Strawberry Shortcake Cake Roll Recipe

You need a fancy dessert. Like, now. A birthday, a summer BBQ, or just a serious Tuesday night craving hits.

But you also need to do laundry, answer emails, and maybe just sit down for five minutes. I get it. That’s why this Strawberry Shortcake Cake Roll Recipe is your new best friend. If you love the combination of strawberries and cake, you must try our decadent Strawberry Chocolate Cake next.

It looks like you spent all day in the kitchen. It tastes like pure summer. And it’s secretly so simple. We’re making a light, fluffy cake, rolling it with sweet cream, and stuffing it with fresh berries. Maximum wow for minimum work. Let’s go.

Recipe Overview

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

Ultimate Guide to Strawberry Shortcake Cake Roll Recipe

This is the only guide you need. Why? Because I’ve tested all the tricks so you don’t have to.

We skip the fuss. No separating eggs. No fancy tools. Just a simple, no-fail sponge cake that rolls without cracking. The filling is a quick, stable whipped cream that won’t go soggy.

You get that classic strawberry shortcake flavor in a stunning, sliceable log. It’s fast, fun, and totally foolproof. You’ve got this.

The Simple Ingredients

Check your pantry. You probably have most of this already. That’s the beauty of it.

• 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 dusting)
• 1 1/2 cups heavy whipping cream, cold
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, diced (plus more for garnish)

Let’s Get Cooking! (The Step-by-Step)

Follow these steps in order. It’s a smooth process, I promise. The key is moving quickly after the cake bakes.

1. Prep your pan. Preheat your oven to 375°F. Line a 10×15 inch jelly roll pan with parchment paper. Grease the paper lightly. This is non-negotiable for easy release.
2. Mix dry stuff. In a small bowl, whisk the flour, baking powder, and salt. Set it aside.
3. Whip the eggs. In a large bowl, beat the eggs on high speed for 2 minutes. They’ll get frothy. Gradually add the 3/4 cup granulated sugar. Keep beating for 4-5 more minutes until it’s very thick, pale, and forms a ribbon when you lift the beaters. Beat in the 1 tsp vanilla.
4. Fold gently. Sift half the flour mixture over the egg foam. Gently fold it in with a spatula. Repeat with the remaining flour. Be gentle to keep the air in.
5. Bake. Spread the batter evenly into your prepared pan. Bake for 10-12 minutes. It’s done when the top springs back lightly.
6. The critical roll. While it bakes, lay a clean kitchen towel on the counter. Dust it heavily with the 1/4 cup of powdered sugar. As soon as the cake comes out, flip it onto the towel. Peel off the parchment paper.
7. 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 “trains” the cake so it won’t crack later.
8. Make the filling. Beat the cold cream, 1/3 cup powdered sugar, and 1 tsp vanilla until stiff peaks form. Fold in the diced strawberries.
9. Fill and re-roll. Unroll the cooled cake carefully. Spread the strawberry cream evenly over it, leaving a small border. Re-roll the cake, using the towel to help. Don’t worry if it’s not perfect—it’s homemade charm!
10. Chill and serve. Place the roll seam-side down on a platter. Chill for at least 1 hour. Dust with more powdered sugar, slice, and enjoy!

What to Serve With This Dish

This cake is a star on its own. But if you want to make it a full dessert spread, keep it simple.

A scoop of vanilla ice cream on the side is magic. Or a quick drizzle of melted dark chocolate. For another fun, no-bake strawberry treat, check out our Fluffy Strawberry Shortcake Puppy Chow.

For a summer party, pair it with fresh lemonade or iced coffee. It’s the perfect sweet end to any grilled meal.

Make This Recipe Your Own (Quick Swaps)

Got different berries? Use them! This recipe is your playground.

Swap the strawberries for raspberries or blueberries. You can even use a good-quality strawberry jam mixed into the cream for extra punch.

Add a layer of lemon curd under the cream for a strawberry-lemon twist. Or fold a tablespoon of bourbon into the whipped cream for a grown-up kick.

How to Store Leftovers (If You Have Any!)

This cake roll stores beautifully. Cover it tightly with plastic wrap or keep it in an airtight container.

It will stay fresh in the fridge for up to 3 days. The cake might get a little more moist, but it’s still delicious. I don’t recommend freezing it with the cream filling.

NUTRITION INFORMATION

• Calories: ~280
• Carbohydrates: 32g
• Protein: 5g
• Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 105mg
• Sodium: 120mg
• Fiber: 1g
• Sugar: 23g

(*Approximate 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 too long before the first roll. Next time, set a timer and roll it the second it comes out of the oven. The towel and powdered sugar method is key!

Can I make this ahead of time?

Absolutely! Make the whole roll the day before. Just keep it wrapped tightly in the fridge. The flavors actually get better. Add the final powdered sugar dusting right before you serve.

Why are room-temperature eggs so important?

They whip up much higher and give the cake its necessary structure. In a hurry? Place cold eggs in a bowl of warm water for 5-10 minutes before cracking.

See? Fancy desserts don’t need to be a weekend project. This cake roll is your ticket to easy, impressive wins. And if you’re a fan of berry desserts, our Blueberry Cheesecake Crumb Cake is another must-try for your recipe box.

It’s soft, sweet, and packed with fresh berry flavor. You can make it happen on any busy night. Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!