A delightful dessert combining the sweetness of strawberries with the lightness of a sponge cake, all rolled up in a beautiful and tasty treat.
Ingredients
For the Sponge Cake:
- 1 cup all-purpose flour1
- 1 teaspoon baking powder
- 1/4 teaspoon salt2
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon3 vanilla extract4
- 1/4 cup milk
For the Filling:
- 2 cups fresh strawberries, hulled and quartered
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup heavy cream, whipped
Instructions
Make the Sponge Cake:
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 13×9 inch baking pan.
- Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.5
- Alternate wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Beat until just combined.
- Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.6
- Cool and wrap: Let the cake cool completely in the pan. Then, carefully invert it onto a clean, lightly floured surface. Roll up the cake in a damp tea towel, jelly roll style, and let it cool completely.
Prepare the Filling:
- Macerate strawberries: In a bowl, combine strawberries, sugar, and lemon juice. Let it macerate for about 30 minutes.
- Whip cream: In a separate bowl, whip heavy cream until stiff peaks form.
Assemble the Roll:
- Unroll cake: Unroll the cooled cake.
- Spread filling: Spread the macerated strawberries evenly over the cake.
- Add whipped cream: Pipe or spread whipped cream over the strawberries.
- Roll up: Carefully roll up the cake, starting from the short end.
- Chill and serve: Chill the roll for at least 2 hours before slicing and serving.
Enjoy your delicious Strawberry Shortcake Roll!