Strawberry Shortcake Roll

By Angie Barrett

Prep Time:

15m

Bake/Cook Time:

10m

Yield:

1 roll cake, about 8 slices

Plan for:

2 hours chill time

Need an easy spring dessert? This fresh Strawberry Shortcake Roll is made up of a homemade vanilla sponge cake, fresh whipped cream, and fresh chopped strawberries. It comes together with minimal prep time, so makes a great dessert even when you are short on time.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Strawberry Shortcake Roll

3 eggs
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour*
1 teaspoon baking powder
1/4 teaspoon salt

Filling

2 cups heavy whipping cream
1/2 cup Imperial Sugar Confectioners Powdered Sugar, plus more for dusting
16 ounces strawberries, washed, hulled, and chopped

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
In bowl of stand mixer, combine eggs, and sugar. Whisk on medium/high for 4 minutes until pale yellow.
Mix in vanilla extract.
Mix in flour, baking powder, and salt until just combined.
Line a rimmed 9 X 12-inch baking sheet with parchment paper.
Spread batter evenly on baking sheet.
Bake for 9-10 minutes or until done. Do not over bake. Cake should lightly spring back when touched.
While cake is baking, lay a fresh piece of parchment paper onto a flat surface. Sprinkle generously with powdered sugar.
When cake is baked, carefully flip cake onto sugar coated paper. Remove tray and baked parchment paper from cake.
Starting on a long end, roll cake with parchment paper inside, jelly roll style.
Place in fridge for 1 hour.
For filling, in a large bowl, add heavy cream and powdered sugar. Whisk together on medium speed until thick.
Remove cake from fridge and carefully unroll cake, removing parchment paper.
Spread 1/2 of filling onto flat cake, sprinkle on chopped strawberries and then roll cake jelly roll style.
Use remaining whipped cream to frost outside of cake.
Place in fridge for 1 hour.
Slice and Serve.