Summer Berry Shortcake Roulade

Summer Berry Shortcake Roulade

Ingredients                             

3 large eggs

¾ cup sugar

1 Tbsp EPICURE Summer Berry Dip Mix

1 ½ Tbsp oil

1 tsp Baking Powder

¼ tsp EPICURE Sea Salt

¾ cup flour                                                 

Parchment Paper for rolling

Filling

1 250 g pkg cream cheese - softened           

1/2 cup sugar                                                   

1 tsp vanilla                                                     

1 1/2 cup whipping cream

2 cups chopped fresh strawberries

Summer Berry Dip mix (optional)

Directions

Preheat oven to 350. Line your baking sheet with Sheet Pan liner.

Place eggs in a mixing bowl and beat at medium speed for about 3 minutes until foamy and yellow. Add sugar and Summer berry dip until the mixture thickens slightly. Mix in oil, baking powder salt and vanilla,  then add flour slowly until just combined. Pour the batter onto the baking sheet and spread with a spatula. Tap the pan a few times to release any air bubbles. Bake for 10-12 minutes or until top is browned and cake springs back when touched.

Remove cake from oven. Using a flipper, carefully loosen the cake from the bake and roll. Place a piece of parchment paper on top of cake. Then slowly roll the cake up using the Sheet Pan liner (do not Sheet Pan liner inside the cake while rolling).

Let cool, in the meantime make the filling by placing cream cheese and sugar in a large bowl, using a electric mixer beat till smooth and fluffy. Then beat in vanilla. Slowly add cream. Mix on high until stiff peaks form. 

To fill cake - wash and chop strawberries, use a paper towel to remove as much moisture as possible.  Spread some whip cream mix over unrolled cake, sprinkle on cut strawberries and sprinkle with Summer Berry Dip mix. Carefully roll the cake back up.

To serve, frost with the remaining whipping cream mix. Top with strawberries, sprinkle with Summer Berry Dip mix.

Perfect for any Canada Day or summertime celebrations.