This Fresh & Fluffy Strawberry Shortcake Cake Roll layers a light sponge cake with sweet whipped cream and bright fresh strawberries for a show-stopping, sliceable dessert. I make it often when I want something elegant that still feels homey—its springy sponge and cool filling are always a hit. If you enjoy rolled desserts, you might also like the strawberry shortcake cheesecake roll I tested recently.
Why Make This Recipe
- It tastes bright and fresh: the strawberries and vanilla-sweetened cream balance the tender sponge perfectly.
- It’s surprisingly light for a party dessert, so guests can enjoy seconds without feeling too full.
- It’s convenient to prepare ahead—assemble in the morning and chill until serving.
- It looks impressive but uses simple techniques any home cook can master.
- Personal insight: I love this roll because rolling the warm sponge around a towel creates that smooth spiral every time, which always feels like a small baking victory.
If you want a seasonal twist for spring gatherings, try the fluffy carrot roll cake for a different flavor profile.
Recipe Overview
- Prep time: 20 minutes (plus 20–30 minutes chilling)
- Cook time: 10–12 minutes at 350°F (175°C)
- Total time: 50–60 minutes
- Servings: 8 slices
- Difficulty: Medium
- Method: Whip a light sponge batter, bake in a 10×15" jelly-roll pan, roll warm in a towel to set, unroll and fill with whipped cream and diced strawberries, then re-roll and chill.
My Experience Making This Recipe
I tested this roll several times to dial in bake time and technique; 10–12 minutes at 350°F gave a springy sponge without overbrowning. The main discovery was rolling the cake while it’s still warm—this prevents cracks and creates a neat spiral once you add the filling.
How to Make Fresh & Fluffy Strawberry Shortcake Cake Roll
Start by whipping 4 large room-temperature eggs with 3/4 cup granulated sugar until thick and pale (about 5–7 minutes). Gently fold in 2/3 cup sifted all-purpose flour, 1 tsp baking powder, a pinch of salt, and 1 tsp vanilla—fold only until combined to keep the batter airy. Spread batter evenly in a parchment-lined 10×15" jelly-roll pan, bake at 350°F (175°C) for 10–12 minutes until the cake springs back. Immediately invert the warm cake onto a lightly sugared kitchen towel, peel off the parchment, and roll the cake (towel and all) to cool. For the filling, whip 1 1/4 cups heavy cream with 3 tbsp powdered sugar and 1 tsp vanilla to soft peaks, fold in 1 cup diced, drained strawberries, then unroll the cooled cake, spread the cream, and re-roll. Chill 20–30 minutes before slicing for clean cuts.
Expert Tips for Success
- Use room-temperature eggs: they whip to greater volume and give the sponge its lift.
- Sift dry ingredients and fold gently with a rubber spatula to preserve air in the batter; overmixing deflates the cake.
- Roll the cake while it’s warm: this “memory” of the roll prevents cracking when you add the filling later.
- Use a 10×15" jelly-roll pan and parchment so the cake bakes evenly and releases cleanly.
For rolling technique ideas, review the method in these irresistible strawberry cheesecake cinnamon rolls that show similar handling steps.
How to Serve Fresh & Fluffy Strawberry Shortcake Cake Roll
- Slice on a sharp serrated knife, wiping the blade between cuts for neat slices.
- Dust with powdered sugar or drizzle a thin strawberry glaze for extra shine.
- Serve with extra macerated strawberries or a scoop of vanilla ice cream for contrast.
- For dessert tables, pair with small pastries like strawberry cheesecake cinnamon rolls to offer variety.
Storage and Reheating Guide
Wrap the chilled roll tightly in plastic wrap and store in the refrigerator for up to 3 days; keep in an airtight container to prevent odor transfer. For longer storage, freeze wrapped slices or the whole roll for up to 1 month—wrap in plastic and then foil or place in a freezer-safe container. Thaw overnight in the fridge; do not microwave, as heat will melt the whipped filling. If filling loses some volume after thawing, whip a little extra cream to refresh the texture before serving.
Recipe Variations
- Gluten-free: swap 2/3 cup all-purpose flour for a 1:1 gluten-free baking blend and reduce handling to avoid crumbling.
- Dairy-free: use chilled coconut cream whipped with 2–3 tbsp powdered sugar and coconut extract, and replace butter (if used) with neutral oil.
- Cheesecake-style filling: fold 4 oz softened cream cheese into the whipped cream for a tangy, firmer filling.
- Berry mix: replace half the strawberries with raspberries or blueberries for a mixed berry roll.
Nutritional Highlights
- Strawberries add vitamin C and fiber while keeping sugar content moderate per slice.
- This dessert is rich in calories and fat from whipped cream—enjoy in moderate portions (one slice = typical serving).
- Allergen info: contains eggs, dairy, and gluten (unless you use the gluten-free/dairy-free variations above).
Troubleshooting Common Issues
- Cake cracks when rolling: roll the cake while it’s still warm and flexible; if it cools unrolled, warm briefly (10–15 seconds) under a towel before trying again.
- Dense sponge: avoid overmixing after adding flour and ensure eggs are whipped to full volume.
- Soggy cake from wet strawberries: drain macerated berries and pat dry, or mix with a little cornstarch (about 1/2 tsp) to absorb excess juice.
Frequently Asked Questions
Q: How do I prevent the filling from leaking out when I slice the roll?
A: Chill the roll at least 20–30 minutes after assembling so the filling firms. Use an airy, stabilized whipped cream (add 1 tsp instant gelatin or 1–2 tbsp mascarpone) if you need extra structure for transport or warm environments.
Q: Can I make the sponge a day ahead?
A: Yes—wrap the unfilled, rolled (and then unrolled) sponge tightly in plastic wrap and keep in the fridge for one day. Refill and re-roll just before serving to keep the sponge from absorbing too much moisture.
Q: What’s the best knife to slice a cake roll cleanly?
A: Use a sharp, thin-bladed serrated knife and saw gently with a back-and-forth motion. Wipe the blade clean between slices to avoid smeared edges.
Q: Can I use frozen strawberries?
A: You can, but thaw and drain them thoroughly and pat dry to avoid extra moisture in the filling. For the best texture, reserve frozen berries for a cooked compote or glaze rather than the fresh filling.
Fresh & Fluffy Strawberry Shortcake Cake Roll
- Total Time: 60 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A light sponge cake layered with sweet whipped cream and fresh strawberries, perfect for elegant gatherings.
Ingredients
- 4 large room-temperature eggs
- 3/4 cup granulated sugar
- 2/3 cup sifted all-purpose flour
- 1 tsp baking powder
- Pinch of salt
- 1 tsp vanilla extract
- 1 1/4 cups heavy cream
- 3 tbsp powdered sugar
- 1 cup diced, drained strawberries
- Additional powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a 10×15″ jelly-roll pan with parchment paper.
- In a mixing bowl, whip the eggs and granulated sugar until thick and pale (about 5–7 minutes).
- Gently fold in the sifted flour, baking powder, salt, and vanilla until just combined.
- Spread the batter evenly in the prepared jelly-roll pan.
- Bake for 10–12 minutes until the cake springs back to touch.
- Immediately invert the warm cake onto a lightly sugared kitchen towel and peel off the parchment paper.
- Roll the cake with the towel to cool completely.
- For the filling, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Fold in the diced strawberries.
- Unroll the cooled cake, spread the cream mixture evenly, and re-roll the cake.
- Chill for 20–30 minutes before slicing.
Notes
For best results, use room-temperature eggs and avoid overmixing the batter.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 45mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg