Ingredients
1 ½ cups all-purpose flour
1 ¼ cups sugar
1 ½ tsp baking powder
½ tsp salt
4 large eggs (separated into yolks and whites)
¾ cup milk
¼ cup buttermilk
2 ½ cups strawberries (frozen, thawed, and strained)
2 cups whipped cream
Instructions
Preheat oven to 350°F (175°C) and line an 18×13 baking sheet with parchment
Whisk flour, sugar, baking powder, and salt into a smooth mixture
Beat egg yolks with milk and extracts until fully combined
Incorporate wet into dry ingredients with a silicone spatula
Whisk egg whites until stiff peaks form and fold gently into the batter
Spread batter evenly to ¼-inch thickness and bake for 18 minutes
Once cooled, spread strawberry preserves evenly over the cake
Top with a layer of whipped cream
Carefully roll the cake using the parchment paper
Chill for 20 minutes before slicing into 12 portions
Notes
Use cake flour for a lighter texture
Substitute buttermilk with ¼ cup milk + 1 tsp lemon juice for dairy-free
Ensure no alcohol is used in the preserves or cream
The sponge should be cooled and chilled to hold its shape when rolled
Store leftovers in an airtight container in the fridge for up to 2 days
- Prep Time: 25
- Cook Time: 18
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 25g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg