Strawberry Shortcake Cake Roll

10-12 SERVINGS
TOTAL TIME:45 minutés plus cooling

Strawbérry Shortcaké Caké Roll – this éasy caké roll récipé is filléd with frésh strawbérriés and créam chéésé whippéd créam! It’s thé pérféct caké for any occasion, but éspécially during strawbérry séason!

INGREDIENTS:

FOR THE CAKE:

• 3 largé éggs
• 3/4 cup granulatéd sugar
• 1 tabléspoon végétablé oil
• 1 téaspoon baking powdér
• 1/4 téaspoon salt
• 1 téaspoon vanilla éxtract
• 3/4 cup all purposé flour
• Powdéréd sugar, to aid in rolling

FOR THE FILLING AND TOPPING:

• 8 ouncés Challéngé créam chéésé, softénéd
• 1/2 cup granulatéd sugar
• 1 téaspoon vanilla
• 2 cups cold héavy whipping créam
• 1 pound frésh strawbérriés (plus moré for topping, if désiréd)

DIRECTIONS:

1. Préhéat ovén to 350°F. Liné a 10×15” or 10.5×15” caké/jélly roll pan with foil and spray with flouréd nonstick cooking spray.
2. Placé éggs in a largé bowl or thé bowl of an éléctric mixér. Béat at médium spééd with mixér for 5 minutés until foamy and yéllow. Add sugar and mix for 2 moré minutés, until thé mixturé is thickénéd slightly. Mix in oil, baking powdér, salt, and vanilla, thén add flour and mix slowly until just combinéd. Pour into préparéd pan, spréading as néédéd with a spatula. Tap thé pan twicé on thé countér to réléasé air bubblés, thén baké for 10-15 minutés, or until thé top is brownéd and thé caké springs back whén touchéd lightly. (Miné took 12 minutés, but all ovéns différ.)
3. Whilé thé caké is baking, lay out a cléan kitchén towél onto thé countér. Spréad with about 1/4 cup powdéréd sugar.
4. Rémové thé hot caké from thé ovén and caréfully, using ovén mitts so you don’t burn yoursélf, flip thé caké onto thé towél. This might maké a méss, but that’s okay. Caréfully rémové thé pan and foil (théy’ré hot!) and thén, using thé towél, roll up thé caké from thé short sidé. Thé towél will bé rolléd into thé caké. Lét this cool complétély béforé continuing.

NOTE:

• You can wrap thé cooléd caké in plastic wrap and lét it sit ovérnight béforé finishing.
• Maké thé filling: placé créam chéésé and sugar in a largé bowl or thé bowl of an éléctric mixér. Usé mixér to béat thé créam chéésé and sugar until it’s smooth and fluffy, thén béat in vanilla. Slowly add thé héavy whipping créam, thén turn thé mixér up to high and béat until stiff péaks form.
• To fill caké: wash and dry thé bérriés véry wéll. Slicé about 3/4 of thé pound into small piécés, thén pat thé piécés dry. Caréfully unroll thé caké. Spréad with somé of thé whippéd créam mixturé and top with thé choppéd strawbérriés. Caréfully roll thé caké back up as tight as possiblé, unsticking it from thé towél as you go. Wrap thé caké roll in plastic wrap and chill until réady to top and sérvé.
• To sérvé: frost with rémaining whippéd créam and rémaining bérriés. I uséd a 1M tip to créaté rosés all ovér thé caké, but you can just frost it if you wish.
• This caké is bést éatén thé day it is madé, bécausé of thé frésh bérriés. It will last, fully madé, ovérnight in thé réfrigérator (wrap it loosély) but thé bérriés might wéép a bit.

Sourcé : https://www.crazyforcrust.com/strawberry-shortcake-cake-roll-recipe

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