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Strawberry Shortcake Roll

Strawberry Shortcake Roll
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A light and fluffy strawberry shortcake roll featuring a sweet sponge cake rolled with fresh whipped cream and juicy strawberries, perfect for a delightful dessert.

Ingredients

Scale
  • 3 large eggs
  • 3/4 cup granulated sugar, divided
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup powdered sugar, for dusting
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh strawberries, sliced

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a large bowl, beat eggs with 1/2 cup granulated sugar and 1 tsp vanilla extract until thick and pale, about 5 minutes.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. Gently fold the dry ingredients into the egg mixture until just combined.
  5. Pour the batter evenly into the prepared pan and spread smooth.
  6. Bake for 12-15 minutes until the cake springs back when lightly touched.
  7. Dust a clean kitchen towel with powdered sugar and invert the cake onto it. Carefully peel off the parchment paper.
  8. While still warm, roll the cake up with the towel from the short end and let cool completely.
  9. In a chilled bowl, whip heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until stiff peaks form.
  10. Unroll the cooled cake, spread whipped cream evenly over the surface, then scatter sliced strawberries on top.
  11. Roll the cake up again without the towel, placing the seam side down.
  12. Refrigerate for at least 1 hour before serving. Dust with additional powdered sugar if desired.

Notes

For extra flavor, gently macerate the strawberries with a teaspoon of sugar and a splash of lemon juice before adding them to the cream. Serve chilled for the best texture.

Find it online: https://auntyspices.com/strawberry-shortcake-roll/