Strawberry Shortcake Cake Roll Recipe

You need a show-stopping dessert. Fast. Maybe it’s for a last-minute summer party. Or maybe you just want to treat yourself without a huge project.

I hear you. That’s why I’m obsessed with this Strawberry Shortcake Cake Roll Recipe. It looks fancy. It tastes like pure summer. But it’s built for real life. If you love the combination of strawberries and cake, you should also try this decadent Strawberry Chocolate Cake.

We’re talking about a light, fluffy cake rolled with sweet cream and fresh berries. It’s a total crowd-pleaser. And I’ve got all the busy-cook tricks to make it absolutely foolproof.

Recipe Overview

• Cuisine: American
• Category: Dessert
• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Total Time: 40 minutes (plus cooling)
• Servings: 8-10 slices

Ultimate Guide to Strawberry Shortcake Cake Roll Recipe

This is your one-stop guide. I’ve made this cake roll a dozen ways to find the fastest, most flavorful path.

We skip the fuss. No fancy equipment needed. Just big, happy flavor. You get that classic strawberry shortcake taste in a stunning, rollable form.

It’s faster than a layer cake. It’s more impressive than a bowl of berries. This recipe is your secret weapon for any occasion that needs a sweet, bright finish.

The Simple Ingredients

Check your pantry. You probably have most of this already. The short ingredient list is a huge win for busy bakers.

• For the Cake:
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar (for rolling)
• For the Filling:
  • 1 1/2 cups heavy whipping cream, cold
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, diced (plus extra for garnish)

Let’s Get Cooking! (The Step-by-Step)

Follow these steps closely. The method is simple, but a few key moves guarantee success. Let’s do this!

1. Prep your space. Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper. Lightly grease the paper and the sides of the pan.
2. Mix dry goods. In a small bowl, whisk the flour, baking powder, and salt. Set this aside for now.
3. Whip the eggs. This is the magic step. In a large bowl, beat the eggs on high speed for 5 full minutes. They will become thick, pale, and fluffy.
4. Add sugar. Gradually beat in the granulated sugar. Then mix in the vanilla. The batter should be thick and ribbon-like.
5. Fold in flour. Gently fold the flour mixture into the egg batter in three parts. Be careful not to deflate all that air you whipped in!
6. Bake it fast. Spread the batter evenly into your prepared pan. Bake for 10-12 minutes. The top should spring back when lightly touched.
7. The critical roll. As soon as the cake comes out, dust a clean kitchen towel with the 1/4 cup of powdered sugar. Invert the hot cake onto the towel. Carefully peel off the parchment paper.
8. Roll it warm. Starting at a short end, use the towel to roll the cake up. Let it cool completely rolled up like this. This prevents cracks later.
9. Make the filling. While the cake cools, beat the cold cream, 1/3 cup powdered sugar, and vanilla until stiff peaks form. Gently fold in the diced strawberries.
10. Fill and finish. Unroll the cooled cake. Spread the cream filling evenly over it, leaving a small border. Re-roll the cake gently, using the towel to help. Place it seam-side down on a serving plate.
11. Chill and serve. Refrigerate for at least one hour. Before serving, dust with more powdered sugar and top with extra strawberry slices. Slice and enjoy the applause!

What to Serve With This Dish

This cake roll is a star on its own. But if you want to build a full dessert spread, keep it simple and fresh. For a fun, no-bake option that’s perfect for parties, check out this Fluffy Strawberry Shortcake Puppy Chow.

Recipe

Strawberry Shortcake Cake Roll Recipe

Make Strawberry Shortcake Cake Roll Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Emily Morgan

Prep: 25 min | Cook: 12 min | Total: 40 min

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• For the Cake:3/4 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 4 large eggs, at room temperature 3/4 cup granulated sugar 1 teaspoon vanilla extract 1/4 cup powdered sugar (for rolling)
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup powdered sugar (for rolling)
• For the Filling:1 1/2 cups heavy whipping cream, cold 1/3 cup powdered sugar 1 teaspoon vanilla extract 2 cups fresh strawberries, diced (plus extra for garnish)
• 1 1/2 cups heavy whipping cream, cold
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, diced (plus extra for garnish)

Let’s Get Cooking! (The Step-by-Step)

1

Prep your space. Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper. Lightly grease the paper and the sides of the pan.

