Prep Time: 40 mins | Cook Time: 10 mins | Cool time: 1 hr | Total Time: 50 mins | Yield: 12 servings
This heavenly strawberry shortcake cake roll is a sure-fire! It is filled with fresh strawberries, and cream cheese whipped cream. A very popular dessert that is excellent for any occasion!
INGREDIENTS :
CAKE:
- 1 tbsp vegetable oil
- 3/4 c. granulated sugar
- 3 large eggs
- 1 tsp baking powder
- 3/4 c. all-purpose flour
- 1 tsp vanilla extract
- Powdered sugar to aid in rolling
- 1/4 tsp salt
FILLING AND TOPPING:
- 2 c. cold heavy whipping cream
- 8 oz. Challenge cream cheese softened
- 1 tsp vanilla
- 1 lb. fresh strawberries plus more for topping, if desired
- 1/2 c. granulated sugar
DIRECTIONS :
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using foil, line a 10 x 15 or 10 1/2 x 15-inch cake/jelly roll pan and grease with floured nonstick cooking spray.
Step 2: Beat the eggs in a large bowl or the bowl of an electric mixer for about 5 minutes at medium speed until foamy and yellow. Then, add the sugar and beat for additional 2 minutes until slightly thickened. Now, stir in the oil, baking powder, salt, and vanilla. Add the flour and gradually mix until just blended.
Step 3: Into the prepared pan, pour the mixture and spread using a spatula. On the counter, tap the pan twice to release the air bubbles. Place in the preheated oven and bake for about 10 to 15 minutes or until the top is brown and the top of the cake springs back when lightly touched.
Step 4: On the counter, lay out a clean kitchen towel. On it, spread about 1/4 c. powdered sugar.
Step 5: When the cake is done, take it out of the oven. Onto the towel, flip the cake, and carefully remove the foil. Start rolling the cake using the towel beginning from the short side. Allow the cake to cool completely before proceeding. This step is optional, but you can wrap the cooled cake in plastic wrap and allow it to sit overnight.
Step 6: For the filling, beat the cream cheese and sugar in a large bowl or the bowl of an electric mixer until smooth and fluffy. Add the vanilla and beat until mixed. Then, gradually add the heavy whipping cream. Adjust the speed to high and continue beating until stiff peaks form.
Step 7: After washing the berries, dry them well and slice to about 3/4 of the pound into small pieces. Pat the slices dry. Now, very carefully unroll the cake and spread some of the whipped cream mixtures on it, then top with the chopped strawberries. As tight as possible, roll the cake back up, removing the towel as you go. In a plastic wrap, wrap the cake roll and chill until ready to serve.
Step 8: Frost the roll with the rest of the whipped cream and top with the remaining berries.
NUTRITION FACTS:
Serving: 1serving | Calories: 491kcal | Carbohydrates: 50g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 160mg | Sodium: 1113mg | Fiber: 1g | Sugar: 41g
STRAWBERRY SHORTCAKE CAKE ROLL
Ingredients
- CAKE:
- 1 tbsp vegetable oil
- 3/4 c. granulated sugar
- 3 large eggs
- 1 tsp baking powder
- 3/4 c. all-purpose flour
- 1 tsp vanilla extract
- Powdered sugar to aid in rolling
- 1/4 tsp salt
- FILLING AND TOPPING:
- 2 c. cold heavy whipping cream
- 8 oz. Challenge cream cheese softened
- 1 tsp vanilla
- 1 lb. fresh strawberries plus more for topping, if desired
- 1/2 c. granulated sugar
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using foil, line a 10 x 15 or 10 1/2 x 15-inch cake/jelly roll pan and grease with floured nonstick cooking spray.
Step 2: Beat the eggs in a large bowl or the bowl of an electric mixer for about 5 minutes at medium speed until foamy and yellow. Then, add the sugar and beat for additional 2 minutes until slightly thickened. Now, stir in the oil, baking powder, salt, and vanilla. Add the flour and gradually mix until just blended.
Step 3: Into the prepared pan, pour the mixture and spread using a spatula. On the counter, tap the pan twice to release the air bubbles. Place in the preheated oven and bake for about 10 to 15 minutes or until the top is brown and the top of the cake springs back when lightly touched.
Step 4: On the counter, lay out a clean kitchen towel. On it, spread about 1/4 c. powdered sugar.
Step 5: When the cake is done, take it out of the oven. Onto the towel, flip the cake, and carefully remove the foil. Start rolling the cake using the towel beginning from the short side. Allow the cake to cool completely before proceeding. This step is optional, but you can wrap the cooled cake in plastic wrap and allow it to sit overnight.
Step 6: For the filling, beat the cream cheese and sugar in a large bowl or the bowl of an electric mixer until smooth and fluffy. Add the vanilla and beat until mixed. Then, gradually add the heavy whipping cream. Adjust the speed to high and continue beating until stiff peaks form.
Step 7: After washing the berries, dry them well and slice to about 3/4 of the pound into small pieces. Pat the slices dry. Now, very carefully unroll the cake and spread some of the whipped cream mixtures on it, then top with the chopped strawberries. As tight as possible, roll the cake back up, removing the towel as you go. In a plastic wrap, wrap the cake roll and chill until ready to serve.
Step 8: Frost the roll with the rest of the whipped cream and top with the remaining berries.
