strawberry shortcake roll - recipeworldhub.online

A strawberry shortcake roll is a light sponge cake rolled with fresh whipped cream and sweetened strawberries. It combines the flavors of classic strawberry shortcake with the elegant presentation of a jelly roll.

Serves: 8–10
Prep time: 25 minutes
Bake time: 12–15 minutes
Chill time: 1 hour

Ingredients

For the sponge 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
2 tablespoons milk
Powdered sugar (for rolling)

For the filling:

1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 1/2 cups fresh strawberries, finely chopped
1 tablespoon granulated sugar (for strawberries)

Step-by-Step Directions

Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F (175°C).
Line a 10×15-inch jelly roll pan with parchment paper, leaving a slight overhang for easy removal.
Lightly grease the parchment paper.
Lay a clean kitchen towel on the counter and dust it generously with powdered sugar.

Step 2: Make the Sponge Cake

In a large mixing bowl, beat the eggs on high speed for 3–4 minutes until thick and pale.
Gradually add the granulated sugar while continuing to beat until the mixture becomes fluffy.
Mix in the vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture in batches, being careful not to deflate the batter.
Warm the milk slightly and fold it into the batter until just combined.
Spread the batter evenly into the prepared pan.

Step 3: Bake

Bake for 12–15 minutes, or until the cake springs back lightly when touched.
Do not overbake, as this can cause cracking.

Step 4: Roll the Cake

Immediately loosen the edges of the cake with a knife.
Turn the cake out onto the prepared powdered sugar–dusted towel.
Carefully peel off the parchment paper.
Starting from the short end, roll the cake up gently with the towel inside.
Place seam-side down and allow it to cool completely (about 45–60 minutes).

Step 5: Prepare the Filling

In a small bowl, combine chopped strawberries and 1 tablespoon sugar.
Let them sit for 10–15 minutes to release juices.
In a separate bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.

Step 6: Fill and Roll

Carefully unroll the cooled cake.
Spread the whipped cream evenly over the surface, leaving a 1/2-inch border around the edges.
Spoon the strawberries evenly over the whipped cream.
Gently re-roll the cake without the towel, keeping it tight but not squeezing out the filling.
Place seam-side down on a serving plate.

Step 7: Chill and Serve

Refrigerate for at least 1 hour to set.
Dust with powdered sugar before serving.
Slice with a sharp serrated knife, wiping clean between cuts for neat slices.

Tips for Success

Roll the cake while warm to prevent cracking.
Do not overfill, or the roll may split.
For extra stability, add 1 tablespoon instant vanilla pudding mix to the whipped cream while whipping.
Store covered in the refrigerator for up to 2 days.