My favorite fruit is strawberries. Growing up I always wanted a strawberry cake, with strawberry icing, and strawberries on top for my birthday each year. To me there’s nothing better. The good news is, this is the time of year that strawberries go on sale. I was lucky enough to get 4 pounds for 5 dollars, at Kroger. So if you see a lot of strawberry inspired recipes from me over the next week or so, you’ll know why.
This cake roll is so moist and fresh, it reminds me that summer is just around the corner, and I can’t wait! Maybe I’m getting a little ahead of myself since it’s only the first day of spring, but I just can’t help it. So sorry for the rush! ☀☀
Anyways, as I was saying, the vanilla cake is super moist, and adding the pudding helps add that moisture. But, one great tip to make your cake roll super light and fluffy, is to mix your eggs separately for 3 minutes on high in your mixer, then slowly add in your sugar. Mix for additional 2 minutes until the egg and sugar mixture turns a pale yellow and seems a bit fluffy. That’s the magic right there.
Then add the rest of your ingredients and mix well. This is a trick my sister taught me, and it makes all the difference in the world. Nobody wants a heavy dense cake. Am I right?
Also, I like to use parchment paper when baking my cake. It makes it so easy when transferring.
Another great tip when making any type of cake roll, is to roll it up before adding any filling and allow it to set in the refrigerator for a few minutes. This allows the cake to cool in the shape you want and will make it much easier when rolling it up for the final time.
This Strawberry Shortcake Swiss Roll is so easy to make and so delicious. It’s a new family favorite in my house. My kids absolutely love it. So much so, that I can use this tasty treat to bribe them to do chores and to eat all their dinner. Is that wrong? Maybe so, but they don’t seem to mind. All they care about is getting another big slice of Swiss roll.
- ¾ cup self rising flour
- ¼ teaspoon salt
- 3 large eggs
- 1 cup sugar
- 2 tablespoons sour cream
- 1 small vanilla pudding mix
- CREAM CHEESE FILLING:
- 1 (8ounce) cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons butter, softened
- STRAWBERRY FILLING:
- 1 small pack strawberry Jello
- 1½ cups fresh strawberries, thinly sliced
- 1 cup water
- Bring 1 cup water to a boil. Add pack of Jello, stir 2 minutes till dissolved. Pour liquid Jello over sliced strawberries and place in refrigerator until Jello begins to setup, but is not solid yet
- Using a mixer, whisk eggs for 3 full minutes. Then gradually add in sugar. Mix for an additional 2 minutes, until mix becomes pale yellow.
- Add pudding mix, sour cream and flour, mix well
- Pour cake batter into a parchment lined cookie sheet. Cookie sheet should be approximately 9x13 or a little larger
- Bake @350 for 10 to 12 minutes, or until done. Insert a toothpick in center. If it comes out clean, cake is done. Be careful not to over brown, this will cause cake to crack or crumble
- Dump cake upside down onto a piece of wax paper sprinkled with powdered sugar. Remove parchment and sprinkle the top of cake with powdered sugar. Gentle roll cake up as tightly as you can. Cover with cling wrap and set in fridge to cool
- Using a mixer, whisk cream cheese and butter for 1 minute, then add sugar, mix well
- Once cake has cooled unroll cake top with the cream cheese filling, then the strawberry filling. Roll up tight and cover with cling wrap. Place in refrigerator for 45 minutes to an hour before serving