Strawberry Shortcake Roll: A Showstopper You Can Actually Make

Imagine slicing into a swirl of pillowy vanilla sponge packed with fresh strawberries and clouds of cream—then realizing you made it in under an hour.

That’s the Strawberry Shortcake Roll: equal parts bakery-level flex and weeknight dessert win. No fancy gear, no culinary diploma, just a few smart moves and some berries that taste like summer.

This cake looks intimidating but behaves like a kitten. Ready to impress your people (and yourself)?

Why You’ll Love This Recipe

• Bakery-worthy look, beginner-friendly technique: A simple jelly roll method gives you a stunning spiral.
• Fresh, bright flavor: Real strawberries and lightly sweetened cream keep it light, not cloying.
• Fast turnaround: Bake, roll, fill, chill—done in about an hour plus a quick set.
• Make-ahead friendly: Assemble earlier and slice when guests arrive. You’ll look suspiciously calm.
• Customizable: Swap berries, add zest, or drizzle with white chocolate.
  

  It’s a blank canvas.

Strawberry Shortcake Roll: A Showstopper You Can Actually Make

Recipe by Wendy CarterCourse: Dessert, Vegetarian

Servings

10

servings

Prep time

20

minutes

Cooking time

12

minutes

Calories

290

kcal

Ingredients

• For the sponge cake:

• 4 large eggs, room temperature

• 3/4 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 cup cake flour (or 1 cup AP flour minus 2 tbsp + 2 tbsp cornstarch)

• 1 teaspoon baking powder

• 1/4 teaspoon fine salt

• 2 tablespoons milk, room temperature

• 2 tablespoons neutral oil (canola or vegetable)

• Powdered sugar for dusting towel

• For the filling:

• 1 1/4 cups heavy whipping cream, cold

• 3 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• 1 1/2 cups fresh strawberries, finely chopped (plus a few slices for garnish)

• 1 teaspoon lemon zest (optional but brightens everything)

• For finishing:

• Additional powdered sugar for dusting

• Optional: melted white chocolate drizzle or strawberry sauce

Step-by-Step Instructions

• Prep the pan and towel: Line a 10×15-inch jelly roll pan with parchment. Lightly grease the sides. Lay out a clean kitchen towel and dust it generously with powdered sugar. This is your no-stick insurance policy.
• Whip the eggs and sugar: In a large bowl, beat eggs and granulated sugar on high until pale, thick, and tripled in volume, about 5 minutes. Mix in vanilla. The ribbon stage is non-negotiable for fluff factor.
• Combine dry ingredients: Whisk cake flour, baking powder, and salt. Sift over the egg mixture in two additions, folding gently with a spatula to avoid deflating.
• Add milk and oil: Stir milk and oil together. Fold a small scoop of batter into this mixture to lighten, then fold back into the main batter. Smooth and glossy is the goal.
• Bake the sponge: Spread batter evenly in the pan. Bake at 350ºF (175ºC) for 12–14 minutes until the top springs back and edges are lightly golden. Don’t overbake—dry sponge cracks, and we’re not making biscotti.
• Roll while warm: Immediately loosen edges, invert the cake onto the sugared towel, and peel off parchment. Roll the cake up gently with the towel from the short side. Let cool 20–30 minutes. This “training roll” prevents cracking later.
• Make the filling: Whip cold cream, powdered sugar, and vanilla to medium-stiff peaks. Fold in chopped strawberries and lemon zest. If berries are extra juicy, pat them dry first, FYI.
• Fill and re-roll: Unroll the cooled cake. Spread filling evenly, leaving a 1/2-inch border on the edge. Roll back up (without the towel) as tightly as you can without squeezing out the cream.
• Set and finish: Wrap in plastic and chill 30–60 minutes. Dust with powdered sugar, garnish with sliced strawberries, and add optional drizzle. Slice with a sharp serrated knife.
• Serve: Present like the dessert boss you are. Clean the knife between cuts for perfect swirls.

Storage Tips

• Refrigerator: Keep wrapped or in an airtight container for up to 3 days.
• Make-ahead: Bake and roll the sponge (no filling) a day ahead; fill the next day for freshest texture.
• Freezer: Wrap the unfrosted, filled roll tightly and freeze up to 1 month. Thaw overnight in the fridge before dusting and slicing.
• Avoid soggy issues: Dry very juicy berries with paper towels before folding into the cream.

Healthy Highlights

• Lighter than layer cakes: Airy sponge + fresh fruit = satisfying without the brick feeling.
• Custom sugar control: You choose how sweet to make the cream; the strawberries carry a lot of flavor on their own.
• Real ingredients: No boxed mixes needed—just pantry basics and fruit.

Nutrition Stats

Per slice (10 slices): ~290 calories; 15g fat; 34g carbs; 4g protein; 1g fiber; ~180mg sodium. Numbers will vary based on exact ingredients and portion size, IMO.

Common Mistakes to Avoid

• Skipping the warm roll: If you don’t roll the cake while warm, it’s more likely to crack later.
• Overbaking the sponge: A dry cake won’t bend.
  

  Pull it as soon as it springs back.

• Deflating the batter: Rough mixing kills lift. Fold gently and sift the flour.
• Wet berries: Excess moisture makes the filling runny. Blot chopped strawberries before folding in.
• Overfilling: Tempting, but a thick filling layer will ooze out.
  

  Keep it even and modest.

Switch It Up

• Lemon Berry Roll: Add 1 tablespoon lemon zest to the batter and 1 teaspoon to the cream; use mixed berries.
• Chocolate-Strawberry Twist: Replace 2 tablespoons flour with cocoa powder and add mini chocolate chips to the filling.
• Mascarpone Upgrade: Fold 1/2 cup mascarpone into the whipped cream for a richer, tiramisu-adjacent vibe.
• Gluten-Free: Use a 1:1 gluten-free baking flour and add 1 teaspoon xanthan gum if not included.
• Lower Sugar: Reduce powdered sugar in cream to 1–2 tablespoons and rely on ripe berries.

FAQ

How do I prevent the cake from cracking?

Roll it up in a powdered-sugar-dusted towel while it’s still warm to “teach” the sponge to bend. Also, don’t overbake—aim for just-set and springy.

Can I use frozen strawberries?

You can, but thaw completely and drain well. Chop and pat dry; otherwise, the filling waters down fast and the texture suffers.

What if I don’t have cake flour?

Use all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons cornstarch.

Whisk well. It mimics cake flour’s tenderness nicely.

My cream won’t whip—what gives?

Everything must be cold: cream, bowl, and whisk. If it still won’t whip, your cream may be below 35% fat or too warm.

Chill and try again.

Can I make this the night before?

Yes. Assemble, wrap tightly, and refrigerate. Dust with powdered sugar right before serving for the freshest look.

How do I get clean slices?

Use a sharp serrated knife and wipe the blade between cuts.

Gentle sawing motions preserve the swirl and keep crumbs in check.

Closing Notes

The Strawberry Shortcake Roll looks like a pastry-chef project, but it’s surprisingly simple when you hit the key steps: whip the eggs well, don’t overbake, roll while warm, and keep the filling balanced.

The payoff? A slice that tastes like strawberries and sunshine.

Serve it once and you’ll be “volunteered” to bring dessert forever—consider yourself warned.