Description
This Strawberry Shortcake Roll is a delightful, light sponge cake rolled with sweet whipped cream and fresh strawberries, perfect for a refreshing dessert. The cake is baked until soft and springy, then delicately rolled with a fluffy whipped cream filling and juicy berries, offering the ultimate summer treat in a beautiful presentation.
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 & Toppings
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1 tsp lemon juice (optional for berries)
- Powdered sugar, for dusting
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: Beat the eggs and granulated sugar until thick and pale, then add vanilla extract and milk. Gently fold in sifted all-purpose flour, baking powder, and salt to maintain airiness. Fold in melted butter carefully.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake for 10-12 minutes, or until the top springs back when touched, indicating a light and spongy texture.
- Prepare the Towel: While the cake bakes, dust a clean kitchen towel generously with powdered sugar. This helps prevent the cake from sticking when rolling.
- Roll the Cake: Once baked, immediately turn the cake out onto the sugared towel, peel off the parchment paper, and roll it up from the short side while still warm. Let it cool completely rolled to hold shape.
- Prepare the Whipped Cream: Whip the heavy cream with confectioners’ sugar and a touch of vanilla extract until stiff peaks form, then chill until ready.
- Prepare the Strawberries: Slice the fresh strawberries and toss them lightly with optional lemon juice to enhance their brightness and flavor.
- Assemble the Roll: Gently unroll the cooled cake and spread the whipped cream evenly across the surface. Scatter the prepared strawberries over the cream, then carefully re-roll the cake. Trim the ends neatly for the best presentation.
- Chill and Serve: Dust the finished roll with powdered sugar and chill it for at least 30 minutes before slicing to allow flavors to meld and the roll to set firmly.
Notes
- Be sure to roll the cake while warm to prevent cracking.
- Use fresh, ripe strawberries for the best flavor and texture.
- Chilling the assembled cake helps it hold its shape when sliced.
- Optionally toss strawberries with lemon juice to add brightness.
- Make sure to whip the cream to stiff peaks for a stable filling.
