Description
Light and airy strawberry shortcake roll filled with whipped cream and fresh strawberries, finished with a delicate dusting of powdered sugar.
Ingredients
Scale
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream, cold
- 1/4 cup powdered sugar for whipped cream
- 1 1/2 cups fresh strawberries, finely chopped
- Powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a jelly roll pan with parchment paper.
- Beat eggs and granulated sugar until pale and thick.
- Add vanilla extract and mix gently.
- Whisk flour, baking powder, and salt in a separate bowl.
- Fold dry ingredients into egg mixture until just combined.
- Spread batter evenly in prepared pan.
- Bake for 10 to 12 minutes until lightly golden and springy.
- Turn cake onto a powdered sugar dusted towel, remove parchment, and roll gently while warm.
- Cool completely.
- Whip heavy cream with powdered sugar until soft peaks form.
- Fold in chopped strawberries.
- Unroll cake, spread filling evenly, and roll back up gently.
- Chill for at least 1 hour before serving.
- Dust with powdered sugar and slice to serve.
Notes
- Roll cake while still warm to prevent cracking.
- Chill before slicing for clean spirals.
- Use ripe strawberries for best flavor.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: strawberry shortcake roll, strawberry swiss roll cake, whipped cream cake roll, fresh strawberry dessert, rolled sponge cake