Description
This Strawberry Shortcake Roll is a light and fluffy rolled cake filled with sweetened whipped cream and fresh strawberries. Perfectly baked to a tender sponge and rolled while warm, it creates a beautiful dessert showcasing vibrant berries and creamy filling. Ideal for special occasions or a delightful treat, it offers a balance of soft cake texture and refreshing fruitiness.
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 and Assembly
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1 tsp vanilla extract (for whipped cream)
- 1 tsp lemon juice (optional for berries)
- Powdered sugar (for dusting and rolling towel)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Prepare the Batter: In a mixing bowl, beat the 4 large eggs and 1 cup granulated sugar together until the mixture becomes thick and pale. Stir in the 1 tsp vanilla extract and 1/2 cup whole milk. Sift together 1 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt, then gently fold these dry ingredients into the wet mixture. Finally, fold in the 1/4 cup melted unsalted butter carefully to keep the batter light and airy.
- Bake the Cake: Pour the batter into the prepared jelly roll pan, spreading it evenly to fill all corners. Bake in the preheated oven for 10-12 minutes, or until the cake springs back when lightly touched.
- Prepare the Towel: While the cake is baking, spread a clean kitchen towel on the counter and dust it generously with powdered sugar to prevent the cake from sticking during rolling.
- Roll the Cake: Right after taking the cake from the oven, immediately invert it onto the sugared towel. Peel off the parchment paper from the cake and carefully roll it up from the short side with the towel inside, rolling it warm to avoid cracking. Allow the cake to cool completely rolled up.
- Prepare the Whipped Cream: In a chilled bowl, whip the 1 cup heavy cream together with 1/4 cup confectioners’ sugar and 1 tsp vanilla extract until stiff peaks form. Keep chilled until ready to assemble.
- Prepare the Strawberries: Slice the fresh strawberries and optionally toss them with 1 tsp lemon juice to enhance their flavor.
- Assemble the Roll: Gently unroll the cooled cake and spread the whipped cream evenly over the surface. Scatter the sliced strawberries over the whipped cream. Carefully re-roll the cake without the towel to maintain its shape. Trim the ends for a clean presentation.
- Chill and Serve: Dust the outside of the roll with powdered sugar for a finishing touch. Refrigerate the roll for at least 30 minutes to set before slicing into 8-10 slices and serving.
Notes
- Rolling the cake while warm prevents cracking.
- Use a powdered sugar-dusted towel to keep the cake from sticking during rolling.
- Chilling the whipped cream helps it hold its shape better.
- Optional lemon juice enhances the flavor of strawberries without making them mushy.
- Trimming the ends makes for a neater presentation but can be saved for snacking.
