Strawberry Shortcake Roulade

This Strawberry Shortcake Roulade is the quintessential summer dessert. Cake rolls are always stunning but this one is particularly so. Light and airy cake wrapped around a sweet whipped cream and fresh strawberry filling. Irresistible!

If I could pick one fruit that epitomizes summer for me, it would have to be the strawberries. Sweet, juicy, and that bright red color make it the perfect addition to any recipe. I’m just thankful that my strawberry plants produce an insane amount of strawberries each year.

One of our favorite summer treats in strawberry shortcake. We don’t usually make it with actual shortcake though. Angel food cake is our preference. So light and airy, it’s absolutely divine.

Ingredients
Cake

• 5 egg yolks, room temperature
• 2 tbsp vegetable oil
• 3 tbsp milk
• 1 tsp vanilla extract
• 1 cup sugar, divided
• 1 tbsp lemon zest
• ¾ cups all purpose flour
• 2 tbsp cornstarch
• 1 tsp baking powder
• ¼ tsp salt
• 4 egg whites, room temperature

Filling

• 1 cup heavy whipping cream
• 1 tbsp sour cream
• ½ tsp vanilla extract
• ¼ cup powdered sugar (plus more for dusting)
• 1 pound strawberries, washed, hulled, sliced
• 1 tbsp sugar
• 1 tbsp lemon zest

Instructions

• Preheat oven to 350F.
• Spray a 12X17 rimmed baking sheet and line with parchment paper. Grease the parchment paper with butter. Set aside.
• In a medium bowl, whisk together the egg yolks, oil, milk, vanilla extract, two-thirds cup of sugar, and lemon zest.
• In a small bowl, whisk together the flour, cornstarch, baking powder and salt.
• Stir dry ingredients into the wet just until combined.
• In a medium bowl, beat egg whites on med-high until soft peaks form (1 to 2 minutes). Add the remaining one-third cup of sugar and continue beating on med-high speed until stiff peaks form (another 1 to 2 minutes).
• Fold egg whites into the batter until fully incorporated.
• Pour batter onto prepared baking sheet and bake for 15 minutes or until the top of the cake is light brown. Let cool completely.

Filling

• In a large bowl, beat the heavy cream on high speed until soft peaks form.
• Add the sour cream, vanilla extract, and powdered sugar. Continue beating until stiff peaks form.
• Spread onto the cooled cake leaving a one inch border around the edges.
• Read more please visit : www.yummly.com

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