Strawberry Shortcake Roll – A Sweet Summer Delight!
Ingredients
For the Sponge Cake:
4 large eggs (room temperature)
¾ cup granulated sugar
1 tsp vanilla extract
¾ cup all-purpose flour (sifted)
½ tsp baking powder
¼ tsp salt
Powdered sugar (for rolling)
For the Filling:
1 ½ cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
2 cups fresh strawberries (chopped)
½ cup strawberry jam (optional, for extra berry flavor)
For the Outer Frosting & Crumble:
1 cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
½ cup vanilla wafer or shortbread cookie crumbs
Fresh whole and halved strawberries (for garnish)
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Instructions
1. Preheat & Prepare the Pan:
Preheat oven to 350°F (175°C).
Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. Make the Sponge Cake:
In a large bowl, beat eggs and sugar with an electric mixer for about 5 minutes, until pale and fluffy.
Add vanilla extract and mix briefly.
Gently fold in sifted flour, baking powder, and salt using a spatula—do not overmix.
Pour the batter evenly into the prepared pan and smooth the top.
Bake for 10-12 minutes, or until the top springs back when lightly touched.
3. Roll the Cake:
While warm, turn the cake onto a clean kitchen towel dusted with powdered sugar.
Peel off the parchment paper.
Starting from a short edge, gently roll the cake with the towel and let it cool completely to prevent cracking.
4. Prepare the Filling:
In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold in chopped strawberries and strawberry jam (if using).
5. Fill & Roll Again:
Unroll the cooled cake and spread the strawberry cream filling evenly over the surface.
Carefully roll the cake back up (without the towel).
Wrap in plastic wrap and refrigerate for at least 1 hour to set.
6. Make the Outer Frosting:
Whip the cream with powdered sugar and vanilla until soft peaks form.
Spread evenly over the chilled roll using an offset spatula.
7. Add the Crumble & Garnish:
Sprinkle cookie crumbs over the top and sides, pressing lightly to adhere.
Pipe small rosettes of whipped cream (optional).
Decorate with whole or halved strawberries for a stunning presentation.
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Decoration Tips
Even Slices: Chop strawberries evenly for a neater spiral inside.
Perfect Crumb Finish: Lightly press crumbs onto the edges for a bakery-style touch.
Strawberry Placement: Arrange symmetrically for elegance or cluster for a rustic look.
Chill Before Serving: Helps hold shape and prevents filling from oozing.
Optional Drizzle: Add melted white chocolate for extra flair.
Enjoy your beautifully crafted Strawberry Shortcake Roll!