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Strawberry Shortcake Cake Roll

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A delightful dessert featuring fresh strawberries and whipped cream wrapped in a soft sponge cake.

Ingredients

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  • 4 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream
  • 1 cup fresh strawberries, sliced
  • 1/2 cup powdered sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a baking sheet and line it with parchment paper.
  2. Beat the eggs and granulated sugar in a mixing bowl until thick and pale. Stir in the vanilla extract.
  3. Fold in the flour and salt until just combined.
  4. Pour the batter onto the prepared baking sheet and spread it evenly. Bake for 12-15 minutes.
  5. Remove the cake from the oven and roll it in the parchment paper while still warm. Let it cool completely.
  6. Whip the heavy cream, powdered sugar, and lemon juice together until stiff peaks form.
  7. Unroll the cooled cake and spread the whipped cream over the surface. Layer on the sliced strawberries.
  8. Roll the cake back up, cover it, and refrigerate for at least 2 hours before serving.
  9. Slice into rounds and enjoy chilled.

Notes

Store leftovers in an airtight container for up to 3 days or freeze slices wrapped tightly for a month.

Nutrition

Find it online: https://www.nailzspa.com/strawberry-shortcake-cake-roll-recipe/

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