Strawberry Shortcake Roll Recipe

If you’re looking for a dessert that feels like a warm hug on a plate, this Strawberry Shortcake Roll Recipe is exactly what you need. It’s a delightful twist on the classic strawberry shortcake, combining a light, tender sponge cake rolled with luscious whipped cream and fresh, juicy strawberries. The swirl of flavors and textures makes every bite irresistible, and the beautiful spiral of cream and berries inside makes it just as lovely to serve as it is to eat. With just a handful of simple ingredients and straightforward steps, you can create a show-stopping dessert that will impress family and friends.

Ingredients You’ll Need

The ingredients for this Strawberry Shortcake Roll Recipe are wonderfully simple, yet each one plays a crucial role in creating the perfect texture, flavor, and visual appeal. From the fluffiness of the eggs to the sweetness of fresh strawberries, every component works beautifully together.

• 4 large eggs: These provide structure and airy lift to the sponge cake, making it light and soft.
• 1 cup granulated sugar: Sweetens the cake and helps create that delicate golden crust.
• 1/4 tsp salt: Enhances the sweetness and balances flavors.
• 1 cup all-purpose flour: The base of the sponge, delivering tenderness without heaviness.
• 1 tsp baking powder: Gives the cake a gentle rise for softness.
• 1 tsp vanilla extract: Adds warm, fragrant notes that elevate the whole dessert.
• 1/2 cup whole milk: Keeps the batter smooth and moist.
• 1/4 cup unsalted butter, melted: Brings a subtle richness and helps the cake roll without cracking.
• 2 cups fresh strawberries, sliced: Juicy bursts of sweetness that are the star of this recipe.
• 1 cup heavy cream: Whipped into a fluffy filling that pairs perfectly with the berries.
• 1/4 cup confectioners’ sugar: Sweetens the whipped cream gently and keeps it silky.
• 1 tsp lemon juice (optional): Brightens the strawberries and adds a refreshing zing.

How to Make Strawberry Shortcake Roll Recipe

Step 1: Preheat the Oven and Prepare the Pan

Start by heating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly to ensure the delicate cake doesn’t stick. Setting this stage correctly is key to being able to roll the cake smoothly later.

Step 2: Prepare the Batter

In a large bowl, beat the eggs and granulated sugar together until the mixture is thick, pale, and fluffy—this step is crucial for a light sponge. Stir in the vanilla extract and whole milk gently, then carefully fold in the sifted flour, baking powder, and salt. Folding keeps the batter airy and prevents it from deflating.

Step 3: Bake the Cake

Pour the batter evenly into your prepared pan and smooth the surface. Pop it in the oven for about 10 to 12 minutes. You’ll know it’s done when the top springs back when lightly touched. This quick bake time is what keeps the cake tender and flexible.

Step 4: Prepare the Rolling Towel

While the cake bakes, dust a clean kitchen towel generously with powdered sugar. This little trick prevents the cake from sticking when you roll it and adds a touch of sweetness to the underside.

Step 5: Roll the Warm Cake

As soon as the cake comes out of the oven, carefully turn it out onto the prepared towel. Peel away the parchment paper gently, then roll the cake up from the short side while it’s still warm. Let it cool completely in this rolled shape—this step “trains” the cake to hold the roll perfectly once filled.

Step 6: Whip the Cream

While the cake cools, whip the heavy cream with the confectioners’ sugar and vanilla extract until you see stiff peaks form. This whipped cream will be your luscious filling, so aim for a smooth, airy texture that spreads easily.

Step 7: Prep the Berries

Slice your fresh strawberries and toss them with the optional lemon juice. This brightens their flavor and keeps them fresh and vibrant for your filling.

Step 8: Assemble the Roll

Unroll the cooled cake gently and spread the whipped cream evenly over the surface. Scatter the sliced strawberries generously on top. Then, with a tender hand, re-roll the cake carefully, trying to keep the filling inside. Trim the ends for a neat presentation.

Step 9: Chill and Serve

Dust the outside of the roll with powdered sugar to add a pretty finishing touch. Pop the roll into the fridge for at least 30 minutes to let the flavors set and the filling firm up—this makes slicing much easier and ensures every bite is perfectly creamy and moist.

How to Serve Strawberry Shortcake Roll Recipe

Garnishes

For an extra touch of charm, add a few whole strawberries and a sprig of fresh mint on top of the roll before serving. Some light dusting of powdered sugar or even a drizzle of strawberry sauce makes it feel extra festive and inviting.

Side Dishes

This roll is fantastic on its own as a dessert, but if you want to complement it, consider serving with a scoop of vanilla ice cream or a dollop of lemon curd. The cool, tangy contrast pairs beautifully with the sweetness and creaminess of the roll.

Creative Ways to Present

Slice the roll into medallions and serve them in clear glasses layered with extra whipped cream and berries for a pretty parfait effect. You can also miniaturize the recipe for adorable individual rolls, perfect for parties or afternoon tea.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Strawberry Shortcake Roll Recipe tightly with plastic wrap and store it in the refrigerator. It will stay fresh and delicious for up to 3 days, making it perfect for prepping ahead or enjoying a second helping.

Freezing

You can freeze the rolled cake before assembling it with cream and berries. Wrap it tightly in foil and plastic wrap to prevent freezer burn. When ready to serve, thaw it overnight in the fridge and add fresh whipped cream and strawberries for the best texture.

Reheating

This dessert is best served chilled, so reheating isn’t recommended. However, if you want to enjoy the cake base warm, reheat a small slice without filling in the microwave for about 10 seconds, then add fresh cream and berries fresh for serving.

FAQs

Can I use frozen strawberries in the Strawberry Shortcake Roll Recipe?

While fresh strawberries are ideal for the best texture and flavor, you can use frozen berries if needed. Just make sure to thaw and drain them well to avoid excess moisture from making the roll soggy.

How do I prevent the cake from cracking when rolling?

Rolling your cake while it is still warm and using a powdered sugar-dusted towel helps keep the sponge flexible. Be gentle during the rolling process to avoid tears or cracks.

Can I substitute the whipped cream filling with something else?

Absolutely! Mascarpone mixed with whipped cream or a light cream cheese frosting can also be delicious alternatives that add a different but equally delightful flavor.

Is it possible to make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Just ensure your baking powder is gluten-free to keep the recipe safe for sensitive diets.

How long can I make the Strawberry Shortcake Roll Recipe ahead of time?

The roll tastes best when assembled fresh but can be made and rolled a day in advance. Just remember to cover and refrigerate it overnight to allow the flavors to meld beautifully.

Final Thoughts

This Strawberry Shortcake Roll Recipe is a delightful way to bring a classic flavor to your table with a fun and elegant twist. It’s perfect for celebrations, weeknight treats, or anytime you want to impress with a dessert that looks as amazing as it tastes. I can’t wait for you to try it and experience the joy of that soft cake, creamy filling, and fresh strawberries all rolled into one beautiful bite.

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