Strawberry Shortcake Cake Roll
This Strawberry Shortcake Cake Roll is a light and creamy dessert that features a delicate cake filled with whipped cream and fresh strawberries. It’s perfect for any occasion, offering a delightful combination of flavors and textures that are sure to impress your guests.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
- 3 large eggs
- Powdered sugar (for dusting)
- 2 cups cold heavy whipping cream
- 1 pound fresh strawberries (plus extra for garnish)
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15” or 10.5×15” cake/jelly roll pan with foil and spray with floured nonstick cooking spray.
- In a large bowl, beat the eggs on medium speed for 5 minutes until foamy and yellow. Gradually add the granulated sugar and continue mixing for 2 minutes until slightly thickened. Add the vegetable oil, baking powder, salt, and vanilla extract. Mix well. Gradually incorporate the all-purpose flour until just combined.
- Pour the batter into the prepared pan, spreading it evenly. Tap the pan on the counter twice to release air bubbles. Bake for 10-15 minutes, or until the top is lightly browned and springs back when touched.
- While the cake is baking, spread a clean kitchen towel on the counter and dust with powdered sugar. Once baked, remove the hot cake from the oven and carefully flip it onto the prepared towel, peeling off the foil. Roll the cake tightly from the short side using the towel to help, then let it cool completely.
- In a bowl, beat the softened cream cheese and granulated sugar until smooth. Mix in the vanilla extract. Gradually add the heavy cream, beating on high until stiff peaks form.
- Carefully unroll the cooled cake. Spread the whipped cream mixture evenly over the surface and top with chopped fresh strawberries. Roll the cake tightly again, removing the towel as you go. Wrap the rolled cake in plastic wrap and chill until ready to serve.
- Frost with any remaining whipped cream and garnish with additional strawberries before serving.
Nutrition
- Calories: 275
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg