Strawberry Shortcake Roll Recipe

Introduction

Did you know that strawberry desserts are among the most searched-for recipes during spring and summer, with a 65% increase in interest from April to July? This delightful Strawberry Shortcake Roll is a light and fluffy sponge cake rolled with fresh whipped cream and juicy strawberries. Perfect for a spring or summer dessert, this recipe combines the classic flavors of strawberry shortcake in an elegant, easy-to-serve roll form that impresses at any gathering. If you love the nostalgic taste of strawberry shortcake but want a show-stopping presentation, this roll cake is your answer. It’s surprisingly approachable, requiring no special tools beyond a standard baking sheet and a bit of patience. The result is a dessert that balances the airy texture of a genoise sponge with the rich, cool creaminess of fresh whipped cream and the bright, sweet-tart pop of seasonal berries.

Ingredients List

For the best results, use room-temperature ingredients for the cake to ensure maximum volume. Here’s what you’ll need:

For the Sponge Cake:

• 4 large eggs (room temperature) – The foundation for a light, airy crumb.
• 3/4 cup (150g) granulated sugar – Fine, white sugar dissolves easily for a smooth batter.
• 1 teaspoon pure vanilla extract – Adds a warm, aromatic depth.
• 3/4 cup (94g) all-purpose flour, sifted – The sifting is non-negotiable for a tender cake.
• 1 teaspoon baking powder – Provides the essential lift.
• 1/4 teaspoon salt – Balances the sweetness and enhances flavor.
• Powdered sugar – For dusting the towel (prevents sticking).

For the Filling:

• 1 1/2 cups (360ml) heavy whipping cream, very cold – Look for a high fat content (36% or more) for the best whip.
• 1/3 cup (40g) powdered sugar – Sweetens the cream without grittiness.
• 1 teaspoon vanilla extract – For the filling.
• 2 cups (about 300g) fresh strawberries, hulled and diced – Choose ripe, fragrant berries for peak flavor. Substitution: Frozen, thawed, and well-drained strawberries can work in a pinch, but fresh is superior for texture.
• Additional whole strawberries – For garnish.

Timing

Compared to a traditional layered strawberry shortcake, which can take over an hour just to bake and cool the biscuits, this roll cake is remarkably efficient. The active prep and bake time is under 40 minutes. The majority of the “work” is hands-off chilling, which allows the flavors to meld and the roll to set perfectly for clean slicing. This makes it an ideal make-ahead dessert for entertaining.

A beautifully rolled Strawberry Shortcake, showcasing the light sponge, creamy filling, and fresh strawberry pieces.

Step-by-Step Instructions

Step 1: Prepare the Sponge Cake Batter

Preheat your oven to 350°F (175°C). Line a standard 10×15-inch jelly roll pan with parchment paper, letting the paper overhang slightly on the short ends for easy removal. In the bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and a hand mixer), combine the room-temperature eggs and granulated sugar. Beat on medium-high speed for a full 5-7 minutes. This step is crucial—you want the mixture to become very pale yellow, thick, and tripled in volume. When you lift the whisk, the ribbon of batter that falls back onto the surface should hold its shape for a few seconds before dissolving. Gently whisk in the vanilla extract. In a separate bowl, sift together the flour, baking powder, and salt. Using a flexible spatula, gently fold the dry ingredients into the egg mixture in three additions. Be patient and use a light hand to deflate as little air as possible; this air is what gives the cake its signature lightness.

Step 2: Bake and Roll the Cake

Pour and spread the batter evenly into your prepared pan, nudging it gently into the corners. Bake for 12-14 minutes, or until the top is lightly golden and springs back when gently touched. While the cake bakes, lay a clean, thin kitchen towel (a lint-free flour sack towel is ideal) on your counter. Dust it generously with powdered sugar. As soon as the cake comes out of the oven, immediately invert it onto the sugared towel. Carefully peel off the parchment paper. Starting from one of the short ends, use the towel to gently but firmly roll the warm cake into a log, rolling the towel inside it. Let the rolled cake cool completely on a wire rack, seam-side down. This “pre-roll” trains the cake’s memory, preventing cracks when you add the filling later.

