Description
This Strawberry Shortcake Roll is a light and fluffy rolled sponge cake filled with fresh strawberries and sweetened whipped cream. Perfect for a refreshing dessert, it combines a tender vanilla sponge with juicy berries and creamy filling, all dusted with powdered sugar for a beautiful finish.
Ingredients
Scale
Cake
- 4 large eggs
- 1 cup granulated sugar
- 1/4 tsp salt
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
Filling
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional for berries)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, lightly greased to prevent sticking.
- Prepare the Batter: In a large bowl, beat the eggs and granulated sugar together until the mixture is thick and pale. Stir in the vanilla extract and milk. Then gently fold in the sifted flour, baking powder, and salt until just combined. Finally, mix in the melted butter ensuring an even batter.
- Bake the Cake: Pour the batter evenly into the prepared pan and smooth the top. Bake for 10-12 minutes or until the cake springs back when lightly touched, indicating doneness.
- Prepare the Towel: While the cake is baking, sprinkle powdered sugar generously over a clean kitchen towel to prevent the cake from sticking when rolled.
- Roll the Cake: Once baked, immediately turn the cake out onto the sugared towel. Carefully peel off the parchment paper. Starting from the short side, roll the cake up in the towel while it is still warm. Allow it to cool completely in the rolled shape to set the form.
- Prepare the Whipped Cream: In a chilled bowl, whip the heavy cream with confectioners’ sugar and vanilla extract until stiff peaks form. Keep refrigerated until ready to assemble.
- Prepare the Strawberries: Slice the fresh strawberries and toss with lemon juice if desired to enhance flavor and prevent browning.
- Assemble the Roll: Gently unroll the cooled cake, spread the whipped cream evenly over the surface, and sprinkle the sliced strawberries on top. Carefully re-roll the cake without the towel and trim the ends for an attractive finish.
- Chill and Serve: Dust the finished roll with powdered sugar and refrigerate for at least 30 minutes before slicing into 8-10 pieces and serving chilled for the best texture and flavor.
Notes
- Be sure to roll the cake while it is still warm to prevent cracking.
- Using a sugared towel when rolling helps keep the cake from sticking.
- Chilling the assembled roll helps the filling set and makes slicing easier.
- Fresh strawberries can be replaced with other berries or fruits as preferred.
- Use chilled equipment and cream to achieve better whipped cream texture.
