Strawberries ‘n’ Cream Cake Roll

LOVING this light and fluffy strawberries 'n' cream cake roll! Sponge jelly roll cake with delicious strawberry cream filling. Recipe and tutorial on sallysbakingaddiction.com

Welcome back to the Monthly Baking Challenge!

Last month we had a lot of fun with cupcake and cake decorating– I hope you feel more confident with your piping skills now! With Mother’s Day this month and spring in the air (dear allergies, thank you for the reminder spring is here) I figured we all need something fresh, light, airy, and PINK. Let me introduce you to this wonderful vanilla sponge cake filled with homemade strawberry cream cheese frosting. May’s Baking Challenge recipe = the strawberries ‘n’ cream cake roll!

LOVING this light and fluffy strawberries 'n' cream cake roll! Sponge jelly roll cake with delicious strawberry cream filling. Recipe and tutorial on sallysbakingaddiction.com

I chose a cake roll for this month’s baking challenge because it’s something we’ve only gently explored before. And I want you to feel challenged, yet confident. We’ve actually never touched on sponge cake in the past 5 and 1/2 years, so it’s a wonderful match for a challenge. Today I’m going to walk you through step-by-step photos and careful explanations so you feel ready to tackle this unique beauty. Intimidated by cake rolls or does sponge cake freak you out? This is your time to be fearless, empowered, and assured. I got you covered today!

What is Sponge Cake?

It’s similar to angel food cake in that it relies mostly on egg whites for volume. The texture is relative as well– light, airy, and moist. Unlike angel food cake, however, sponge cake includes egg yolks for a little richness and flavor. They’re still worlds lighter than, say, a yellow cake and pound cake because they contain no oil or butter. That’s right– there is no oil or butter in this cake recipe.

Typical sponge cakes don’t use any chemical leavener, but I prefer a little baking powder for extra lift. Additionally, a little buttermilk for moisture and cake flour to keep things extra soft. I’d steer clear of all-purpose flour which will only weigh it down.

How to make strawberry cake roll on sallysbakingaddiction.com

How to make strawberry cake roll on sallysbakingaddiction.com

Accuracy is Imperative

The eggs are the most important part of the recipe. Make sure you’re using large eggs (not medium, not extra large) and that the eggs are room temperature. Compared to cold eggs, warmer eggs hold more air and create more volume when whipped. And, like the perm you rocked in the 90s, volume is EVERYTHING. 🙂

You’ll separate the egg whites and yolks. You’ll use both, but at different stages in the mixing process. See that picture above? That’s after whipping 4 egg whites with a little sugar. Stiff peaks are key. At that point, remove the egg whites from the bowl and set aside. No need to wipe the bowl clean or anything. Then it’s the yolks’ turn. Whip those with a little sugar too, a well as vanilla and buttermilk. I use both vanilla extract and vanilla bean, but you can use just all extract– or even vanilla bean paste. See the recipe note below.

Fold the egg whites back in, then add a sifted mix of cake flour + baking powder + salt. If you don’t have a sifter, now’s the time to pick one up. Sifting flour makes all the difference. If a recipe calls for sifted flour and you skip that step altogether, your baked good will inevitably be heavier and more dense than intended. It’s a must-have tool in any baker’s kitchen!

See the photo on the left below? That’s the batter. It’s creamy and light like whipped cream and that’s because we handled it with care. Do not overmix this batter!

See the photo on the right below? We’re spreading the batter into a lined 10×15 inch jelly roll pan— the ONLY size that works for this recipe. I can usually help with pan substitutions, but not today. You need a 10×15 inch pan. Good news: the really good ones are relatively inexpensive.

How to make strawberry cake roll on sallysbakingaddiction.com

The cake roll only takes about 15 minutes in the oven.

How to make strawberry cake roll on sallysbakingaddiction.com

Immediately after baking, invert onto a thin kitchen towel sprinkled with confectioners’ sugar. The sugar is used to help prevent the towel from sticking. Peel off the parchment, then roll up in the towel.

