Strawberry Shortcake Roll Cake

Strawberry Shortcake Roll Cake

Delightfully light, creamy, and bursting with fresh strawberry flavor, this Strawberry Shortcake Roll Cake is the kind of dessert that turns any day into a celebration. With its fluffy sponge cake, dreamy cream filling, and juicy strawberries in every bite, it’s perfect for spring gatherings, birthdays, or simply as a weekend treat. This roll is not only stunning on the table but also refreshingly delicious and surprisingly easy to make!

Ingredients:

For the Sponge Cake:

• 4 large eggs

• 1/2 cup granulated sugar

• 1 teaspoon vanilla extract

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• 1/2 cup all-purpose flour

• 1/2 teaspoon baking powder

• Pinch of salt

• Powdered sugar, for dusting towel

For the Filling:

• 1 1/4 cups heavy whipping cream

• 1/4 cup powdered sugar (or to taste)

• 1 teaspoon vanilla extract

• 1 1/2 cups fresh strawberries, sliced

For the Topping:

• 1/4 cup finely chopped nuts (optional, for texture)

• Powdered sugar, for dusting

• Additional strawberries and mint leaves for garnish

Instructions:

1. Prepare the Oven and 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 Batter:
   In a bowl, beat the eggs with an electric mixer for about 5 minutes until thick and pale. Gradually add sugar and vanilla, beating continuously. In a separate bowl, whisk together flour, baking powder, and salt, then gently fold it into the egg mixture until just combined.

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3. Bake the Cake:
   Pour the batter into the prepared pan and spread evenly. Bake for 10–12 minutes, or until the top springs back when lightly touched.

4. Roll the Cake:
   Lay a clean kitchen towel on the counter and dust it generously with powdered sugar. Immediately turn the hot cake onto the towel and gently peel off the parchment. Starting from the short end, roll the cake and towel together into a log. Let cool completely.

5. Prepare the Whipped Cream Filling:
   In a cold bowl, beat the heavy cream with powdered sugar and vanilla until stiff peaks form.

6. Assemble the Roll:
   Carefully unroll the cooled cake. Spread whipped cream over the surface, then layer with sliced strawberries. Gently roll the cake back up without the towel.

7. Decorate:
   Trim the ends for a cleaner look. Sprinkle the top with powdered sugar and chopped nuts, then garnish with fresh strawberries and mint leaves.

8. Chill and Serve:
   Refrigerate for at least 30 minutes before slicing. Serve cold for best texture and flavor.

This Strawberry Shortcake Roll Cake is a showstopper in every way — vibrant, elegant, and refreshingly light. It combines the comforting sweetness of shortcake with the elegance of a roulade. Whether you’re serving it at a dinner party or treating yourself to something special, it never fails to impress.

Enjoy each creamy, fruity, tender bite — and don’t forget to snap a photo before it disappears!

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