Can I use frozen strawberries for the cake roll?

Yes, you can use frozen strawberries, but ensure they are completely thawed and drained of excess moisture before using. Frozen strawberries can be slightly mushy but will still impart great flavor to the filling.

How do I make the sponge cake less sweet?

If you prefer a less sweet sponge, you can reduce the sugar by a couple of tablespoons without significantly impacting the texture. However, remember that sweetness helps balance the tartness of the strawberries.

Can I make this cake roll gluten-free?

Absolutely! Substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure other ingredients, like baking powder, are also gluten-free.

How long does the cake roll last in the refrigerator?

The cake roll can be stored in the refrigerator for up to 3 days. Be sure to wrap it well in plastic wrap to keep it from drying out.

What can I use instead of cream cheese for the filling?

You may use mascarpone or Greek yogurt as alternatives to cream cheese. Both will add creaminess, though the flavor may vary slightly, with yogurt providing a tangier taste.

Strawberry Shortcake Cake Roll Recipe

Ingredients

Units Scale

3 large eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1 cup fresh strawberries, sliced
8 oz cream cheese, softened
1/2 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract (for cream)
Additional strawberries for garnish

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Instructions

Preheat your oven to 350°F (175°C) and line a 15×10 inch jelly roll pan with parchment paper.
Beat the eggs and granulated sugar together for about 3-5 minutes until thick and pale.
Fold in the flour, baking powder, and salt until just combined.
Spread the batter evenly in the prepared pan and bake for 12-15 minutes or until golden and springs back when touched.
Remove from oven and immediately roll the cake with the parchment paper. Let cool completely.
Whip the cream cheese until smooth, then add heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Unroll the cooled cake, spread the cream cheese mixture over it, and add sliced strawberries on top.
Roll the cake back up without the parchment, cover it in plastic wrap, and refrigerate for at least 1 hour.
Dust with powdered sugar and garnish with additional strawberries before serving.

Notes

Roll the cake while it’s warm for easier handling. You can substitute strawberries with raspberries or blueberries for a different flavor.

Author: james_walker
Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 18g
Sodium: 210mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg