Description
A light, elegant dessert with airy sponge cake rolled with fluffy whipped cream and fresh strawberries. Finished with powdered sugar and extra berries.
Ingredients
Sponge Cake
1 tsp vanilla extract
1/4 cup milk (whole or heavy cream)
3 tbsp unsalted butter
3 whole eggs, warmed
3 egg yolks, warmed
3/4 cup + 2 tbsp granulated sugar
3/4 cup cake flour
Whipped Cream Filling
2 cups heavy whipping cream
1/4 cup sugar
1 tsp vanilla extract
Strawberry Layer
16 oz fresh strawberries, hulled and sliced
1/4 cup sugar
Assembly
1/4 cup confectioners’ sugar, for dusting
1/2 cup extra sliced strawberries, for topping
Instructions
Preheat oven: 400°F (204°C). Line a 13×17-inch jelly roll pan with parchment.
Heat butter mixture: Warm milk, butter, vanilla until butter melts.
Whip eggs & sugar: Beat eggs, yolks, and sugar until ribbons form.
Add butter mixture: Fold warm butter into batter gently.
Fold in flour: Sift flour in parts, fold gently.
Bake: Spread batter evenly, bake 12 minutes.
Cool & roll: Cool 10 mins, invert onto sugar-dusted parchment, peel off baked parchment.
Prep berries: Mix sliced strawberries and sugar.
Whip cream: Beat cream, sugar, vanilla to stiff peaks.
Assemble: Spread whipped cream leaving edges clear, add strawberries, roll tightly.
Chill & serve: Chill 2 hours or overnight, dust with sugar, garnish, slice.
Notes
Warm eggs create higher volume.
Gentle folding keeps airy texture.
Roll while warm to avoid cracks.
Use fresh whipped cream for stability.
Chill for neat slices.
- Prep Time: 25
- Cook Time: 12
- Category: Dessert
- Method: Baking / Rolling
- Cuisine: American / Spring
Nutrition
- Serving Size: 1 slice (1/12 recipe)
- Calories: 265
- Sugar: 21 g
- Sodium: 55 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 120 mg
Keywords: strawberry shortcake roll cake, sponge cake roll, strawberry cream cake, summer dessert, fresh berry cake roll