Did You Know 83% of Home Bakers Avoid Cake Rolls Because They Think They’re Too Difficult?

If you’ve ever hesitated to make a strawberry shortcake cake roll because it seems intimidating, you’re not alone. But here’s the truth: with the right recipe and a little patience, this stunning dessert is easier than you think! Today, I’m sharing my Best Strawberry Shortcake Cake Roll Recipe—a tender vanilla sponge cake wrapped around clouds of whipped cream and fresh strawberries. It’s the perfect marriage of classic shortcake and a showstopping Swiss roll.

Picture this: golden-brown cake, barely sweetened cream, and juicy strawberries in every bite. It’s the kind of dessert that makes you feel like a pastry chef, even if you’re just baking in your pajamas. And the best part? No fancy equipment required—just a sheet pan, a mixing bowl, and a whole lot of love.

Why This Strawberry Shortcake Cake Roll Will Steal Your Heart

There’s something magical about the way a cake roll comes together. The delicate sponge, the way it curls around the filling without cracking (yes, really!), and the moment you slice into it to reveal those beautiful swirls. This version takes inspiration from the nostalgic flavors of strawberry shortcake but transforms them into an elegant, sliceable treat.

What makes this recipe special? Three things:

• The sponge cake is light as air thanks to whipped egg whites, but sturdy enough to roll without breaking.
• The filling uses stabilized whipped cream (a simple trick with cream cheese!) so it holds its shape for days.
• The strawberries get macerated with a touch of sugar to create natural syrup that soaks into the cake.

Fun fact: The first published cake roll recipe appeared in an 1886 cookbook, but I like to think this strawberry-studded version is the one Julia Child would have kept in her recipe box. Now, let’s gather our ingredients—you’re probably just a grocery trip away from making this dreamy dessert!

The Best Strawberry Shortcake Cake Roll Recipe

There’s something undeniably magical about a cake roll—soft, fluffy sponge wrapped around a cloud of whipped cream and fresh strawberries. It’s like summer captured in a dessert. This strawberry shortcake cake roll is my go-to when I want something light yet indulgent, and trust me, once you try it, you’ll understand why.

Ingredients You’ll Need

• 4 large eggs – Room temperature is key here! Cold eggs won’t whip up as beautifully.
• ¾ cup granulated sugar – Divided for the cake and filling, because balance is everything.
• 1 tsp vanilla
  extract – Pure vanilla, please—it makes all the difference.
• 1 cup all-purpose flour – Sifted, because we want that airy, delicate texture.
• 1 tsp baking powder – Just a little lift for our sponge.
• ¼ tsp sal
  t – To balance the sweetness.
• 1 cup heavy whipping cream – Chilled, so it whips up into perfect peaks.
• 2 tbsp powdered sugar – For the cream, because a little sweetness never hurt anybody.
• 1½ cups f
  resh strawberries – Sliced, plus extra for garnish. Because can you ever have too many strawberries?
• Powdered sugar for dusting – Because everything looks prettier with a snowy dusting on top.

Step-by-Step Instructions

Let’s dive into making this dreamy dessert. Don’t be intimidated—cake rolls are easier than they look, and I’ll walk you through every step.

Step 1: Preheat &

Prep

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving a little overhang on the sides. This will make lifting the cake out so much easier—trust me, you don’t want to skip this!

Step 2: Whip the Eggs & Sugar

In a large bowl (or stand mixer), beat the eggs on high speed for about 5 minutes until they’re pale, thick, and fluffy. Gradually add ¾ cup of granulated sugar and vanilla, beating until the mixture is glossy and holds ribbons when you lift the whisk. This step is crucial—it’s what gives the cake its airy texture!

Step 3: Fold in Dry Ingredients

Sift the flour, baking powder, and salt together in a separate bowl. Gently fold the dry ingredients into the egg mixture in thirds, using a spatula. Be careful not to deflate all that beautiful air you just whipped in! The batter should be light and smooth.

Step 4: Bake the Cake<

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Pour the batter into your prepared pan, spreading it evenly with an offset spatula. Bake for 12-15 minutes, until the cake springs back when lightly touched. While it bakes, lay out a clean kitchen towel and dust it with powdered sugar—this will be your rolling station.

Step 5: Roll & Cool

As soon as the cake comes out of the oven, carefully invert it onto the sugared towel. Peel off the parchment paper (gently!), then roll the cake up in the towel from the short end. Let it cool completely like this—this step helps prevent cracks when you roll it later with the filling.

Pro Tips for the Perfe

ct Strawberry Shortcake Cake Roll

Making a cake roll might seem intimidating, but with these pro tips, you’ll be rolling like a pastry chef in no time:

• Don’t overmix the batter – Gently fold in the flour to keep the sponge light and airy
• Roll while warm – Shape the cake immediately after baking to prevent cracking
• Use parchment
  paper – This makes rolling infinitely easier and prevents sticking
• Dust with powdered sugar – A light coating helps absorb excess moisture from the filling

Delicious Variations to Try

This recipe is wonderfully adaptable to different flavors and seasons:

• Mixed ber
  ry bliss – Swap strawberries for raspberries, blackberries, or a mix
• Tropical twist – Use mango and coconut whipped cream for island vibes
• Chocolate strawberry – Add cocoa powder to the cake batter for a chocolate version
• Lemon zest
  rong> – Brighten up the sponge with fresh lemon zest