This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
Strawberry Shortcake Cake Roll is a special but simple dessert.
Be sure to scroll past the recipe to enter the Spring Sweets Week Giveaway and for more Spring Sweets recipes.
I have wanted to make a decorated cake roll since I first saw one years ago. And when Spring Sweets Week came around I knew it was finally going to happen.
You can skip this step and just leave the outside plain. But it is fun and easy to do. All I did was
- print two pages of designs (use any design you choose)
- put them on the pan
- put a layer of parchment paper over it
- add a drop of food coloring to a few tablespoons of batter
- spoon the batter on the parchment paper covered design
- freeze then remove paper
- spread the remaining batter GENTLY over the frozen design
- bake and fill as usual
Made Special with Dixie Crystals
Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.
Pure cane sugar is all that I allow in my house. Besides being non-GMO, I believe it works better in all recipes. I had one too many failures with beet sugar decades ago hence the ban. I used Dixie Crystals granulated sugar in the cake and their powdered sugar in the whipped cream filling.
Visit www.dixiecrystals.com for hundreds of recipes, holiday ideas, great ways to get kids baking in the kitchen, and plenty of baking videos.
Strawberry Shortcake Cake Roll
Ingredients
- 4 large eggs ((separated))
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour ((sift before measuring))
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup powdered sugar ((plus more for decorating if desired))
- 1 cup heaving whipping cream
- 2 tablespoons powdered sugar ((more or less to taste))
- 1 cup fresh strawberries (sliced or chopped as desired)
Instructions
- Line a jelly roll pan (10.5 x 15.5 x 1 inch) with parchment paper. Preheat oven to 375 degrees.
- Separate the eggs into two mixing bowls
- Lightly beat the yolks. Add the sugar gradually and beat until creamy. Mix in vanilla.
- Resift the flour with the baking powder and salt into the egg yolk mixture. Mix until smooth.
- Beat the egg whites until stiff peaks form (the mountain formed after removing the batter stands up straight and does not fall over).
- Gently fold the egg whites into the batter. Pour into parchment lined jelly roll pan.
- Bake at 375 degrees for about 12-13 minutes. Remove from oven.
- Immediately loosen the edges of the cake. Place a clean kitchen towel on top of a cooling rack and sprinkle with powdered sugar. Invert the towel and rack on top of the cake and then flip the cake on to the towel and remove the pan. Remove parchment paper. Roll the cake with the towel into a relatively tight roll. Let cool.
- While cake is cooling, in a mixing bowl, beat whipping cream until stiff peaks form. Sweeten with powdered sugar to taste. Slice or dice strawberries
- Unroll the cooled cake, spread whipped cream on top to within 1/2 inch of the edge to prevent oozing when rolled. Sprinkle with strawberries. Reroll and place seam side down on a serving plate.
- OPTIONAL: Dust with additional powdered sugar or more whipped cream and strawberries.
Notes
- print two pages of “dots” (use any design you choose)
- put them on the pan
- put a layer of parchment paper over it
- add a few drops of food coloring to a little bit of the batter
- spoon on some batter on the parchment paper covered dots
- remove the paper from under the parchment
- freeze
- spread the remaining batter GENTLY over the frozen design
- bake and fill as instructed
Spring Sweets Week
Welcome to #SpringSweetsWeek 2020 hosted by Heather from Hezzi-D’s Books and Cooks! What better way to celebrate the warmer weather and flowers blooming than with food and a fun giveaway? 27 bloggers from around the country have come together to share over 100 sweet recipes perfect for spring! So stop thinking about cold and snow and get ready to enjoy the best spring sweets like cupcakes, cookies, brownies, pies, and even beverages! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you so much to Dixie Crystals, Millican Pecan, Door County Coffee, Anolon, Deiss Cookware, Adams Extract, and Fresh April Sprinkles for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and the prizes you can win!Saturday #SpringSweetsWeek Recipes
- Blueberry Orange Muffins by Sweet Beginnings
- Coffee Ice Cream Sandwiches by Kate’s Recipe Box
- Fresh Strawberry Lemon Cupcakes by Hezzi-D’s Books and Cooks
- Lemon Poppyseed cake by Jen Around the World
- Oatmeal Cookie Fruit Pizza by Simply Inspired Meals
- Orange Pecan Cookies by Family Around the Table
- Pecan Krispy Treats by Cindy’s Recipes and Writings
- Raspberry Almond Coffee Smoothie by Blogghetti
- Strawberry Shortcake Cake Roll by That Recipe
- Sweet Potato Sonker Recipe by Pastry Chef Online
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own.
No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
Those colorful dots are so spring! And your cake roll looks so delicious and light!