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Strawberry Shortcake Roll Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 54 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Strawberry Shortcake Roll is a light and airy cake rolled with sweetened whipped cream and fresh strawberries. The delicate sponge cake bakes quickly and is then rolled with fluffy whipped cream and juicy strawberries for a perfect dessert that’s both elegant and simple. Ideal for spring and summer gatherings, this dessert combines classic shortcake flavors in a beautiful rolled presentation.

Ingredients

Scale

For the 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

For the Filling:

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

For Garnish:

  • Powdered sugar for dusting

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 ensure easy release of the cake.
  2. Prepare the Batter: In a large bowl, beat 4 large eggs with 1 cup granulated sugar until the mixture is thick, pale, and airy. Add 1 tsp vanilla extract and 1/2 cup whole milk, followed by gently folding in sifted 1 cup all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt to maintain the batter’s light texture. Finally, fold in 1/4 cup melted unsalted butter carefully.
  3. Bake the Cake: Pour the prepared batter evenly into your lined jelly roll pan. Bake in the preheated oven for 10-12 minutes or until the surface springs back lightly when touched, indicating it’s perfectly baked but still pliable.
  4. Prepare the Towel: While the cake bakes, dust a clean kitchen towel generously with powdered sugar to prevent the cake from sticking when rolling.
  5. Roll the Cake: Immediately after removing the cake from the oven, invert it onto the sugared towel. Carefully peel off the parchment paper. Starting from the short side, roll the cake with the towel while it is still warm to form the roll shape. Allow it to cool completely while rolled to maintain shape and softness.
  6. Prepare the Whipped Cream: In a chilled bowl, whip 1 cup heavy cream with 1/4 cup confectioners’ sugar and 1 tsp vanilla extract until stiff peaks form. Keep chilled until assembly.
  7. Prepare the Strawberries: Slice 2 cups fresh strawberries and toss with 1 tsp lemon juice if desired to enhance their brightness and flavor.
  8. Assemble the Roll: Once the cake is completely cooled, gently unroll it. Spread the whipped cream evenly over the surface, then scatter the sliced strawberries on top. Carefully re-roll the cake without the towel. Trim the ends for a neat presentation.
  9. Chill and Serve: Dust the assembled roll with powdered sugar and chill in the refrigerator for at least 30 minutes to set. Slice and serve as a refreshing, creamy dessert.

Notes

  • Ensure the cake is rolled while still warm to prevent cracking.
  • Dusting the kitchen towel with powdered sugar is essential to prevent sticking.
  • For best flavor, use fresh ripe strawberries.
  • The lemon juice for strawberries is optional but helps enhance their natural flavor.
  • Chilling the roll before slicing helps maintain clean slices.
  • Can be served with additional fresh berries or a drizzle of strawberry sauce.

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