Strawberry Shortcake Cake Roll Recipe

You need a show-stopping dessert. Fast. Maybe it’s a last-minute potluck. Or a birthday you almost forgot.

But you also have zero time for fussy layers and complicated frosting. I get it. That’s why this Strawberry Shortcake Cake Roll Recipe is your new secret weapon. If you love strawberry desserts, you might also enjoy this decadent Strawberry Chocolate Cake.

It looks fancy. It tastes like pure summer. And it’s way easier than you think. We’re talking fluffy cake, fresh berry cream, and a big wow factor. All without the stress.

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 cut out all the scary parts. No cracking. No dry cake. Just a simple method that works.

We use a classic sponge cake. It’s light and flexible. The filling is a sweet, fluffy cream with real strawberry bits. Every bite is a perfect mix of cake and cream.

It’s a summer cake that feels special. But it’s built for a busy cook’s schedule. You can make it ahead. You can change it up. Let’s get that maximum flavor with minimum effort.

The Simple Ingredients

Check your pantry. You probably have most of this already. The short ingredient list is a beautiful thing.

• For the Cake Roll:
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 large eggs, at room temp
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/3 cup confectioners’ sugar (for dusting)
• For the Strawberry Cream Filling:
  • 1 1/2 cups heavy whipping cream, cold
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh strawberries, diced small (plus a few extra for garnish)

Let’s Get Cooking! (The Step-by-Step)

Follow these steps. Don’t skip the towel trick. It’s the key to a perfect roll every single time.

1. Prep your pan. Preheat your oven to 375°F. Line a 15×10-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 5 minutes. They will get thick and pale yellow. This builds the cake’s structure.
4. Add sugar. Gradually beat in the 3/4 cup granulated sugar. Then mix in the vanilla. The batter will be fluffy and ribbon-like.
5. Fold in flour. Gently fold the flour mixture into the egg batter. Do this in two additions. Be gentle to keep the air in.
6. Bake it. Spread the batter evenly into your prepared pan. Bake for 10-12 minutes. The top should spring back when touched.
7. The towel trick! Right out of the oven, dust the top with half the confectioners’ sugar. Place a clean, thin kitchen towel over the cake. Place another baking sheet on top and flip the whole thing over.
8. Roll it warm. Peel off the parchment paper. Dust that side with more sugar. Starting at a short end, roll the cake up with the towel inside. Let it cool completely rolled up. This trains the cake to hold its shape.
9. Make the filling. While the cake cools, beat the cold cream, 1/3 cup sugar, and vanilla until stiff peaks form. Fold in the diced strawberries.
10. Fill and roll. Unroll the cooled cake carefully. Spread the strawberry cream evenly over it, leaving a small border. Re-roll the cake, this time without the towel. Place it seam-side down on a platter.
11. Chill and serve. Chill for at least 1 hour before slicing. Garnish with more whipped cream and strawberry slices.

What to Serve With This Dish

This cake roll is a star. It doesn’t need much. But a few quick sides can turn it into a full dessert spread. For a fun, no-bake option that’s perfect for parties, try this Strawberry Shortcake Puppy Chow.

Add a scoop of vanilla ice cream. The warm-cold combo is magic. Or serve with a small bowl of extra macerated strawberries.

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: Jennifer McDonallds

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

Serves: - 4 + bites

★ Rate 🖨 Print

The Simple Ingredients

• For the Cake Roll: 3/4 cup all-purpose flour 1 tsp baking powder 1/4 tsp salt 4 large eggs, at room temp 3/4 cup granulated sugar 1 tsp vanilla extract 1/3 cup confectioners’ sugar (for dusting)
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs, at room temp
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/3 cup confectioners’ sugar (for dusting)
• For the Strawberry Cream Filling: 1 1/2 cups heavy whipping cream, cold 1/3 cup granulated sugar 1 tsp vanilla extract 1 1/2 cups fresh strawberries, diced small (plus a few extra for garnish)
• 1 1/2 cups heavy whipping cream, cold
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/2 cups fresh strawberries, diced small (plus a few extra for garnish)

Let’s Get Cooking! (The Step-by-Step)

1

Prep your pan. Preheat your oven to 375°F. Line a 15×10-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 5 minutes. They will get thick and pale yellow. This builds the cake’s structure.

4

Add sugar. Gradually beat in the 3/4 cup granulated sugar. Then mix in the vanilla. The batter will be fluffy and ribbon-like.

5

Fold in flour. Gently fold the flour mixture into the egg batter. Do this in two additions. Be gentle to keep the air in.

6

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

7

The towel trick! Right out of the oven, dust the top with half the confectioners’ sugar. Place a clean, thin kitchen towel over the cake. Place another baking sheet on top and flip the whole thing over.

8

Roll it warm. Peel off the parchment paper. Dust that side with more sugar. Starting at a short end, roll the cake up with the towel inside. Let it cool completely rolled up. This trains the cake to hold its shape.

9

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

10

Fill and roll. Unroll the cooled cake carefully. Spread the strawberry cream evenly over it, leaving a small border. Re-roll the cake, this time without the towel. Place it seam-side down on a platter.

11

Chill and serve. Chill for at least 1 hour before slicing. Garnish with more whipped cream and strawberry slices.

Notes

Enjoy your homemade Strawberry Shortcake Cake Roll Recipe!

Nutrition Information

Calories: ~280

Carbohydrates: 32g

Protein: 4g

Fat: 15g

Saturated Fat: 9g

Cholesterol: 105mg

Sodium: 115mg

Sugar: 24g

Did You Make This?

Leave a review and tag us on social media!

For a brunch twist, pair it with fresh fruit salad and a pot of coffee. It’s a fancy dessert that plays well with others.

Make This Recipe Your Own (Quick Swaps)

Got different berries? Use them. This recipe is your playground. Here are my favorite easy swaps.

Use raspberries or blueberries instead of strawberries. You can even use a good-quality berry jam swirled into the cream.

Add lemon zest to the cake batter for a bright citrus kick. It cuts the sweetness perfectly.

Swap the vanilla in the cream for a touch of almond extract. It gives a lovely, bakery-style flavor.

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 bit more moist, but it’s still delicious.

I don’t recommend freezing it with the cream filling. The texture of the whipped cream doesn’t thaw well.

NUTRITION INFORMATION

• Calories: ~280
• Carbohydrates: 32g
• Protein: 4g
• Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 105mg
• Sodium: 115mg
• Sugar: 24g

*This is an estimate per slice. Actual values may vary.

FREQUENTLY ASKED QUESTIONS

My cake cracked when I rolled it. What happened?

You probably overbaked it or let it cool too long before the first roll. The initial roll in the towel must happen while the cake is still warm and flexible. Set a timer!

Can I make this a day ahead?

Absolutely! In fact, I recommend it. Make the full roll, chill it overnight, and just garnish before serving. The flavors get even better.

Why are room temperature eggs so important?

Room temp eggs whip up much higher and hold more air. This gives you that light, spongy texture. To warm them fast, place them in a bowl of warm water for 5 minutes.

See? A fancy dessert doesn’t have to be hard. You just needed the right roadmap. This swiss roll is your ticket to easy, impressive wins. If you’re looking for another stunning berry dessert, this Blueberry Cheesecake Crumb Cake is a must-try.

It’s perfect for summer parties, sweet endings to weeknight dinners, or just because you deserve a treat. Go blow some minds with your new cake roll skills.

I want to hear all about your success! Did you try a swap? Did your family go crazy for it? Let me know how it goes by leaving a comment and rating below!