Strawberry Shortcake Roll Recipe

If you’ve ever wished for the perfect balance between fluffy cake, fresh berries, and silky cream all rolled into one irresistible dessert, you’re in for a treat. This Strawberry Shortcake Roll Recipe is exactly that—a light, airy sponge cake wrapped around luscious whipped cream and vibrant strawberries, making every bite a celebration of sweet freshness and delicate texture. Whether for a weekend gathering or a special occasion, this roll brings the classic flavors of strawberry shortcake into a fun, elegant form that’s as visually delightful as it is tasty.

Ingredients You’ll Need

The beauty of this recipe lies in its straightforward, wholesome ingredients that combine effortlessly to create a dessert full of flavor and charm. Each item is essential, providing the perfect texture, sweetness, or brightness that harmonizes in every bite.

• 4 large eggs: The foundation for a light, airy sponge cake that holds its shape when rolled.
• 1 cup granulated sugar: Sweetness that balances the tartness of strawberries and lends structure to the batter.
• 1/4 tsp salt: Enhances all the flavors of your cake without overpowering.
• 1 cup all-purpose flour: Gives the sponge cake the tender crumb needed for rolling without cracking.
• 1 tsp baking powder: Adds just enough lift to keep the cake soft and springy.
• 1 tsp vanilla extract: Brings warmth and depth to the flavor of your cake.
• 1/2 cup whole milk: Moisturizes the batter, ensuring the sponge stays tender and flexible.
• 1/4 cup unsalted butter, melted: Adds richness and helps keep the cake moist.
• 2 cups fresh strawberries, sliced: The star ingredient — juicy, sweet, and bursting with freshness in every slice.
• 1 cup heavy cream: Whipped to fluffy perfection for that creamy, melt-in-your-mouth filling.
• 1/4 cup confectioners’ sugar: Sweetens the whipped cream and dusts the towel to prevent sticking.
• 1 tsp lemon juice (optional for berries): Brightens the strawberries with a subtle tang, balancing the dessert’s sweetness.

How to Make Strawberry Shortcake Roll Recipe

Step 1: Preheat and Prepare Your Pan

First, preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. This part is crucial to ensure your cake lifts easily from the pan without cracking when you roll it later.

Step 2: Whip up the Batter

Beat the eggs and granulated sugar together until the mixture turns thick and pale—that airy texture is the secret to your perfect sponge. Add in the vanilla extract and milk, mixing gently to keep that lightness intact. Next, fold in the sifted flour, baking powder, and salt with care. Overmixing can weigh the batter down, so a delicate hand here goes a long way.

Step 3: Bake the Cake

Pour your batter evenly into the prepared pan and spread it out so it bakes uniformly. Bake for 10-12 minutes, or until the cake springs back lightly when pressed—this indicates it’s perfectly cooked and still moist enough to roll.

Step 4: Prepare the Rolling Towel

While the cake is baking, dust a clean kitchen towel generously with confectioners’ sugar. This step prevents the cake from sticking as you roll it up, setting the stage for a flawless dessert.

Step 5: Roll the Cake Warm

As soon as the cake comes out of the oven, carefully invert it onto the sugared towel, peel off the parchment paper, and roll the cake gently from the short end. Rolling it while warm helps the cake “learn” the shape so it won’t crack later. Let it cool completely in this rolled position.

Step 6: Make the Whipped Cream

Whip the heavy cream with confectioners’ sugar and a touch of vanilla extract until stiff peaks form—that luscious cream is the rich yet light filling that complements the fluffy cake and juicy berries perfectly. Chill the whipped cream until you’re ready to assemble.

Step 7: Prepare the Strawberries

Slice your fresh strawberries and toss them lightly with lemon juice if desired. The lemon juice adds a subtle brightness that cuts through the sweetness, making each bite refreshingly balanced.

Step 8: Assemble the Roll

Unroll your cooled cake and spread the whipped cream evenly across the surface. Scatter the prepared strawberries generously over the cream, then gently roll the cake back up. For the cleanest presentation, trim the ends before serving.

Step 9: Chill and Serve

Finish by dusting the roll with some powdered sugar and place it in the refrigerator for at least 30 minutes to set. Chilling helps the flavors meld and makes slicing neat and beautiful.

How to Serve Strawberry Shortcake Roll Recipe

Garnishes

Keep garnishes simple to highlight this cake’s natural beauty. A few whole strawberries or a light dusting of powdered sugar on top creates an elegant touch without overpowering the flavors. Fresh mint leaves can also add a pleasant color contrast and subtle aroma.

Side Dishes

Serve your strawberry shortcake roll with a scoop of vanilla ice cream or a small bowl of fresh berry compote for extra indulgence. Light, fruity accompaniments like a citrus salad or a sparkling rosé complement the dessert’s sweetness beautifully.

