Bon Appétit Bake Club Presents: Strawberry Shortcake Roll

This Strawberry Shortcake Roll is a festive and flavorful dessert ideal for spring and summer. The recipe, shared by Bon Appétit’s Bake Club, offers a simplified approach to the classic strawberry and cream combination.

A Birthday Inspiration

The cake originated as a birthday treat for deputy food editor Hana Asbrink last year. According to the recipe creator, Asbrink enjoyed it so much she took some home – a high compliment within the Bon Appétit Test Kitchen!

Simplified Rolling Technique

Traditionally, strawberry shortcake rolls require a precise method of rolling a hot cake in a towel, cooling, and carefully rerolling. This recipe streamlines the process by adjusting the egg and oil ratio, creating a cake that remains flexible even when cold.

Key Tips for Success

The Cake

Cream of tartar is a crucial ingredient, preventing the egg whites from becoming dry and overwhipped, resulting in a tender and evenly textured sponge cake.

The Filling

Adding a few spoonfuls of instant vanilla pudding mix to heavy cream creates a stable, pillowy whip with a unique custardy density. This addition enhances the filling’s texture and flavor.

The Rolling Process

Utilize the parchment paper like a corset, pulling it tightly around the cake as you roll to achieve a plump, rounded shape.

The Finishing Touches

For a decorative swirly stripe, an oversized basket weave tip, such as an Ateco 789, is recommended.

Strawberry Selection

Opt for deeply red, fully ripe strawberries with no white around the leaves. If high-quality strawberries are unavailable, fresh raspberries are a suitable and often more consistent alternative.