Strawberry Shortcake Rolls (Soft, Creamy & Irresistible)
Strawberry Shortcake Rolls combine everything we love about classic strawberry shortcake—fluffy cake, sweet strawberries, and light whipped cream—rolled into a beautiful, sliceable dessert. These rolls are soft, airy, and filled with fresh strawberry flavor, making them perfect for spring and summer gatherings, celebrations, or an elegant everyday dessert.
Unlike traditional layered shortcakes, this rolled version is easy to slice, serve, and transport, while still delivering the nostalgic flavors everyone loves.
Why You’ll Love This Recipe
-
Light, fluffy sponge cake
-
Fresh strawberry filling
-
Creamy whipped cream center
-
Beautiful presentation with minimal effort
-
Perfect make-ahead dessert
Ingredients
Cake Roll
-
4 large eggs, room temperature
-
¾ cup (150 g) granulated sugar
-
¾ cup (95 g) all-purpose flour
-
1 teaspoon baking powder
-
¼ teaspoon salt
-
1 teaspoon vanilla extract
Strawberry Filling
-
2 cups fresh strawberries, finely chopped
-
2 tablespoons sugar
-
1 teaspoon lemon juice
Whipped Cream Filling
-
1 cup (240 ml) heavy whipping cream
-
2 tablespoons powdered sugar
-
1 teaspoon vanilla extract
Optional garnish:
-
Powdered sugar
-
Fresh strawberries
How to Make Strawberry Shortcake Rolls
1. Prepare the Strawberries
In a bowl, mix chopped strawberries with sugar and lemon juice.
Set aside for 20–30 minutes to release juices. Drain excess liquid before using.
2. Make the Cake Batter
Preheat oven to 350°F (175°C).
Line a 10×15-inch jelly roll pan with parchment paper.
Beat eggs and sugar together until pale, thick, and fluffy (about 5 minutes).
Mix in vanilla.
In a separate bowl, whisk flour, baking powder, and salt.
Gently fold dry ingredients into the egg mixture, being careful not to deflate the batter.
3. Bake the Cake
Spread batter evenly into prepared pan.
Bake for 10–12 minutes, until the cake springs back when lightly touched.
4. Roll While Warm
Turn the hot cake onto a clean kitchen towel dusted with powdered sugar.
Peel off parchment paper.
Roll the cake up gently in the towel (short side) and let cool completely. This prevents cracking later.
5. Prepare Whipped Cream
Beat heavy cream, powdered sugar, and vanilla until soft peaks form. Do not overbeat.
6. Assemble the Roll
Unroll the cooled cake carefully.
Spread whipped cream evenly, leaving a small border.
Sprinkle drained strawberries evenly over the cream.
Roll the cake back up tightly (without the towel).
7. Chill & Serve
Refrigerate for at least 1 hour before slicing.
Dust with powdered sugar and garnish with fresh strawberries before serving.
Tips for a Perfect Cake Roll
-
Roll the cake while warm to avoid cracks
-
Drain strawberries well to prevent sogginess
-
Use gentle pressure when re-rolling
-
Chill before slicing for clean cuts
-
Use a serrated knife
Variations
-
Chocolate Strawberry Roll: Add cocoa powder to the cake
-
Mascarpone Cream: Replace whipped cream with mascarpone filling
-
Strawberry Jam Layer: Spread a thin layer of jam before cream
-
Lemon Shortcake Roll: Add lemon zest to the batter
Storage
Store Strawberry Shortcake Rolls covered in the refrigerator for up to 3 days.
Not recommended for freezing due to the whipped cream filling.
A Fresh Twist on a Classic
Strawberry Shortcake Rolls offer all the flavor of a beloved dessert in a modern, elegant form. Soft cake, fresh berries, and fluffy cream come together in a roll that looks impressive but is surprisingly easy to make.