Description
A delightful cake roll filled with whipped cream and pureed strawberries, topped with a crunchy graham cracker crumble.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup milk
- 1/4 cup butter, melted
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 1 cup strawberries, pureed
- 1 cup crushed graham crackers
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and grease the jelly roll pan with parchment paper.
- Whisk together the eggs and sugar until fluffy, about 3-5 minutes.
- Combine the milk, melted butter, and vanilla with the egg mixture, mixing well.
- Prepare the dry ingredients by sifting together flour, baking powder, and salt.
- Mix the dry ingredients into the wet ingredients, being careful not to overmix.
- Bake for 12-15 minutes until golden and springs back when touched.
- Whip the heavy cream and cream cheese until stiff peaks form, then fold in the pureed strawberries.
- Cool the cake, spread with filling, and roll tightly using the parchment paper.
- Top with crushed graham crackers and dust with powdered sugar before serving.
Notes
Make-ahead tips: Prepare the cake roll a day in advance and refrigerate. Store leftovers wrapped in plastic for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg