Strawberry Shortcake Roulade Recipe
This Strawberry Shortcake Roulade is the ultimate light and airy summer dessert, featuring a delicate cake roll filled with whipped cream and fresh strawberries. Perfect for any occasion!
Ingredients:
Cake:
5 egg yolks (room temperature)
2 tablespoons vegetable oil
3 tablespoons milk
1 teaspoon vanilla extract
1 cup sugar (divided)
1 tablespoon lemon zest
¾ cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
¼ teaspoon salt
4 egg whites (room temperature)
Filling:
1 cup heavy whipping cream
1 tablespoon sour cream
½ teaspoon vanilla extract
¼ cup powdered sugar (plus more for dusting)
1 pound strawberries (washed, hulled, and sliced)
1 tablespoon sugar
1 tablespoon lemon zest
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Spray a 12x17-inch rimmed baking sheet with non-stick spray and line it with parchment paper. Grease the parchment paper with butter and set aside.
2. Prepare the Cake Batter:
In a medium bowl, whisk together the egg yolks, vegetable oil, milk, vanilla extract, ⅔ cup of sugar, and lemon zest.
In another small bowl, whisk the flour, cornstarch, baking powder, and salt.
Gradually stir the dry ingredients into the wet mixture until just combined.
3. Whip the Egg Whites:
In a separate medium bowl, beat the egg whites on medium-high speed until soft peaks form (about 1-2 minutes).
Add the remaining ⅓ cup of sugar and continue beating until stiff peaks form (another 1-2 minutes).
4. Fold the Egg Whites into the Batter:
Gently fold the whipped egg whites into the cake batter until fully incorporated.
5. Bake the Cake:
Pour the batter onto the prepared baking sheet and spread it evenly. Bake for 15 minutes or until the top is light brown.
Once done, remove from the oven and let it cool completely on a cooling rack.
6. Prepare the Filling:
In a large bowl, beat the heavy whipping cream on high speed until soft peaks form.
Add sour cream, vanilla extract, and powdered sugar. Continue beating until stiff peaks form.
7. Mix Strawberries:
In a small bowl, combine the sliced strawberries, 1 tablespoon of sugar, and lemon zest.
8. Assemble the Roulade:
Gently spread the whipped cream mixture onto the cooled cake, leaving a 1-inch border around the edges.
Scatter the sugared strawberries over the whipped cream.
Starting at the short end of the cake, carefully roll it up, letting the parchment paper fall away as you roll.
9. Final Touch:
Place the rolled cake seam-side down on a serving platter. Dust with powdered sugar if desired.
Enjoy your Strawberry Shortcake Roulade! This dessert is light, refreshing, and perfect for summertime celebrations. 🍓