Strawberry Shortcake Roll Recipe: A Stunning, Summery Swirl

This Strawberry Shortcake Roll Recipe is the ultimate showstopping dessert for berry season. Imagine a light, fluffy vanilla sponge cake, rolled with a cloud of sweet whipped cream and a ribbon of fresh, macerated strawberries, then dusted with a snowfall of powdered sugar. It’s a beautiful, elegant take on the classic shortcake that’s surprisingly manageable to make.

Each slice reveals a stunning spiral of cake, cream, and berries, a dessert that’s as breathtaking to look at as it is delicious to eat.

WHY YOU WILL LOVE THIS STRAWBERRY SHORTCAKE ROLL

You will be amazed at how impressive yet approachable this Strawberry Shortcake Roll Recipe dessert is.

• Firstly, this Strawberry Shortcake Roll Recipe delivers all the beloved flavors of the classic in a beautiful, sliceable form.
• Secondly, the process of rolling the cake is much easier than it looks, and I’ll guide you through every tip to ensure a crack-free spiral.
• Furthermore, it’s lighter than a layered cake, making it the perfect finale to a summer BBQ or festive meal.
• Finally, it’s a guaranteed crowd-pleaser that will have everyone reaching for their cameras before their forks.

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WHAT YOU WILL NEED

Fresh, ripe strawberries and a light touch are the secrets to success.

For the Vanilla Sponge Cake:

• Cake Flour: This lower-protein flour is essential for a tender, flexible cake that won’t crack when rolled. All-purpose flour can be used in a pinch (see tips).
• Baking Powder & Salt: For rise and flavor.
• Eggs: You’ll need 4 large eggs, separated. The whipped egg whites give the cake its airy structure.
• Granulated Sugar: For sweetness and stability.
• Vanilla Extract & Almond Extract: A touch of almond extract amplifies the “shortcake” flavor beautifully.
• Confectioners’ Sugar: For dusting the towel, a non-negotiable step!

For the Filling:

• Fresh Strawberries: Hulled and sliced. You’ll macerate some for a juicy ribbon and reserve perfect slices for decoration.
• Granulated Sugar: For macerating the berries.
• Heavy Whipping Cream: Very cold.
• Confectioners’ Sugar & Vanilla: For sweetening and flavoring the whipped cream.

TOOLS YOU WILL WANT

You will need a 10×15 inch jelly roll pan, parchment paper, a stand mixer or electric hand mixer, a large clean bowl for whipping egg whites, a mixing bowl, a spatula, and a clean kitchen towel.

HOW TO MAKE THIS STRAWBERRY SHORTCAKE ROLL

Follow these Strawberry Shortcake Roll Recipe steps carefully for a perfectly rolled, beautiful cake.

Prepare the Pan, Oven, and Berries

1. First, preheat your oven to 350°F (175°C).
2. Line your jelly roll pan with parchment paper and grease it lightly.
3. Macerate the strawberries: Toss 1 ½ cups of sliced strawberries with 2 tablespoons of sugar in a bowl. Let them sit for 30+ minutes to release their juices. Drain the juice before using (you can reduce it to a syrup if desired).

Make the Sponge Cake

1. In a medium bowl, whisk together the cake flour, baking powder, and salt.
2. In a large bowl, beat the egg yolks with half the sugar until pale and thick. Beat in the vanilla and almond extract.
3. In a spotlessly clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff, glossy peaks form.
4. Gently fold the egg yolk mixture into the whipped whites.
5. Sift the flour mixture over the egg mixture in three parts, folding gently after each addition until just combined.

Bake and Roll Warm

1. Spread the batter evenly into your prepared pan.
2. Bake for 12-15 minutes, until the top is springy to the touch.
3. While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with confectioners’ sugar.
4. As soon as the cake comes out of the oven, immediately invert it onto the sugared towel. Carefully peel off the parchment paper.
5. Starting from a short end, use the towel to gently but firmly roll the cake into a log shape. Let it cool completely rolled up. This sets the “roll” memory.

