Classic Strawberry Shortcake Roll

Name: Classic Strawberry Shortcake Roll
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 4 large eggs; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/4 teaspoon salt; 2 cups fresh strawberries, hulled and sliced; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Golden Ideas

I’ve always had a soft spot for classic strawberry shortcake, but making it into a roll takes it to a whole new level of deliciousness. This recipe is not only visually stunning but also delivers the perfect balance of sweet strawberries and fluffy cream. I love how the tender sponge cake absorbs the strawberry juices, making each bite a decadent experience. Plus, it transforms a traditional dessert into a delightful roll, perfect for impressing guests at any gathering!

Created by

Adriana Whitaker

Last updated on 2026-02-23T22:49:36.388Z

When I first decided to make a classic strawberry shortcake roll, I was surprised by how easy it turned out to be. I remember preparing the sponge cake and being careful not to overmix it. That’s key for keeping it light and fluffy! Once baked, rolling it with parchment paper helped maintain its shape without cracking.

As I layered in the whipped cream and fresh strawberries, I knew I had a winner on my hands. The way the flavors meld as the roll sits for a bit creates a taste explosion that reminds me of summer picnics. It's definitely a show-stopper for any dessert table!

Why You'll Love This Recipe
Fluffy sponge cake wrapped around sweet strawberries and cream
A stunning dessert that is surprisingly simple to make
Perfect for summer gatherings or special celebrations

Mastering the Sponge Cake

The sponge cake is the foundation of this classic roll, and mastering its texture is crucial. Start by whisking the eggs and sugar vigorously; this incorporates air and ensures the cake rises beautifully during baking. You're aiming for a pale yellow, thickened consistency that ribbons when you lift the whisk. If your mixture is too thin, the cake may come out dense and flat.

When folding in the flour and salt, be gentle to avoid deflating the airy egg mixture. Use a spatula to cut through the batter and lift it over; this technique maintains the fluffiness necessary for a light sponge. Once baked, you’ll know the cake is ready when it springs back lightly when touched and has a golden edge. If it overbakes, it can become dry, which will affect the overall experience.

Creating the Perfect Filling

When preparing the filling, the quality of the strawberries is essential; choose ripe, sweet berries for maximum flavor. If the strawberries are too tart, consider adding a touch more powdered sugar to balance the acidity. I prefer to mix the strawberries with the whipped cream gently to prevent them from breaking down too much, which ensures a lovely texture in the final roll.

Whipping the cream to soft peaks is vital; this stage means the cream holds its shape without being too stiff. If you whip too long, it can turn grainy, so stop as soon as it starts to hold peaks that can support the strawberry pieces. This light and airy texture complements the sponge cake perfectly, creating a delightful mouthfeel.

Ingredients

For the Sponge Cake

4 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon salt

For the Filling

2 cups fresh strawberries, hulled and sliced
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Make sure all ingredients are at room temperature for best results.

Instructions

Prepare the Sponge Cake

Preheat your oven to 375°F (190°C). Grease and line a 15x10-inch jelly roll pan with parchment paper. In a mixing bowl, beat the eggs and sugar on high speed for about 5 minutes, until thick and pale. Add the vanilla extract, then gently fold in the flour and salt just until combined. Pour into the prepared pan and spread evenly. Bake for about 12-15 minutes or until golden and springs back when touched.

Roll the Cake

While the cake is baking, lay a clean kitchen towel on the counter and sprinkle it lightly with powdered sugar. Once the cake is done, immediately invert it onto the towel, peeling off the parchment paper. Starting at one end, roll the cake with the towel, making sure to keep it tight. Allow it to cool in the towel for about 20 minutes.

Prepare the Filling

In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form. Fold in the sliced strawberries gently.

Assemble the Roll

Unroll the cooled cake and spread the whipped cream and strawberry mixture evenly over the surface. Carefully re-roll the cake without the towel, sealing it well. Place seam-side down on a serving platter.

Serve

Refrigerate for at least 30 minutes before serving. Dust with additional powdered sugar and slice to serve!

For optimal taste, let the roll chill for a bit before cutting.

Pro Tips

Using fresh strawberries is essential for the best flavor. If strawberries are out of season, you can substitute with raspberries or blueberries for a twist.

Storage and Make-Ahead Tips

If you're planning ahead, you can refrigerate the assembled roll for up to 24 hours before serving, which actually allows the flavors to meld beautifully. Just make sure to cover it well with plastic wrap to maintain moisture. However, I recommend dusting with powdered sugar right before serving to keep it looking fresh and appealing.

For longer storage, consider freezing the sponge cake before filling. Wrap it tightly in plastic wrap and then in foil; it can last in the freezer for up to three months. To use, thaw in the refrigerator overnight before assembling with the cream and strawberries.

Variations and Swaps

Feel free to experiment with different fruits depending on the season. Peaches and raspberries can also work wonderfully, and adding a splash of citrus zest to the cream can enhance the brightness of these flavors. Another option is to infuse the whipped cream with flavors like almond or orange to add a unique twist.

For a gluten-free version, you can replace all-purpose flour with a gluten-free flour blend. Just double-check that the blend you choose contains a binding agent, typically xanthan gum, to maintain the cake's structure. This substitution won't greatly alter the texture, letting you enjoy this treat with dietary considerations in mind.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but fresh strawberries will give you the best flavor and texture.

→ How do I store the leftovers?

Keep it wrapped in plastic wrap in the refrigerator for up to 2 days.

→ Can I make the cake ahead of time?

Absolutely! You can bake the sponge cake a day in advance. Just make sure to wrap it well.

→ What can I substitute if I am lactose intolerant?

You can use coconut cream or almond whipped cream as a dairy-free alternative.