Strawberry shortcake roll recipe

Ingredients

• 4 eggs, separated
• ¾ cup granulated sugar
• 1 tablespoon plus 1 teaspoon vanilla extract, divided
• ¾ cup all-purpose flour
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons confectioners’ sugar, divided, plus extra for sprinkling
• 1 (8-ounce) package fat-free cream cheese, softened
• 1 (8-ounce) container frozen reduced-fat whipped topping, thawed
• 1 cup finely chopped strawberries

1. Preheat oven to 400°F. Line a 10 × 15-inch jelly roll pan with wax paper.
2. In a medium bowl, with an electric mixer, beat egg whites until stiff peaks form; set aside. In a large bowl, beat egg yolks until light. Gradually add the granulated sugar and 1 tablespoon vanilla, and mix well.
3. In a third bowl, sift together the flour, baking powder, and salt, and add to the egg yolk mixture. Fold the egg whites into the egg yolk mixture and pour batter into prepared pan.
4. Bake 7 to 9 minutes, or until cake is golden. Loosen edges of cake and turn cake onto kitchen towel dusted with 1 tablespoon confectioners’ sugar. Gently peel off wax paper. Roll up jelly roll-style in the towel, starting with a short side. Cool on a wire rack.
5. In a large bowl, beat together cream cheese, remaining vanilla, and remaining confectioners’ sugar. Fold in the whipped topping, then fold in strawberries. Unroll cake and spread filling evenly over cake to within ½ inch of edges; roll up. Cover and refrigerate until ready to serve. Sprinkle with a little extra confectioners’ sugar, cut into 12 slices, and serve.