Strawberry Shortcake Roll Cake

Name: Strawberry Shortcake Roll Cake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 4 large eggs; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/4 teaspoon salt; 1/4 cup milk; 2 cups fresh strawberries, hulled and sliced; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Dessert Corner

I absolutely love creating desserts that bring joy, and this Strawberry Shortcake Roll Cake is one of my all-time favorites. The light, fluffy sponge rolled with sweet strawberry cream makes it a perfect treat for summer gatherings or celebrations. Each bite is a delightful combination of flavors and textures that reminds me of warm days and happy moments. Whether you're an experienced baker or a beginner, this cake is surprisingly easy to make and incredibly rewarding. Trust me, your friends and family will be asking for seconds!

Created by

Harper Collins

Last updated on 2026-02-28T09:57:34.999Z

During our last family gathering, I decided to experiment with a twist on traditional strawberry shortcake. I crafted this roll cake, and it was a hit! The fluffy sponge is key—it needs to be baked just until it’s springy. This technique keeps the cake soft enough to roll without cracking. The rich strawberry cream inside adds a burst of flavor that pairs perfectly with the lightness of the cake.

I also learned that chilling the rolled cake before slicing makes a significant difference. It helps set the layers and makes for cleaner cuts. This little tip elevated my presentation and made the cake look as good as it tastes—definitely a show-stopper for any occasion!

Why You Will Love This Recipe
Fresh strawberries and whipped cream come together for a classic taste.
The rolled design creates an impressive presentation for gatherings.
Perfectly sweetened with just the right amount of strawberry flavor.

Mastering the Sponge Cake

The key to a successful sponge cake lies in the aeration of your eggs and sugar. When beating them, aim for a thick and pale mixture that almost triples in volume. This process incorporates air, resulting in a light, fluffy texture. Be sure to use a clean mixing bowl and beaters – any grease can prevent the egg whites from whipping properly. If you're uncertain about your batter, a good test is to lift the whisk out: the batter should fall in a ribbon that slowly dissolves back into the mixture.

While adding the flour, use a gentle folding technique. Over-mixing can deflate the air you've worked hard to create. You want to combine the dry ingredients just until you see no streaks of flour. The addition of milk at the end helps achieve a smooth batter that spreads easily in the pan, giving a uniform texture once baked. Remember to work quickly once the batter is ready, as letting it sit can cause it to lose volume.

The Perfect Assembly

When rolling the cake, utilize a clean kitchen towel to avoid sticking, and dust it generously with powdered sugar beforehand. This prevents the cake from tearing and helps maintain the beautiful rolled shape. It's also crucial to roll the cake while it’s still warm; this allows it to hold the shape better once cooled. If it cools completely before rolling, it may crack, resulting in a less appealing presentation. Practice patience here and work gently to avoid any mishaps.

As you prepare the filling, consider the sweetness of your strawberries. Depending on the season, you may find that some berries are sweeter than others. If needed, adjust the powdered sugar in your filling to balance the flavors. The heavy cream should be whipped to soft peaks for optimal texture – over-whipping can cause it to become grainy and lose volume. For added richness, you could fold in a bit of mascarpone cheese with the whipped cream for a denser filling.

Ingredients

Prepare these ingredients to create a delicious Strawberry Shortcake Roll Cake:

For the Cake

4 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup milk

For the Filling

2 cups fresh strawberries, hulled and sliced
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Make sure to gather everything you need before starting the recipe!

Instructions

Follow these steps to create your Strawberry Shortcake Roll Cake:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, beat the eggs with the granulated sugar until thick and pale. Stir in the vanilla extract. Gently fold in the flour and salt until just combined, then add the milk and mix until smooth.

Bake the Cake

Spread the batter evenly in a greased 15x10-inch jelly roll pan lined with parchment paper. Bake for 12-15 minutes until golden and springy to the touch. Do not overbake!

Roll the Cake

Once the cake is baked, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake with the towel, starting from one short end. Allow it to cool completely.

Prepare the Filling

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Gently fold in the sliced strawberries to incorporate them into the cream.

Assemble the Roll

Unroll the cooled cake carefully. Spread the strawberry cream filling evenly over the surface, then roll it back up without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.

Once chilled, slice the roll into pieces and serve!

Pro Tips

For a decorative finish, top the sliced cake with additional whipped cream and whole strawberries just before serving. You can also drizzle a bit of chocolate sauce for an added touch.

Storage Tips

Once assembled, your Strawberry Shortcake Roll Cake can be wrapped in plastic wrap and stored in the refrigerator for up to 3 days. To enjoy it at its best, slice it shortly before serving to maintain the integrity of the filling and the sponge. If you have leftovers, ensure they’re wrapped tightly to prevent the cake from drying out or absorbing other odors from the fridge. The rolled cake also freezes well, so consider slicing and wrapping individual pieces before storing them in an airtight container for up to a month.

When ready to enjoy your frozen pieces, remove them from the freezer and let them thaw in the refrigerator for a few hours or at room temperature for about 20-30 minutes. This ensures the filling retains its creamy texture and the cake remains moist. You can also add a fresh dollop of whipped cream and extra sliced strawberries on top after thawing for an appealing presentation.

Serving Variations

While this classic Strawberry Shortcake Roll Cake is delightful as is, don’t hesitate to experiment with other berries. Raspberries, blueberries, or a mix can provide a new twist on the flavor while still maintaining that fresh, summery vibe. Furthermore, incorporating a citrus element, such as lemon zest into the filling, can enhance the cake's brightness and complement the sweetness of the berries beautifully.

Another fun serving idea is to transform this roll into individual servings. Instead of rolling it whole, consider dividing the batter into smaller rounds baked in cupcake tins. Once cooled, you can create one-bite desserts that are perfect for parties. Just be sure to adjust the baking time to about 8-10 minutes, and you’ll have charming mini cakes that are equally delicious and visually appealing.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be used, but make sure to thaw and drain them well to avoid excess moisture.

→ How do I prevent the cake from cracking while rolling?

Ensure the cake is slightly warm when rolling it with the towel, and be gentle to avoid breakage.

→ Can I make this cake ahead of time?

Yes, you can prepare the cake a day in advance. Just keep it tightly wrapped in the fridge until ready to serve.

→ What other fillings can I use?

You can substitute strawberries with any other berries, like raspberries or blueberries, or even use a chocolate filling.