Strawberry Shortcake Cake Roll
A delightful and refreshing cake roll featuring light and airy cake, creamy filling, and fresh strawberries. Perfect for a homemade dessert that's sure to impress!
Equipment
- Jelly Roll Pan
- Electric Mixer
- Clean Kitchen Towel
Ingredients
For the Cake
- 3 large eggs
- 0.75 cup granulated sugar
- 1 tablespoon vegetable oil
- 1 tsp baking powder
- 0.25 tsp salt
- 1 tsp vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup powdered sugar for rolling
For the Filling
- 8 ounces softened cream cheese
- 0.5 cup granulated sugar for filling
- 1 tsp vanilla for filling
- 2 cups cold heavy whipping cream
- 1 pound fresh strawberries plus extra for garnish
Instructions
- Get Ready to Bake: Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with foil, then spray it with nonstick cooking spray. This simple step makes baking and cleanup smoother!
- Whip Up the Cake Batter: In a large bowl, beat the eggs on medium speed for 5 minutes until they're light and frothy. Gradually add the first amount of granulated sugar and continue beating for another 2 minutes until the mixture thickens slightly. This creates a beautifully airy base.
- Gentle Mixing: Gently fold in the vegetable oil, baking powder, salt, and vanilla extract. Then, slowly add the all-purpose flour, mixing just until everything is combined. Be careful not to overmix to keep your cake wonderfully tender.
- Bake to Perfection: Pour the batter evenly into your prepared pan. Tap the pan a couple of times on the counter to release any air bubbles, ensuring an even bake. Bake for 10-15 minutes, or until the top is golden and springs back when gently touched.
- Prepare for Rolling: While the cake bakes, lay a clean kitchen towel flat on your counter and sprinkle it generously with powdered sugar. This prevents sticking and adds a delicate touch.
- The Hot Roll Technique: Immediately after removing the cake from the oven, carefully invert it onto the sugared towel. Gently peel off the hot foil. Using the towel, carefully roll the warm cake up from the short side, tucking the towel inside the roll. Let it cool completely in this rolled shape – this smart trick prevents cracking! (You can even wrap the cooled roll in plastic wrap and chill overnight before the next step.)
- Craft the Creamy Dream Filling: In a mixing bowl, beat the softened cream cheese with the second amount of granulated sugar until the mixture is smooth and wonderfully fluffy. Stir in the vanilla extract. Slowly pour in the cold heavy whipping cream, then increase the mixer speed to high and beat until stiff, luscious peaks form. This homemade filling is incredibly fresh and delicious!
- Prep Your Fresh Berries: Wash and thoroughly dry your fresh strawberries. Slice about three-quarters of the pound into small, bite-sized pieces and gently pat them dry with a paper towel. This ensures the cake stays perfect and prevents excess moisture.
- Fill and Gently Roll: Carefully unroll the cooled cake. Spread a generous layer of your delicious whipped cream mixture over the cake, then sprinkle evenly with the vibrant chopped strawberries. Gently and carefully roll the cake back up as tightly as you can, slowly peeling it away from the towel as you go.
- Chill for Optimal Flavor: Wrap the finished cake roll snugly in plastic wrap and chill it in the refrigerator for at least an hour, or until you're ready to serve. Chilling helps the flavors meld beautifully.
- Garnish and Savor: Before serving, frost the chilled cake roll with any remaining whipped cream and decorate with extra fresh strawberries for a beautiful presentation. Slice and savor this delightful, homemade treat!
Notes
Nutrition Information per serving:
- Calories: 491 kcal
- Total Carbohydrates: 50g
- Net Carbohydrates: 49g
- Fat: 30g
- Protein: 5g