Creative Ways to Present

Try slicing the roll into thick rounds and arranging them on a platter with dollops of whipped cream alongside. For a charming picnic or tea party feel, serve individual portions in small glass jars layered with extra berries and cream for a deconstructed take on the classic.

Make Ahead and Storage

Storing Leftovers

After enjoying your Strawberry Shortcake Roll Recipe, wrap leftover slices tightly in plastic wrap and store in the refrigerator. They will stay moist and fresh for up to 2 days—just be sure to keep them chilled to maintain the cream filling’s texture.

Freezing

Freezing this delicate dessert isn’t recommended as the texture of the cake and whipped cream may suffer. If you need to freeze, do so before adding the whipped cream and strawberries by wrapping the plain cake roll tightly; thaw in the refrigerator before assembling and serving.

Reheating

This dessert is best enjoyed chilled, so reheating is unnecessary. If you prefer a slightly softer cream, allow it to sit at room temperature for 15 minutes before serving to take the chill off.

FAQs

Can I use frozen strawberries for this recipe?

Fresh strawberries are best for the Strawberry Shortcake Roll Recipe because they hold their shape and provide natural juiciness. If using frozen, thaw and drain them thoroughly to avoid soggy cake and diluted flavor.

What if my cake cracks while rolling?

Cracking usually happens if the cake cools too much before rolling. Try rolling the cake while it is still warm from the oven, as this helps it bend without breaking. If cracks appear, you can still cover them with whipped cream and strawberries during assembly.

Can I substitute the heavy cream?

Heavy cream is ideal for whipping and creating that rich filling. Substitutes like coconut cream can work for dairy-free variations, but results may vary in texture and taste.

How long does the cake keep after assembly?

Once assembled, the Strawberry Shortcake Roll Recipe is best enjoyed within 1 to 2 days and must be kept refrigerated to keep the whipped cream fresh and the cake moist.

Is it possible to make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend that includes xanthan gum to maintain the cake’s structure, and proceed with the recipe as usual.

Final Thoughts

This Strawberry Shortcake Roll Recipe is everything you could hope for in a fresh and charming dessert—light, creamy, and bursting with vibrant strawberry flavor. I can’t recommend enough giving it a try; it’s sure to become a fast favorite in your recipe box that brings smiles around your table every time you serve it.

Strawberry Shortcake Roll Recipe

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• Author: admin
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Strawberry Shortcake Roll is a light and airy sponge cake rolled with luscious whipped cream and fresh strawberries. Perfectly sweet and fruity, it’s an elegant yet simple dessert that’s delightful for spring and summer gatherings.

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Ingredients

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Cake Batter

• 4 large eggs
• 1 cup granulated sugar
• 1/4 tsp salt
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted

Filling and Topping

• 2 cups fresh strawberries, sliced
• 1 cup heavy cream
• 1/4 cup confectioners’ sugar
• 1 tsp lemon juice (optional for berries)

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Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper, lightly greased to prevent sticking.
2. Prepare the Batter: Beat the eggs and granulated sugar together until the mixture is thick and pale, incorporating air for a light cake. Add vanilla extract and milk, mixing gently. Then fold in the sifted flour, baking powder, and salt carefully to keep the batter airy. Stir in the melted butter last to integrate richness.
3. Bake the Cake: Pour the batter evenly into the prepared pan and smooth the top. Bake for 10-12 minutes or until the cake springs back when lightly touched, indicating it is baked through without overbaking.
4. Prepare the Towel: While the cake bakes, dust a clean kitchen towel generously with powdered sugar to help release the cake and prevent sticking during the rolling process.
5. Roll the Cake: When the cake is done, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper and begin rolling the cake from the short side while it’s still warm to form the roll shape without cracking. Let the rolled cake cool completely to set.
6. Prepare the Whipped Cream: Whip the heavy cream with confectioners’ sugar and vanilla extract until stiff peaks form, ensuring a thick and stable filling. Keep chilled until assembly.
7. Prepare the Strawberries: Slice the fresh strawberries and optionally toss them with lemon juice to enhance their brightness and flavor.
8. Assemble the Roll: Unroll the cooled cake carefully, spread the whipped cream evenly over the surface, and scatter the sliced strawberries on top. Gently roll the cake back up and trim the ends for a tidy presentation.
9. Chill and Serve: Dust the finished roll with powdered sugar and refrigerate for at least 30 minutes to allow flavors to meld and the roll to firm up before slicing and serving.

Notes

• Make sure not to overbake the sponge cake to keep it soft and flexible for rolling.
• Dusting the towel with powdered sugar is key to prevent the cake from sticking when rolling.
• Chilling the roll before serving helps it hold its shape and improves slicing.
• Use fresh, ripe strawberries for the best flavor and texture.
• You can add a bit of lemon juice to strawberries to brighten their flavor and balance sweetness.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American