Strawberry Shortcake Roll

Strawberry Shortcake Roll is a delightful twist on the classic dessert, featuring a light sponge cake rolled with sweetened whipped cream and juicy strawberries. With its beautiful spiral, creamy filling, and fresh berry flavor, it’s an impressive yet approachable treat perfect for spring, summer, or any time you want to wow your guests.

ingredients

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

eggsgranulated sugarsaltall-purpose flourbaking powdersvanilla extractwhole milkunsalted butterfresh strawberriesheavy creamconfectioners’ sugarlemon juice (optional for berries)

directions

this recipe

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

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.

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

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

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.

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

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

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.

Dust with powdered sugar and chill for at least 30 minutes before slicing and serving.

Servings and timing

This recipe serves 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

Can I use frozen strawberries?
Fresh is best for texture, but thawed and drained frozen berries work in a pinch.

What’s the best way to prevent cracking?
Roll the cake while warm and let it cool rolled to maintain shape and flexibility.

Can I make this a day ahead?
Yes, it actually holds together well when chilled overnight.

Can I use store-bought whipped cream?
Yes, but homemade whipped cream gives the best flavor and texture.

Do I need a jelly roll pan?
It’s ideal for even thickness, but a rimmed baking sheet of similar size can work.

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.

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.

Can I fill it with pastry cream instead?
Absolutely—it adds a richer, custard-like texture.

Can I skip the powdered sugar on the towel?
It prevents sticking—use parchment if preferred, but dusting helps release the cake smoothly.

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.

Print