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fluffy strawberry shortcake roll-up cake - featured image

Fluffy Strawberry Shortcake Roll-Up Cake

  • Author: Lena
  • Total Time: 45 minutes
  • Yield: 10 servings 1x

Description

A light and airy sponge cake rolled with whipped cream and fresh strawberries, perfect for any occasion and easy to make.

Ingredients

Scale
  • 4 large eggs (room temperature)
  • 3/4 cup granulated sugar (150g)
  • 3/4 cup all-purpose flour (95g), sifted
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 3 tbsp milk (whole or 2%)
  • 1 cup heavy whipping cream (240 ml), cold
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1 1/2 cups fresh strawberries (225g), sliced
  • Optional: 1 tsp lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch jelly roll pan with parchment paper, extending over edges for easy removal.
  2. Separate the eggs. Beat the egg whites until soft peaks form. Gradually add half of the granulated sugar (3/8 cup) and beat until stiff, glossy peaks form.
  3. In another bowl, whisk the egg yolks with the remaining sugar and vanilla extract. Add milk and mix well.
  4. Sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the yolk mixture without overmixing.
  5. Carefully fold the whipped egg whites into the batter in three additions using a spatula until no streaks remain.
  6. Pour the batter into the prepared pan and spread evenly. Bake for 12–15 minutes until the top springs back when lightly pressed and a toothpick comes out clean.
  7. While the cake bakes, chill your mixing bowl and beaters. Beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Refrigerate until ready to assemble.
  8. Once the cake is done, loosen edges with a knife. Place a clean kitchen towel over the cake, invert the pan to release the cake onto the towel, and peel off the parchment paper.
  9. Roll the cake up with the towel inside while still warm to prevent cracking. Let it cool completely rolled up.
  10. When cooled, gently unroll the cake. Spread whipped cream evenly over the surface, then scatter sliced strawberries on top.
  11. Roll the cake back up without the towel. Chill for at least 1 hour to set.
  12. Before serving, optionally dust with powdered sugar or garnish with extra strawberries and lemon zest.

Notes

Roll the cake while warm with a towel to prevent cracking. Use cold heavy cream and a chilled bowl for best whipped cream results. Avoid overbaking to keep sponge soft and springy. For dairy-free, substitute coconut cream and almond or oat milk. Frozen berries can be used if fresh are unavailable.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/10th of c
  • Calories: 220
  • Sugar: 18
  • Fat: 12
  • Carbohydrates: 25
  • Protein: 4

Keywords: strawberry shortcake, roll-up cake, sponge cake, whipped cream, easy dessert, summer dessert, homemade cake

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Find it online: https://neurioxdesign.com/fluffy-strawberry-shortcake-roll-up-cake-recipe-easy-homemade-delight/