Strawberry Shortcake Cake Roll

1. Prepare the cake:
   • Preheat your oven to 350°F (175°C).
   • Line a 15×10-inch jelly roll pan with parchment paper, ensuring that the edges are covered well.
   • In a large bowl, beat the eggs and sugar together on medium-high speed for about 5 minutes, or until the mixture becomes thick and pale.
   • Add the vanilla extract and mix to combine.
   • In a separate bowl, sift together the flour, baking powder, and salt.
   • Gently fold the dry ingredients into the egg mixture until just combined.
   • Pour the batter into the prepared pan and spread it evenly.
   • Bake for 10-12 minutes, or until the cake is lightly golden and springs back when touched.
   • While the cake is baking, prepare a clean kitchen towel by dusting it with powdered sugar.
   • Once the cake is done, remove it from the oven and immediately turn it out onto the prepared towel.
   • Gently peel off the parchment paper and carefully roll the cake, using the towel to guide it.
   • Let the cake cool completely while rolled up.
2. Make the filling:
   • In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
   • Gently fold in half of the sliced strawberries.
3. Assemble the cake roll:
   • Once the cake has cooled completely, unroll it carefully.
   • Spread the whipped cream mixture evenly over the entire surface of the cake.
   • Evenly arrange the remaining sliced strawberries on top of the whipped cream.
   • Gently re-roll the cake, being careful not to tear the sponge.
4. Serve:
   • Dust the top of the cake roll with powdered sugar before serving for a final touch.
   • Slice and enjoy the fresh, creamy, strawberry-packed goodness!

Strawberry Shortcake Cake Roll 🍓🍰 is a perfect summer treat with its light and fluffy texture, sweet cream, and fresh strawberries. It’s a showstopper that’s as beautiful as it is delicious!

Let me know if you’d like to add more layers or any other toppings to customize this treat!