Imagine slicing into a pillowy sponge cake that’s rolled around clouds of billowy whipped cream and sweet, juicy berries—this Strawberry Shortcake Roll is a showstopper that’s just as delightful to assemble as it is to devour. It strikes the perfect balance with its light-as-air cake, lusciously creamy filling, and bursts of fresh strawberries tucked into every swirl. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this strawberry shortcake roll is guaranteed to win hearts (and taste buds!) with every slice.
Ingredients You’ll Need
The ingredients for this Strawberry Shortcake Roll are simple and classic, each playing a starring role in making the finished dessert as tender, fluffy, and fresh-tasting as possible. Rely on fresh, high-quality basics for best results—there’s magic in how these pantry staples transform!
- Eggs (4 large, room temperature): These are essential for producing a light, airy cake that can roll without cracking.
- Granulated Sugar (3/4 cup): Sweetens the cake and helps create volume when whipped with eggs.
- Vanilla Extract (1 tsp): Adds a warm, cozy note to both cake and cream.
- All-Purpose Flour (3/4 cup): The structural backbone of your cake—you want just enough for stability, but not so much as to make it tough.
- Baking Powder (1 tsp): Guarantees your cake rises sky-high, making it easy to roll.
- Salt (1/4 tsp): Enhances the vanilla and keeps the flavors balanced.
- Whole Milk (1/4 cup): Adds moisture for a tender crumb.
- Unsalted Butter, melted (2 tbsp): For subtle richness and a velvet texture in the cake.
- Heavy Cream (1 cup): Whips up into a dreamy, stable filling.
- Powdered Sugar (3 tbsp, plus more for dusting): Sweetens the whipped cream and makes the cake look beautiful when dusted on top.
- Fresh Strawberries (1 1/2 cups, finely diced for filling; more sliced for garnish): Use ripe berries for the juiciest, brightest flavor throughout.
How to Make Strawberry Shortcake Roll
Step 1: Prepare the Pan and Oven
Start by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, making sure you have extra overhang to lift the cake out easily later. This step is crucial for preventing sticking and ensuring your Strawberry Shortcake Roll can be rolled up smoothly.
Step 2: Whip the Eggs and Sugar
In a large mixing bowl, beat the eggs and granulated sugar together with an electric mixer for about 3–4 minutes. You’re looking for the mixture to become thick, pale, and significantly increased in volume—it should form ribbons when the beaters are lifted. Gently mix in the vanilla extract to infuse the cake with that signature fragrant warmth.
Step 3: Fold in the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution. Carefully fold the dry ingredients into the egg mixture in batches, taking care not to deflate the airy batter. Use a spatula and soft strokes for the lightest possible cake.
Step 4: Add Milk and Butter
Warm the milk and melted butter together just until slightly hot to the touch (but not simmering). Stir this mixture into the batter—this step guarantees your cake will be extra moist and tender without compromising that signature springiness.
Step 5: Bake the Cake
Pour the batter into your prepared pan, gently spreading it into all four corners for an even layer. Bake in the center of the oven for 10–12 minutes. The cake is ready when it’s golden, set, and springs back when lightly touched in the center (avoid overbaking to keep it soft and pliable).
Step 6: Roll the Warm Cake
Work quickly while the cake is still hot! Immediately turn it out onto a clean kitchen towel dusted generously with powdered sugar. Carefully peel away the parchment paper. Using the towel for support, gently roll the cake up from the short end into a loose log, then let it cool completely in this rolled-up shape—this helps “train” the cake, so it won’t crack later.
Step 7: Prepare the Whipped Cream and Strawberries
Beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form—it should be thick enough to hold its shape when spread. For even more strawberry punch, you can macerate the diced strawberries in a teaspoon of sugar for 15 minutes (this draws out juices and intensifies their flavor). Both whipped cream and berries should be ready before assembly!
Step 8: Fill and Re-roll the Cake
Gently unroll the cooled cake, then spread an even layer of whipped cream all over (leaving a half-inch border to prevent spill-out). Scatter the diced strawberries on top. Now, re-roll the cake (without the towel) into a tight, neat log—work slowly to avoid tearing the sponge. Transfer to a platter, seam side down.
Step 9: Finish and Garnish
Dust the finished Strawberry Shortcake Roll generously with powdered sugar and pile extra sliced strawberries on top for a truly irresistible finish. Slice and serve to wow your guests!
How to Serve Strawberry Shortcake Roll
Garnishes
A final dusting of powdered sugar isn’t just pretty—it hints at the cake’s sweetness and highlights every swirl. For extra wow factor, top each slice or the whole roll with fanned strawberry slices, fresh mint leaves, or even delicate edible flowers if you have them on hand. These garnishes create a stunning pop of color and freshness.
