Strawberry Shortcake Cake Roll
A delightful dessert that features an airy sponge cake rolled with whipped cream and fresh strawberries, perfect for gatherings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 cups fresh strawberries, sliced
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Beat the eggs and granulated sugar until light and fluffy, then stir in the milk and vanilla.
- Combine the flour, baking powder, and salt until just mixed.
- Spread the batter evenly onto the prepared baking sheet and bake for 12-15 minutes.
- Cool the cake slightly, then roll it up with a clean towel while still warm.
- Whip the heavy cream and powdered sugar until stiff peaks form.
- Unroll the cooled cake, spread with whipped cream, layer with strawberries, and roll it back up.
- Dust with powdered sugar before serving.
Notes
Can be made a day in advance for better flavor. Keep extra strawberries and cream separate to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 14g
- Sodium: 105mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Find it online: https://pennykitchenz.com/strawberry-shortcake-cake-roll/