Strawberry Shortcake Roll | Erdbeerroulade
Serves 12
20 mins prep
9 mins cook
60 mins Cooling
89 mins total
When strawberries and cream turn into a cake, you get this soft, spongey, and light Strawberry Shortcake Roll!
Lemon Cake Batter
Filling
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Biskuitrolle
Preheat the oven to 350 F.
Place a rack in the center of the oven.
Line a baking sheet with a silicone baking mat or a sheet of parchment paper.
Place 5 egg whites into the bowl of a stand mixer and 7 egg yolks into a separate medium bowl.
Add half of the sugar into the bowl with the egg whites.
Beat the egg whites with the whisk attachment first on medium low speed until frothy and then increase the speed to medium high until stiff peaks form.
Just before the egg whites have hit stiff peaks, add the remaining sugar and vanilla into the bowl with the egg yolks and whisk until fully combined.
Once stiff peaks have formed, remove the bowl from the mixer and pour the whisked egg yolks on top.
Fold the egg yolks into the egg whites until fully combined - being careful not to knock all of the air out of the whites.
Sift the corn starch and flour into the egg mixture and fold to combine.
Bake the Cake
Once fully mixed, pour the batter onto the lined baking sheet.
Lightly spread the batter over the baking sheet all the way to the edges.
Make the cake as even as possible as it won't spread as it bakes.
Bake the cake in the middle of the preheated oven.
Bake for 12 minutes, until just barely golden brown on top.
Remove the baking sheet from the oven and place on a cooling rack for 3 minutes.
Gently run a dinner knife along all edges of the baking sheet to loosen the cake from the edges of the baking sheet.
Dust the surface of the cake with powdered sugar and lay a thin kitchen towel over the surface of the cake.
Holding the towel to the edges of the baking sheet, flip the baking sheet over so that the cake can fall away, onto the towel.
Starting at one short edge, roll the cake between the towel and parchment paper or baking mat all the way to the other end.
Once rolled, set the cake aside to cool fully before filling.
Filling & Assembly
Trim the tops of the strawberries and then dice the strawberries into 1/4" - 1/2" chunks.
Whip the cream, powdered sugar, and vanilla to stiff peaks on medium and medium/high speed.
Carefully unroll the cake.
Very gently peel the parchment or baking mat off of the cake.
Spread half of the whipped cream over the cake leaving a 1/2" border on the two long edges and the short side furthest away.
Sprinkle the diced strawberries over the top and press down gently so they all lay flat.
Add more whipped cream on top (you may not need it all) and spread gently over the strawberries. There should be little bits of strawberry still visible.
Use the towel to lift and roll the short side of the cake, closest to you, over the filling.
If needed use your hands to gently tighten the roll.
Once rolled, wrap the cake tightly in plastic wrap and place in the fridge for at least 3-4 hours or overnight so the filling has a chance to firm up before slicing it.
Serve with a dusting of powdered sugar and the remaining whipped cream.