If you like strawberry shortcake, you will most likely enjoy this dessert because it is basically strawberry shortcake in a roll. This dessert would be a great Mother’s Day treat, ladies’ luncheon dessert, or a tasty addition to some other spring celebration such as a bridal shower, baptism, or confirmation. It is pretty and delicious.
Strawberries and Cream Cake Roll
For the cake:
- 9 egg whites (use the yolks to make banana cream pie)
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon cream of tartar
- 1 cup plus 2 tablespoons white sugar
- 3/4 cup cake flour
- 1 tablespoon powdered sugar
For the filling: (The original recipe calls for double this amount, but it is way more than you could ever fit in the cake roll. If you want extra to eat with a spoon, you may want to make more.:))
- 1 cup heavy whipping cream, chilled
- 3 tablespoons powdered sugar
- 1/2 teaspoon almond extract (or vanilla if you prefer)
- 1 1/2 cups diced strawberries
- powdered sugar for dusting top of finished cake (optional)
- Garnish with a sliced strawberry on top and extra strawberries on the serving plate (optional)
- Place the egg whites in a large mixing bowl; let stand at room temperature for thirty minutes.
- Meanwhile, line a 15 by 10-inch baking pan with wax paper or parchment paper; lightly coat paper with cooking spray and set aside. Preheat oven to 350 degrees.
- Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and the sugar is dissolved. Fold in flour, 1/4 cup at a time.
- Carefully spread batter into prepared pan. Bake for 15-20 minutes or until cake springs back when lightly touched. Cool for five minutes. (If you let the cake get too cool, you will have more cracks and difficulty in rolling the cake in the next step.)
- Dust a clean kitchen towel or piece of parchment paper with powdered sugar. Turn the cake out onto the towel or paper. Gently peel off the parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
- Meanwhile, in a medium bowl, beat the cream on medium speed until it begins to thicken. Add powdered sugar and vanilla. increase the speed to medium-high and beat until soft peaks form. Gently fold in the strawberries. Store in the refrigerator until ready to use.
- Unroll cooled cake; spread filling to within 1/2 inch of edges. Roll up again. Place seam side down on a serving plate; sprinkle with additional powdered sugar, if desired. Store leftovers, covered with plastic wrap, in the refrigerator.
Source: Adapted slightly from Brown Eyed Baker