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Strawberry Shortcake Roll Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This delightful Strawberry Shortcake Roll is a light and fluffy sponge cake rolled with fresh whipped cream and juicy strawberries. Perfect for a spring or summer dessert, this recipe combines the classic flavors of strawberry shortcake in an elegant, easy-to-serve roll form that impresses at any gathering.

Ingredients

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

  • 2 cups fresh strawberries, sliced
  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 1 tsp lemon juice (optional for berries)

Instructions

  1. 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.
  2. Prepare the Batter: In a large bowl, beat the eggs and granulated sugar together until the mixture becomes thick and pale. Add the vanilla extract and milk, then gently fold in the sifted flour, baking powder, and salt until just combined. Finally, fold in the melted unsalted butter to incorporate.
  3. Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Bake for 10 to 12 minutes or until the top springs back when lightly touched, indicating the cake is done but still soft.
  4. Prepare the Towel: While the cake is baking, dust a clean kitchen towel generously with powdered sugar to prevent sticking when rolling the cake.
  5. Roll the Cake: Immediately after removing the cake from the oven, turn it out onto the prepared towel. Carefully peel off the parchment paper, then roll the cake up from the short side into the towel while it’s still warm. This helps shape the cake and prevents cracking. Let the rolled cake cool completely.
  6. Prepare the Whipped Cream: In a chilled mixing bowl, whip the heavy cream with the confectioners’ sugar and vanilla extract until stiff peaks form. Keep it chilled until ready to use.
  7. Prepare the Strawberries: Slice the fresh strawberries and toss them lightly with lemon juice if desired to enhance their flavor and keep them fresh.
  8. Assemble the Roll: Carefully unroll the cooled cake and spread the whipped cream evenly over the surface. Scatter the sliced strawberries evenly on top of the cream. Gently re-roll the cake, using the towel to help, then trim the ends for a neat presentation.
  9. Chill and Serve: Dust the finished roll lightly with powdered sugar. Chill for at least 30 minutes to set before slicing and serving.

Notes

  • To prevent the cake from cracking when rolling, roll while the cake is still warm.
  • Use chilled heavy cream for best whipping results.
  • Trimming the ends gives a cleaner presentation but can be saved for snacking.
  • Lemon juice on strawberries is optional but helps keep them fresh and enhances flavor.
  • For added flavor, consider adding a splash of vanilla or almond extract to the whipped cream.

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