Strawberry Shortcake Cake Roll Recipe

You need a fancy dessert. Like, now. A birthday, a last-minute guest, or just a serious Tuesday night sweet tooth.

But you don’t have all day. A classic layer cake? No time for that. You need something impressive that comes together fast.

That’s where this Strawberry Shortcake Cake Roll Recipe saves the day. It looks like you spent hours. It tastes like pure summer. And it’s secretly so simple. If you love the combination of berries and cake, you might also enjoy this decadent Strawberry Chocolate Cake.

Recipe Overview

Cuisine: American
Category: Dessert
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 40 minutes (plus chilling)
Servings: 10 slices

Ultimate Guide to Strawberry Shortcake Cake Roll Recipe

This is your one-stop guide. We’re skipping the fuss and getting straight to flavor.

This cake roll gives you everything: soft vanilla sponge, sweet strawberry cream, and fresh berries. It’s a showstopper without the stress. I make this when I need a big dessert win with minimal effort.

Forget the fear of rolling and cracking. I’ve got the tricks to make it easy. You’ll get a perfect swirl every single time.

The Simple Ingredients

This is the beauty part. You probably have most of this in your kitchen right now. No special trips to the store.

For the Cake:
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 large eggs, room temp
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- Powdered sugar, for dusting
For the Filling:
- 1 1/2 cups heavy whipping cream, cold
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries, diced small
- Extra whole strawberries for garnish

Let’s Get Cooking! (The Step-by-Step)

Follow these steps in order. It’s a simple dance. I promise it’s not as tricky as it looks!

Prep your space. Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper. Lightly grease the paper. This is your non-stick insurance.
Make the batter. Whisk flour, baking powder, and salt in a bowl. In another bowl, beat eggs on high speed for 5 full minutes. They will get thick and pale. Slowly beat in the sugar, then the vanilla. Gently fold in the dry ingredients until just combined.
Bake it fast. Spread the batter evenly in your prepared pan. Bake for 10-12 minutes. The cake is done when the top springs back when touched.
The critical roll. As soon as the cake comes out, dust the top with powdered sugar. Lay a clean kitchen towel over it. Quickly flip the whole pan over. Peel off the parchment paper. Starting at a short end, use the towel to roll the warm cake up. Let it cool completely rolled up. This trains the cake to hold its shape.
Whip the cream. While the cake cools, beat the cold cream, powdered sugar, and vanilla until stiff peaks form. Gently fold in the diced strawberries.
Fill and finish. Unroll the cooled cake. Spread the strawberry cream evenly over it, leaving a small border. Re-roll the cake gently, using the towel to help. Place it seam-side down on a platter.
Chill and serve. Refrigerate for at least one hour. Before serving, dust with more powdered sugar and top with whole berries. Slice and watch everyone’s eyes light up.

What to Serve With This Dish

This cake is a star on its own. But if you want to make it a full dessert spread, keep it easy. For a fun, no-bake option that’s perfect for parties, try this Strawberry Shortcake Puppy Chow.

A scoop of vanilla ice cream is perfect. Or a little extra fresh berry salad on the side.

For drinks, I love iced coffee or a glass of cold milk. Simple, refreshing, and no extra work for you.

Make This Recipe Your Own (Quick Swaps)

Got different fruit? Use it! This recipe is your playground.

Swap the strawberries for raspberries or blueberries. Use a lemon cake mix for the base if you’re in a real hurry.

For a fun twist, add a tablespoon of strawberry jam to the cream filling. It boosts the berry flavor in a big way.

How to Store Leftovers (If You Have Any!)

Cover the cake roll tightly with plastic wrap. Keep it in the fridge.

It’s best eaten within 2-3 days. The cream will start to soften after that. You cannot freeze this one well because of the fresh cream and fruit.

NUTRITION INFORMATION

Calories: ~280
Carbohydrates: 30g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 115mg
Sugar: 22g

*This is an estimate per serving.

FREQUENTLY ASKED QUESTIONS

My cake cracked when I rolled it. What did I do wrong?

You probably overbaked it or let it cool before the first roll. The key is to roll it up while it’s still warm and flexible right out of the oven.

Can I make this ahead of time?

Absolutely! Make the whole roll, wrap it well, and refrigerate it the night before. The flavors get even better.

Why do my eggs need to be room temperature?

Room temp eggs whip up much higher and give the cake its light, spongy texture. It’s a small step with a big payoff.

See? Fancy dessert doesn’t have to be a project. This cake roll is your secret weapon for easy entertaining. If you’re looking for another berry-packed treat with a delightful crumb topping, you must try this Blueberry Cheesecake Crumb Cake.

It’s soft, sweet, and totally gorgeous. You get all the credit for minimal kitchen time. That’s a win in my book.

Go blow some minds with this cake! Then come back and tell me all about it. Did your family love it? Leave a comment and a rating below!

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Olyvia Thompson

Hi, I’m Olyvia Thompson! Welcome to Olyviarecipes—where cozy cravings meet kitchen simplicity. I share family-approved meals that are big on flavor and low on stress.