Description
A light, fluffy sponge cake rolled with fresh strawberries and sweet whipped cream.
Ingredients
Scale
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup powdered sugar (for dusting towel)
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups diced fresh strawberries
Instructions
- 1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- 2. In a mixing bowl, beat eggs for 5 minutes until thick and lemon-colored. Gradually add sugar and vanilla.
- 3. Whisk flour, baking powder, and salt together, then gently fold into the egg mixture.
- 4. Spread batter evenly in the prepared pan and bake 10–12 minutes, or until the cake springs back when touched.
- 5. Dust a clean kitchen towel with powdered sugar. Immediately invert the hot cake onto the towel and peel off parchment.
- 6. Starting at the short end, roll the cake up with the towel and let it cool completely.
- 7. Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- 8. Unroll cooled cake, spread with whipped cream, and sprinkle with diced strawberries.
- 9. Roll the cake back up (without the towel) and chill for at least 1 hour before slicing.
Notes
- For cleaner slices, chill the roll for several hours or freeze briefly before cutting.
- Use very finely diced strawberries to prevent tearing the sponge during rolling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 24g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: strawberry shortcake, cake roll, spring desserts