Strawberry Shortcake Roll

A light and tender lemon-scented sponge cake rolled with fluffy vanilla whipped cream and juicy fresh strawberries. This elegant dessert makes a beautiful centrepiece for celebrations, afternoon tea or a special sweet treat.

Strawberry Shortcake Roll

Serves 8

Total Time Prep: 30 mins, Bake: 20 - 25 mins, Chill: 2 hours

Ingredients

Vanilla Whipped Cream & Assembly
Fresh strawberries, hulled	450g
Granulated sugar	¼ cup
Instant vanilla pudding mix	2 tbsp
Vanilla extract	2 tsp
Salt	¼ tsp
Heavy cream	2 cups
For the Cake
Large eggs, separated	6
Zest of small lemon	1
Granulated sugar	½ cup
Salt	½ tsp
Cream of tartar	½ tsp
Milk	⅓ cup
Vegetable oil	¼ cup
Cake flour	1 cup

Cooking Method

Step 01	Preheat the oven to 180°C. Line an 18 x 13-inch rimmed baking tray with parchment paper.
Step 02	In a large bowl, beat the egg whites with the lemon zest, sugar, salt and cream of tartar until glossy and medium-stiff peaks form.
Step 03	In a separate bowl, whisk the egg yolks with the milk and vegetable oil. Sift in the cake flour and whisk until smooth.
Step 04	Gently fold a portion of the whipped egg whites into the yolk mixture, then fold in the remaining egg whites in batches until just combined.
Step 05	Spread the batter evenly onto the prepared baking tray. Bake for 20–25 minutes, or until the cake springs back when lightly pressed.
Step 06	Let the cake cool completely in the tray for about 30–40 minutes.
Step 07	For the filling, combine the sugar, vanilla pudding mix, vanilla extract, salt and a little of the heavy cream. Whisk until smooth, then add the remaining cream and beat until medium-firm peaks form.
Step 08	Set aside a few strawberries for decorating. Chop the remaining strawberries into small pieces.
Step 09	Carefully turn the cooled cake onto a clean sheet of parchment and peel away the original parchment. Trim the edges if needed.
Step 10	Spread most of the whipped cream evenly over the cake, then scatter the chopped strawberries across the surface.
Step 11	Starting from one short end, gently roll the cake into a log, using the parchment to help guide and shape it.
Step 12	Place the roll seam-side down on a serving platter. Cover loosely and refrigerate for at least 2 hours, or until the cake and filling are well chilled.
Step 13	Before serving, spread or pipe the reserved whipped cream over the top and decorate with the remaining fresh strawberries.