Description
Strawberry Shortcake Roll is a light and fluffy sponge cake rolled with sweetened whipped cream and fresh strawberries, making for a show-stopping dessert that’s perfect for spring and summer.
Ingredients
Units
Scale
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- Powdered sugar (for dusting towel)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for cream)
- 1/2 teaspoon vanilla extract (for cream)
- 1 1/2 cups fresh strawberries, diced
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat eggs and granulated sugar for 4–5 minutes until thick and pale. Mix in vanilla and milk.
- Gently fold dry ingredients into egg mixture until just combined. Pour batter into prepared pan and spread evenly.
- Bake for 10–12 minutes or until the top springs back when touched.
- While cake bakes, lay a clean kitchen towel on a flat surface and dust with powdered sugar.
- When the cake is done, immediately invert it onto the towel, remove parchment paper, and gently roll the cake up in the towel starting from a short end. Let cool completely.
- Meanwhile, beat heavy cream with powdered sugar and vanilla until stiff peaks form.
- Unroll the cooled cake, spread whipped cream evenly over the surface, and sprinkle with diced strawberries.
- Carefully roll the cake back up (without the towel). Chill for at least 30 minutes before slicing.
- Dust with powdered sugar before serving, if desired.
Notes
- Make sure not to overbake the cake or it may crack when rolled.
- You can use strawberry jam instead of fresh strawberries for a different texture.
- For easier rolling, roll the cake while warm, then unroll to fill once cooled.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg