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10x15 inch jelly roll pan
Parchment paper
Clean kitchen towel
Instructions:
1. Prepare the Cake Batter:
Preheat your oven to the temperature specified on the cake mix box (typically around 350°F or 175°C).
Prepare the strawberry cake mix according to the package instructions with water, oil, and eggs.
Line a 10x15 inch jelly roll pan with parchment paper and lightly grease the paper.
Pour the cake batter into the prepared pan, spreading evenly.
2. Bake the Cake:
Bake in the preheated oven for 12-15 minutes or until the top of the cake springs back when touched.
While the cake is baking, lay a clean kitchen towel on the counter and sprinkle it with 1/4 cup of powdered sugar. This helps prevent the cake from sticking.
3. Roll the Cake:
Immediately after removing the cake from the oven, turn it out onto the sugared towel.
Peel off the parchment paper carefully.
Starting at one short end, roll the cake up in the towel. This shapes the cake and trains it to stay rolled.
Let the cake cool completely while rolled up in the towel, about 30 minutes.
4. Fill the Cake:
Once the cake is cool, carefully unroll it.
Spread whipped cream or cream cheese frosting evenly over the cake.
Distribute the sliced strawberries evenly over the cream.
5. Re-roll the Cake:
Carefully re-roll the cake without the towel. Start at the end you began with before.
Place the roll seam-side down on a serving platter.
6. Final Touches:
Dust with shortcake crumbs and/or icing before serving, if desired.
Refrigerate the cake roll before slicing to help it set, about 1 hour.
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