Description
A delightful dessert that combines the sweetness of strawberries with a light and fluffy cake, perfect for special occasions.
Ingredients
Scale
- 5 egg yolks (room temperature)
- 2 tablespoons vegetable oil
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup sugar (divided)
- 1 tablespoon lemon zest
- 3/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 egg whites (room temperature)
- 1 cup heavy whipping cream
- 1 tablespoon sour cream
- 1/2 teaspoon vanilla extract
- 1/4 cup powdered sugar (plus more for dusting)
- 1 pound strawberries (washed, hulled, and sliced)
- 1 tablespoon sugar
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Spray a 12×17-inch rimmed baking sheet with non-stick spray and line it with parchment paper. Grease the parchment paper with butter and set aside.
- In a medium bowl, whisk together the egg yolks, vegetable oil, milk, vanilla extract, 2/3 cup of sugar, and lemon zest.
- In another small bowl, whisk the flour, cornstarch, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture until just combined.
- In a separate medium bowl, beat the egg whites on medium-high speed until soft peaks form. Add the remaining 1/3 cup of sugar and continue beating until stiff peaks form.
- Gently fold the whipped egg whites into the cake batter until fully incorporated.
- Pour the batter onto the prepared baking sheet and spread it evenly. Bake for 15 minutes or until the top is light brown. Let it cool completely on a cooling rack.
- In a large bowl, beat the heavy whipping cream until soft peaks form. Add sour cream, vanilla extract, and powdered sugar. Continue beating until stiff peaks form.
- In a small bowl, combine the sliced strawberries, 1 tablespoon of sugar, and lemon zest.
- Gently spread the whipped cream mixture onto the cooled cake, leaving a 1-inch border. Scatter the sugared strawberries over the whipped cream.
- Starting at the short end of the cake, carefully roll it up. Place the rolled cake seam-side down on a serving platter. Dust with powdered sugar if desired. Enjoy your Strawberry Shortcake Roulade!
Notes
Store any leftovers in the fridge covered lightly with plastic wrap or foil. Best eaten within a couple of days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 150mg
Keywords: strawberry, dessert, roulade, cake, shortcake