STRAWBERRY SHORTCAKE CAKE ROLL

HOW TO MAKE A STRAWBERRY SHORTCAKE CAKE ROLL
In the cake recipe, you’ll notice I mention times for mixing the eggs and sugar. Don’t skip those steps – the eggs need to be mixed for 5 minutes and the eggs and sugar for another 2. This ensures a light and fluffy cake.

Roll it while it’s hot.

The whipped cream is a MUST make. It’s a total keeper recipe; you’ll want it on everything! And you can make it ahead and keep it in a sealed container for up to a day or two before making the cake.

You can make the cake up to 1 day ahead and wrap it (rolled in the towel) in plastic wrap. I suggest filling it with berries the day you’re serving it. Strawberries tend to weep after a day or so and the cake might get a bit runny.

This Strawberry Shortcake Cake Roll is the perfect Easter or spring/summer recipe. We loved it and I hope you do too!

STRAWBERRY SHORTCAKE CAKE ROLL

10-12 SERVINGS
TOTAL TIME:45 minutes plus cooling
Strawberry Shortcake Cake Roll – this easy cake roll recipe is filled with fresh strawberries and cream cheese whipped cream! It’s the perfect cake for any occasion, but especially during strawberry season!
INGREDIENTS:
FOR THE CAKE:
3 large eggs
3/4 cup granulated sugar
1 tablespoon vegetable oil
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all purpose flour
Powdered sugar, to aid in rolling
FOR THE FILLING AND TOPPING:
8 ounces Challenge cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
2 cups cold heavy whipping cream
1 pound fresh strawberries (plus more for topping, if desired)
DIRECTIONS:
Preheat oven to 350°F. Line a 10×15” or 10.5×15” cake/jelly roll pan with foil and spray with floured nonstick cooking spray.
Place eggs in a large bowl or the bowl of an electric mixer. Beat at medium speed with mixer for 5 minutes until foamy and yellow. Add sugar and mix for 2 more minutes, until the mixture is thickened slightly. Mix in oil, baking powder, salt, and vanilla, then add flour and mix slowly until just combined. Pour into prepared pan, spreading as needed with a spatula. Tap the pan twice on the counter to release air bubbles, then bake for 10-15 minutes, or until the top is browned and the cake springs back when touched lightly. (Mine took 12 minutes, but all ovens differ.)
While the cake is baking, lay out a clean kitchen towel onto the counter. Spread with about 1/4 cup powdered sugar.
Remove the hot cake from the oven and carefully, using oven mitts so you don’t burn yourself, flip the cake onto the towel. This might make a mess, but that’s okay. Carefully remove the pan and foil (they’re hot!) and then, using the towel, roll up the cake from the short side. The towel will be rolled into the cake. Let this cool completely before continuing.
Note: you can wrap the cooled cake in plastic wrap and let it sit overnight before finishing.
Make the filling: place cream cheese and sugar in a large bowl or the bowl of an electric mixer. Use mixer to beat the cream cheese and sugar until it’s smooth and fluffy, then beat in vanilla. Slowly add the heavy whipping cream, then turn the mixer up to high and beat until stiff peaks form.
To fill cake: wash and dry the berries very well. Slice about 3/4 of the pound into small pieces, then pat the pieces dry. Carefully unroll the cake. Spread with some of the whipped cream mixture and top with the chopped strawberries. Carefully roll the cake back up as tight as possible, unsticking it from the towel as you go. Wrap the cake roll in plastic wrap and chill until ready to top and serve.
To serve: frost with remaining whipped cream and remaining berries. I used a 1M tip to create roses all over the cake, but you can just frost it if you wish.
This cake is best eaten the day it is made, because of the fresh berries. It will last, fully made, overnight in the refrigerator (wrap it loosely) but the berries might weep a bit.

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