Strawberry Shortcake Cake Roll
A delightful twist on the classic strawberry shortcake, this cake roll features a soft vanilla cake filled with whipped cream and fresh strawberries.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 95 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking sheet and line it with parchment paper.
- Beat the eggs and granulated sugar until pale and fluffy.
- Stir in the milk, melted butter, and vanilla extract.
- Sift in the flour and salt, folding gently until just combined.
- Spread the batter evenly onto the prepared baking sheet.
- Bake for 12-15 minutes, or until the cake is springy to the touch.
- Turn the cake out onto a kitchen towel dusted with powdered sugar.
- Roll the cake up with the towel, starting from the short end, and let it cool completely.
- Whip the heavy cream with powdered sugar until stiff peaks form.
- Unroll the cooled cake and spread a layer of whipped cream over it, followed by the sliced strawberries.
- Carefully roll the cake back up without the towel.
- Refrigerate for at least 1 hour before serving.
- Slice into the cake roll and enjoy!
Notes
Serve with a drizzle of chocolate sauce or a scoop of vanilla ice cream for extra indulgence. Cover tightly and store in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 65mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg