Description
Indulge in the delightful flavors of summer with this Strawberry Shortcake Roll. A light and airy sponge cake filled with sweetened whipped cream and juicy strawberries, this dessert is a perfect way to showcase the season’s berries in a beautiful and delicious roll.
Ingredients
Scale
For the cake:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 2 tablespoons unsalted butter, melted
For the filling:
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, finely diced
For garnish:
- powdered sugar for dusting
- extra sliced strawberries (optional)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving extra overhang for easy removal.
- Prepare the cake: In a large bowl, beat eggs and granulated sugar until thick. Mix in vanilla. Whisk flour, baking powder, and salt in another bowl, then fold into egg mixture. Stir in warm milk and melted butter. Pour batter into pan and bake for 10–12 minutes.
- Roll the cake: Turn the baked cake onto a towel dusted with powdered sugar, roll up gently, and cool.
- Make the filling: Beat heavy cream, powdered sugar, and vanilla until stiff. Unroll cake, spread with whipped cream, add diced strawberries, and roll back up.
- Finish and serve: Dust with powdered sugar, garnish with sliced strawberries, and slice before serving.
Notes
- For an extra burst of flavor, macerate the diced strawberries in a teaspoon of sugar for 15 minutes before adding to the filling.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking, Rolling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 20 g
- Sodium: 105 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 120 mg
