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Strawberry Shortcake Roll Recipe

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4.1 from 32 reviews

  • Author: Sara
  • Total Time: 42 minutes plus chilling time
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Strawberry Shortcake Roll is a delightful and elegant dessert featuring a light and fluffy sponge cake layered with fresh whipped cream and sweetened strawberries. The cake is baked in a sheet pan, rolled with a luscious strawberry cream filling, and chilled to perfection. A perfect treat for spring and summer gatherings, this dessert combines tender cake texture with creamy filling and fresh fruit flavors.

Ingredients

Sponge Cake

  • 1 tsp vanilla
  • ¼ cup milk (or heavy cream, whole milk used)
  • 3 tablespoons unsalted butter
  • 3 whole eggs (warmed)
  • 3 egg yolks (warmed)
  • ¾ cup plus 2 tablespoons sugar
  • ¾ cup cake flour

Whipped Cream Filling

  • 2 cups heavy whipping cream
  • ¼ cup sugar
  • 1 teaspoon vanilla

Strawberries

  • 16 ounces fresh strawberries
  • ¼ cup sugar

Garnish

  • ¼ cup confectioners sugar (for dusting finished cake)
  • ½ cup sliced strawberries (for garnish)

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (204°C) and line a 13 x 17 inch sheet pan with parchment paper to prepare for baking the sponge cake.
  2. Prepare Butter Mixture: In a small pan, combine the milk, butter, and vanilla. Heat gently just until the butter melts, then set aside to cool slightly.
  3. Whip Eggs and Sugar: Using a stand mixer, whip the warmed whole eggs, egg yolks, and ¾ cup plus 2 tablespoons sugar on high speed for 5-7 minutes until the mixture forms wide bands of ribbons when the beaters are lifted out, indicating it is aerated and fluffy.
  4. Fold Butter Mixture: Transfer the egg mixture to a large bowl. Slowly pour the warm butter and milk mixture down the side of the bowl and gently fold it in using a rubber spatula to maintain the airiness of the batter.
  5. Incorporate Flour: Sift the cake flour over the egg mixture in three batches. Carefully fold in the flour using gentle motions to avoid deflating the batter. Check the bottom of the bowl to ensure all flour is incorporated without lumps.
  6. Bake Cake: Pour the batter evenly into the prepared pan and smooth the top with an offset spatula. Run your finger along the inside edges of the pan to separate the batter from the pan. Place the pan on the center rack of the oven and bake for 12 minutes until the cake is lightly golden and springy to the touch.
  7. Cool and Remove Cake: Let the cake cool for 10 minutes. Dust a clean piece of parchment paper with 10x sugar. Quickly invert the cake onto this parchment and gently peel off the original parchment paper from the bottom. Use a metal spatula if necessary to help lift the paper without tearing the cake.
  8. Prepare Strawberries: Wash and hull the strawberries, then slice them. Combine the sliced strawberries with ¼ cup sugar and allow them to macerate until ready to use, drawing out their juices.
  9. Make Whipped Cream: In a mixing bowl, add the heavy whipping cream, ¼ cup sugar, and 1 teaspoon vanilla. Begin whipping at low speed, then gradually increase to high. Whip for 8-10 minutes until the cream holds firm peaks that will support the cake roll.
  10. Assemble Roll: Place the sponge cake onto a new parchment dusted with confectioners sugar. Spread the whipped cream evenly over the cake, leaving 1 inch of border on each short end. Arrange the sliced macerated strawberries evenly atop the whipped cream.
  11. Roll Cake: Using the parchment paper as a guide, gently but firmly roll the cake from one long side to the other, keeping the roll tight enough to hold shape without squeezing out the cream. Continue rolling until fully rolled.
  12. Secure and Chill: Dust the surface of the rolled cake with confectioners sugar again, wrap it tightly in parchment paper, twisting the ends like a candy wrapper to secure it. Refrigerate for at least 2 hours or overnight to set the shape and allow flavors to meld.
  13. Finish and Serve: Before serving, trim the ends of the roll for neatness if needed. Dust the top with more confectioners sugar and garnish with sliced fresh strawberries for a beautiful presentation.

Notes

  • Warming the eggs slightly helps them whip up to greater volume and creates a lighter sponge.
  • Be gentle when folding in flour to maintain the airiness of the sponge cake batter.
  • Dusting with sugar helps prevent the cake from sticking when rolling and unrolling.
  • If the parchment paper is difficult to remove, use a metal spatula carefully to avoid damaging the delicate cake surface.
  • The macerated strawberries add both texture and moisture to balance the whipped cream and sponge.
  • Chilling the rolled cake is essential for setting its shape and making slicing easier.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/strawberry-shortcake-roll-recipe/