This Strawberry Shortcake Roll Recipe is a beautiful dessert that combines a light and fluffy vanilla sponge cake with a rich whipped cream cheese filling and plenty of fresh strawberries. Rolled into an elegant spiral and topped with more whipped cream and berries, this homemade cake is perfect for birthdays, holidays, summer gatherings, or whenever you’re craving a bakery-style treat made from scratch.
Why You’ll Love This Recipe
- Soft, airy sponge cake that rolls beautifully without cracking.
- Filled with fresh strawberries and creamy whipped filling.
- Perfect for spring and summer celebrations.
- Stunning presentation with surprisingly simple preparation.
- Make-ahead friendly for parties and special occasions.
- Light, refreshing, and not overly sweet.
- A crowd-pleasing dessert everyone will love.
Ingredients
For the Cake
- 3 large eggs
- ¾ cup granulated sugar
- 1 tablespoon vegetable oil
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- Powdered sugar, for rolling
For the Filling
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups cold heavy whipping cream
- 1 pound fresh strawberries, divided
Optional Garnish
- Extra fresh strawberries
- Powdered sugar
- Fresh mint leaves
Instructions
Prepare the Sponge Cake
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with foil or parchment paper and lightly coat it with non-stick baking spray.
- In a large mixing bowl, beat the eggs on medium speed for about 5 minutes until pale, thick, and fluffy.
- Add the granulated sugar and continue mixing for another 2 minutes.
- Mix in the vegetable oil, vanilla extract, baking powder, and salt.
- Gradually add the flour, mixing only until no dry streaks remain.
- Spread the batter evenly into the prepared pan and gently tap the pan on the counter to remove air bubbles.
- Bake for 10–15 minutes, or until the cake springs back when lightly touched.
Roll the Cake
- While the cake bakes, spread about ¼ cup powdered sugar over a clean kitchen towel.
- Carefully invert the hot cake onto the towel.
- Remove the pan and peel away the foil or parchment.
- Starting from the short end, gently roll the cake together with the towel.
- Allow the rolled cake to cool completely.
Prepare the Filling
- Beat the softened cream cheese and sugar until smooth and creamy.
- Add the vanilla extract.
- Slowly pour in the cold heavy whipping cream while mixing.
- Increase the mixer speed and beat until stiff peaks form.
Assemble the Strawberry Shortcake Roll Recipe
- Wash and thoroughly dry the strawberries.
- Dice about three-quarters of the strawberries into small pieces and pat them dry with paper towels.
- Carefully unroll the cooled cake.
- Spread about two-thirds of the whipped cream mixture evenly over the cake.
- Sprinkle the chopped strawberries across the filling.
- Gently roll the cake back up, removing the towel as you go.
- Wrap the cake in plastic wrap and refrigerate for at least one hour.
Decorate and Serve
- Spread the remaining whipped cream over the chilled cake.
- Decorate with fresh strawberries and, if desired, pipe decorative swirls using a large star tip.
- Slice and serve chilled.
Tips & Tricks
- Roll the cake while it’s still warm to prevent cracks.
- Dry the strawberries well to keep the filling from becoming watery.
- Chill the cake before slicing for cleaner cuts.
- Use ripe, sweet strawberries for the best flavor.
- A serrated knife produces beautiful slices without crushing the cake.
- Add a little lemon zest to the filling for a fresh citrus flavor.
- Prepare the sponge one day ahead if needed.
Details
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Chilling Time: 1 hour
- Total Time: About 1 hour 45 minutes
- Yield: 10–12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Intermediate
- Dietary Notes: Vegetarian
Notes
This dessert tastes best the day it is assembled because fresh strawberries release moisture over time. If making ahead, prepare the sponge cake one day in advance and assemble shortly before serving. You can also substitute raspberries, blueberries, or mixed berries for a delicious variation.
