Delicious Strawberry Shortcake Roll Recipe
Strawberry Shortcake Roll
Strawberry Shortcake Roll
Ingredients
- 6 large eggs, yolks and whites separated
- Zest from 1 small lemon
- ½ cup (100g) granulated sugar
- 1 tsp. Diamond Crystal kosher salt or ½ tsp. Morton kosher salt
- ½ tsp. cream of tartar
- ⅓ cup whole milk or low-fat milk
- ¼ cup vegetable oil
- 1 cup (115 g) bleached cake flour
- ¼ cup (50 g) granulated sugar
- 2 Tbsp. instant vanilla pudding powder
- 2 tsp. vanilla bean paste or vanilla essence
- ½ tsp. Diamond Crystal kosher salt or ¼ tsp. Morton kosher salt
- 2 cups heavy whipping cream, divided
- 1 lb. fresh strawberries, stems removed
Instructions
Step 1
Preheat your oven to 350°F and position a rack in the middle. Line an 18x13" rimmed baking sheet with parchment paper, making sure not to grease it.
Step 2
In a large bowl, whisk together 6 egg yolks, ⅓ cup milk, and ¼ cup vegetable oil. Sift in 1 cup of cake flour and mix until smooth, then gently fold in the meringue in batches.
Step 3
Spread the batter evenly in the prepared baking sheet and bake for 20–25 minutes, until the top springs back when lightly pressed. Allow the cake to cool in the pan for 30–40 minutes.
Step 4
In a large bowl, combine ¼ cup sugar, 2 tablespoons instant vanilla pudding mix, 2 teaspoons vanilla bean paste or extract, ½ teaspoon kosher salt, and ¼ cup heavy cream. Beat with an electric mixer on medium-high speed while gradually adding 1¾ cups heavy cream until medium-firm peaks form.
Step 5
Set aside 4 to 5 whole strawberries for decoration. Chop the remaining strawberries into ½-inch pieces.
Nutrition Information
My Tip
To achieve that light, airy texture in your Strawberry Shortcake Roll, be sure to gently fold the meringue into the yolk mixture. I like to use a rubber spatula and make a figure-eight motion, which helps maintain the volume of the egg whites while ensuring everything is well combined.
Leftovers
To store your Strawberry Shortcake Roll, wrap it tightly in plastic wrap and place it in an airtight container in the fridge, where it will stay fresh for up to three days. When you're ready to enjoy it again, just pop it in the microwave for about 10-15 seconds to soften the cream without losing that delightful texture!
Make It Your Own
For a delightful twist on your Strawberry Shortcake Roll, try swapping the strawberries for fresh peaches and adding a touch of vanilla extract to the whipped cream. The combination of juicy peaches and creamy vanilla will give your dessert a lovely summer vibe!
What I'd Do Differently
As I savored each bite of my Strawberry Shortcake Roll, I couldn't help but think about how a splash of vanilla extract in the whipped cream would elevate the entire dessert next time. It’s such a delightful twist on a classic that I can see myself making it more often, especially for summer gatherings. I can't wait to impress my family with this sweet treat again!
