Classic Strawberry Shortcake Roll

Name: Classic Strawberry Shortcake Roll
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 3 large eggs; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 2 cups fresh strawberries, hulled and sliced

Highlighted under: Soft Recipes

I absolutely love making this Classic Strawberry Shortcake Roll during the warmer months when strawberries are at their peak. The combination of fluffy sponge cake and fresh strawberries wrapped in a delicate roll is simply irresistible. What I appreciate most about this recipe is its simplicity, requiring just a few basic ingredients while delivering a taste that feels indulgent. The lightness of the cake and sweetness of the strawberries come together beautifully, making it a perfect dessert for gatherings or a delightful treat for myself.

Created by

Aileen Prescott

Last updated on 2026-02-24T08:06:37.314Z

When I first tried making a rolled cake, I was amazed at how easy it was to achieve a light and fluffy texture. Using a thin layer of sponge cake lets the strawberries shine through, showcasing their vibrant flavor. The secret to avoiding cracks during rolling is to let the cake cool slightly before wrapping it with the filling; this makes all the difference!

I also love adding a splash of vanilla to the whipped cream for an extra depth of flavor. This little trick elevates the roll from basic to extraordinary, ensuring your guests will be asking for seconds. Each bite is a perfect balance of sweetness, and the fresh strawberries add a wonderful tart contrast.

Why You'll Love This Recipe
Light and airy sponge cake that pairs perfectly with strawberries
Easily customizable with your favorite fruits or flavors
A stunning dessert that impresses with minimal effort

Understanding the Sponge Cake

The sponge cake is the foundation of this dessert, and achieving the right texture is crucial. When beating the eggs and sugar, aim for a mixture that triples in volume and becomes thick enough to form ribbons when the whisk is lifted. This aeration process is what creates the light, fluffy texture. If the mixture isn't whipped well, the cake will be dense and not roll properly, resulting in cracks.

It's important to incorporate the dry ingredients gently. Use a rubber spatula to fold the flour, baking powder, and salt into the egg mixture. Overmixing can deflate the batter and compromise the sponge's airy quality. Once the flour is just combined, the mixture should look slightly lumpy but well incorporated, ensuring a light cake that bakes evenly and holds its shape when rolled.

Tips for Filling and Rolling

Whipping the cream to the right peak is essential for the filling. Aim for soft peaks; this gives the cream a smooth consistency that pairs beautifully with the juicy strawberries. If you whip it too stiff, it can become grainy, and incorporating the strawberries may be challenging. A good trick is to whip your cream in a chilled bowl to help it maintain its structure.

When rolling the cake, act gently but quickly. Using a clean kitchen towel dusted with powdered sugar helps prevent sticking. If the cake cools too much before rolling, it may crack when you attempt to roll it up. Conversely, rolling it too hot can cause it to lose its shape. Aim for around 5-10 minutes of cooling in the towel before unrolling it for filling.

Serving and Storing Your Roll

After chilling, slice your Strawberry Shortcake Roll with a sharp knife for clean edges. Clean the knife between cuts to maintain the visual appeal of the layers. This cake pairs wonderfully with a drizzle of chocolate sauce or a dollop of extra whipped cream topped with a few whole strawberries for garnish, enhancing both the flavor and presentation.

To store, wrap the assembled roll in plastic wrap and keep it refrigerated for up to 3 days. If you want to prepare it in advance, consider making the sponge a day ahead. It can be tightly wrapped in plastic and stored at room temperature. Just make sure to wait until you're ready to serve to fill and roll it to maintain maximum freshness and texture.

Ingredients

For the cake

3 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

For the filling

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 cups fresh strawberries, hulled and sliced

Make sure to have all ingredients at room temperature for the best results.

Instructions

Prepare the sponge cake

Preheat your oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper and grease it lightly. In a bowl, beat the eggs and sugar until thick and pale, about 5 minutes. Stir in vanilla extract. Gradually fold in the flour, baking powder, and salt until just combined.

Bake the cake

Spread the batter evenly in the prepared pan and bake for 20 minutes, or until the edges are lightly golden and a toothpick comes out clean. Remove from the oven and allow to cool slightly in the pan.

Roll the cake

Dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel and carefully peel off the parchment paper. Starting from one short end, roll the cake with the towel, making it tight. Let it cool completely in this rolled position.

Prepare the filling

In a bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the sliced strawberries.

Assemble the roll

Unroll the cooled cake and spread an even layer of the whipped cream mixture over the top. Roll the cake back up without the towel, then place it seam-side down on a serving platter. Chill for at least 30 minutes before slicing.

Slice and enjoy your Strawberry Shortcake Roll with additional strawberries on the side if desired!

Pro Tips

For extra flavor, consider using lemon zest in the filling or drizzling the top with chocolate ganache before serving.

Ingredient Substitutions

While fresh strawberries are the highlight of this recipe, feel free to substitute them with other fruits like raspberries or blueberries, depending on your taste preference and seasonality. For a unique twist, you could even use peaches or a mixture of berries for a berry medley roll.

If you need a dairy-free version, consider using coconut cream in place of heavy cream for the filling. Simply chill a can of full-fat coconut milk overnight, then scoop out the solid cream to whip. The coconut flavor blends wonderfully with the sweetness of the fruits, creating a delightful tropical variation on this classic dessert.

Troubleshooting Common Issues

One common issue with this recipe is overbaking the sponge cake, which results in a dry texture that doesn't roll well. Always check for doneness a minute or two early by inserting a toothpick; it should come out clean or with only a few crumbs attached. The cake should also spring back slightly when touched in the center.

If your cake cracks while rolling, it may have been a little too cool or too dry. Don't panic! You can use whipped cream as a sort of glue to patch any cracks and hide them. Alternatively, serving the roll with a drizzle of sauce or a sprinkle of powdered sugar can also distract from any imperfections while adding a touch of elegance.

Make-Ahead Tips

This Strawberry Shortcake Roll can be prepped in stages for convenience. The sponge cake can be made a day ahead and stored properly. To keep it fresh, wrapping it well prevents it from drying out. The filling can also be prepared in advance but should be added just before serving to maintain the fluffiness of the whipped cream.

For parties or gatherings, consider making mini versions of this roll using smaller pans. They not only look adorable but also allow for individual servings, making them perfect for entertaining. Just adjust baking times slightly if you opt for smaller sizes, keeping an eye on them as they bake.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes! You can make the sponge cake a day in advance and assemble it shortly before serving.

→ What other fruits can I use?

You can use peaches, raspberries, or blueberries depending on what's in season or your personal preference.

→ How do I store any leftovers?

Store in an airtight container in the fridge for up to 2 days, but it's best enjoyed fresh.

→ Why did my cake crack when rolling?

If the cake is too cool or not baked enough, it may crack. Ensure you roll it while it's still warm and slightly flexible.