Description
A light and elegant strawberry shortcake cake roll made with a soft sponge cake, fresh strawberries, and fluffy whipped cream, perfect for an impressive yet simple dessert.
Ingredients
- 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
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, diced
- Extra strawberries, sliced (for garnish)
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the eggs and sugar until pale, thick, and fluffy.
- Mix in the vanilla extract and milk.
- Gently fold the dry ingredients into the wet mixture without deflating the batter.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 10–12 minutes until the cake springs back when touched.
- While warm, turn the cake onto a powdered sugar-dusted towel, peel off parchment, and roll it up with the towel. Let cool completely.
- Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Unroll the cooled cake, spread whipped cream evenly, and sprinkle diced strawberries on top.
- Roll the cake back up (without the towel), place seam-side down, and chill for at least 1 hour.
- Dust with powdered sugar and garnish with extra strawberries before serving.
Notes
- Roll the cake while warm to prevent cracking.
- Ensure strawberries are dry to avoid soggy filling.
- Chill thoroughly before slicing for clean cuts.
- Add strawberry jam for extra flavor if desired.
- Use a similar-sized pan if a jelly roll pan is unavailable.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