Nutrition (Approximate Per Serving)
- Calories: 340
- Protein: 5g
- Carbohydrates: 30g
- Fat: 22g
- Saturated Fat: 13g
- Sugar: 22g
- Fiber: 1g
- Sodium: 150mg
Frequently Asked Questions
Why did my cake crack while rolling?
The cake should be rolled while it’s still warm. Waiting until it cools completely before rolling makes it much more likely to crack.
Can I make this Strawberry Shortcake Roll Recipe ahead of time?
Yes. The sponge cake can be baked and rolled a day in advance. Assemble with the filling on the day you plan to serve it for the freshest results.
Can I use frozen strawberries?
Fresh strawberries are highly recommended. Frozen berries release too much liquid and can make the filling soggy.
How should I store leftovers?
Store the cake loosely covered in the refrigerator for up to two days. The strawberries may soften slightly but the cake will remain delicious.
Can I freeze the cake?
The plain sponge cake freezes well for up to two months. However, the fully assembled cake is not ideal for freezing because the whipped filling and fresh strawberries can lose their texture after thawing.
Storage
Refrigerate the Strawberry Shortcake Roll Recipe in an airtight container or loosely wrapped with plastic wrap for up to 2 days.
For the best texture and flavor, serve the cake chilled and enjoy it within 24 hours of assembling.
Avoid freezing the fully decorated cake, as the fresh berries and whipped filling may become watery after thawing.
Similar Recipes
Strawberry Shortcake Roll Recipe
Ingredients
For the Cake
- 3 large eggs
- ¾ cup granulated sugar
- 1 tablespoon vegetable oil
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- Powdered sugar for rolling
For the Filling
- 8 ounces cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups cold heavy whipping cream
- 1 pound fresh strawberries divided
Optional Garnish
- Extra fresh strawberries
- Powdered sugar
- Fresh mint leaves
Instructions
- Prepare the Sponge Cake
- Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with foil or parchment paper and lightly coat it with non-stick baking spray.
- In a large mixing bowl, beat the eggs on medium speed for about 5 minutes until pale, thick, and fluffy.
- Add the granulated sugar and continue mixing for another 2 minutes.
- Mix in the vegetable oil, vanilla extract, baking powder, and salt.
- Gradually add the flour, mixing only until no dry streaks remain.
- Spread the batter evenly into the prepared pan and gently tap the pan on the counter to remove air bubbles.
- Bake for 10–15 minutes, or until the cake springs back when lightly touched.
- Roll the Cake
- While the cake bakes, spread about ¼ cup powdered sugar over a clean kitchen towel.
- Carefully invert the hot cake onto the towel.
- Remove the pan and peel away the foil or parchment.
- Starting from the short end, gently roll the cake together with the towel.
- Allow the rolled cake to cool completely.
- Prepare the Filling
- Beat the softened cream cheese and sugar until smooth and creamy.
- Add the vanilla extract.
- Slowly pour in the cold heavy whipping cream while mixing.
- Increase the mixer speed and beat until stiff peaks form.
- Assemble the Strawberry Shortcake Roll Recipe
- Wash and thoroughly dry the strawberries.
- Dice about three-quarters of the strawberries into small pieces and pat them dry with paper towels.
- Carefully unroll the cooled cake.
- Spread about two-thirds of the whipped cream mixture evenly over the cake.
- Sprinkle the chopped strawberries across the filling.
- Gently roll the cake back up, removing the towel as you go.
- Wrap the cake in plastic wrap and refrigerate for at least one hour.
- Decorate and Serve
- Spread the remaining whipped cream over the chilled cake.
- Decorate with fresh strawberries and, if desired, pipe decorative swirls using a large star tip.
- Slice and serve chilled.
Notes
Conclusion
This Strawberry Shortcake Roll Recipe is a stunning homemade dessert that’s as delicious as it is beautiful. The light vanilla sponge, creamy whipped filling, and juicy fresh strawberries create a perfect balance of flavors and textures in every bite. Whether you’re celebrating a special occasion or simply treating yourself to a homemade dessert, this elegant cake roll is guaranteed to impress family and friends.