Growing up in Chicago, my kitchen was always filled with the comforting aroma of baked goods, thanks to my babcia’s (grandmother’s) love for baking. I remember those chilly afternoons when she would whip up her famous apple cake, and I, with flour-dusted cheeks, would eagerly assist her. Those moments are etched in my memory, and they inspire me to create recipes that blend nostalgia with a modern twist. Today, I’m thrilled to share my take on a classic dessert that has been a family favorite for generations: the Strawberry Shortcake Cake Roll. It’s a delightful combination of fluffy cake, fresh strawberries, and creamy filling, all rolled into one scrumptious treat. This recipe is a nod to my Polish-American roots, with a touch of American comfort that makes it irresistible.
Why You’ll Love This Recipe
This Strawberry Shortcake Cake Roll is a showstopper at any gathering. It’s not only visually stunning with its spiral of vibrant strawberries and cream, but it’s also incredibly delicious. The cake is light and airy, the strawberries add a burst of freshness, and the cream filling is decadently smooth. Plus, it’s easier to make than you might think, and it can be prepared ahead of time, making it perfect for entertaining. Whether you’re looking for a dessert to impress or simply want to treat your family to something special, this cake roll is a winner.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 2 cups fresh strawberries, hulled and sliced
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs and sugar together until thick and pale. Stir in the vanilla extract.
- Gently fold in the flour mixture, alternating with the milk, until just combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust it with powdered sugar.
- Once the cake is done, immediately invert it onto the towel. Peel off the parchment paper and roll the cake up in the towel, starting from a short side. Let it cool completely.
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Unroll the cooled cake and spread the whipped cream evenly over the surface. Arrange the sliced strawberries on top of the cream.
- Carefully roll the cake back up, without the towel, and transfer it to a serving platter. Refrigerate for at least 30 minutes before slicing.
What Makes This Recipe Special
- Quick and easy to prepare
- Packed with flavor and nutrition
- Perfect for any occasion
- Customizable to your taste preferences
- Budget-friendly ingredients
Expert Tips for Success
For a perfect Strawberry Shortcake Cake Roll, make sure to use room temperature eggs, as they whip up better and create a lighter cake. When rolling the cake in the towel, be gentle to avoid cracks. If the cake does crack slightly, don’t worry; the filling will help hold it together. Chilling the cake roll before serving helps the flavors meld and makes slicing easier.
Cooking Tools
When I make this recipe, my go-to tool is a trusty Silicone Utensils Set. They make mixing the batter and spreading the cream a breeze. A good MOSFiATA 8″ Professional Chef’s Knife is also essential for slicing those fresh strawberries with precision. And, of course, my Electric Knife Sharpener keeps my knife in top condition, ensuring smooth cuts every time.
Variations and Substitutions
If you’re feeling adventurous, try adding a layer of your favorite jam or preserve before rolling the cake. For a chocolate twist, mix cocoa powder into the whipped cream. You can also substitute raspberries or blueberries for strawberries, depending on what’s in season or your personal preference.
Serving Suggestions
Serve this Strawberry Shortcake Cake Roll with a dollop of whipped cream and a sprig of mint for a touch of elegance. It pairs beautifully with a glass of chilled rosé or a hot cup of tea. For a full dessert spread, consider serving it alongside a selection of fresh berries and a scoop of vanilla ice cream.
FAQs
Can I make this cake roll ahead of time?
Yes, this cake roll can be made a day in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator until you’re ready to serve.
What if my cake cracks?
If the cake cracks while rolling, don’t panic. The filling will help hold it together, and you can use whipped cream to cover any imperfections.
Final Thoughts
I hope you enjoy making this Strawberry Shortcake Cake Roll as much as I do. It’s a delightful dessert that’s sure to impress your family and friends. Remember, cooking is all about having fun and creating memories, so don’t stress over perfection. Embrace the process, and savor every bite!
👉 I hope you loved making this Strawberry Shortcake Cake Roll—it’s like a sweet hug from my kitchen to yours. If you’re in the mood for more delightful desserts, check out my recipes for Classic Chocolate Chip Cookies, Lemon Blueberry Bars, and Raspberry Swirl Cheesecake. Join us on our Facebook Page and Facebook Group — and don’t forget to follow on Pinterest for daily inspiration!
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Strawberry Shortcake Cake Roll: 5 Delightful Ideas
A delightful cake roll with fluffy cake, fresh strawberries, and creamy filling.
Keep the screen of your device on while you follow the steps.
- Preheat oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat eggs and sugar until thick and pale. Stir in vanilla extract.
- Fold in flour mixture, alternating with milk, until just combined.
- Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes.
- Lay a clean kitchen towel on a flat surface and dust with powdered sugar.
- Invert cake onto towel, peel off parchment, and roll up in towel. Cool completely.
- Whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.