Print

Strawberry Shortcake Roll Up Cake

This Strawberry Shortcake Roll Up Cake has it all: tender white cake, whipped cream, fresh strawberries, and a show-stopping presence! It's just the cake for Spring and Summer holidays, birthdays, and BBQs.
Course Dessert
Cuisine American
Keyword cake, strawberries, whipped cream
Prep Time 1 hour 25 minutes
Cook Time 15 minutes
Total Time 1 hour 40 minutes
Servings 8 people
Calories 416kcal
Author Jillian - a Food, Folks and Fun original!

Ingredients

FOR THE SPONGE CAKE:

  • 5 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

FOR THE FILLING:

  • 1 8-ounce block cream cheese softened
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream chilled
  • 1 ½ pounds strawberries Stems removed and strawberries cut in half

Instructions

FOR THE SPONGE CAKE:

  • Place the oven rack in the lower-middle position and preheat oven to 350 degrees F. Lightly spray a standard, rimmed cookie sheet (measuring 12 x 18 inches) with non-stick cooking spray, line with parchment paper and lightly spray again with cooking spray.
  • In the bowl of a stand mixer, whisk the eggs on low until foaming, about 2 minutes. With the mixer still on low, add the vanilla and slowly add the sugar. Increase speed to high and beat until eggs are pale yellow and thick about 6-8 minutes. Sift in the flour, baking powder, and salt and fold it into the egg mixture just until combined and there are no flour streaks.
  • Pour batter into the pan and spread into an even layer. Bake until the cake firms up and springs back a little when touched, 12-15 minutes. Once the cake is out of the oven, run a paring knife along edges and place the pan on a cooling rack to cool completely.

FOR THE FILLING:

  • In a large bowl on medium speed beat cream cheese, powdered sugar and vanilla until smooth; set aside. In a medium bowl beat whipped cream until stiff peaks form. Fold whipped cream into cream cheese mixture.

TO ASSEMBLE & FINISH:

  • With a paring knife cut cake into four even pieces. Spread 1/3 cup of the whipped cream mixture on each cake piece and line with sliced strawberries. Take one strip of cake and gently tuck cake into a roll. Place rolled cake upright on a cake stand. Take next cake strip and wind this piece around the rolled piece, starting where it left off and repeat with remaining cake strips. To finish frost outside with remaining filling and chill for 1 hour before serving.

Video

Nutrition

Serving: 1slice | Calories: 416kcal | Carbohydrates: 40g | Protein: 7g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 213mg | Sodium: 147mg | Potassium: 286mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1075IU | Vitamin C: 50.3mg | Calcium: 96mg | Iron: 1.5mg