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This fresh Strawberry Shortcake Roll is made up of a homemade vanilla sponge cake, fresh whipped cream and fresh chopped strawberries.
This post was created for Dixie Crystals by BigBearsWife, post and words written are 100% mine as always.
PRINTABLE RECIPE ON DIXIE CRYSTALS SITE – LINK BELOW! BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
Roll cakes are one of my favorite ways to make an impressive dessert. While I normally make some kind of design on roll cakes like I did with this Pumpkin Swiss Roll Cake, however for this roll cake the decorating is super simple with a whipped cream frosting on the inside and outside.
I also love strawberry shortcake desserts like my Strawberry Shortcake Trifle, so why not combine them?
Side note, this cake is amazing on its own but we love to serve it with my homemade strawberry sauce!
Why You Should Make this Strawberry Shortcake Roll…
- perfect combination of rolls cakes and strawberry shortcake
- great spring dessert
- perfect dessert for Easter or perfect dessert for Mother’s day
QUICK GLANCE AT INGREDIENTS FOR Strawberry Shortcake Roll:
- eggs
- Dixie Crystals Extra Fine Granulated Sugar
- vanilla extract
- all-purpose flour
- baking powder
- salt
- heavy whipping cream
- Dixie Crystals Confectioners Powdered Sugar
- strawberries, washed, hulled, and chopped
PRINTABLE RECIPE ON DIXIE CRYSTALS SITE – LINK BELOW!
How to make Strawberry Shortcake Roll:
- Preheat the oven
Preheat oven to 350°F.
- Mix up the sponge batter.
In bowl of stand mixer, combine eggs, and sugar. Whisk on medium/high for 4 minutes until pale yellow.
Mix in vanilla extract. Mix in flour, baking powder, and salt until just combined. - Spread batter out.
Line a rimmed 9 X 12-inch baking sheet with parchment paper. Spread batter evenly on baking sheet.
- Bake cake!
Bake for 9-10 minutes or until done. Do not over bake. Cake should lightly spring back when touched.
While cake is baking, lay a fresh piece of parchment paper onto a flat surface. Sprinkle generously with powdered sugar. - Flip Cake
When cake is baked, carefully flip cake onto sugar coated paper.
- Remove cake pan
Remove tray
- Peel Parchment Paper
Peel away baked parchment paper from cake.
- Roll it
-
Starting on a long end, roll cake with parchment paper inside, jelly roll style.
- Chill it
Place in fridge for 1 hour.
- Make filling
For filling, in a large bowl, add heavy cream and powdered sugar. Whisk together on medium speed until thick.
Remove cake from fridge and carefully unroll cake, removing parchment paper. - Spread filling
Spread 1/2 of filling onto flat cake
- Add strawberries!
, sprinkle on chopped strawberries and then roll cake jelly roll style.
- Frost outside of cake
Use remaining whipped cream to frost outside of cake.
- Chill
Place in fridge for 1 hour.
Slice and Serve.
Frequently Asked Questions
Sometimes it happens but don’t worry! We’re going to frost the outside of this strawberry shortcake with whipped cream frosting so no one is going to see any cracks.
I would not recommend it. Frozen strawberries will thaw out and make the cake soggy
More Strawberry Recipes
- Homemade Strawberry Sauce
- Shortcut Strawberry Cinnamon Rolls
- Fresh Strawberry Pie Cookie Cups
- No Churn Strawberry Cheesecake Ice Cream
Strawberry Shortcake Roll
I MADE THIS RECIPE FOR DIXIE CRYSTALS AND THEY’VE GOT THE ENTIRE RECIPE POSTED ON THEIR SITE.
JUST CLICK HERE TO GRAB THE RECIPE!!!!
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