Description
A delightful dessert combining fresh strawberries with a light, fluffy cake, rolled and filled with whipped cream.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C). Line a 10×15″ jelly roll pan with foil and spray with floured nonstick spray.
- 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.
- 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.
- Beat cream cheese and sugar until smooth. Add vanilla, then gradually add whipping cream, beating on high until stiff peaks form.
- 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.
- 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.
Notes
Store leftovers in the refrigerator, wrapped tightly in plastic wrap, for up to 3 days. Ensure all ingredients are at room temperature for best mixing results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: strawberry, cake roll, dessert, shortcake, whipped cream