This Strawberry Shortcake Cake Roll is a simple but fun vanilla cake filled with whipped cream and fresh strawberries.
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.
To decorate the cake as in the photo, after preparing the batter: