STRAWBERRY SHORTCAKE CAKE ROLL

SERVICE: 12 SERVICES

preparation time: 40 minutes cooking time: 10 minutes cooling time: 1 hour total time: 50 minutes

"Are there more beautiful and delicious desserts? This is a Strawberry Shortcake Cake Roll filled with fresh strawberries and easy whipped cream cheese!
Strawberry Shortcake Cake Roll - this easy roll cake recipe filled with fresh strawberries and whipped cream cheese! This is the perfect cake for every occasion.

INGREDIENTSFOR CAKE:

• 3 large eggs
• 3/4 cup of granulated sugar
• 1 tablespoon of vegetable oil
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon of vanilla extract
• 3/4 cup flour
• Sugar powder - to help roll

TO FILL AND TOPING:

• 8 ounce Challenge cream cheese - soft
• 1/2 cup sugar
• 1 teaspoon of vanilla
• 2 glasses of cold heavy whipping cream
• 1 pound of fresh strawberries - plus more for toppings, if desired

INSTRUCTIONS

• Preheat the oven to 350 ° F. Cover a 10x15 "or 10.5x15" 10x15 "baking pan with foil and spray with nonstick cooking spray.
• Place the eggs in a large bowl or electric mixer bowl. Beat at medium speed with a mixer for 5 minutes until foamy and yellow. Add sugar and stir for 2 more minutes, until the mixture thickens slightly. Mix in oil, baking powder, salt, and vanilla, then add flour and stir gently until mixed. Pour into prepared pans, spread as needed with a spatula. Double-tap the pan at the counter to release air bubbles, then bake for 10-15 minutes, or until the top is browned and the cake reappears when lightly touched. (The mine takes 12 minutes, but all ovens are different.)
• When the cake is baking, place a clean kitchen towel on the table. Spread with about 1/4 cup of refined sugar.
• Remove hot cakes from the oven and carefully, using oven gloves so you don't burn yourself, turn the cake over to the towel. This might make a mess, but that's okay. Carefully remove the pan and tinfoil (very hot!) And then, using a towel, roll the cake from the short side. The towel will be rolled into a cake. Let it cool completely before continuing.
• Note: You can wrap chilled cake in plastic wrap and let it sit overnight before it's finished.
• Make the contents: place cream cheese and sugar in a large bowl or electric mixer bowl. Use a mixer to beat the cream cheese and sugar until smooth and smooth, then shake with vanilla. Slowly add a heavy whipped cream, then rotate the mixer to high and shake until a rigid peak forms.
• To fill a cake: wash and dry the berries very well. Slice about 3/4 pound into small pieces, then pat until dry. Open the cake carefully. Apply it with some whipped cream mixture and add chopped strawberries. Roll the cake carefully until it is as tight as possible, remove it from the towel when you leave. Wrap the rolled cake in a plastic wrap and chill until ready to top and serve.
• To serve: ice with remaining whipped cream and leftover berries. I used a 1M tip to make roses all over the cake, but you can freeze them if you want.
• This cake is best eaten on the day it is made, because of the fresh berries. This will last, fully made, overnight in the fridge (wrap it loosely) but the fruit may cry a little.

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