This beautiful dessert looks complicated but is so simple! The cake is light and delicate with a cream cheese whipped topping and filled with fresh strawberries. Perfect for any occasion!
Strawberry Shortcake Cake Roll
Preheat oven to 350 degrees. Line a 10×15” jelly roll pan with aluminum foil and spray with nonstick cooking spray.
Beat eggs in a large bowl for 5 minutes until foamy and yellow. Add sugar and beat for 2 more minutes, until slightly thickened. Mix in oil, baking powder, salt, and vanilla. Then, add flour and mix until just combined. Pour evenly into prepared pan and tap the pan twice on the counter to release air bubbles. Bake for 10-12 minutes. (Cake should spring back when touched lightly.)
Spread out a clean kitchen towel onto the counter. Sprinkle with about 1/3 cup powdered sugar. (Make sure towel is thoroughly covered in powdered sugar so cake doesn't stick.) Remove the hot cake from the oven and carefully, using oven mitts, turn the cake onto the towel. Remove the pan and foil and then, using the towel, roll up the cake from the short side. The towel will be rolled into the cake. Let this cool completely. (You can wrap the cooled cake in plastic wrap and let it sit overnight before filling/topping if desired.)
Beat cream cheese and sugar in a large bowl until smooth and fluffy. Next, beat in vanilla. Gradually, add the heavy whipping cream, then turn the mixer up to high and beat until stiff peaks form.
Clean strawberries well and dry thoroughly. Slice one pound of berries into small pieces and then blot the pieces dry. Carefully unroll the cake. Spread with some of the whipped cream mixture and top with the chopped strawberries. Roll the cake back up as tight as possible, unsticking it from the towel as you roll.
Ice top with remaining whipped cream and berries. The cake is best the day it is filled/frosted due to the fresh berries. It will last overnight in the refrigerator but the berries might weep a little.