This Fresh Strawberry Cake Roll is a fun way to celebrate fresh summer strawberries! Grab a slice, sit back, and enjoy!
Ingredients
For the Cake
4 large eggs
2 tsp vanilla extract
¾ cup granulated sugar
1 Tbsp vegetable oil
¾ cup all-purpose flour
1 tsp baking powder
¼ tsp salt
⅓-½ cup powdered sugar for rolling
For the Whipped Cream Frosting
3 oz. cream cheese room temperature
1 oz. unsalted butter at room temperature
¼ cup granulated sugar
1 tsp vanilla extract
1 cup heavy whipping cream
16 oz. fresh strawberries plus more for garnishing
½ cup powdered sugar for dusting
Instructions
For the Cake
Preheat oven to 375°F.
Line a standard 11”x17” jelly-roll pan (rimmed baking sheet) with parchment paper; spray paper generously with nonstick baking spray. Set pan aside.
Using an electric mixer, beat the eggs and vanilla on high speed for 4-5 minutes, or until mixture turns foamy and yellow in color.
Add sugar to the bowl in (3) separate ¼-cup additions, mixing for 1 full minute after each addition. Add oil and mix until well combined.
In a separate bowl, combine flour, baking powder and salt. Fold flour mixture into the egg mixture until just combined.
Pour batter into the prepared baking pan. (Tip: Spread batter evenly to edges using an offset spatula.) Tap the pan on the counter several times to remove air bubbles.
Bake for 10-12 minutes, or until lightly browned on top. While the cake is baking, lay a large, thin kitchen cloth on the counter. Sprinkle powdered sugar generously on top of cloth.
Once baked, immediately turn hot cake out onto the powdered sugar-dusted cloth. Remove and discard parchment paper. Starting with the short end of the cake, roll up cake (and cloth). Let rolled cake cool completely (1-2 hours) before continuing.
For the Whipped Cream Frosting
Dice ¾ of the strawberries; set aside.
Using an electric mixer, beat cream cheese, butter, and sugar together until smooth (~3-4 minutes on medium-high speed).
Add vanilla extract and whipping cream; beat on high until stiff peaks form.
Carefully unroll the cake and spread the frosting evenly on top of the cake.
(Tip: Make sure to frost all the way to the edges.) Sprinkle diced strawberries on top of the frosting. Roll the cake back up (this time without the towel).
Wrap cake roll in plastic wrap and refrigerate for at least 1 hour.
Before serving, remove the cake roll from the refrigerator and dust the top generously with powdered sugar.
(I used a fine-meshed sieve to dust the powdered sugar evenly.)
Slice the remaining berries and place them on top of the cake roll.
