Indulge in the delightful flavors of this Strawberry Shortcake Cake Roll, a light and fluffy cake filled with creamy, rich filling and fresh strawberries. This dessert makes a stunning treat for any occasion!
Ingredient
For the Cake:
- 3 large eggs
- ¾ cup granulated sugar
- 1 tablespoon vegetable oil
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- Powdered sugar for rolling
For the Filling and Topping:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla
- 2 cups cold heavy whipping cream
- 1 pound fresh strawberries, plus extra for topping (optional)
Directions
- Preheat the Oven
Preheat oven to 350°F. Line a 10×15” or 10.5×15” jelly roll pan with foil and spray with floured nonstick cooking spray. - Prepare the Cake Batter
In a large bowl, beat eggs with an electric mixer on medium speed for 5 minutes until foamy and yellow. Add sugar and mix for another 2 minutes until slightly thickened. Mix in oil, baking powder, salt, and vanilla. Gradually add flour and mix until just combined. - Bake the Cake
Pour the batter into the prepared pan, spreading evenly with a spatula. Tap the pan on the counter to release air bubbles, then bake for 10-15 minutes, or until the top is lightly browned and the cake springs back when gently touched. - Roll the Cake
Lay a clean kitchen towel on the counter and sprinkle about 1/4 cup of powdered sugar on it. Carefully flip the hot cake onto the towel. Remove the pan and foil. Roll the cake up with the towel from the short side, then let it cool completely before filling. - Prepare the Filling
In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add vanilla, then slowly add heavy whipping cream. Increase the mixer speed to high and beat until stiff peaks form. - Assemble the Cake Roll
Wash and dry the strawberries well. Slice 3/4 of the berries into small pieces and pat dry. Carefully unroll the cake and spread with a layer of whipped cream filling. Sprinkle with chopped strawberries, then gently roll the cake back up, unsticking it from the towel as you go. Wrap the cake roll in plastic wrap and chill until ready to serve. - Frost and Serve
Frost the cake with the remaining whipped cream and top with extra berries, if desired. Use a 1M tip to pipe decorative roses, or simply spread the frosting as preferred.
Prep Time: 40 minutes
Cooking Time: 10 minutes
Total Time: 50 minutes
Calories: 250 per serving
Servings: 12
Enjoy this luscious and elegant Strawberry Shortcake Cake Roll, perfect for festive gatherings or as a special treat!