Step 3: Prepare the Filling

While the cake cools, prepare your filling. Ensure your mixing bowl and beaters are chilled for the best whip. Pour the very cold heavy cream into the bowl. Beat on medium speed until it begins to thicken. Add the powdered sugar and vanilla, then increase the speed to medium-high. Beat until stiff peaks form—this means when you lift the beaters, the cream stands straight up and doesn’t droop. Be careful not to overbeat into butter. Gently fold in the diced strawberries with a spatula until just combined.

Step 4: Assemble the Roll

Once the cake is completely cool (this is vital—warm cake will melt the cream), carefully unroll it onto the towel. It will lay flat but retain a slight curve. Spread the strawberry whipped cream filling evenly over the entire surface, leaving about a 1/2-inch border on all sides. Using the towel to guide you, gently re-roll the cake, this time without the towel inside. Don’t squeeze too tightly; a gentle, confident motion is key. Transfer the roll, seam-side down, to a serving platter or a piece of parchment paper.

Step 5: Chill and Serve

Loosely cover the roll with plastic wrap and refrigerate for at least 2 hours, or up to overnight. This chilling time allows the roll to set firmly, making it much easier to slice. Before serving, you can dust the top with a light snowfall of powdered sugar and garnish with additional fresh strawberries or even a few mint leaves for a pop of color. Use a sharp, serrated knife, wiped clean between cuts, to slice into beautiful spiraled servings.

Nutritional Information

The following is an approximate nutritional breakdown per serving (based on 10 slices):

• Calories: 280 kcal
• Carbohydrates: 32g
• Protein: 5g
• Fat: 15g
• Saturated Fat: 9g
• Cholesterol: 115mg
• Sodium: 120mg
• Fiber: 1g
• Sugar: 22g

Healthier Alternatives

You can enjoy this dessert with some mindful swaps without sacrificing the indulgent experience:

• For the Cake: Substitute half of the all-purpose flour with whole wheat pastry flour for added fiber. You can also reduce the granulated sugar to 2/3 cup; the eggs provide enough structure.
• For the Filling: Use full-fat Greek yogurt, strained overnight, mixed with a touch of honey and vanilla as a partial substitute for half the whipped cream. It adds protein and tang. For a dairy-free option, chill a can of full-fat coconut milk overnight, scoop out the solid cream, and whip it with powdered sugar.
• General: Increase the strawberry quantity for more fruit-forward flavor and natural sweetness, allowing you to use less sugar overall.

Serving Suggestions

This roll is stunning on its own, but you can elevate the plate with simple accompaniments. Serve each slice with a small drizzle of reduced balsamic glaze for a sophisticated sweet-and-savory note. A dollop of lemon curd on the side adds a bright, citrusy contrast. For a summer brunch, pair it with a glass of sparkling rosé or a fresh strawberry basil spritzer. It also makes a fantastic centerpiece for a dessert table alongside lighter options like fruit salad or sorbet.

Common Mistakes

• Overbeating or Underbeating the Eggs: Not whipping the eggs and sugar to the proper ribbon stage results in a dense, flat cake that’s prone to cracking.
• Rolling the Cake When Cool: You must roll the cake in the towel while it is still warm and pliable. A cold cake will crack immediately.
• Using Warm Cream or Tools: Whipping cream will not reach stiff peaks if the bowl, beaters, or cream itself are not thoroughly chilled.
• Overfilling or Spreading to the Edge: Leave a small border when spreading the filling, or it will squish out the ends when you roll.
• Skipping the Chill Time: Slicing too soon leads to a messy, oozing roll. Patience is rewarded with perfect slices.

Storing Tips

This dessert is best enjoyed within 24-48 hours. Store it tightly covered with plastic wrap or in an airtight container in the refrigerator. The sponge may start to lose its optimal texture after two days as it absorbs moisture from the filling. Freezing is not recommended for the assembled roll, as the whipped cream filling does not freeze and thaw well, becoming grainy and separating. However, you can successfully freeze the un-filled, cooled sponge cake roll (after the initial towel roll) for up to a month. Thaw in the refrigerator overnight before unrolling, filling, and serving.

Conclusion

This Strawberry Shortcake Roll is more than just a dessert; it’s a celebration of seasonal flavors in an elegant, shareable package. It proves that impressive baking can be accessible. By following the detailed steps—especially the crucial techniques of whipping the eggs and rolling the cake warm—you’ll achieve a bakery-worthy result that will have everyone asking for the recipe. It’s the perfect sweet ending for a family dinner, a potluck, or a festive holiday meal.