Description
This Strawberry Shortcake Roll is a light and airy sponge cake rolled with luscious whipped cream and fresh strawberries. Perfectly sweet and fruity, it’s an elegant yet simple dessert that’s delightful for spring and summer gatherings.
Ingredients
Scale
Cake Batter
- 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 Topping
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 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: Beat the eggs and granulated sugar together until the mixture is thick and pale, incorporating air for a light cake. Add vanilla extract and milk, mixing gently. Then fold in the sifted flour, baking powder, and salt carefully to keep the batter airy. Stir in the melted butter last to integrate richness.
- 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 it is baked through without overbaking.
- Prepare the Towel: While the cake bakes, dust a clean kitchen towel generously with powdered sugar to help release the cake and prevent sticking during the rolling process.
- Roll the Cake: When the cake is done, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper and begin rolling the cake from the short side while it’s still warm to form the roll shape without cracking. Let the rolled cake cool completely to set.
- Prepare the Whipped Cream: Whip the heavy cream with confectioners’ sugar and vanilla extract until stiff peaks form, ensuring a thick and stable filling. Keep chilled until assembly.
- Prepare the Strawberries: Slice the fresh strawberries and optionally toss them with lemon juice to enhance their brightness and flavor.
- Assemble the Roll: Unroll the cooled cake carefully, spread the whipped cream evenly over the surface, and scatter the sliced strawberries on top. Gently roll the cake back up and trim the ends for a tidy presentation.
- Chill and Serve: Dust the finished roll with powdered sugar and refrigerate for at least 30 minutes to allow flavors to meld and the roll to firm up before slicing and serving.
Notes
- Make sure not to overbake the sponge cake to keep it soft and flexible for rolling.
- Dusting the towel with powdered sugar is key to prevent the cake from sticking when rolling.
- Chilling the roll before serving helps it hold its shape and improves slicing.
- Use fresh, ripe strawberries for the best flavor and texture.
- You can add a bit of lemon juice to strawberries to brighten their flavor and balance sweetness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
