Strawberry Shortcake Roll

Why You’ll Love This Recipe

This cake combines the fluffiness of sponge cake, the richness of whipped cream, and the natural sweetness of fresh strawberries. The cake’s light texture makes it the perfect dessert for warm weather and special occasions, offering both elegance and nostalgic comfort in every bite.

Ingredients

• Eggs

• Granulated sugar

• Salt

• All-purpose flour

• Baking powder

• Vanilla extract

• Whole milk

• Unsalted butter

• Fresh strawberries

• Heavy cream

• Confectioners’ sugar

• Lemon juice (optional for berries)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper.

2. Prepare the batter: In a bowl, beat eggs with granulated sugar until thick and pale. Add vanilla and milk, then gently fold in sifted flour, baking powder, and salt.

3. Bake the cake: Pour the batter into the prepared pan and spread evenly. Bake for 10-12 minutes, or until the top springs back when touched.

4. Prepare towel: While baking, prepare a clean kitchen towel dusted with powdered sugar.

5. Roll the cake: Immediately after baking, turn the warm cake out onto the towel. Peel off parchment and roll the cake (with the towel) from the short side. Let it cool completely.

6. Prepare whipped cream: Meanwhile, whip heavy cream with confectioners’ sugar and vanilla until stiff peaks form. Chill until ready to use.

7. Prepare strawberries: Slice strawberries and toss with a bit of lemon juice if desired.

8. Assemble the roll: Unroll the cooled cake, spread whipped cream over the surface, and scatter strawberries evenly on top. Gently re-roll the cake (without the towel), then trim the ends for a clean look.

9. Chill and serve: Dust with powdered sugar and chill for at least 30 minutes before slicing and serving.

Servings and Timing

• Servings: 8-10 people

• Preparation time: 25 minutes

• Baking time: 10-12 minutes

• Cooling and assembly: 45 minutes

• Total time: 1 hour 20 minutes

Variations

• Add a layer of strawberry jam for extra berry flavor.

• Use cream cheese frosting or mascarpone for a tangy filling.

• Drizzle with white chocolate or glaze before serving.

• Include mixed berries like raspberries or blueberries.

• Use a chocolate sponge for a decadent twist.

Storage/Reheating

• Store in the refrigerator, tightly wrapped, for up to 3 days. Best served chilled—no reheating needed.

• Freeze (without powdered sugar topping) for up to 1 month. Thaw in the fridge before serving.

FAQs

1. Can I use frozen strawberries?

Fresh is best for texture, but thawed and drained frozen berries work in a pinch.

2. What’s the best way to prevent cracking?

Roll the cake while warm and let it cool rolled to maintain shape and flexibility.

3. Can I make this a day ahead?

Yes, it actually holds together well when chilled overnight.

4. Can I use store-bought whipped cream?

Yes, but homemade whipped cream gives the best flavor and texture.

5. Do I need a jelly roll pan?

It’s ideal for even thickness, but a rimmed baking sheet of similar size can work.

6. Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend.

7. Why do I need to roll the cake in a towel?

It trains the cake to roll without cracking and keeps its shape while cooling.

8. Can I fill it with pastry cream instead?

Absolutely—it adds a richer, custard-like texture.

9. Can I skip the powdered sugar on the towel?

It prevents sticking—use parchment if preferred, but dusting helps release the cake smoothly.

10. How do I serve it neatly?

Use a serrated knife and clean between slices for the best presentation.

Conclusion

Strawberry Shortcake Roll takes everything you love about the classic dessert—sweet cream, tender cake, and fresh berries—and wraps it into a beautiful, shareable swirl. Light, flavorful, and picture-perfect, it’s a dessert that delivers both elegance and nostalgic comfort in every bite.