Strawberry Shortcake Cake Roll
A light and fluffy cake roll filled with fresh strawberries and whipped cream, perfect for any gathering.
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
For the Filling
- 1 cup fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (for whipped cream)
- Powdered sugar for dusting
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the eggs and granulated sugar until light and fluffy for 3-4 minutes.
- Add milk, vegetable oil, and 1 tsp of vanilla extract to the egg mixture, mixing well.
- Gradually add the flour mixture to the wet ingredients, stirring gently until just combined.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 12-15 minutes or until golden brown.
- Allow the cake to cool in the pan for 5 minutes before inverting onto a kitchen towel dusted with powdered sugar.
- Gently roll the cake with the towel to form a log and let it cool completely.
Assembly
- Whip the heavy cream with powdered sugar and 1 tsp of vanilla extract until soft peaks form.
- Unroll the cooled cake, spread the whipped cream evenly, and top with sliced strawberries.
- Roll the cake back up without the towel, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before serving.
- Slice and serve dusted with powdered sugar.
Notes
For a smooth roll, keep the towel and parchment paper separate until ready. Consider adding lemon zest for added flavor. Cake can be made gluten-free with a proper flour substitute.