Strawberry Shortcake Roll Cake – A Fluffy, Sweet Swirl of Strawberry Bliss! 🍰🍓
This Strawberry Shortcake Roll Cake combines a tender sponge cake, luscious whipped cream, and fresh strawberries for a showstopping dessert. Perfect for any celebration or as a summer treat, it’s as light and fresh as it is beautiful.
🟣 Ingredients
For the Sponge Cake:
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) whole milk
- Powdered sugar (for dusting)
For the Whipped Cream:
- 1 1/2 cups (360ml) heavy whipping cream, cold
- 1/4 cup (30g) powdered sugar, sifted
- 1 teaspoon vanilla extract
For the Strawberry Filling:
- 1 cup (150g) fresh strawberries, diced
- 1 tablespoon granulated sugar
- Optional: 1 tablespoon lemon juice
For Decoration:
- Fresh strawberries, halved
- Powdered sugar (for dusting)
🟪 Step-by-Step Instructions
Step 1: Make the Sponge Cake
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch cake pan (or use a 10×15-inch jelly roll pan for a roll cake).
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer for 5–7 minutes, until pale, thick, and fluffy. Mix in the vanilla extract.
- Gently fold the dry ingredients into the egg mixture in three batches, being careful not to deflate the batter. Add the milk and mix until smooth.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 20–25 minutes (15–18 minutes for a jelly roll pan), or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely. If using a jelly roll pan, roll the cake gently in parchment paper while warm to shape it, then unroll and cool.
Step 2: Prepare the Whipped Cream
- Beat cold heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
- Keep refrigerated until ready to use.
Step 3: Make the Strawberry Filling
- Toss the diced strawberries with sugar (and lemon juice, if desired). Let sit for 10 minutes to macerate, allowing the flavors to meld and the juices to develop.
Step 4: Assemble the Cake
For a Roll Cake:
- Unroll the cooled sponge cake and spread a thin layer of whipped cream over the surface.
- Evenly distribute the macerated strawberries over the whipped cream.
- Gently roll the cake back up, using the parchment paper to guide you.
For a Layer Cake:
- Place one sponge layer on a serving plate. Spread a layer of whipped cream, followed by the macerated strawberries.
- Top with another sponge layer and repeat, finishing with whipped cream on top.
Step 5: Decorate and Serve
- Arrange halved strawberries decoratively on top of the whipped cream.
- Dust with powdered sugar for a delicate finish.
- Chill the cake for at least 30 minutes before slicing to allow the layers to set.
🌟 Decoration Tips
- Elegant Finish: Pipe whipped cream rosettes along the top for an elegant presentation.
- Berry Variety: Use a mix of strawberries, blueberries, and raspberries for added color and flavor.
- Extra Flair: Drizzle strawberry syrup or chocolate ganache for a decadent touch.
❓ Frequently Asked Questions
Q: Can I make this cake ahead of time?
A: Yes! Bake the sponge cake a day in advance, wrap it tightly in plastic wrap, and assemble it the day of serving.
Q: What if my cake cracks when rolling?
A: Don’t worry! Use whipped cream to hide any imperfections and make it look seamless.
Q: Can I use frozen strawberries?
A: Fresh strawberries are recommended, but thawed frozen strawberries can work for the filling if drained well.
📌 Details and Variations
- Prep Time: 20 minutes
- Bake Time: 20–25 minutes
- Servings: 8–10 slices
This Strawberry Shortcake Roll Cake is light, fresh, and perfect for any occasion. Its tender sponge, luscious cream, and juicy strawberries will make it a family favorite!
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