Equipment Needed
- 10×15 inch jelly roll pan
- Parchment paper
- Electric mixer (hand or stand)
- Medium and small mixing bowls
- Rubber spatula
- Small saucepan (for warming jam)
- Clean kitchen towel
- Sieve or sifter (for powdered sugar)
Step-by-Step Instructions
First, we’ll get our cake base ready. Preheat your oven to 375°F (190°C) and line that jelly roll pan with parchment paper, letting a little hang over the sides for easy lifting later. In a medium bowl, whisk together the flour, baking powder, and salt. Now, in a larger bowl, use your electric mixer to beat the eggs on high speed for a full 5 minutes until they’re thick, pale, and have tripled in volume. This step is crucial for a light, airy cake that won’t crack when rolled. Slowly beat in ¾ cup of sugar, then the milk and vanilla. Gently fold the dry ingredients into this fluffy egg mixture until just combined—no overmixing! Spread the batter evenly into your prepared pan. It will seem thin, but that’s perfect.
While the cake bakes for a quick 12-14 minutes (it should spring back when touched), prepare your rolling station. Lay a clean kitchen towel on the counter and dust it generously with powdered sugar. The moment the cake comes out of the oven, carefully invert it onto the towel. Peeling off the parchment paper is always so satisfying! Starting from one of the shorter ends, use the towel to gently roll the warm cake up into a loose log. Let this cool completely rolled up. This “pre-roll” is the trick to a roll that doesn’t crack later. I learned this the hard way on my first attempt by skipping it—never again.
As the cake cools, make your dreamy filling. Beat the softened cream cheese with ¼ cup sugar and 1 teaspoon vanilla until completely smooth and creamy. In another bowl, toss your diced strawberries with the warmed jam—warming it just makes it easier to coat the berries. Once your cake log is completely cool, unroll it slowly and evenly. It will lay flat beautifully. Spread the cream cheese mixture over the entire surface, leaving a small border. Then, sprinkle the strawberry-jam mixture evenly over the cream cheese. Now, re-roll the cake, using the towel to guide you into a tight, even roll, but don’t squeeze it.
Transfer your beautiful roll to a serving platter, seam-side down. I like to give it a light dusting of powdered sugar right away for that classic shortcake look. At this point, you can serve it or pop it in the fridge to firm up for about an hour. Chilling it makes slicing so much cleaner. When you’re ready, use a sharp serrated knife to slice it, wiping the blade between cuts for pristine pieces. The reveal of that perfect swirl never gets old.(See the next page below to continue…)