Strawberry Shortcake Cake Roll

Strawberry Shortcake Cake Roll is a stunning dessert that combines the light, airy texture of a sponge cake with the sweet, tangy flavor of fresh strawberries and rich whipped cream. This elegant roll is perfect for spring and summer gatherings, offering a beautiful presentation and a delightful blend of textures. The soft cake, sweet strawberries, and creamy filling make this treat a crowd-pleaser. Whether for a special occasion, holiday, or just because, Strawberry Shortcake Cake Roll is sure to impress your guests and satisfy your sweet tooth.

INGREDIENTS:

For the cake:

3 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup milk

1/4 cup unsalted butter, melted

For the filling:

1 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

1 1/2 cups fresh strawberries, hulled and chopped

For the garnish:

Additional fresh strawberries (optional)

DIRECTIONS:

For the cake:

Preheat the oven: Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper. Grease the paper with non-stick spray for easy removal.

Prepare the cake batter: In a large mixing bowl, beat the eggs and granulated sugar together on high speed for 3-5 minutes, until the mixture is thick, pale, and fluffy. Stir in the vanilla extract.

Add the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.

Add the wet ingredients: Stir in the milk and melted butter, mixing just until combined. Pour the batter into the prepared pan, spreading it evenly.

Bake the cake: Bake for 10-12 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.

Cool the cake: While the cake is baking, prepare a clean kitchen towel by sprinkling it with powdered sugar. Once the cake is done, remove it from the oven and immediately turn it out onto the towel. Peel off the parchment paper and gently roll the cake, starting from one short side, with the towel inside. Let it cool completely in the rolled position to help maintain its shape.

For the filling:

Whip the cream: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together on high speed until stiff peaks form. Set aside.

Prepare the strawberries: Chop the fresh strawberries into small pieces. If desired, toss them with a teaspoon of sugar to help release their juices …