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Strawberry Shortcake Rolls Recipe

Strawberry Shortcake Rolls Recipe

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Prep Time 20 minutes
Cook Time 12 minutes
1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 280 kcal

Ingredients
  

  • Sponge Cake:
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup cake flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 tbsp vegetable oil
  • ¼ cup soured milk milk + 1 tsp vinegar
  • Filling:
  • 1 ½ cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups diced fresh strawberries
  • Garnish: Powdered sugar extra strawberries, mint leaves (optional)

Instructions
 

  • Preheat oven to 350ºF (175ºC). Line a 10 by 15 inches jelly roll pan with parchment and grease.
  • Beat eggs until frothy, then mix sugar and vanilla, and beat until thick. Add sifted flour, baking powder, and salt, oil, and soured milk.
  • Pour batter into pan and bake for 10 to 12 minutes.
  • While the cake is still hot, invert it onto a towel that has been dusted with powdered sugar, remove the parchment, and roll it up. Cool for 30 minutes.
  • Whip the cream with powdered sugar and vanilla to form soft peaks, then fold in the strawberries.
  • Unroll the cake; spread the filling, and re-roll. Refrigerate for an hour.
  • Finish with a sprinkle of powdered sugar, garnish, and serve.
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