Description
This Strawberry Shortcake Cake Roll is an indulgent dessert that combines the classic flavors of strawberry shortcake into a delightful rolled cake.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 2 cups fresh strawberries, sliced
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a jelly roll pan with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat eggs and granulated sugar until light and fluffy. Mix in vanilla extract and milk.
- Gradually add the flour mixture to the egg mixture, combining until just mixed.
- Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes.
- Once baked, remove from the oven and invert on a clean kitchen towel dusted with powdered sugar.
- Roll the cake up with the towel and let it cool completely.
- Once cool, unroll the cake and spread whipped cream and strawberries on top. Re-roll the cake, seam side down, and refrigerate.
- Before serving, dust with powdered sugar and garnish with additional strawberries.
Notes
- Use room temperature eggs for better volume in the cake.
- Feel free to add other fruits or flavors according to your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: strawberry shortcake, cake roll, dessert, cake