Strawberry Shortcake Roll A Sweet Summer Delight for Every Occasion!

Ingredients

For the Sponge Cake:

4 large eggs, room temperature

¾ cup granulated sugar

1 tsp vanilla extract

¾ cup all-purpose flour, sifted

½ tsp baking powder

¼ tsp salt

Powdered sugar (for rolling)

For the Filling:

1 ½ cups heavy whipping cream

3 tbsp powdered sugar

1 tsp vanilla extract

2 cups fresh strawberries, chopped

½ cup strawberry jam (optional, for extra berry punch)

For the Outer Frosting & Crumble:

1 cup heavy cream

2 tbsp powdered sugar

½ tsp vanilla extract

½ cup vanilla wafer crumbs or shortbread cookie crumbs

Fresh whole and halved strawberries for garnish

Instructions

Preheat & Prepare Pan:

Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.

Make the Sponge Cake:

In a large bowl, beat the eggs with sugar using an electric mixer for about 5 minutes, or until pale, thick, and fluffy.

Add vanilla extract.

Gently fold in sifted flour, baking powder, and salt using a spatula. Do not overmix.

Pour the batter evenly into the prepared pan and smooth the top.

Bake for 10-12 minutes until the top springs back when touched.

Roll the Cake:

While still warm, turn the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment.

Starting from a short edge, gently roll the cake with the towel. Let it cool completely in this shape—this helps prevent cracking later.

Whip the Filling:

In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

Gently fold in chopped strawberries and a little strawberry jam if using.

Fill & Roll Again:

Unroll the cooled cake gently. Spread the strawberry cream filling evenly over the surface.

Roll it back up without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour.

Make Outer Frosting:

Whip the cream with powdered sugar and vanilla until soft peaks form.

Spread this over the chilled roll evenly using an offse