Strawberry Cream Roll Recipe

Preheat oven to 350°F (180°C). Line a 10×15-inch jelly roll pan with parchment paper.

In a mixing bowl, beat the eggs and granulated sugar until light and fluffy. Add in the vanilla extract and mix well.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, mixing until just combined.

Pour the batter onto the prepared jelly roll pan. Spread it out evenly using a spatula.

Bake for 12-15 minutes or until the cake springs back when lightly touched.

While the cake is still warm, carefully roll it up tightly using the parchment paper. Allow it to cool completely.

In a chilled mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.

Gently unroll the cake and spread the whipped cream over the surface. Add the sliced strawberries evenly over the cream.

Roll the cake back up, removing the parchment paper as you go. Place the cake seam-side down on a serving platter.

Refrigerate for at least 2 hours before serving. Slice and enjoy!