Strawberry Shortcake Cake Roll is a light and airy dessert that perfectly combines a tender sponge cake with fluffy whipped cream and sweet fresh strawberries. Wrapped into a beautiful spiral, this cake looks stunning and tastes irresistible. It’s a refreshing and elegant way to enjoy the classic flavors of strawberry shortcake in a fun roll form.
You will love the soft, lemon-tinged sponge that’s moist yet springy enough to roll without cracking. The lightly sweetened whipped cream and macerated strawberries layered inside add juiciness and a creamy finish. Finished with a dusting of confectioners’ sugar and extra berries, this cake is perfect for celebrations or a special treat.
Ingredients
Sponge Cake
- 1 teaspoon vanilla extract
- ¼ cup milk (or heavy cream; whole milk used here)
- 3 tablespoons unsalted butter
- 3 whole eggs, warmed
- 3 egg yolks, warmed
- ¾ cup plus 2 tablespoons sugar
- ¾ cup cake flour
Whipped Cream
- 2 cups heavy whipping cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
Strawberries
- 16 ounces fresh strawberries
- ¼ cup sugar
Assembly
- ¼ cup confectioners sugar, for dusting finished cake
- ½ cup sliced strawberries for garnish
How to Create Your Strawberry Shortcake Cake Roll
Step 1: Prepare Oven and Pan
Preheat oven to 400°F (204°C). Line a 13×17-inch jelly roll pan with parchment paper.
Step 2: Heat Butter Mixture
In a small pan, combine milk, butter, and vanilla. Heat just enough to melt the butter and set aside.
Step 3: Whip Eggs and Sugar
Using a stand mixer fitted with a paddle attachment, beat the whole eggs, egg yolks, and sugar on high speed for 5-7 minutes, until thick and ribbons form when the beater is lifted.
Step 4: Fold in Butter Mixture
Gently fold in the warm butter and milk mixture along the side of the bowl using a rubber spatula.
Step 5: Sift and Fold in Flour
Sift cake flour over the mixture in three batches. After each sift, fold gently but thoroughly, checking for any flour pockets at the bottom.
Step 6: Bake the Sponge Cake
Pour the batter into the prepared pan and smooth evenly with an offset spatula. Use your finger to run along the edges to prevent sticking. Bake for 12 minutes until the cake springs back lightly.
Step 7: Cool and Prepare to Roll
Allow cake to cool for 10 minutes, then invert onto a parchment-lined surface dusted generously with 10x sugar. Peel off parchment from the bottom carefully.
Step 8: Prepare Strawberries
Hull, wash, and slice strawberries. Toss with sugar and let sit until needed.
Step 9: Whip Cream
Whip heavy cream with sugar and vanilla starting on low speed, gradually increasing to high until stiff peaks form. This will take 8-10 minutes for best stability.
Step 10: Assemble the Cake Roll
Spread whipped cream evenly over the cake, leaving 1 inch clear at both short ends. Distribute sliced strawberries over the cream.
Step 11: Roll the Cake
Using the parchment to help, roll the cake gently but firmly, keeping it tight enough that cream doesn’t spill. Roll completely.
Step 12: Chill and Slice
Dust a clean piece of parchment with confectioners’ sugar, place the roll seam-side down, and wrap tight like taffy by twisting the parchment ends. Chill the roll for at least 2 hours or overnight.
Step 13: Serve
Trim roll ends evenly if desired, dust with extra sugar, and garnish with strawberries.
My Best Tips for This Cake Roll
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Warm eggs before whipping for volume and stability.
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Use 10x sugar for dusting to avoid gritty texture.
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Fold flour gently but thoroughly to prevent lumps without deflating.
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Roll while slightly warm to avoid cracking; cool while rolled for best shape.
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Whip cream thoroughly for a stable, fluffy filling.
Delicious Variations to Try
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Add lemon zest to cream for a fresh zing.
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Swap strawberries with fresh raspberries or mixed berries.
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Add a layer of strawberry jam under cream for extra sweetness.
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Use mascarpone cheese blended into filling for richness.
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Decorate top with fresh mint leaves or edible flowers.
Frequently Asked Questions
Can I make this cake ahead?
Yes, make and roll the cake, then chill overnight for best flavor and shape.
How do I prevent the cake from cracking?
Be sure not to overbake, and roll the cake while still slightly warm.
Can I freeze the cake roll?
Freeze wrapped well. Thaw in fridge before serving.
What if I don’t have 10x sugar?
Use sifted powdered sugar as an alternative.
How long does the cake stay fresh?
Store covered in fridge for up to 3 days.
Can I use whipped topping instead of cream?
Fresh whipped cream is best for stability and taste, but whipped topping can work.
Strawberry Shortcake Cake Roll
- Total Time: 157
- Yield: 10-12 slices 1x
- Diet: Vegetarian
Description
A light, elegant dessert with airy sponge cake rolled with fluffy whipped cream and fresh strawberries. Finished with powdered sugar and extra berries.
Ingredients
Sponge Cake
1 tsp vanilla extract
1/4 cup milk (whole or heavy cream)
3 tbsp unsalted butter
3 whole eggs, warmed
3 egg yolks, warmed
3/4 cup + 2 tbsp granulated sugar
3/4 cup cake flour
Whipped Cream Filling
2 cups heavy whipping cream
1/4 cup sugar
1 tsp vanilla extract
Strawberry Layer
16 oz fresh strawberries, hulled and sliced
1/4 cup sugar
Assembly
1/4 cup confectioners’ sugar, for dusting
1/2 cup extra sliced strawberries, for topping
Instructions
Preheat oven: 400°F (204°C). Line a 13×17-inch jelly roll pan with parchment.
Heat butter mixture: Warm milk, butter, vanilla until butter melts.
Whip eggs & sugar: Beat eggs, yolks, and sugar until ribbons form.
Add butter mixture: Fold warm butter into batter gently.
Fold in flour: Sift flour in parts, fold gently.
Bake: Spread batter evenly, bake 12 minutes.
Cool & roll: Cool 10 mins, invert onto sugar-dusted parchment, peel off baked parchment.
Prep berries: Mix sliced strawberries and sugar.
Whip cream: Beat cream, sugar, vanilla to stiff peaks.
Assemble: Spread whipped cream leaving edges clear, add strawberries, roll tightly.
Chill & serve: Chill 2 hours or overnight, dust with sugar, garnish, slice.
Notes
Warm eggs create higher volume.
Gentle folding keeps airy texture.
Roll while warm to avoid cracks.
Use fresh whipped cream for stability.
Chill for neat slices.
- Prep Time: 25
- Cook Time: 12
- Category: Dessert
- Method: Baking / Rolling
- Cuisine: American / Spring
Nutrition
- Serving Size: 1 slice (1/12 recipe)
- Calories: 265
- Sugar: 21 g
- Sodium: 55 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 120 mg
Keywords: strawberry shortcake roll cake, sponge cake roll, strawberry cream cake, summer dessert, fresh berry cake roll
