Description
Indulge in the delightful Strawberry Shortcake Cake Roll, a scrumptious twist on the classic dessert that combines light sponge cake with fresh strawberries and creamy whipped filling. This visually stunning treat features beautiful swirls of pink and white, making it perfect for summer gatherings, birthdays, or any occasion that calls for a sweet indulgence. With simple steps to follow, you’ll impress your guests with this elegant dessert that is both easy to make and irresistible to eat!
Ingredients
– 2 cups fresh strawberries, hulled and sliced
– 1 cup all-purpose flour
– ? cup granulated sugar (plus extra for dusting)
– 4 large eggs
– 1 teaspoon baking powder
– 1 cup heavy cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 375?F (190?C). Line a 15×10-inch jelly roll pan with parchment paper.
2. In a large bowl, beat eggs and granulated sugar until thick. Gradually fold in sifted flour and baking powder followed by vanilla extract.
3. Spread batter evenly in the prepared pan and bake for 12-15 minutes until golden brown. Cool completely on a wire rack.
4. Whip heavy cream with powdered sugar until soft peaks form. Spread whipped cream over cooled cake and layer with strawberries.
5. Gently roll the cake using parchment paper to form a log shape. Chill for at least two hours.
6. Slice and serve, garnished with additional strawberries or mint leaves if desired.
Notes
– For added flavor, consider mixing lemon zest into the whipped cream.
– Substitute strawberries with other berries like blueberries or raspberries for a berry medley roll.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 210
- Sugar: 18g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g