Description
A delightful Strawberry Shortcake Roll featuring a light and fluffy sponge cake rolled with a creamy vanilla and cream cheese filling, and fresh strawberries. This visually stunning and delicious dessert is perfect for special occasions or a sweet treat to impress guests.
Ingredients
Cake:
- 3 large eggs
- 3/4 cup granulated sugar
- 1 tablespoon vegetable oil
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- Powdered sugar (for rolling)
Filling:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups cold heavy whipping cream
Topping:
- 1 pound fresh strawberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 10 x 15-inch jelly roll pan with foil and spray with floured nonstick cooking spray to ensure easy release of the cake.
- Beat Eggs: Place the 3 eggs in a large bowl or the bowl of an electric mixer. Beat at medium speed for 5 minutes until foamy and pale yellow, which helps create a light sponge texture.
- Add Sugar and Mix: Add 3/4 cup granulated sugar and continue mixing for 2 more minutes until slightly thickened. Then mix in the vegetable oil, baking powder, salt, and vanilla extract.
- Incorporate Flour: Gradually add the flour and mix slowly until just combined, ensuring you do not overmix to keep the cake tender.
- Bake the Cake: Pour the batter evenly into the prepared pan, spreading gently with a spatula. Tap the pan twice on the countertop to release any air bubbles. Bake for 10 to 15 minutes until the top is browned and springs back when lightly touched.
- Prepare for Rolling: While the cake bakes, lay a clean kitchen towel on the countertop and sprinkle about 1/4 cup powdered sugar evenly over it to prevent sticking.
- Flip and Roll Cake: Remove the hot cake from the oven. Using oven mitts, carefully flip the cake onto the prepared towel. Peel off the foil gently. Starting from the short side, roll the cake up with the towel inside. This step helps the cake hold the rolled shape and prevents cracking. Allow the cake to cool completely rolled up.
- Optional Resting: For best results, wrap the cooled cake in plastic wrap and refrigerate overnight before filling to develop flavor and improve handling.
- Prepare Filling: In a large bowl, beat the softened cream cheese with 1/2 cup sugar until smooth and fluffy. Mix in 1 teaspoon vanilla extract. Slowly add the cold heavy whipping cream and beat on high speed until stiff peaks form.
- Prepare Strawberries and Fill Cake: Wash and dry the strawberries thoroughly. Slice 3/4 pound into small pieces and pat them dry to avoid excess moisture. Carefully unroll the cooled cake, spread a layer of the whipped cream filling, and top with the chopped strawberries. Roll the cake back up as tightly as possible, gently releasing it from the towel as you roll. Wrap the roll in plastic wrap and chill until ready to serve.
- Serve: Remove the plastic wrap, frost the roll with the remaining whipped cream, and garnish with the remaining whole strawberries. This cake is best enjoyed the same day due to the fresh berries but can be stored overnight in the refrigerator wrapped loosely.
Notes
- The cake is best eaten the day it is made due to the fresh strawberries, which may release moisture and soften the roll if stored longer.
- The initial roll of the hot cake with the towel inside is critical to prevent cracking and to help the cake hold its shape.
- Chilling the cake overnight after rolling enhances the flavors and makes it easier to fill and re-roll.
- Patting the strawberries dry before adding to the filling prevents sogginess in the cake roll.
- Use fresh, ripe strawberries for the best flavor and texture.
