Strawberry Cake Roll & Chocolate Frappe Combo 
A soft and creamy strawberry cake roll paired with an icy cookies-and-cream chocolate frappe for the ultimate dessert café experience! 
Prep time: 30 minutes
Cook time: 12 minutes
Total time: 42 minutes
Yield: 8 servings
Ingredients:
For the Strawberry Cake Roll:
* 4 eggs
* 3/4 cup sugar
* 1 cup all-purpose flour
* 1 teaspoon vanilla extract
* 1 teaspoon baking powder
* 1/4 cup milk
* 1 cup whipped cream
* 1 cup sliced strawberries
* Strawberry syrup
* Powdered sugar
For the Chocolate Frappe:
* 2 cups cold milk
* 2 cups vanilla ice cream
* 1 cup crushed ice
* 4 chocolate sandwich cookies
* 3 tablespoons chocolate syrup
* Whipped cream
* Chocolate drizzle
Instructions:
1. Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
2. Beat eggs and sugar until fluffy and pale.
3. Add vanilla, milk, flour, and baking powder. Mix gently until smooth.
4. Spread batter evenly into the prepared pan.
5. Bake for 10–12 minutes until lightly golden.
6. Roll the warm cake in a clean towel and let cool completely.
7. Unroll and spread whipped cream over the cake.
8. Add sliced strawberries and drizzle with strawberry syrup.
9. Roll tightly and chill for 30 minutes before slicing.
10. For the frappe, blend milk, vanilla ice cream, crushed ice, cookies, and chocolate syrup until creamy.
11. Pour into glasses and top with whipped cream and chocolate drizzle.
12. Serve the strawberry cake roll with the rich chocolate frappe and enjoy! 
Pro Tip:
Chill the cake roll before slicing for cleaner swirls and a more bakery-style presentation 
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