Here’s a Strawberry Shortcake Dessert Roll (Cake Roll) — light sponge cake, creamy filling, and fresh strawberries 🍓
Strawberry Shortcake Cake Roll
Ingredients
Cake
- 4 large eggs
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Filling
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups fresh strawberries, finely chopped
For Rolling
- Powdered sugar (for dusting towel)
Instructions
Make the Cake
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
- Beat eggs & sugar on high speed for 4–5 minutes until thick and pale.
- Gently mix in vanilla.
- Fold in flour, baking powder, and salt just until combined.
- Spread batter evenly in pan.
- Bake 10–12 minutes, until cake springs back lightly when touched.
Roll the Cake
- Dust a clean kitchen towel generously with powdered sugar.
- Immediately turn hot cake onto the towel, peel off parchment, and gently roll the cake up in the towel (short end to short end).
- Let cool completely.
Make Filling & Assemble
- Whip cream, powdered sugar, and vanilla until stiff peaks form.
- Gently fold in chopped strawberries.
- Carefully unroll cooled cake, spread filling evenly, and re-roll (without towel).
- Chill at least 1 hour before slicing.
Optional Toppings
- Extra whipped cream
- Strawberry slices
- Light dusting of powdered sugar
Tips
- Chop strawberries small to prevent cracking
- Don’t overbake — flexibility is key for rolling
- This dessert is best served the same day
If you’d like, I can also share a no-bake strawberry shortcake roll, chocolate-strawberry version, or cream cheese filling option 😊
