Description
A light and elegant strawberry shortcake cake roll made with soft sponge cake, fresh strawberries, and fluffy whipped cream.
Ingredients
- 4 large eggs
- 100g granulated sugar
- 1 tsp vanilla extract
- 100g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 60ml milk
- 2 tbsp powdered sugar (for dusting)
- 240ml heavy whipping cream
- 2 tbsp powdered sugar (for cream)
- 200g fresh strawberries, sliced
Instructions
- Preheat oven to 180°C (350°F) and line a jelly roll pan with parchment paper.
- Whisk eggs and granulated sugar until pale, thick, and fluffy.
- Mix in vanilla extract gently.
- In another bowl, combine flour, baking powder, and salt.
- Fold dry ingredients into the egg mixture gradually.
- Add milk and mix until smooth.
- Pour batter into prepared pan and spread evenly.
- Bake for 10–12 minutes until the cake springs back when touched.
- Turn cake onto a powdered sugar-dusted towel, peel parchment, and roll while warm. Let cool completely.
- Whip heavy cream with powdered sugar until soft peaks form.
- Unroll cooled cake, spread whipped cream evenly, and layer strawberries.
- Roll cake back up gently without the towel.
- Chill for at least 1 hour before slicing and serving.
Notes
- Roll the cake while warm to prevent cracking.
- Use fresh strawberries for best texture and flavor.
- Drain frozen strawberries היט if using to avoid sogginess.
- Add lemon zest to cream for a fresh twist.
- Store covered in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
