Strawberry Shortcake Cake Roll
This light, fluffy cake roll filled with fresh strawberries and cream cheese whipped cream is a delightful dessert, especially when strawberries are in season. This cake is best enjoyed on the day its made!
Ingredients:
For the Cake:
3 large eggs 讀
3/4 cup granulated sugar
1 tbsp vegetable oil
1 tsp baking powder
1/4 tsp salt 蓼
1 tsp vanilla extract
3/4 cup all-purpose flour
Powdered sugar for rolling
For the Filling and Topping:
8 oz cream cheese, softened 燎
1/2 cup granulated sugar
1 tsp vanilla extract
2 cups cold heavy whipping cream 拏
1 lb fresh strawberries, plus more for topping
Instructions:
1 Prepare the Cake: Preheat oven to 350F 175C. Line a 10×15″” jelly roll pan with foil and spray with floured nonstick spray.
2 Mix the Batter: 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.
3 Roll the Cake: 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.
4 Make the Filling: Beat cream cheese and sugar until smooth. Add vanilla, then gradually add whipping cream, beating on high until stiff peaks form.
5 Assemble the Cake Roll: 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.
6 Decorate and 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.
Tips: This cake is best enjoyed fresh but can last overnight in the fridge wrapped loosely.