cake onto the sugared towel. Peel off parchment. Starting at the short end, gently roll the cake and towel together into a tight spiral. Let cool completely, seam side down, about 30 minutes. Cooling in the rolled shape prevents cracks.
Biscoff Filling
- 6
Make filling
While cake cools, prepare the filling. In a medium bowl, beat 1 cup Biscoff cookie butter with 4 tablespoons softened unsalted butter until smooth. Add 3 tablespoons powdered sugar, 2 tablespoons heavy cream and 1 teaspoon vanilla extract. Beat until spreadable and light, adding the extra tablespoon of cream if needed to loosen. Fold in 1 tablespoon crushed Biscoff cookies for texture.
Strawberry Layer
- 7
Macerate strawberries
Combine 1 cup thinly sliced strawberries with 1 tablespoon granulated sugar and 1 teaspoon lemon juice in a small bowl. Toss and let sit 10–15 minutes until slightly juicy. Drain off excess liquid before assembling to avoid soggy cake.
Assembly
- 8
Unroll and spread
Carefully unroll the cooled cake. If the cake resists, let it rest a few minutes more. Spread the Biscoff filling in an even layer over the cake, leaving a 1/2-inch border along the long edge to prevent overflow.
- 9
Add strawberries and roll
Evenly distribute the drained macerated strawberry slices over the filling. Using the towel to guide, re-roll the cake (without the towel) tightly but gently into a log. Place seam-side down on a serving platter or a wire rack set over parchment for glazing.
- 10
Chill
Wrap the roll lightly in plastic wrap and chill in the refrigerator for at least 1 hour to set the filling and make clean slices.
Optional Glaze & Garnish
- 11
- 12
Finish and serve
Unwrap the chilled roll, drizzle warmed Biscoff glaze over the top, dust lightly with 1 tablespoon powdered sugar, and sprinkle 2 tablespoons crushed Biscoff cookies. Garnish with extra sliced strawberries. Slice with a sharp serrated knife (wipe between cuts) into 8–10 pieces and serve.