How to make strawberry cake roll on sallysbakingaddiction.com

What the heck is the point of the towel? To prevent the cake from sticking to itself. And to make rolling the warm cake 100x easier!

But why are we rolling the cake when it’s warm? Rolling the cake up when it’s warm– before adding the strawberry cream filling– is so that it cools in the rolled up shape. That means no cracks, rips, or tears when you go to roll it up again with the filling inside. Does that make sense?

How to make strawberry cake roll on sallysbakingaddiction.com

LOVING this light and fluffy strawberries 'n' cream cake roll! Sponge jelly roll cake with delicious strawberry cream filling. Recipe and tutorial on sallysbakingaddiction.com

The cream filling is a strawberry cream cheese frosting. It’s sweet and tangy with strong strawberry flavor (natural flavor!) and glides on oh-so-easily. Just like my strawberry buttercream, we’ll use freeze-dried strawberries for the cream filling. Grind them up and add with the confectioners’ sugar. Freeze-dried strawberry powder offers the MOST strawberry flavor without altering the filling’s texture. It’s nearly impossible to replicate this with fresh strawberries. I chose a cream cheese based strawberry filling because it’s a little lighter than the buttercream and pairs perfectly with the sponge cake’s texture.

Also: it’s a wonderfully thick layer of filling. If you’re a cream filling person (aren’t we all?), this recipe is for you!

LOVING this light and fluffy strawberries 'n' cream cake roll! Sponge jelly roll cake with delicious strawberry cream filling. Recipe and tutorial on sallysbakingaddiction.com

LOVING this light and fluffy strawberries 'n' cream cake roll! Sponge jelly roll cake with delicious strawberry cream filling. Recipe and tutorial on sallysbakingaddiction.com

If you’re not into today’s recipe, here is the alternate May Baking Challenge:

After you made the baking challenge recipe or alternative, share your photos throughout this month using #sallysbakingchallenge on Instagram or email me, tweet me, or upload a photo of your recipe to my Facebook page.

I’m excited to see your cake roll masterpieces this month. Remember, have fun and don’t stress. Use my text and step-by-step photos for guidance. And here’s the video tutorial for the recipe. 🙂

Strawberries 'n' Cream Cake Roll

Ingredients:

  • 1 cup (110g) cake flour1
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, at room temperature and divided
  • 3/4 cup (150g) granulated sugar, divided
  • 2 Tablespoons (30ml) buttermilk2
  • 1 and 1/2 teaspoons pure vanilla extract
  • seeds scraped from 1/2 vanilla bean3
  • 1 cup (120g) confectioners' sugar

Strawberry Cream Cheese Frosting

  • 1 cup (10-12g) freeze-dried strawberries4
  • one 8-ounce block full-fat cream cheese, softened to room temperature
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 2 and 1/2 cups (300g) confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • salt, to taste

Directions:

  1. Read the instructions through before beginning. Make sure you are prepared for step 7 immediately when that cake comes out!
  2. Preheat oven to 350°F (177°C). Spray a 10x15 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases in step 5. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
  3. Sift the cake flour, baking powder, and salt together. Set aside.
  4. Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/4 cup sugar together on high speed for 4-5 minutes or until stiff peaks form. Transfer to another bowl. Using the same mixing bowl you jut had the egg whites in (no need to clean it), add the egg yolks, remaining sugar, buttermilk, vanilla extract, and vanilla bean. Beat together on high speed for 3-4 minutes or until light in color.
  5. Add half of the whipped egg whites into the egg yolk mixture. Beat on low speed for 10 seconds. Repeat with remaining egg whites and beat on low for 10 seconds. Finally, add the flour mixture and beat on low until the batter is completely combined. Do not overmix.
  6. Spread batter evenly into prepared pan. Give the pan a shake to make sure the batter is level and reaches the corners. Bake for 15 minutes or until the cake springs back when you poke it with a finger.
  7. As the cake bakes, lay a thin kitchen towel flat on the counter. Sprinkle with 1 cup of confectioners' sugar. Once the cake comes out of the oven, immediately invert it onto the towel. Peel off the parchment paper then, starting with the narrow end, begin rolling the cake up with the towel. Do this slowly and gently. The cake will be warm as it just came out of the oven.
  8. Allow the cake to cool completely rolled up in the towel. I stick mine in the refrigerator for about 2 hours to speed it up.
  9. Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the frosting.
  10. Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, strawberry powder, and vanilla and beat on medium-high speed until combined and creamy. Taste, then add a pinch of salt if needed.
  11. Gently and slowly unroll the cake. Flatten it out and spread frosting evenly on top, leaving about a 1/2 inch border around the cake. Gently and slowly roll the cake back up, without the towel this time. Make sure you're rolling it tightly. Some frosting may spill out the sides, that's ok! Loosely cover with plastic wrap and refrigerate for 20 minutes before slicing and serving. Dust with more confectioners' sugar and garnish with some sliced strawberries, if desired.

