Recipe: Strawberry Shortcake Roll

Ingredients

Preheat the oven to 400°F (204°C) and line a 13 x 17 inch pan with parchment paper.
Heat milk, butter, and vanilla in a small pan until the butter melts, then set aside.
In a stand mixer, whip eggs, egg yolks, and sugar on high speed for 5-7 minutes until it forms ribbons.
Transfer the egg mixture to a large bowl and fold in the butter/milk mixture.
Sift flour over the egg mixture in three batches, folding gently until fully incorporated.
Pour the mixture into the lined sheet pan and smooth it out evenly.
Bake in the oven for 12 minutes.
Allow the cake to cool for 10 minutes, then turn it out onto a dusted parchment sheet.
Peel off the parchment from the bottom of the cake.
Wash, hull, and slice the strawberries, then mix with sugar and let sit.
In a mixing bowl, whip the heavy cream starting on low speed, then add sugar and vanilla, increasing speed until fully set.
Spread whipped cream onto the cooled cake, leaving 1 inch on either end.
Distribute the prepared strawberries evenly on top of the whipped cream.
Roll the cake tightly using the parchment to assist, ensuring no cream spills out.
Re-dust the parchment and roll the cake up tightly, twisting the ends like taffy.
Refrigerate for at least 2 hours to set, or overnight.
Trim the ends of the roll if necessary and dust with confectioners sugar before serving.

Servings

Calories

330

Total fat

20g

Total carbohydrates

34g

Total protein

Sodium

36mg

Cholesterol

152mg