Welcome to Bon Appétit Bake Club , a community of curious bakers. Each month senior Test Kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Come bake and learn with us— ask questions, share pics, listen to our podcast, and lots more here . And don’t forget to join the Bake Club Group chat over on Substack . For deputy food editor Hana Asbrink’s birthday last year, I made this Strawberry Shortcake Roll cake filled with vanilla whip and tiny ruby red berries. Hana liked it enough to take some home, which in the Test Kitchen is a ringing endorsement! Traditionally, this dessert asks you to (1) swaddle hot cake in a kitchen towel; (2) roll, cool, and unroll it to set the shape; then (3) fill and reroll it with bated breath. By tinkering with the ratio of eggs to oil, I’ve achieved a cake that’s flexible even when cold, so you can skip most of those tedious steps.…