Make ahead tip: You can prepare the cake through step 7 and chill the rolled up cake/towel in the refrigerator for up to 1 day before continuing with step 8. Prepared cake roll, with frosting, freezes well for up to 2-3 months. Thaw overnight in the refrigerator before slicing and serving.

Recipe Notes:

  1. I strongly suggest using cake flour in this recipe. It's sold right next to the all-purpose flour in the baking aisle. And you use it a lot in my recipes! In a pinch, you can use a DIY version. To do so, measure 1 cup (120g) sifted all-purpose flour. Take away 2 Tablespoons. Add 2 Tablespoons cornstarch. Sift together. Measure 1 cup (you'll have a little leftover). Use that 1 cup in this recipe.
  2. I strongly suggest buttermilk. You can use a DIY soured milk if you do not have buttermilk on hand. Simply combine 1/4 teaspoon white vinegar with enough milk to yield 2 Tablespoons. Mix together, then use in the recipe.
  3. If you can't get your hands on vanilla beans and have a jar of vanilla bean paste, use 1/4 teaspoon in its place. If you have neither, just skip it. 2 teaspoons of *pure* vanilla extract is just fine.
  4. I can usually find freeze-dried strawberries at Target, Trader Joes, Walmart, and my regular grocery stores (Giant and Wegmans). If you're still having trouble finding them, try this delicious strawberry whipped cream as the filling. I suggest making a little more, so using 2 cups heavy cream + 1/4 cup granulated sugar + 2 tsp vanilla + 3/4 cup of the strawberry filling.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

Cake Flour | Vanilla Bean Paste | KitchenAid Stand Mixer | 5qt Tilt-Head Glass Measuring Bowl | Flour Sifter | Linen Towels | Jelly Roll Pan

Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

EASY light and fluffy strawberries 'n' cream cake roll! Sponge jelly roll cake with delicious strawberry cream filling. Recipe and tutorial on sallysbakingaddiction.com

117 Comments

Comments

  1. Andrea @Cooking with a Wallflower on May 1, 2017 at 12:10 am

    This strawberries n cream roll looks soo good. Thank you so much for all these step by step directions and making it sound simple enough for us to try. Can’t wait to do this!

  2. heather (delicious not gorgeous) on May 1, 2017 at 12:56 am

    that strawberry cream cheese frosting the last time i made a cake roll was in high school french when we made buche de noels for extra credit, so it sounds like a fun challenge to try again!

  3. Laura | Tutti Dolci on May 1, 2017 at 1:18 am

    So pretty, Sally! I love that strawberry cream cheese frosting!

  4. Jenny from jennyisbaking.com on May 1, 2017 at 2:24 am

    Count me in. However, since freeze-dried strawberries are extremely expensive here in Germany, I will have to substitute with another filling. Really love sponge rolls, thanks!

  5. Marina @ A Dancer's Live-It on May 1, 2017 at 6:48 am

    Strawberries are my favorite fruit, and my birthday is this Friday!!! I think you knew that I’d love this recipe for the May baking challenge. 😉

  6. Patricia @Sweet and Strong on May 1, 2017 at 7:03 am

    Such a perfect recipe for spring/summer!  I’m usually a chocolate person, but will always eat anything with frosting 😉

  7. emily on May 1, 2017 at 8:45 am

    Hi!
    I’m struggling to find freeze dried strawberrys.
    any substitutions?
    thanks!

