This Strawberry Shortcake Roll Cake is a perfect blend of fresh, sweet strawberries, light fluffy sponge cake, and creamy whipped topping. It takes the classic strawberry shortcake to a new level with its rolled-up presentation, making it not only a treat for your taste buds but also a feast for your eyes. Ideal for any occasion, from summer picnics to holiday feasts, this cake is both simple to make and absolutely irresistible. The vibrant red strawberries contrast beautifully with the pale, soft cake, while the whipped cream adds the right touch of sweetness to balance the flavors. It’s a showstopper that’s sure to impress anyone lucky enough to have a slice!
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 1/2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipping cream)
- 2 cups fresh strawberries, chopped
- 2 tablespoons granulated sugar (for strawberries)
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper.
- In a small bowl, combine the flour, baking powder, and salt. Set it aside.
- In a large mixing bowl, beat the eggs with sugar using a hand mixer or stand mixer on high speed until the mixture becomes light and fluffy (about 3-4 minutes).
- Add vanilla extract to the egg mixture and beat until combined.
- Gently fold in the dry ingredients (flour mixture) into the egg mixture in batches. Be careful not to deflate the batter.
- In a separate small bowl, combine milk and melted butter. Gradually add this to the batter, folding it in until smooth.
- Pour the batter into the prepared baking sheet, spreading it evenly with a spatula.
- Bake for 10-12 minutes or until the cake springs back when gently touched and a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare a clean kitchen towel by dusting it lightly with powdered sugar.
- Once the cake is done, remove it from the oven and immediately turn it out onto the prepared towel. Carefully peel off the parchment paper.
- Roll the cake up with the towel, starting from the short end. Let it cool completely while rolled up to preserve its shape.
- Meanwhile, prepare the whipped cream by beating the heavy cream, powdered sugar, and vanilla extract together in a chilled mixing bowl until stiff peaks form.
- Once the cake has cooled, unroll it gently and spread a generous layer of whipped cream over the entire surface.
- Sprinkle the chopped strawberries evenly over the whipped cream.
- Carefully roll the cake back up, this time without the towel, making sure the filling stays inside.
- Place the rolled-up cake seam-side down on a serving platter.
- Chill the cake in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together and the cake to firm up slightly.
- Slice the cake into individual portions and serve with extra whipped cream or fresh strawberries, if desired.
- Enjoy your fresh, decadent Strawberry Shortcake Roll Cake!