Strawberry Shortcake Roll Cake

Name: Strawberry Shortcake Roll Cake
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 8 servings
Ingredients: 3 large eggs; 3/4 cup granulated sugar; 1/2 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup heavy cream; 1/4 cup powdered sugar; 1 cup strawberries, hulled and sliced; 1/4 cup strawberry puree

Highlighted under: Artisan Bakes

I absolutely love making this Strawberry Shortcake Roll Cake during the warmer months. It combines the lightness of a sponge cake with a luscious strawberry filling that's simply irresistible. The fresh strawberries not only add vibrant color but also enhance the flavor, making it perfect for gatherings or a quiet afternoon treat. Rolling the cake gives it that elegant presentation, and it's surprisingly easy to do. Trust me, once you make this delicate dessert, you'll want to share it with everyone you know!

Created by

Lucy Price

Last updated on 2026-02-27T16:29:34.864Z

When I first tried making a roll cake, I was amazed at how simple it was to create something that looks so fancy. Using a light sponge cake not only helps it roll beautifully but also keeps the texture fluffy. The trick is to ensure the cake is still warm when you roll it; this helps prevent cracking. After a few attempts, I found that adding a strawberry puree to the whipped cream filling brings the whole dessert to life.

One sunny afternoon, a friend came over, and I quickly whipped this cake up for dessert. As we sat on the patio chatting and enjoying our slices, I remember thinking how the cake was the perfect blend of sweetness and freshness. The vibrant strawberries paired with the creaminess of the filling made every bite a delight, and it quickly became one of my go-to recipes for summer gatherings.

Why You Will Love This Recipe
Light and fluffy sponge cake that melts in your mouth
Fresh strawberries bring a burst of flavor and color
Perfect for celebrations or as a refreshing treat on hot days

Mastering the Sponge Cake

Creating the perfect sponge cake is crucial for a successful Strawberry Shortcake Roll Cake. The eggs should ideally be at room temperature before beating, as this helps them aerate better, resulting in a lighter cake. Beating the eggs and sugar together until pale and fluffy takes about 5-7 minutes, and you want to achieve a texture similar to soft ribbons. This stage is essential; if under-whipped, the cake may turn out dense.

When folding in the dry ingredients, be gentle. Use a spatula to cut through the batter and fold it over itself without deflating the air you just incorporated. This technique will help keep your cake light and airy. Ensure that you incorporate the flour mixture fully, as any dry spots can lead to uneven texture while baking.

Tips for Rolling and Filling

Rolling the cake while it's warm is vital; it helps maintain the cake's shape. After inverting the cake onto the towel, allow it to cool for about 5-10 minutes before rolling. If you let it cool completely in the pan, it might crack when rolling because of the loss of warmth that makes the cake pliable. The powdered sugar on the towel prevents sticking and helps absorb moisture, keeping the cake tender.

For the filling, it's important to whip the cream to soft peaks. If you over-whip, the cream can become grainy, making it difficult to spread. If strawberries are out of season, you can substitute them with other berries like raspberries or blueberries, or even use a pre-made fruit compote, but fresh strawberries give the best texture and flavor.

Ingredients

Gather these ingredients to create your delicious Strawberry Shortcake Roll Cake:

For the Cake

3 large eggs
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

For the Filling

1 cup heavy cream
1/4 cup powdered sugar
1 cup strawberries, hulled and sliced
1/4 cup strawberry puree

Make sure everything is fresh for the best flavor!

Instructions

Follow these steps to create your Strawberry Shortcake Roll Cake perfectly:

Preheat the Oven

Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, letting it hang over the edges.

Prepare the Batter

In a mixing bowl, beat the eggs with granulated sugar until pale and fluffy. Stir in vanilla extract, then gently fold in the sifted flour, baking powder, and salt until no dry spots remain.

Bake the Cake

Spread the batter evenly in the prepared pan. Bake for 10-12 minutes, or until the cake is lightly golden and springy to the touch.

Roll the Cake

Once baked, immediately invert the cake onto a clean kitchen towel sprinkled with powdered sugar. Carefully peel away the parchment paper, then roll up the cake inside the towel. Let it cool completely.

Prepare the Filling

While the cake cools, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the strawberry puree and sliced strawberries.

Assemble the Cake

Unroll the cooled cake and spread the filling evenly over the surface. Roll the cake back up gently and transfer it seam-side down to a serving platter.

Serve

Slice and serve the cake, garnishing with extra strawberries if desired. Enjoy your refreshing dessert!

Your delicious Strawberry Shortcake Roll Cake is ready to impress!

Pro Tips

For an extra touch, garnish with mint leaves or a drizzle of chocolate sauce to elevate the flavor profile.

Make-Ahead and Storage

To save time, you can prepare the sponge cake a day in advance. Once it has cooled and been rolled up, wrap it tightly in plastic wrap and store it in the refrigerator. The next day, you can prepare the filling and assemble the cake, ensuring that it’s fresh and delicious. However, it's best to fill and roll the cake close to serving time to maintain the vibrant freshness of the strawberries.

If you have leftovers, store them in an airtight container in the refrigerator. The rolling technique tends to keep the cake moist for a couple of days, but to avoid becoming soggy, consume within 2-3 days. If you're looking to freeze the cake, do so before adding the filling, as this can compromise the texture of the whipped cream and fruit.

Variations and Serving Suggestions

This Strawberry Shortcake Roll Cake can be easily adapted for different flavors or seasonal fruits. Instead of strawberries, try using peaches or cherries for a unique twist. You can also add a hint of lemon zest to the filling for a refreshing citrus note. If you prefer a chocolate version, incorporate cocoa powder into the sponge batter and fill with chocolate whipped cream.

For a more decadent dessert, drizzle the finished cake with a simple glaze made from powdered sugar and milk, or even a chocolate ganache for chocolate lovers. Serve slices with a dollop of whipped cream and a few extra berries on top to elevate the presentation. This makes it not only a treat for the palate but also a visually stunning dessert.

Questions About Recipes

→ Can I make the sponge cake ahead of time?

Yes, you can bake the sponge cake a day in advance. Just wrap it tightly in plastic wrap after it has cooled completely.

→ Can I substitute other fruits in this recipe?

Definitely! You can use raspberries, blueberries, or even peaches for a different flavor.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.

→ What if my cake cracks when rolling?

If your cake cracks, don't worry! You can still fill and serve it; the taste will remain delicious.