    • TrishR on May 1, 2017 at 10:06 am

      I can find them as part of the Simply Balanced (blue ziptop bag) at Target, if you have a Target nearby.

    • Shari Barnes on May 1, 2017 at 10:43 am

      try amazon

    • Sally on May 1, 2017 at 4:42 pm

      Hey Emily! See my recipe note I just added 🙂

  8. Kimberli Bean on May 1, 2017 at 9:51 am

    This looks so fun, I can’t wait to try it, I’m definitely intrigued with using freeze dried strawberries for the first time!! My boys & I do your baking challenges together, so they’ll be excited about this one because we’ve never done a call roll before!! Thanks for these challenges, we love them!!

    • Sally on May 1, 2017 at 4:43 pm

      I’m excited that YOU’RE excited!

  9. Tracie on May 1, 2017 at 10:04 am

    Freeze dried strawberries are not available here in Canada at least not anywhere I can find, I would still love to try this, would some strawberry jam work since I know fresh berries may be too runny in the filling.  Or I Amy just try fresh and see if I can add something  to make the filling firmer?  Not sure what to do.  Been loving these challenges and this does look so good 

    • Mona on May 1, 2017 at 12:53 pm

      Have you checked Bulk Barn??  (if you have one where you live.)  I sooo want to try this recipe and hope I can find them there ☺️

      • Tracie on May 1, 2017 at 4:25 pm

        Thanks will call them, I’m in the Vancouver area and there seems to be one in one of the suburbs, never heard of it before but will call first to see if they have them



    • Sally on May 1, 2017 at 4:44 pm

      Hey Tracie! Strawberry jam would absolutely work– or try the strawberry whipped cream I added to the recipe notes. 🙂

  10. Liz M. on May 1, 2017 at 10:06 am

    How can I make this chocolate sponge cake with a different filling? Hubby doesn’t care for strawberries.   

    • Sally on May 1, 2017 at 4:45 pm

      Hi Liz! I’m not sure how to turn this into a chocolate sponge cake without testing the recipe myself– but whipped cream would be wonderful or you can use another freeze-dried berry instead (like freeze-dried blueberries!)

      • Liz M. on May 1, 2017 at 5:12 pm

        Thank you Sally! I’ll talk to hubby and see what he thinks about me making this vanilla style cake with some kind of chocolate filling instead. Maybe a cookies and cream filling with a drizzle of “cream” on top with crushed oreos? 😉



      • Sally on May 1, 2017 at 5:18 pm

        Oh my goodness yes, what about whipped cream with crushed Oreos stirred in it? YUM!



  11. Peggy on May 1, 2017 at 10:13 am

    Where do you find freeze dried strawberries?

    • Jan on May 1, 2017 at 11:42 am

      Try Target and Walmart.
      Brands: Dole and/or Crunchie
      Also try ordering them online from Walmart and pick them up at your local store – no shipping charge.  They are around $3.75 a bag, enough to make this.

    • Kari on May 1, 2017 at 7:53 pm

      aldi

  12. Sharon K (The Farm Chick Bakes) on May 1, 2017 at 10:23 am

    This looks so fluffy and decadent! Cannot wait to try! Sally, any recommendations on where to find the freeze-dried Strawberries? I shop at Giant and I have found them made by DOLE but you get like 5 in a bag and they aren’t cheap! Any other isle’s I should check?

    • Sally on May 1, 2017 at 4:47 pm

      Hey Sharon! What about Target? They have them with the other dried fruit. 1 small bag is enough!

  13. Sammi Harasymchuk on May 1, 2017 at 10:30 am

    Yayyy! I’m really looking forward to trying out a cake roll! I was actually thinking of making this for my mother in law’s birthday/mother’s day cake. Just wondering if I could substitute coconut as the flavor instead of strawberry because it’s her favorite?!?! Thanks for the step by steps! Makes it look less scary!

