Strawberry Shortcake Roll
User Reviews
4.8
Strawberry Shortcake Roll
Description
The Strawberry Shortcake Roll begins with a sponge cake that incorporates whipped egg whites folded into a creamy egg yolk and sugar mixture with flour, salt, and baking powder. This preparation yields a soft yet sturdy cake baked at 375°F for 12 minutes until lightly browned. After baking, the warm cake is turned out onto a sugar-dusted towel and rolled to set its shape. Once cooled, heavy cream whisked with sugar is spread on the unrolled sponge along with fresh strawberries, then rolled back up to enclose the filling.
This dessert offers a light texture from the whipped cream and sponge contrasted with the fresh berries' juicy acidity. The cake’s thin, flexible structure holds the filling well without cracking, making it ideal for a dessert roll. The strawberries provide a fresh flavor that complements the cream’s richness.
Serve the roll sliced as a delicate dessert or at afternoon tea. It’s a fresh take on traditional strawberry shortcake presenting the elements in a portable rolled form. The process of rolling while warm helps maintain a smooth shape, and chilling before serving lets the flavors meld.
Ingredients
- 4 egg
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3/4 cup flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 quarts strawberries
- 1 pint heavy cream
- 2 Tablespoon sugar
Instructions
- Prepare jelly roll pan by lining it with waxed paper or parchment paper, and butter the paper. I just use a cookie sheet with edges, it doesn't have to be a jelly roll pan.
- Preheat the oven to 375, and separate the 4 eggs.
- Whip the 4 egg whites until stiff, then pour onto a plate and set aside. I always do the egg whites first, because then I don't have to wash out the mixer bowl.
- Put the 4 egg yolks in a mixer bowl with the sugar and beat until creamy. Add the vanilla and beat again.
- In a separate bowl combine the flour, salt and baking powder.
- Now fold the egg whites into the egg yolk mixture while sifting the flour over the top, stirring gently with a spatula.
- Spread evenly in the prepared pan and bake for 12 minutes, until it is light brown.
- Turn onto a towel dusted with powdered sugar, and roll up the long way inside the towel. This helps it keep its shape once it is filled.
- Once the cake has completely cooled inside the towel whip the heavy cream with the 2T of sugar.
- Unroll the sponge cake and spread with whipped cream and strawberries. Roll it back up and serve with leftover strawberries and cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 51g | 17% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 149mg | 50% |
| Sodium | 123mg | 5% |
| Potassium | 513mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 35g | 70% |
| Vitamin A | 1017IU | 20% |
| Vitamin C | 139mg | 154% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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