Strawberry Shortcake Cake Roll

A Strawberry Shortcake Cake Roll is a delightful twist on the classic strawberry shortcake. This beautiful, light dessert features a soft, vanilla sponge cake rolled around whipped cream and fresh strawberries, creating an elegant and delicious treat that’s perfect for spring gatherings, birthdays, or any time you’re craving something sweet and fruity.

---

Ingredients

For the Cake:

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• Powdered sugar, for dusting

For the Filling:

• 1 cup heavy whipping cream, cold
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups fresh strawberries, chopped

---

Instructions

1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving some overhang on the sides. Lightly grease the parchment paper to prevent sticking.
2. Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 5 minutes, or until thick, pale, and fluffy. Gently fold in the vanilla extract and the flour mixture until just combined, being careful not to overmix.
3. Bake the Cake: Pour the batter into the prepared jelly roll pan and spread it evenly. Bake for 10-12 minutes, or until the cake springs back when gently touched. Avoid overbaking, as this can make the cake too dry to roll.
4. Roll the Cake: Immediately after removing the cake from the oven, dust the top with powdered sugar. Place a clean kitchen towel over the top and carefully flip the cake onto it. Peel off the parchment paper. Starting from the short end, gently roll the cake and towel together into a spiral. Allow the rolled cake to cool completely.
5. Prepare the Filling: In a large mixing bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
6. Assemble the Cake Roll: Carefully unroll the cooled cake, removing the towel. Spread an even layer of whipped cream over the surface, leaving a 1/2-inch border around the edges. Sprinkle the chopped strawberries over the whipped cream.
7. Roll and Chill: Gently roll the cake back up, using the towel to guide it. Wrap the cake roll tightly in plastic wrap and refrigerate for at least 1 hour to allow it to set.
8. Serve: Dust with additional powdered sugar before slicing, if desired. Serve chilled with extra strawberries or whipped cream on the side.

---

For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends