Dessertscrazyforcrust5.0
Lemon Strawberry Shortcake Recipe
Lemon Strawberry Shortcake Cake Roll has a lemon sponge cake filled with whipped cream and strawberries for the perfect strawberry shortcake!
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 45 min🔥 Cook: 15 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●whisk
- ●spatula
- ●wooden spoon
📝 Preparation Steps
1
Preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
2
Beat eggs at high speed for ⏱️ 5 minutes, until frothy and dark yellow. Beat in sugar, lemon juice, and zest.
large eggs3(30ml) Lemon Juice2 tablespoons(474ml) cold heavy whipping cream2 cups(21g) powdered sugar3 tablespoons
3
Whisk together salt, baking powder, and flour. Stir into wet ingredients just until blended.
(30ml) Lemon Juice2 tablespoonsbaking powder1 teaspoon(474ml) cold heavy whipping cream2 cups(21g) powdered sugar3 tablespoons
4
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for ⏱️ 10-15 minutes (mine took 11).
5
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
(30ml) Lemon Juice2 tablespoonsPowdered sugar (to aid in rolling)(474ml) cold heavy whipping cream2 cups(21g) powdered sugar3 tablespoons
6
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
7
While the cake is chilling, make the filling. Beat the heavy whipping cream and powdered sugar until stiff peaks form. Chill until ready to use.
(30ml) Lemon Juice2 tablespoonsPowdered sugar (to aid in rolling)(474ml) cold heavy whipping cream2 cups(21g) powdered sugar3 tablespoons
8
When cake is cool, carefully unroll the towel. Spread the whipped cream over the cake. (You will have some whipped cream left over.) Sprinkle with chopped strawberries. Gently but tightly, re-roll the cake and wrap it in plastic wrap. Chill until it firms up a bit, at least one hour or overnight.
9
If desired, use the rest of the whipped cream to frost the outside. Garnish with berries.
10
Slice and serve. Store in refrigerator. Once frosted with the whipped cream, it’s best served the same day. You can make the cake up to 2 days ahead.
Nutrition Facts
calories
266 kcal
fat Content
17 g
serving Size
1 slice
fiber Content
1 g
sugar Content
15 g
sodium Content
85 mg
protein Content
2 g
cholesterol Content
113 mg
carbohydrate Content
22 g
saturated Fat Content
11 g
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