Strawberry Shortcake Roll Cake

Strawberry Shortcake Roll Cake
📝 Ingredients
For the Sponge Cake:
4 large eggs (room temperature)
¾ cup granulated sugar
1 tsp vanilla extract
¾ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
2 tbsp milk
For the Filling:
1 cup heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract
1½ cups fresh strawberries (chopped)
For Dusting:
Powdered sugar (optional)
👩‍🍳 Instructions
1️⃣ Prepare the Cake Batter
Preheat oven to 180°C (350°F)
Line a rectangular baking pan (about 25×35 cm / 10×15 inch) with parchment paper
Beat eggs and sugar for 5–7 minutes until pale, thick, and fluffy
Mix in vanilla
In another bowl, whisk flour, baking powder, and salt
Gently fold dry ingredients into the egg mixture
Add milk and fold lightly
2️⃣ Bake the Sponge
Spread batter evenly in the pan
Bake for 10–12 minutes until lightly golden and springy
3️⃣ Roll While Warm
Turn the cake onto a clean towel dusted with powdered sugar
Peel off parchment paper
Roll the cake (with the towel) from the short side
Let cool completely while rolled
4️⃣ Make the Filling
Whip cream with powdered sugar and vanilla until stiff peaks form
Fold in chopped strawberries (or keep separate for layering)
5️⃣ Assemble the Roll
Carefully unroll the cooled cake
Spread whipped cream evenly
Add strawberries
Roll back up gently (without the towel)
6️⃣ Chill & Serve
Chill for 30–60 minutes before slicing
Dust with powdered sugar
🍽️ Tips for Success
Don’t overbake—the cake should stay soft and flexible
Roll while warm to prevent cracking
Use fresh, dry strawberries to avoid sogginess