Strawberry Shortcake Cake Roll

Introduction

Strawberry Shortcake Cake Roll is a delightful dessert that combines the sweetness of fresh strawberries with a light and fluffy cake. This rolled treat is not only beautiful to look at but also delicious to eat. It’s perfect for special occasions or a simple family dessert.

Why Make This Recipe

This recipe is ideal for anyone who loves strawberries and creamy desserts. The cake roll is easy to make and is a fun alternative to traditional shortcake. It impresses guests with its looks and is a great way to use fresh strawberries when they’re in season. Plus, who can resist a soft cake filled with whipped cream and strawberries?

How to Make Strawberry Shortcake Cake Roll

Ingredients:

3 large eggs
3/4 cup granulated sugar
1 tbsp vegetable oil
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
3/4 cup all-purpose flour
Powdered sugar for rolling
8 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
2 cups cold heavy whipping cream
1 lb fresh strawberries, plus more for topping

Directions:

Prepare the Cake: Preheat oven to 350°F (175°C). Line a 10×15" jelly roll pan with foil and spray with floured nonstick spray.
Mix the Batter: In a large bowl, beat eggs on medium speed for 5 minutes until foamy and yellow. Add sugar and mix for 2 more minutes until slightly thickened. Mix in oil, baking powder, salt, and vanilla. Add flour slowly and mix until just combined. Spread batter in the prepared pan and tap to release air bubbles. Bake for 10-15 minutes, or until the top is golden and springs back when touched.
Roll the Cake: While the cake bakes, spread 1/4 cup powdered sugar on a clean kitchen towel. Remove the cake from the oven and carefully flip it onto the towel. Gently remove the foil, then roll up the cake with the towel from the short side. Let it cool completely.
Make the Filling: Beat cream cheese and sugar until smooth. Add vanilla, then gradually add whipping cream, beating on high until stiff peaks form.
Assemble the Cake Roll: Wash and dry strawberries, then slice about 3/4 of them into small pieces, patting them dry. Unroll the cooled cake, spread with whipped cream filling, and sprinkle with chopped strawberries. Roll up the cake again, peeling it away from the towel as you go. Wrap in plastic wrap and refrigerate until ready to serve.
Decorate and Serve: Frost with remaining whipped cream and garnish with whole strawberries on top. For a decorative touch, use a piping bag with a 1M tip to create whipped cream roses.

How to Serve Strawberry Shortcake Cake Roll

Slice the cake roll into generous pieces and serve with more fresh strawberries on the side. You can even add a dollop of whipped cream for extra indulgence!

How to Store Strawberry Shortcake Cake Roll

Store any leftovers in the refrigerator, wrapped tightly in plastic wrap, for up to 3 days. This keeps the cake fresh and moist.

Tips to Make Strawberry Shortcake Cake Roll

Make sure all your ingredients are at room temperature for the best mixing results.
Don’t skip the cooling step! This helps the cake maintain its shape when rolling.
Use fresh strawberries for the best flavor, and feel free to add a bit of sugar to the strawberries if desired.

Variation

You can add other fruits like blueberries or raspberries for a mixed berry cake roll. You can also experiment with flavored whipped cream like almond or lemon for a twist.

FAQs

Q: Can I make this cake roll ahead of time?
A: Yes, you can prepare the cake roll a day in advance. Just keep it wrapped in the refrigerator until you are ready to serve.

Q: What can I use instead of cream cheese in the filling?
A: You can use mascarpone cheese or even whipped cream for a lighter option.

Q: Can I freeze the cake roll?
A: Yes, you can freeze the unfilled cake roll. Wrap it well in plastic wrap and place it in an airtight container for up to a month. Thaw it in the fridge before adding the filling and serving.