Description
A fluffy, handheld dessert combining a soft sponge cake, fresh strawberries, and whipped cream. This cake roll captures the essence of strawberry shortcake, baked in a single sheet for easy rolling and serving.
Ingredients
3 cups cake flour (or all-purpose flour)
2 tsp baking powder (double-acting preferred)
1/2 tsp salt
3 cups sugar (castor sugar works best)
4 eggs (room temperature)
1/2 cup (120g) butter, melted and cooled to 70°F
Whipped cream
Fresh strawberries (sliced, for layering and topping)
Instructions
Preheat oven to 325°F with rack positioned in center.
Line three 8x8x4-inch baking dishes with parchment paper.
Whisk together flour, baking powder, and salt in a large bowl.
Add sugar and whisk on high speed for 2-3 minutes (razzle-dazzle technique) until frothy.
Immediately add eggs, one at a time, and whisk for 30 seconds each until they are fully incorporated.
Incorporate melted butter into the side of the bowl using a whisk.
Bake for 20 minutes on the same rack—center will puff while the edges stay tender.
Cool completely on a wire rack (minimum 30 minutes).
Once cooled, carefully turn the cake onto a clean surface.
Spread a layer of whipped cream over the cake and arrange fresh strawberries.
Roll the cake tightly and refrigerate for at least 1 hour before slicing.
Notes
Chill the filled cake for 1 hour before slicing to ensure firm texture.
Score the top of the cake with a sharp knife before rolling to prevent cracking.
For the best results, wrap in kitchen twine instead of toothpicks to preserve the roll shape.
Avoid opening the oven too early to prevent the cake from collapsing.
Use cold butter (50°F) for better texture and mix in 1/2 tsp of vanilla extract if desired.
Overwhipped eggs should be avoided as they can lead to a dry cake.
Ensure the cake cools completely to avoid steam softening the texture.
- Prep Time: 15
- Cook Time: 30
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: One slice
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg