Strawberry Shortcake Roll Cake is a delightful twist on the classic strawberry shortcake, featuring a soft and airy sponge cake wrapped around a luscious filling of fresh strawberries and whipped cream. This elegant dessert combines the light texture of chiffon cake with the sweetness of ripe berries, making it perfect for spring and summer celebrations. The roll cake not only impresses with its appearance but also offers a melt-in-your-mouth experience that is both refreshing and indulgent. Whether you’re hosting a tea party, a birthday, or simply enjoying a sweet treat with family, this strawberry shortcake roll cake will undoubtedly become a favorite. It’s easy to prepare, requires simple ingredients, and delivers a gourmet-level dessert with minimal effort. Let’s explore how to make this irresistible dessert at home.
Ingredients
- 4 large eggs (room temperature)
- ½ cup granulated sugar
- ¼ cup vegetable oil
- ¼ cup whole milk
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup heavy whipping cream (cold)
- 3 tbsp powdered sugar
- 1 tsp vanilla extract (for whipped cream)
- 1½ cups fresh strawberries (chopped)
Instructions
- Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang on the sides to help lift the cake later.
- Separate the eggs, placing the whites in a clean bowl and the yolks in another. Beat the yolks with granulated sugar using a hand mixer until pale, thick, and doubled in volume.
- Add oil, milk, and vanilla extract to the yolk mixture. Gently mix until well combined. Sift in the flour, baking powder, and salt. Fold until smooth and lump-free.
- Whip the egg whites separately with clean beaters until stiff peaks form. Gently fold the egg whites into the batter in three additions, taking care not to deflate the mixture.
- Pour the batter into the prepared pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release air bubbles.
- Bake the cake for 10–12 minutes or until the top is golden and the cake springs back when lightly touched.
- Immediately roll the cake: While the cake is still warm, place a clean kitchen towel over it, invert onto a flat surface, and carefully peel off the parchment. Roll the cake with the towel inside (starting from the short side). Let it cool completely in this rolled shape.
- Prepare the whipped cream filling: In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep it chilled until ready to use.
- Unroll the cooled cake gently. Spread an even layer of whipped cream over the surface, leaving a slight border on the edges. Sprinkle the chopped strawberries evenly over the cream.
- Re-roll the cake tightly but gently, without the towel. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
- Before serving, dust the top with powdered sugar or garnish with extra whipped cream and strawberries for an elegant touch.