Side Dishes
Keep the focus on your Strawberry Shortcake Roll by serving it alongside gentle, complementary sides. Think crisp vanilla wafers, a scoop of vanilla ice cream, or even a dollop of lemon curd. A cup of good coffee, cold brew, or fragrant floral tea (like chamomile or jasmine) makes for a perfect pairing and balances the richness of the dessert.
Creative Ways to Present
For brunches or garden parties, slice the roll into rounds and arrange on a platter, fanning them slightly to showcase their gorgeous spiral. For an extra playful twist, you can pipe a little extra whipped cream onto each slice and stick a mini strawberry on top. For picnics, pack slices separated with parchment squares. And for individual portions, present each slice on its own plate with a drizzle of strawberry syrup or a sprinkle of toasted almond slices.
Make Ahead and Storage
Storing Leftovers
To keep your Strawberry Shortcake Roll at its best, store any leftover slices in an airtight container in the refrigerator. The cake will remain moist and delicious for up to 2 days, although it’s freshest the day it’s made. The whipped cream filling keeps its texture surprisingly well!
Freezing
Good news if you want to prep ahead: You can freeze an unfilled cake roll (just the sponge part, rolled and wrapped tightly in plastic wrap) for up to one month. Thaw overnight at room temperature, then proceed with filling. Fully assembled Strawberry Shortcake Roll is best enjoyed fresh, but you can freeze the completed roll, wrapped well, for up to a week; note the whipped cream may lose a bit of volume after thawing.
Reheating
No need to reheat this dessert, as Strawberry Shortcake Roll is meant to be enjoyed cold or at room temperature. If it’s been refrigerated, let slices sit out for 10 minutes before serving to take the chill off and let the flavors shine.
FAQs
Can I use store-bought whipped topping instead of homemade whipped cream?
Absolutely! While homemade whipped cream offers the freshest flavor and texture, a good-quality whipped topping will work in a pinch, especially if you need something ultra-stable or are short on time.
How do I keep the cake from cracking when rolling?
The secret is to roll the cake while it’s still warm—this makes it flexible. Dust the towel with plenty of powdered sugar to prevent sticking, and don’t panic if you see a tiny crack; a bit of powdered sugar and clever garnish can hide it beautifully!
Can I use frozen strawberries for the filling?
Fresh strawberries are ideal for the filling, but if you only have frozen, be sure to thaw and thoroughly drain them first to prevent excess moisture from making the cream runny. Dice them finely for the best texture.
Can the Strawberry Shortcake Roll be made gluten-free?
Yes! Simply substitute your favorite gluten-free all-purpose flour blend for the regular flour. Check the packaging for 1:1 swaps, and ensure your baking powder and all other ingredients are gluten-free as well.
What’s the best way to slice the roll cleanly?
Use a large, sharp serrated knife and wipe the blade clean between each cut. This prevents the filling from squishing out and keeps those pretty spirals picture-perfect on the plate.
Final Thoughts
If you’re searching for a showstopping dessert that’s both nostalgic and refreshingly light, this Strawberry Shortcake Roll is ready to be your new favorite. It’s a treat that brings joy with every swirl, so don’t hesitate—gather your ingredients, roll up your sleeves, and give it a whirl. Happy baking!
Print
Strawberry Shortcake Roll Recipe
- Total Time: 37 minutes plus cooling time
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this Strawberry Shortcake Roll. A light and airy sponge cake filled with sweetened whipped cream and juicy strawberries, this dessert is a perfect way to showcase the season’s berries in a beautiful and delicious roll.
Ingredients
For the cake:
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup whole milk
- 2 tablespoons unsalted butter, melted
For the filling:
- 1 cup heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, finely diced
For garnish:
- powdered sugar for dusting
- extra sliced strawberries (optional)
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving extra overhang for easy removal.
- Prepare the cake: In a large bowl, beat eggs and granulated sugar until thick. Mix in vanilla. Whisk flour, baking powder, and salt in another bowl, then fold into egg mixture. Stir in warm milk and melted butter. Pour batter into pan and bake for 10–12 minutes.
- Roll the cake: Turn the baked cake onto a towel dusted with powdered sugar, roll up gently, and cool.
- Make the filling: Beat heavy cream, powdered sugar, and vanilla until stiff. Unroll cake, spread with whipped cream, add diced strawberries, and roll back up.
- Finish and serve: Dust with powdered sugar, garnish with sliced strawberries, and slice before serving.
Notes
- For an extra burst of flavor, macerate the diced strawberries in a teaspoon of sugar for 15 minutes before adding to the filling.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking, Rolling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 20 g
- Sodium: 105 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 120 mg
