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Strawberry Shortcake Roulade

A delicious and visually stunning dessert featuring light sponge cake, whipped cream, and fresh strawberries, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Treat
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 4 large large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
For the Filling
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 cup fresh strawberries, sliced

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a 15x10 inch jelly roll pan with parchment paper.
  2. In a medium mixing bowl, beat together the eggs, granulated sugar, and vanilla extract until thick and pale, about 5-7 minutes.
  3. Gently fold in the all-purpose flour and salt until just combined.
  4. Spread the batter evenly in the prepared jelly roll pan.
Baking
  1. Bake for 12-15 minutes until golden and springy.
  2. Roll the warm cake carefully in the parchment paper from one end and let it cool completely.
Filling
  1. Whip the heavy cream and powdered sugar together until soft peaks form.
  2. Unroll the cooled cake and spread whipped cream evenly on top, layering with sliced strawberries.
  3. Reroll the cake tightly and refrigerate for at least 30 minutes before serving.

Notes

Serve chilled or at room temperature. Store leftovers in an airtight container for up to three days. Freeze wrapped securely for up to two months.