Print

Strawberry Shortcake Cake Roll Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A light and fluffy Strawberry Shortcake Cake Roll featuring a tender sponge cake rolled with a creamy whipped cream and cream cheese filling studded with fresh strawberries. This delightful dessert is perfect for spring and summer gatherings, offering a perfect balance of sweet, tangy, and creamy flavors in every bite.

Ingredients

Cake

  • 3 large eggs
  • ¾ cup (150g) granulated sugar
  • 1 tablespoon (15ml) vegetable oil
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • ¾ cup (93g) all-purpose flour
  • Powdered sugar (to aid in rolling)

Filling

  • 8 ounces (226g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups (474ml) cold heavy whipping cream
  • 1 pound fresh strawberries (plus more for topping, if desired)

Instructions

  1. Preheat and prepare the pan: Preheat the oven to 350°F. Line a 10x15” or 10.5x15” cake/jelly roll pan with foil and spray it with a floured nonstick cooking spray to prevent sticking.
  2. Make the cake batter: In a large bowl or mixer, beat the eggs at medium speed for 5 minutes until foamy and yellow. Add sugar and continue mixing for 2 minutes until slightly thickened. Mix in vegetable oil, baking powder, salt, and vanilla extract. Add flour and mix slowly just until combined. Pour batter into the prepared pan, spreading evenly and tapping twice on the counter to release air bubbles.
  3. Bake the cake: Bake for 10-15 minutes until the top is browned and springs back when touched lightly. (Approximately 12 minutes in most ovens.)
  4. Prepare to roll the cake: While baking, spread about ¼ cup powdered sugar evenly over a clean kitchen towel laid flat on the counter. Once baked, remove the hot cake from the oven, flip it carefully onto the sugared towel, remove foil and pan, then roll the cake up from the short side with the towel inside. Allow to cool completely.
  5. Optional resting: Wrap the cooled rolled cake in plastic wrap and refrigerate overnight if desired to enhance flavor and ease of handling.
  6. Prepare the filling: Beat cream cheese and sugar until smooth and fluffy. Add vanilla extract and mix. Gradually add cold heavy whipping cream, then increase speed to high and beat until stiff peaks form.
  7. Assemble the cake roll: Wash and dry strawberries thoroughly. Slice about ¾ pound into small pieces and pat dry. Carefully unroll the cooled cake, spread a generous layer of the whipped cream filling, and evenly distribute the sliced strawberries on top. Gently roll the cake back up tightly, peeling away the towel as you go. Wrap in plastic wrap and chill.
  8. Frost and serve: Before serving, frost the cake roll with the remaining whipped cream mixture and decorate with additional fresh strawberries. Optionally pipe whipped cream roses using a 1M tip for an elegant finish.
  9. Storage and serving advice: This cake is best enjoyed the day it is made to maintain freshness of the berries. It can be stored loosely wrapped in plastic in the refrigerator overnight; note that berries may release moisture and soften.

Notes

  • Use a floured nonstick spray to prevent the cake from sticking to the pan.
  • Rolling the cake while warm helps prevent cracking.
  • Powdered sugar on the towel aids in rolling without sticking.
  • For best results, pat sliced strawberries dry before adding to filling to avoid excess moisture.
  • Chilling the cake after assembly helps it hold its shape during slicing.
  • Fresh berries are best for topping, but frozen can be used if thawed and drained properly.
  • The cake can be made a day ahead and stored wrapped to enhance flavor and texture.

Find it online: https://dishcooks.com/strawberry-shortcake-cake-roll-recipe/