Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup whole milk
- 1 cup fresh strawberries, chopped
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper.
- In a mixing bowl, beat the eggs and granulated sugar together until thick and pale. Gradually add flour and melted butter, mixing just until combined.
- Pour the batter into the prepared pan, spreading evenly. Bake for 12-15 minutes until golden brown.
- Once baked, sprinkle powdered sugar on a clean tea towel. Invert the cake onto the towel and gently peel off the parchment. Roll the cake up with the towel, starting from the short end, and let it cool completely.
- While the cake cools, whip the heavy cream until soft peaks form. Gently fold in the chopped strawberries and vanilla.
- Unroll the cooled cake, spread an even layer of the strawberry cream filling, and re-roll it without the towel. Wrap in plastic wrap and refrigerate for at least one hour.
- Slice and serve, garnished with fresh strawberries or powdered sugar.
Notes
For a dairy-free option, you can substitute coconut oil for butter and use plant-based milk. Ensure to thaw and drain frozen strawberries if using them.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian