Make the Filling:
Chill Equipment: Place a metal mixing bowl and wire whisk attachment in the freezer for 10 minutes.
Whip the Cream: In the chilled bowl, beat the heavy cream, powdered sugar, and strawberry extract until stiff peaks form.
Separate the Filling: Spoon half of the whipped cream into another bowl and set it aside.
Add Berries: Gently stir the raspberries, blackberries, and strawberries into the whipped cream remaining in the mixing bowl.
Assemble the Cake Roll:
Unroll the Cake: Carefully unroll the cooled cake, removing the parchment paper.
Spread the Filling: Evenly spread the berry whipped cream over the cake.
Roll the Cake: Slowly roll the cake back up, this time without the parchment paper. Place the rolled cake seam side down on a serving plate.
Decorate: Cover the cake with the reserved plain whipped cream. Decorate the top with extra berries and chocolate curls, if desired.
Serving Suggestions:
This cake roll is best served chilled. Store any leftovers in the refrigerator, covered with plastic wrap. Enjoy a slice with a cup of coffee or tea!