Whip the Cream and Assemble

1. In a cold bowl, whip the heavy cream, confectioners’ sugar, and vanilla until stiff peaks form.
2. Carefully unroll the cooled cake. It’s okay if it cracks slightly.
3. Spread the whipped cream evenly over the cake, leaving a small border.
4. Scatter the drained, macerated strawberries over the cream.
5. Gently re-roll the cake, using the towel to help you, but this time without the towel inside. Place it seam-side down on your serving platter.

Decorate and Serve

1. Dust the entire roll with a generous coating of confectioners’ sugar.
2. Decorate the top with fresh strawberry slices and mint leaves, if desired.
3. For the cleanest slices, chill for 30 minutes before serving. Use a sharp knife, wiped clean between cuts.

TIPS AND TRICKS FOR THE PERFECT STRAWBERRY SHORTCAKE ROLL

I want to share my best tips to make your Strawberry Shortcake Roll Recipe flawless. Rolling the cake while it is still warm is the single most important step to prevent cracks. The heat makes it pliable. Furthermore, ensure your whipped cream is very stiff so it can hold the weight of the berries and support the roll.

To prevent a soggy cake, drain your macerated strawberries thoroughly. If you don’t have cake flour, make a substitute: for every 1 cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Sift together 3 times.

VARIATIONS YOU WILL ACTUALLY TRY

This recipe is wonderfully adaptable. For a Lemon Blueberry Roll, use lemon zest in the cake and fill with lemon cream and fresh blueberries. For a Chocolate Strawberry Roll, add ¼ cup of cocoa powder to the dry ingredients and fill with chocolate whipped cream. You can also add a layer of strawberry jam under the whipped cream for an extra burst of berry flavor.

MAKE-AHEAD, STORAGE & FREEZING

This Strawberry Shortcake Roll Recipe dessert is perfect for planning. You can make the filled and rolled cake (without the final dusting of sugar) up to one day ahead; wrap it tightly in plastic wrap and refrigerate. Add the powdered sugar and fresh berry garnish just before serving. The fully assembled cake can be stored in the refrigerator for up to 2 days. It’s best not to freeze the fully assembled roll due to the fresh cream and berries.

TROUBLESHOOTING: COMMON QUESTIONS

Let’s solve any potential issues. If my cake cracked a little while rolling, don’t panic! This is common and the whipped cream will act as “spackle,” hiding any imperfections in the final spiral. If my cake is soggy, the macerated berries likely weren’t drained well enough.

If the whipped cream deflates, it was either over-whipped or the cake was too warm when you assembled it. How do I know when the cake is done? The top should spring back when lightly touched, and the edges will just begin to pull away from the pan.

SERVING SUGGESTIONS

Serve this Strawberry Shortcake Roll Recipe chilled. It’s sublime on its own but can be elevated with a drizzle of reduced strawberry macerating juice or a dollop of extra whipped cream on the side. It’s the perfect centerpiece for a bridal shower, Mother’s Day brunch, or Fourth of July celebration.

NUTRITION NOTES

This Strawberry Shortcake Roll Recipe is a celebratory dessert. For a lighter version, you can stabilize the whipped cream with Greek yogurt, but the texture will be less fluffy.

MY STORY: WHY I ADORE THIS STRAWBERRY SHORTCAKE ROLL

This Strawberry Shortcake Roll Recipe is the taste of summer celebrations in my family. My mom would make it every year for my June birthday, and it felt like the most special cake in the world. I loved watching her perform the “magic trick” of rolling the warm cake, and the anticipation of that first slice revealing the perfect swirl was unmatched.

Now, I make it with my own children, and their wide-eyed wonder when we unroll it is just as magical. It’s more than a dessert; it’s a sweet, swirly thread connecting generations of joy.

FINAL CHECKLIST BEFORE YOU BAKE

Before you start, do a quick scan:

• Oven is preheated to 350°F (175°C).
• Jelly roll pan is lined and greased.
• Kitchen towel is laid out with confectioners’ sugar.
• Eggs are separated, and your bowl for whipping egg whites is perfectly clean and grease-free.
• Strawberries are macerating.

STRAWBERRY SHORTCAKE ROLL FAQS