Strawberry Shortcake Rolls

Delight in these fluffy Strawberry Shortcake Rolls that combine tender sponge cake with sweet strawberry filling.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1 cup strawberries, hulled and diced
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• powdered sugar, for dusting

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the eggs and granulated sugar using an electric mixer until thick and pale. Mix in the vanilla extract.
4. Gently fold the dry ingredients into the egg mixture alternately with milk, beginning and ending with the dry. Mix until just combined.
5. Pour the batter into the prepared pan, spreading evenly. Bake for 10 minutes or until the cake is golden and springs back when lightly touched.
6. Remove the cake from the oven. Dust a clean kitchen towel with powdered sugar and invert the cake onto it. Peel off the parchment paper.
7. Roll the cake up from the short end with the towel, while warm. Allow to cool completely.
8. In a bowl, whip the heavy cream with 2 tablespoons of powdered sugar until stiff peaks form.
9. Unroll the cooled cake and spread the whipped cream over it. Sprinkle diced strawberries evenly on top.
10. Roll the cake back up, gently lifting the towel away. Transfer to a plate and dust with powdered sugar.
11. Chill for at least 30 minutes before slicing and serving.

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