Strawberry Shortcake Cake Roll
Ingredients:
For the Cake:
3/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
4 large eggs
1 cup granulated sugar
1 tsp vanilla extract
1/4 cup milk (room temperature)
Powdered sugar (for dusting)
For the Filling:
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups fresh strawberries, hulled and sliced
For the Topping (Optional):
Extra whipped cream
Fresh strawberries
Directions:
Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Prepare the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a separate large bowl, beat the eggs and sugar with an electric mixer on high speed until the mixture is pale and thick (about 3-4 minutes). Add vanilla extract and milk, and mix until combined.
Gently fold the dry ingredients into the egg mixture using a spatula until just combined, being careful not to overmix.
Bake the Cake:
Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 10-12 minutes, or until the cake is lightly golden and springs back when touched.
Roll the Cake:
While the cake is baking, dust a clean kitchen towel with powdered sugar. As soon as the cake comes out of the oven, turn it out onto the towel, peel off the parchment paper, and gently roll the cake up with the towel from the short end. Let it cool completely, rolled up, on a wire rack.
Prepare the Whipped Cream Filling:
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Cake Roll:
Once the cake has cooled, carefully unroll it. Spread an even layer of whipped cream over the cake, leaving a 1-inch border. Arrange the sliced strawberries over the whipped cream.
Roll the Cake Again:
Gently roll the cake back up, this time without the towel. Place the roll seam-side down on a serving plate.
Chill and Serve:
Refrigerate for at least 1 hour before serving to allow the cake to set. Optionally, garnish with extra whipped cream and fresh strawberries.
Prep Time: 20 minutes | Cook Time: 12 minutes | Chill Time: 1 hour | Total Time: 1 hour 32 minutes
Kcal: 280 per slice | Servings: 8-10 slices