    • Sally on May 1, 2017 at 4:48 pm

      Hi Sammi! Absolutely– what about adding some coconut extract and actual sweetened shredded coconut to the filling? Sounds so good.

      • Sammi Harasymchuk on May 1, 2017 at 4:54 pm

        That’s exactly what I was thinking!! I was even contemplating piping some roses on the outside as well! I’m excited to try it out!



  14. Hayley on May 1, 2017 at 10:34 am

    Such a Spring-filled recipe, it’d be perfect for Mother’s Day 😉 Light & airy or fruity desserts tend to be among my favourites (not chocolate, I know, is blasphemy) and angel food cake with lemon whipped cream and berry glaze is one of the best desserts I ever had. Can’t wait to see how this challenge goes, I’ve personally never tackled a cake roll before!

    • Sally on May 1, 2017 at 4:50 pm

      Fruity desserts are my fave too, I totally get you!

  15. Aqeelah on May 1, 2017 at 11:24 am

    Hi! Would love to try this recipe. But is there any suitable substitute for freeze dried strawberries? Thanks

    • Sally on May 1, 2017 at 4:51 pm

      Another freeze-dried fruit would work! Or use the strawberry whipped cream recipe I link to in the recipe note.

  16. Katherine on May 1, 2017 at 11:32 am

    This looks absolutely delicious! Love all the helpful tips too. 🙂

  17. Melanie on May 1, 2017 at 11:42 am

    Ohh I love that this is the May challenge! My mom is from Sweden and she bakes these cakes all the time! I used to always get one with a blueberry filling with sweetened whipped cream as the “frosting” for my birthday when I was younger. Can’t wait to make it =)

    • Sally on May 1, 2017 at 4:51 pm

      YUM! That sounds so good.

  18. Sherry O on May 1, 2017 at 12:40 pm

    Excited to try this cake roll recipe. Never have I attempted a cake roll. Not sure if I even have a suitable pan. Thank you for all the detailed tips. 

    Enjoy your friend’s baby shower

  19. Julia on May 1, 2017 at 1:18 pm

    That looks delicious! Is it possible to add less the sugar in this recipe? 

    • Sally on May 1, 2017 at 4:54 pm

      Unfortunately no– not without altering the final texture of the sponge cake.

  20. Taylor on May 1, 2017 at 1:23 pm

    I love cake rolls but have never made them myself, this strawberry cream cheese filling is definitely the motivation I needed!

  21. Sara @ Last Night's Feast on May 1, 2017 at 2:59 pm

    Wow this is gorgeous!!

  22. jenna on May 1, 2017 at 7:23 pm

    This looks incredibly good! That strawberry filling …yum!!!!

  23. Amy on May 1, 2017 at 7:33 pm

    I would love to make this but with lemon filling. Any recipes for the lemon filling? Your recipes are great!

    • Rachael on May 2, 2017 at 1:27 am

      Ohh I second this, love lemony desserts

    • Sally on May 2, 2017 at 8:13 am

      How about skipping the strawberry dust and adding an extra 1/2 cup confectioners’ sugar, 2 Tbsp lemon juice, and zest of 1 lemon?

  24. Stephanie on May 1, 2017 at 7:34 pm

    I just tried making a roll cake for Easter and it went horribly wrong and actually stuck to the towel, it was a disaster.
    I have no idea what went wrong.

    • Sally on May 2, 2017 at 8:12 am

      It wasn’t my red velvet cake roll, was it? I swear by lots of confectioners’ sugar on the towel.

      • Stephanie on May 2, 2017 at 12:37 pm

        No, it was a recipe from Taste from Home. I believe it was for a strawberry shortcake cake roll.



  25. Lily on May 1, 2017 at 10:16 pm

    This looks daunting but fun! My mom and I made a sponge cake together once and it was a challenging but delicious :). Some lemon zest would be really tasty in the frosting and be reminiscent of strawberry lemonade.

    • Sally on May 2, 2017 at 8:09 am

      Totally agree– it would be delicious in the sponge cake as well!

  26. Traci Walther on May 1, 2017 at 10:35 pm

    Sally I absolutely LOVE these monthly baking challenges! I’m excited to try this one out because I’ve never made a cake roll before and have always wanted too. Your steps make it look very easy can’t wait to try this recipe out this month! Thank you for all the amazing recipes!

    • Sally on May 2, 2017 at 8:08 am

      Let me know how it goes and be sure to share a photo with me!

  27. Yehoshua Paul on May 2, 2017 at 2:45 am

    Sally I am going to be using the Strawberry whipped cream filling you suggested in your note.
    Will that recipe make the correct quantity of cream for the cake roll or do I need to increase it?

    • Sally on May 2, 2017 at 8:06 am

      Yep– see the note to increase.

  28. Miriam on May 2, 2017 at 3:49 am

    Sally, I love baking, but seem to have bad luck whenever whipping is involved. Should the whipping attachment on my food processor work, or do I need to use the stand mixer? TIA!

    • Sally on May 2, 2017 at 8:06 am

      The whipping attachment will work just fine! Do you have a hand mixer with beaters? Because those beaters work too.

  29. Nona on May 2, 2017 at 11:13 am

    Unfortunately we don’t get cake flour out here…..Sally, can your typical DIY cake flour (flour +corn flour) be used here?….wondering as your footnotes here don’t talk about aDIY version like in your other recipes involving cake flour…..if yes, please share the exact proportions….wld love to try this recipe!

    Likewise cannot find freeze-dried strawberries either but will do with the strawberry jam suggestion above or simply whipped cream.

    Thanks a ton.

    • Sally on May 2, 2017 at 12:19 pm

      Hi Nona– see my updated recipe note.

  30. Hope C. on May 2, 2017 at 12:05 pm

    This strawberries ‘n’ cream cake roll looks delicious! It looks so bright and light and cheery! I can almost taste it now.
    Delicious cake roll aside, I have two questions for you. I recently purchased a food scale, and I love it. However, I have noticed that the weight of a set amount is often much less in quantity than what my measuring cups measure out. It sometimes seems like a lot less than the amount a recipe calls for. I don’t know whether to trust my food scale or my measuring cups. Which should I trust?
    Secondly, I have had this particular problem twice already, but never really before now. Twice when I have baked chocolate chip cookies, my cookies have browned really quickly. I made yesterday your special chocolate chip cookies from the PDF I received after preording, but mine did not turn out (perfectly) for some strange reason. I lowered the oven temp after the first batch came out quite brown, even at the correct temperature and cooking time. Any idea as to why this happened? Any tips? Thanks!

    • Sally on May 2, 2017 at 12:16 pm

      Go by your cup measurements. Do you have an oven thermometer? It sounds like your oven runs quite hot. The cookies shouldn’t brown super quickly in an oven that’s less than 350. Once you get an oven thermometer (or if you already use one), reduce to 325 to see if that helps.

      • Hope C. on May 5, 2017 at 1:42 pm

        Thank you! No, I don’t have an oven thermometer, but I should definitely get one. Our oven is new, so I think it’s working a little too well. But that would be wise, and I’m seriously considering investing in an oven thermometer so that this hopefully doesn’t happen again. Thanks! 🙂



Reviews

  1. Meghan on August 20, 2018 at 8:21 am

    I was happy to finally try making a cake roll since seeing a few on some of the baking shows I’ve been watching, and it’s all thanks to this great recipe and the instructions. If you have never attempted one, this is certainly a great guide and how-to! I know next time that I’ll need to roll the cake tighter for the final roll to produce the nicer swirl, but for a first attempt it turned out great! I had leftover mascarpone frosting to use, so I chopped up some very fine strawberries and folded that in for the filling.

Questions

  1. Regan on May 17, 2018 at 11:18 am

    If i wanted the cake to be lemon, how much lemon juice should i add?

    • Sally on May 18, 2018 at 9:52 am

      Hi Regan! I would replace 1 Tablespoon of buttermilk with 1 Tablespoon of lemon juice, then add an additional Tablespoon of lemon juice. Plus add zest from 1 lemon (about 1 Tablespoon). 🙂

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