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Bisquick Chocolate Strawberry Shortcake Roll

Bisquick Chocolate Strawberry Shortcake Roll

I remember my first attempt at making a cake roll. It was a disaster and ended up as a crumbled mess. With practice, I’d like to think I’ve mastered the rolling part. One good tip; use a tea towel.The towel prevents the cake from sticking to itself and breaking apart.
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Prep Time 30 minutes
Cook Time 15 minutes
Servings 6 people

Ingredients
  

Cake

  • 8 eggs
  • 1¼ cups sugar
  • 2 tbsp vegetable oil
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp vanilla
  • ½ cup cocoa powder
  • 2 cups Bisquick
  • ¼ cup powdered sugar

Filling

  • 1 package cream cheese
  • ½ cup sugar
  • ¾ cup heavy whipping cream
  • 2 tsp vanilla
  • 2 cups sliced strawberries

Instructions
 

Filling

  • Beat one cup of cream cheese and one-half cup of sugar using an electric beater.
  • Mix in three-quarter cups of whipping cream and two teaspoons of vanilla, and beat until thick and fluffy.
  • Store in refrigerator until needed.

Cake

  • Preheat oven to three hundred and fifty.
  • Line a large baking (cookie) sheet with parchment paper. It’s a good idea to spray a small amount of cooking oil on the parchment paper to ensure no sticking.
  • In a large bowl, combine the eight eggs, one and one-quarter cups of sugar, two teaspoons of vanilla, and two tablespoons of vegetable oil.
  • In a separate bowl blend two cups of Bisquick, two teaspoons of baking powder, one teaspoon salt, and ½cups of cocoa powder.
  • Mix the wet and dry ingredients together with an electric beater for approximately four minutes.
  • Place the batter on the greased baking sheet and bake for approximately twelve to fifteen minutes.
  • Sprinkle a tea towel with one-quarter cup of powdered sugar.
  • Remove the cake from the sheet and place it onto the towel, removing the parchment paper. Fold the edge of the towel over the edge of the cake and roll with the towel. Place in fridge until cool.
  • Unroll the cake once it has cooled and remove the towel. Spread the filling over the top of the cake and layer the strawberries evenly.
  • Gently roll the cake and sprinkle with a small amount of powdered sugar (optional). Place seam down and cool in the refrigerator for approximately an hour before serving.
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