This fresh citrus berry cream roll is light, creamy, and bursting with fruity flavor. Soft sponge cake is rolled with silky cream filling and topped with juicy strawberries, blueberries, kiwi, and bright citrus slices for a refreshing dessert that looks beautiful and tastes absolutely irresistible.

Ingredients
4 eggs
3/4 cup sugar
1 cup all-purpose flour
1 tsp vanilla extract
1 cup heavy whipping cream
2 tbsp powdered sugar
1 orange, sliced
1 kiwi, sliced
1 cup strawberries
1/2 cup blueberries
Fresh mint leaves
Honey or fruit syrup for drizzling

Instructions

Start by preheating the oven to 180°C (350°F).

Beat eggs and sugar until light and fluffy, then mix in vanilla extract.

Fold in the flour gently until combined.

Spread the batter evenly onto a lined baking tray and bake for 10–12 minutes until lightly golden.

Carefully roll the warm cake in a clean towel and let it cool completely.

Whip the heavy cream with powdered sugar until soft peaks form.

Unroll the cake gently and spread the whipped cream evenly across the surface.

Roll the cake back up tightly and refrigerate for at least 1 hour.

Decorate with whipped cream, strawberries, blueberries, kiwi, orange slices, mint leaves, and a drizzle of syrup before serving.

Serving

Serve chilled for brunch, celebrations, or a refreshing summer dessert.

Storage

Store covered in the refrigerator for up to 3 days.

Tips
Roll the cake while warm to prevent cracking
Use cold cream for better whipping
Fresh fruit gives the best flavor and texture
Chill before slicing for cleaner cuts
Dust with powdered sugar before serving

FAQ

Can I use frozen fruit?
Fresh fruit is recommended for best texture.

Can I make it ahead of time?
Yes, it tastes even better chilled overnight.

What other fruits can I use?
Mango, raspberries, or peaches work beautifully.

Can I use store-bought whipped cream?
Yes, for a quicker version.