Strawberry Shortcake Roll is the perfect summer dessert. It’s a show-stopper for any summer party, barbeque, holiday, or birthday!
Nothing says summer quite like strawberry shortcake made with fresh, in-season strawberries!
– fresh strawberries – granulated sugar – lemon juice – all-purpose flour – baking powder – eggs – confectioner's sugar
Total Prep Time: 5 hrs.
No. of Servings: 10
The cake is straightforward to make, mainly because it’s cooled while rolled, make it easier to roll once it’s filled.
Whisk together flour, baking powder, and salt. Then sift flour mixture over whipped egg and sugar mixture. Pour batter in the pan and bake.
Once cake comes out of the oven, run a paring knife around edge of cake to loosen, then flip onto a large sheet of parchment.
Meanwhile, cook strawberries and sugar, mashing berries occasionally until jam-like, for about 10-15 minutes over medium heat.
Then in a clean work bowl, whip cream, mascarpone, sugar, lemon juice, and vanilla on medium speed until stiff peaks form.
Carefully unroll cake and use a small offset spatula to spread strawberry mixture over the top, leaving a 1-inch border around all edges.