I make this strawberry shortcake cake roll when I want something light, fruity, and impressive without being overly complicated. It combines a soft sponge cake with fresh strawberries and a fluffy cream filling, all rolled into a beautiful dessert that slices perfectly.
Why You’ll Love This Recipe
I love how this recipe feels both elegant and comforting at the same time. The sponge cake stays soft and flexible, which makes rolling easy and stress-free. The fresh strawberries bring a natural sweetness and slight tang that balances the cream perfectly. I also appreciate how this dessert looks stunning on the table while still being simple enough to prepare at home.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the sponge cake:
3/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 4 large eggs 3/4 cup granulated sugar 1 teaspoon vanilla extract 2 tablespoons milk
For the filling:
1 cup heavy whipping cream 2 tablespoons powdered sugar 1 teaspoon vanilla extract 1 1/2 cups fresh strawberries, diced
For garnish:
extra strawberries, sliced powdered sugar for dusting
directions
I start by preheating the oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper.
In a bowl, I whisk together the flour, baking powder, and salt. In another large bowl, I beat the eggs and sugar until the mixture becomes pale, thick, and fluffy. Then I mix in the vanilla extract and milk.
I gently fold the dry ingredients into the wet mixture, being careful not to deflate the batter. I pour the batter into the prepared pan and spread it evenly.
I bake the cake for about 10–12 minutes, until it springs back lightly when touched. While it’s still warm, I turn it out onto a clean kitchen towel dusted with powdered sugar, peel off the parchment paper, and carefully roll it up with the towel. I let it cool completely in this rolled shape.
For the filling, I whip the heavy cream with powdered sugar and vanilla until soft peaks form. Once the cake has cooled, I unroll it gently, spread the whipped cream evenly, and sprinkle the diced strawberries over the top.
I roll the cake back up without the towel, place it seam-side down, and chill it for at least 1 hour before slicing. I like to dust it with powdered sugar and add extra strawberries before serving.
Servings and timing
I usually get about 8 servings from this cake roll. Preparation time takes around 20 minutes, baking takes about 10–12 minutes, and chilling requires at least 1 hour. Overall, I plan for about 1 hour and 30 minutes from start to finish.
Variations
I sometimes switch things up by adding a thin layer of strawberry jam before the cream for extra flavor. When I want a richer version, I mix a bit of cream cheese into the whipped cream. I also like experimenting with other berries like raspberries or blueberries for a slightly different taste.
storage/reheating
I store the cake roll in the refrigerator, covered היט, for up to 3 days. I find it tastes best when chilled. I don’t reheat this dessert, since it’s meant to be served cold, but I let it sit at room temperature for a few minutes before serving for the best texture.
FAQs
How do I prevent the cake from cracking?
I make sure to roll the cake while it’s still warm and flexible. This helps it keep its shape and prevents cracks later.
Can I use frozen strawberries?
I prefer fresh strawberries, but I can use frozen ones if I thaw and drain them היט to remove excess moisture.
Can I make this ahead of time?
Yes, I often prepare it a day in advance and keep it chilled. The flavors blend even better overnight.
What if I don’t have a jelly roll pan?
I try to use a similar-sized shallow pan. The thickness of the cake matters for easy rolling.
Can I use whipped topping instead of homemade cream?
Yes, I can substitute with store-bought whipped topping, but I find homemade whipped cream gives a fresher taste.
Conclusion
I enjoy making this strawberry shortcake cake roll because it combines simplicity with a beautiful presentation. The soft sponge, fresh fruit, and creamy filling create a dessert that feels special every time I serve it. It’s a recipe I come back to whenever I want something light, fruity, and satisfying.
A light and elegant strawberry shortcake cake roll made with a soft sponge cake, fresh strawberries, and fluffy whipped cream, perfect for an impressive yet simple dessert.
Ingredients
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons milk
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 1/2 cups fresh strawberries, diced
Extra strawberries, sliced (for garnish)
Powdered sugar for dusting
Instructions
Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, beat the eggs and sugar until pale, thick, and fluffy.
Mix in the vanilla extract and milk.
Gently fold the dry ingredients into the wet mixture without deflating the batter.
Pour the batter into the prepared pan and spread evenly.
Bake for 10–12 minutes until the cake springs back when touched.
While warm, turn the cake onto a powdered sugar-dusted towel, peel off parchment, and roll it up with the towel. Let cool completely.
Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Unroll the cooled cake, spread whipped cream evenly, and sprinkle diced strawberries on top.
Roll the cake back up (without the towel), place seam-side down, and chill for at least 1 hour.
Dust with powdered sugar and garnish with extra strawberries before serving.
Notes
Roll the cake while warm to prevent cracking.
Ensure strawberries are dry to avoid soggy filling.
Chill thoroughly before slicing for clean cuts.
Add strawberry jam for extra flavor if desired.
Use a similar-sized pan if a jelly roll pan is unavailable.