2

Mix dry goods. In a small bowl, whisk the flour, baking powder, and salt. Set this aside for now.

3

Whip the eggs. This is the magic step. In a large bowl, beat the eggs on high speed for 5 full minutes. They will become thick, pale, and fluffy.

4

Add sugar. Gradually beat in the granulated sugar. Then mix in the vanilla. The batter should be thick and ribbon-like.

5

Fold in flour. Gently fold the flour mixture into the egg batter in three parts. Be careful not to deflate all that air you whipped in!

6

Bake it fast. Spread the batter evenly into your prepared pan. Bake for 10-12 minutes. The top should spring back when lightly touched.

7

The critical roll. As soon as the cake comes out, dust a clean kitchen towel with the 1/4 cup of powdered sugar. Invert the hot cake onto the towel. Carefully peel off the parchment paper.

8

Roll it warm. Starting at a short end, use the towel to roll the cake up. Let it cool completely rolled up like this. This prevents cracks later.

9

Make the filling. While the cake cools, beat the cold cream, 1/3 cup powdered sugar, and vanilla until stiff peaks form. Gently fold in the diced strawberries.

10

Fill and finish. Unroll the cooled cake. Spread the cream filling evenly over it, leaving a small border. Re-roll the cake gently, using the towel to help. Place it seam-side down on a serving plate.

11

Chill and serve. Refrigerate for at least one hour. Before serving, dust with more powdered sugar and top with extra strawberry slices. Slice and enjoy the applause!

Notes

Enjoy your homemade Strawberry Shortcake Cake Roll Recipe!

Nutrition Information

Calories: ~280

Carbohydrates: 32g

Protein: 5g

Fat: 15g

Saturated Fat: 9g

Cholesterol: 115mg

Sodium: 120mg

Fiber: 1g

Sugar: 23g

Did You Make This?

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A scoop of vanilla bean ice cream is perfect. Or a dollop of lemon curd on the side adds a nice tang.

For a summer brunch, serve it with a pot of hot coffee or iced tea. The light cake won’t weigh anyone down.

Make This Recipe Your Own (Quick Swaps)

Don’t have strawberries? No problem. This recipe is a fantastic template for any fruit.

Try it with raspberries and a little lemon zest in the cream. Blueberries and a touch of almond extract are also amazing. If you love blueberries, you’ll adore this Blueberry Cheesecake Crumb Cake.

For a richer twist, fold some mini chocolate chips into the cream filling. Or swap half the strawberries for toasted, chopped pecans for crunch.

How to Store Leftovers (If You Have Any!)

This cake is best fresh. But it keeps well if stored right.

Cover it tightly with plastic wrap or keep it in an airtight container. Store it in the fridge for up to 2 days.

The cake might soften a bit, but it will still taste fantastic. I do not recommend freezing it, as the cream filling doesn’t hold up well.

NUTRITION INFORMATION

• Calories: ~280
• Carbohydrates: 32g
• Protein: 5g
• Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 115mg
• Sodium: 120mg
• Fiber: 1g
• Sugar: 23g

*Estimated values per slice.

FREQUENTLY ASKED QUESTIONS

My cake cracked when I rolled it. What did I do wrong?

You probably overbaked it or let it cool before the first roll. The key is to roll it in the towel while it’s still hot and flexible. This trains it to roll without breaking.

Can I make this ahead of time?

Yes! You can bake the cake roll up to a day ahead. Let it cool, wrap it tightly in the towel, and keep it at room temp. Make the filling and assemble it the day you plan to serve it.

Why are room temperature eggs so important?

Room temp eggs whip up much higher and hold more air. This gives you that light, spongy cake texture. It’s a small step that makes a big difference.

See? Fancy desserts don’t have to be hard. This strawberry shortcake roll proves it. You can make something beautiful and delicious without spending all day in the kitchen.

It’s the perfect way to celebrate summer berries. Or just a regular Tuesday. You deserve it.

Go blow some minds with this easy, stunning dessert! Then, let me know how it went. Did you try any fun swaps? Leave a comment and a rating below—I love hearing from you!