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Strawberry Shortcake Cake Roll Recipe

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This Strawberry Shortcake Cake Roll is a light and airy dessert combining a delicate sponge cake rolled with luscious whipped cream and fresh strawberries. The cake features a subtle lemon zest flavor, enhancing the freshness of the fruit and complementing the sweet, creamy filling. Perfect for a refreshing summer treat or a festive occasion, this dessert serves 12 and delivers a delightful balance of textures and flavors.

Ingredients

Cake Batter

  • 4 egg whites (room temperature)
  • 1 cup granulated sugar (divided)
  • 5 egg yolks (room temperature)
  • 2 tablespoons vegetable oil
  • 3 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • ¾ cup all purpose flour (spooned and leveled)
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt

Filling and Topping

  • 1 pound strawberries (washed, hulled, sliced)
  • 1 tablespoon sugar
  • 1 tablespoon lemon zest
  • 1 cup heavy whipping cream
  • 1 tablespoon sour cream
  • ½ teaspoon vanilla extract
  • ¼ cup powdered sugar (plus more for dusting)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 12×17 inch rimmed baking sheet with nonstick baking spray, then line it with parchment paper. Grease the parchment paper with butter to ensure the cake doesn’t stick. Set this aside.
  2. Beat Egg Whites: In a medium bowl, beat the egg whites on medium-high speed until soft peaks form, about 1 to 2 minutes. Gradually add one-third cup of sugar and continue beating until stiff peaks form, about another 1 to 2 minutes. Set this meringue aside for folding later.
  3. Mix Wet Ingredients: In another medium bowl, whisk together egg yolks, vegetable oil, whole milk, vanilla extract, two-thirds cup of sugar, and lemon zest until smooth and well combined.
  4. Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, baking powder, and fine sea salt.
  5. Form Batter: Gently stir the dry ingredients into the wet ingredients until just combined, being careful not to overmix to maintain cake lightness.
  6. Fold in Egg Whites: Carefully fold the stiff egg whites into the batter until fully incorporated, preserving as much airiness as possible.
  7. Bake the Cake: Pour the batter evenly onto the prepared baking sheet. Bake in the preheated oven for 15 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely on a wire rack.
  8. Prepare Strawberry Filling: In a small bowl, combine sliced strawberries, 1 tablespoon sugar, and 1 tablespoon lemon zest. Toss gently to coat and let the flavors meld.
  9. Whip Cream: In a large bowl, beat the heavy whipping cream at high speed until soft peaks form. Add sour cream, vanilla extract, and powdered sugar, then continue beating until stiff peaks form. This creates a stable and creamy filling.
  10. Assemble the Roll: Spread the whipped cream evenly over the cooled cake, leaving about a one-inch border around the edges to prevent squeezing out the filling when rolled.
  11. Add Strawberries: Scatter the prepared strawberries over the whipped cream layer evenly.
  12. Roll the Cake: Starting at the short end of the baking sheet, carefully roll up the cake with the help of the parchment paper, allowing the paper to peel away as you roll. This creates a tight, neat log.
  13. Finish and Serve: Place the cake seam side down on a serving plate to prevent it from unrolling. Dust the top with powdered sugar if desired before slicing and serving.

Notes

  • Ensure egg whites are beaten to stiff peaks for maximum cake fluffiness.
  • The cake must be completely cool before adding whipped cream to prevent melting.
  • Use parchment paper to help roll the cake easily and to avoid sticking.
  • For best flavor, prepare the strawberries shortly before assembling to keep them fresh.
  • Can be prepared a few hours ahead and refrigerated; bring to room temperature before serving.

Find it online: https://cookedbysarah.com/strawberry-shortcake-cake-roll-recipe/