Print

Strawberry Shortcake Cake Roll

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful twist on a classic favorite, this Strawberry Shortcake Cake Roll combines fluffy sponge cake with whipped cream and fresh strawberries.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper for easy removal, and lightly grease the paper to ensure your cake rolls out smoothly.
  2. Whisk together the eggs and granulated sugar until the mixture is pale and fluffy, about 3-5 minutes.
  3. Stir in the vanilla extract.
  4. Whisk together the flour, baking powder, and salt in another bowl. Gradually add this mixture to the egg mixture, folding gently to maintain the airiness.
  5. Spread the batter evenly in the prepared pan and bake for 12-15 minutes, until the top is light golden and a toothpick comes out clean.
  6. Invert the baked cake onto a clean kitchen towel dusted with powdered sugar. Remove the parchment paper and roll the cake up with the towel. Let it cool for about 30 minutes.
  7. Beat the heavy whipping cream and powdered sugar in a bowl until soft peaks form.
  8. Slice the fresh strawberries.
  9. Unroll the cake and spread the whipped cream over the top, leaving a border. Layer the strawberries over the cream.
  10. Roll the cake back up without the towel and wrap it in plastic wrap, seam side down.
  11. Chill in the refrigerator for at least 30 minutes before serving.
  12. Dust with powdered sugar before serving.

Notes

This dessert is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

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

Scroll to Top