This stunning Strawberry Shortcake Cake Roll is a fresh twist on a classic dessert! Light and airy cake filled with sweet whipped cream and juicy strawberries – irresistible! Light, luscious and bursting with summer flavor!
Love strawberries? Try these yummy strawberry recipes: Strawberry Cake Mix Cookies, Strawberry Shortcake and Mini Strawberry Pies!
Strawberry Roll Cake
Strawberry shortcake is one of our favorite summertime desserts, but this Strawberry Shortcake Cake Roll takes it to a whole new level! This cake is so stunning, that I hesitated a few moments before actually slicing into it. With a light (or heavy) dusting of powdered sugar, it looks magnificent. No heavy frosting to weigh it down. Just a delicious whipped cream and fresh strawberry filling to set it off perfectly.
This Strawberry Shortcake Roulade (or cake roll) has all the flavors of a strawberry shortcake rolled up into a light and airy cake. The light, fluffy sponge cake is filled with sweet whipped cream and fresh strawberries, then rolled up into a gorgeous dessert that’s as easy to slice as it is to serve.
This showstopper is perfect for spring and summer gatherings, Mother’s Day brunches, or just because you’re craving something light, fruity and completely irresistible. With a hint of lemon and the perfect balance of textures, this cake roll is destined to become a new family favorite.
Why You’ll Love This Recipe
This Strawberry Shortcake Cake Roll is as pretty as it is delicious! Made with tender sponge cake, sweetened whipped cream, and fresh strawberries, it’s the perfect dessert for spring and summer celebrations. There’s so much to love about this recipe:
- Fresh and Fruity – Made with real strawberries and a light whipped cream filling, this cake is light and refreshing.
- Soft, Fluffy Cake – The sponge cake is tender and springy, perfect for rolling without cracking. And my recipe is extra special because you don’t even have to roll it straight out of the oven!
- Beautiful Presentation – A rolled cake always impresses, but this one’s surprisingly simple to make! Topped with a dusting of powdered sugar and fresh strawberries, this cake is ready to serve!
How To Make Strawberry Shortcake Roulade
Everything you love about strawberry shortcake wrapped up in a beautiful, easy-to-slice cake roll! Soft lemon-kissed sponge cake, pillowy whipped cream and fresh strawberries make every bite irresistible. A show stopping dessert that’s surprisingly simple!
Let’s take a quick look at how to make this and, as always, you can find the full printable recipe in the recipe card at the end of this post.
For The Cake
- Add egg whites to a medium bowl.
- Beat on med-high until soft peaks form. Add one-third cup of sugar and beat to stiff peaks.
- Whisk together the egg yolks, oil, milk, vanilla extract, two-thirds cup of sugar and lemon zest.
- Combine flour, cornstarch, baking powder and salt and add to the wet ingredients, stir until combined.
- Add egg whites to the batter.
- Fold in egg whites just until combined.
- Spray a 12X17 rimmed baking sheet and line with parchment paper. Grease the parchment paper with butter.
- Spread batter onto prepared baking sheet and bake for 15 minutes or until the top of the cake is light brown. Let cool completely.
Filling and Assembling
- Combine strawberries, sugar and lemon zest.
- Beat the heavy cream on high speed until soft peaks form. Add the sour cream, vanilla extract, and powdered sugar.
- Continue beating until stiff peaks form.
- Spread onto the cooled cake leaving a one inch border around the edges. Scatter strawberries over the top.
- Starting at the short end, roll up the cake, letting the parchment fall away as you roll.
- Place the cake seam side down. Dust with powdered sugar if desired.
- Slice and serve!
Use this OXO Dusting Wand for the perfect dusting of powdered sugar on top of the cake!
Storage Information
This cake is best baked and enjoyed on the same day but it can be made ahead and stored if necessary.
- Make Ahead: You can make the cake roll a day in advance. Store it in the fridge, loosely covered.
- Refrigerator: This cake keeps well for up to 2 days when stored in an airtight container in the refrigerator.
- Freezer: Wrap the roll tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Add powdered sugar and fresh strawberries just before serving.
Variations To Try
- Swap out the strawberries for your favorite berry or fruit! Raspberries, cherries or blueberries would be delicious!
- Mix 4 ounces of softened cream cheese with the whipped cream for a richer, stabilized filling.
- Give the cake a chocolate covered strawberry flair with a drizzle of melted white or dark chocolate over the top.
Can I use frozen strawberries?
Fresh strawberries are best for texture and appearance, but thawed and well-drained frozen strawberries can work in a pinch.
What if my cake cracks while rolling?
A light dusting of powdered sugar or a drizzle of glaze can help cover minor cracks. Be gentle while rolling and don’t rush.
Trish’s Tips
- Use room temperature eggs for the egg whites and egg yolks. They whip up better and help with cake volume and texture.
- Don’t over fill the cake or the filling will spill out while rolling.
- If you are worried about the cake cracking, feel free to roll in a towel liberally sprinkled with powdered sugar while the cake is still warm.
More Cake Recipes To Try
Strawberry Shortcake Cake Roll
This stunning Strawberry Shortcake Cake Roll is a fresh twist on a classic dessert! Light and airy cake filled with sweet whipped cream and juicy strawberries – irresistible! Light, luscious and bursting with summer flavor!
Ingredients
Cake
- 4 egg whites room temperature
- 1 cup granulated sugar divided
- 5 egg yolks room temperature
- 2 tablespoons vegetable oil
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ¾ cup all purpose flour spooned and leveled
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
Filling
- 1 pound strawberries washed, hulled, sliced
- 1 tablespoon sugar
- 1 tablespoon lemon zest
- 1 cup heavy whipping cream
- 1 tablespoon sour cream
- ½ teaspoon vanilla extract
- ¼ cup powdered sugar plus more for dusting
Instructions
-
Preheat oven to 350°F.
-
Spray a 12×17 inch rimmed baking sheet with nonstick baking spray and line with parchment paper. Grease the parchment paper with butter. Set aside.
-
In a medium bowl, beat egg whites on med-high until soft peaks form (1 to 2 minutes). Add one-third cup of sugar and continue beating on med-high speed until stiff peaks form (another 1 to 2 minutes). Set aside.
4 egg whites, 1 cup granulated sugar
-
In a medium bowl, whisk together the egg yolks, oil, milk, vanilla extract, two-thirds cup of sugar, and lemon zest.
1 cup granulated sugar, 5 egg yolks, 2 tablespoons vegetable oil, 3 tablespoons whole milk, 1 teaspoon vanilla extract, 1 tablespoon lemon zest
-
In a small bowl, whisk together the flour, cornstarch, baking powder and salt.
¾ cup all purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, ¼ teaspoon fine sea salt
-
Stir dry ingredients into the wet just until combined.
-
Fold egg whites into the batter until fully incorporated.
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Pour batter onto prepared baking sheet and bake for 15 minutes or until the top of the cake is light brown. Let cool completely.
Filling
-
In a small bowl combine the strawberries, one tablespoon of sugar and lemon zest.
1 pound strawberries, 1 tablespoon sugar, 1 tablespoon lemon zest
-
In a large bowl, beat the heavy cream on high speed until soft peaks form.
1 cup heavy whipping cream
-
Add the sour cream, vanilla extract, and powdered sugar. Continue beating until stiff peaks form.
1 tablespoon sour cream, ½ teaspoon vanilla extract, ¼ cup powdered sugar
-
Spread onto the cooled cake leaving a one inch border around the edges.
-
Scatter strawberries over the top of the whipped cream.
-
Starting at the short end, roll up the cake, letting the parchment fall away as you roll.
-
Place the cake seam side down.
-
Dust with powdered sugar if desired.
Notes
This cake is best baked and enjoyed on the same day but it can be made ahead and stored if necessary.
- Make Ahead: You can make the cake roll a day in advance. Store it in the fridge, loosely covered.
- Refrigerator: This cake keeps well for up to 2 days when stored in an airtight container in the refrigerator.
- Freezer: Wrap the roll tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Add powdered sugar and fresh strawberries just before serving.
Tools and Equipment (affiliate links): 12 x 17 Rimmed Baking Sheet| Kitchen Scale | Glass Mixing Bowls | Whisk | Electric Mixer (Hand Mixer or Stand Mixer) | OXO Dusting Wand
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
Nutrition
Calories: 247kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 80mg | Potassium: 153mg | Fiber: 1g | Sugar: 22g | Vitamin A: 415IU | Vitamin C: 23.6mg | Calcium: 53mg | Iron: 0.8mg
Originally published July 29, 2017.
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