Did You Know 73% of Home Bakers Avoid Cake Rolls Because They Think They’re Too Difficult?

If you’ve ever stared longingly at a bakery’s strawberry shortcake cake roll, convinced it was beyond your skill level, I’m here to change your mind. This Best Strawberry Shortcake Cake Roll Recipe is the golden ticket to impressing your family, friends, and most importantly—yourself. Light as air sponge cake, clouds of whipped cream, and juicy strawberries come together in a dessert that looks like it took hours but secretly comes together with a few smart tricks.

I used to be part of that 73% too, until my grandmother handed me her tattered recipe card with a wink. “The secret,” she whispered, “is in the fold.” And just like that, my baking world expanded. This recipe honors her wisdom while adding modern touches—like a touch of vanilla bean paste in the sponge and macerated berries for extra sweetness. Whether you’re a novice or a seasoned baker, this cake roll is your next showstopper.

Why This Cake Roll Will Become Your Signature Dessert

There’s something magical about slicing into a spiraled dessert to reveal layers of cream and fruit. But beyond the wow factor, this strawberry shortcake cake roll is:

• Surprisingly forgiving: Unlike fussy layer cakes, a slight crack in the roll just adds rustic charm
• Customizable: Swap strawberries for raspberries in winter or peaches in summer
• Make-ahead friendly: The flavors meld beautifully overnight in the fridge

The key is starting with room temperature eggs—they give the sponge its signature lift—and not overbaking (we’ll talk about the “spring back” test later). And when those first ruby-red strawberries of the season appear at the market? This is the recipe I reach for to celebrate.

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 I promise, it’s easier to make than it looks!

Ingredients You’ll Need

Before we dive into baking, let’s gather everything we need. Trust me, using quality ingredients makes all the difference here.

• 4 large e
  ggs, room temperature – Cold eggs don’t whip as well, so let them sit out for a bit!
• ¾ cup granulated sugar – Divided for the cake and filling.
• 1 tsp vanilla extract – Pure vanilla, if you have it. The flavor sings.
• ¼ tsp sal
  t – Just a pinch to balance the sweetness.
• ¾ cup all-purpose flour – Spoon and level it—no packed flour here.
• 1 tsp baking powder – For that perfect rise.
• 1 cup heavy wh
  ipping cream – Chill the bowl and beaters for best results.
• 2 tbsp powdered sugar – For sweetening the whipped cream.
• 1½ cups fresh strawberries, diced – The juicier, the better. Save a few for garnish!
• Powdered sugar
  for dusting – Because everything looks prettier with a snowy finish.

Step-by-Step Instructions

Now, let’s bake! Follow these steps, and you’ll have a stunning cake roll in no time.

1. Prep Your Pan

First, 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 makes lifting the cake out so much easier—no sticking!

2. Whip the Eggs and S

ugar

In a large bowl, beat the eggs on high speed for about 5 minutes until they’re pale and thick. Gradually add ½ cup of the granulated sugar and the vanilla, beating until the mixture is fluffy and holds a ribbon-like trail when you lift the beaters. This step is key for that airy texture!

3. Fold in the Dry Ingredients

Sift together the flour, baking powder, and salt. Gently fold them into the egg mixture in two additions, using a spatula. Be careful not to deflate all that air we worked so hard for! The batter should be smooth and light.

4. Bake to Perfection

Pour the batter into your prepared pan, spreading it evenly with an offset spatula. Bake for 12-14 minutes, just until the top springs back when lightly touched. Don’t overbake—this cake should stay tender!

5. Roll It Up (Yes, Wh

ile Warm!)

Here’s the trickiest part, but don’t worry—I’ll walk you through it. As soon as the cake comes out of the oven, dust the top with a little powdered sugar. Place a clean kitchen towel over it, then carefully flip it onto a flat surface. Peel off the parchment paper, then roll the cake up gently with the towel inside. Let it cool completely like this. This prevents cracks later!

Pro Tips for the Perfect 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 ingredients to maintain that light, airy texture
• Use room temperature eggs – They whip up much better for maximum volume
• Roll while warm – Shape your cake immediately after baking to prevent cracking
• Dust with powd
  ered sugar – This helps prevent sticking when rolling
• Chill before filling – Let the rolled cake cool completely to avoid melting your whipped cream

Delicious Variations to Try

While the classic version is heavenly, here are some fun twists to keep things interesting:

• Mixed ber
  ry bliss – Swap strawberries for raspberries, blackberries, or a mix
• Lemon zest surprise – Add lemon zest to the batter for a bright, citrusy note
• Chocolate-dipped delight – Drizzle melted chocolate over the finished roll
• Boozy version<
  /strong> – Brush the cake with a little strawberry liqueur before filling
• Dairy-free option – Use coconut whipped cream for a lactose-free alternative