I was told (the first time that I made this) that it was the best shortcake that they had ever eaten! I am a cooking novice and after reading the reviews I tried this recipe. I eliminated the cream of tartar and cut the baking powder down to 3 and it was wonderful.
I also made a strawberry glaze by putting the strawberries and 1/2 cup of sugar in a pot and boiled them for the glaze. Everyone thought they were wonderful. I made them again today. Yum!
STRAWBERRY SHORTCAKE CAKE ROLL
FOR THE CAKE:
3 large eggs
3/4 cup granulated sugar
1 tablespoon vegetable oil
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all purpose flour
Powdered sugar, to aid in rolling
FOR THE FILLING AND TOPPING:
8 ounces Challenge cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
2 cups cold heavy whipping cream
1 pound fresh strawberries (plus more for topping, if desired)
Preheat oven to 350°F. Line a 10×15” or 10.5×15” cake/jelly roll pan with foil and spray with floured nonstick cooking spray.
Place eggs in a large bowl or the bowl of an electric mixer. Beat at medium speed with mixer for 5 minutes until foamy and yellow. Add sugar and mix for 2 more minutes, until the mixture is thickened slightly. Mix in oil, baking powder, salt, and vanilla, then add flour and mix slowly until just combined. Pour into prepared pan, spreading as needed with a spatula. Tap the pan twice on the counter to release air bubbles, then bake for 10-15 minutes, or until the top is browned and the cake springs back when touched lightly. (Mine took 12 minutes, but all ovens differ.