Strawberry Shortcake Cake Roll Recipe – Easy Homemade Dessert for Parties

Posted on August 19, 2025

strawberry shortcake cake roll - featured image

Picture this: you walk into your kitchen and the air is filled with the sweet scent of strawberries and freshly baked vanilla sponge—honestly, it’s almost impossible not to smile. That’s exactly what happens every time I make this strawberry shortcake cake roll. The first time I whipped it up, it was for my daughter’s birthday party; she wanted something “pink, sweet, and fancy.” Well, let’s just say the cake roll nearly stole the show (and yes, I caught a few adults sneaking seconds too!).

What makes this strawberry shortcake cake roll so special? It combines everything I love about classic strawberry shortcake but transforms it into a show-stopping, Pinterest-worthy dessert that’s surprisingly easy to make. Imagine soft, airy sponge cake rolled around billowy whipped cream and a juicy homemade strawberry filling. This cake roll is just as dreamy for casual family nights as it is for celebrations. The best part? No fussy layering or complicated cake assembly—just roll, chill, and slice! After baking it more times than I can count, I’ve learned a few tricks to keep it moist, light, and bursting with fresh flavor. If you’re searching for a strawberry dessert that wows, this is it.

As someone who’s spent years tweaking dessert recipes for parties and potlucks, I can’t recommend this strawberry shortcake cake roll enough. It’s perfect for anyone who loves classic flavors but also craves a dessert that looks like you spent hours in the kitchen (spoiler: you didn’t). Whether you’re a beginner or a regular baker, you’ll find that this recipe is forgiving, fun, and guaranteed to get rave reviews. Grab your berries and let’s roll into something sweet!

Why You’ll Love This Recipe

Quick & Easy: Ready in under an hour, so you can whip it up even on busy days.
Simple Ingredients: Pantry staples—flour, sugar, eggs, cream, and fresh strawberries. No fancy stuff required.
Perfect for Parties: Looks impressive on the dessert table, but it’s easy enough for weekday treats.
Crowd-Pleaser: Kids and adults both love the soft cake, creamy filling, and juicy berries.
Unbelievably Delicious: The combination of tender sponge, real whipped cream, and strawberries is true comfort food.

I’ve tested this strawberry shortcake cake roll at family reunions, bake sales, and even brunch with friends. It’s the kind of dessert people ask for the recipe before they finish their slice. What sets it apart from other strawberry cakes? For starters, the sponge is extra light thanks to beating the eggs until pale and fluffy. Instead of layering, you roll everything up—meaning every bite is perfectly balanced. And let’s face it, the swirl of red berries through the creamy center is just gorgeous.

This isn’t just another strawberry cake. The recipe uses a simple technique to keep the cake moist and flexible, so you won’t end up with cracks. The whipped cream is stabilized, so it stays fluffy even if you make the cake ahead. And yes, you can swap in different berries or use low-fat cream if you want a lighter version. I love how adaptable it is; you can make it as fancy or as simple as you like. Trust me, you’ll close your eyes after the first bite—this cake roll brings the taste of summer to your table, any time of year.

Bottom line: this strawberry shortcake cake roll turns everyday ingredients into something truly special. It’s easy, beautiful, and delicious—what more could you want?

Ingredients Needed

This recipe uses simple, wholesome ingredients to deliver that classic strawberry shortcake flavor and texture. You probably have most of these on hand, and if not, substitutions are easy!

For the Sponge Cake:
- 3 large eggs (room temperature—for best volume)
- 3/4 cup (150g) granulated sugar
- 1/2 cup (65g) all-purpose flour (sifted for lighter texture)
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons (30ml) milk (whole or 2%—adds tenderness)
For the Strawberry Filling:
- 2 cups (300g) fresh strawberries (hulled and diced)
- 2 tablespoons (25g) granulated sugar (sweetens and draws out juices)
- 1 tablespoon (15ml) lemon juice (boosts berry flavor)
For the Whipped Cream:
- 1 cup (240ml) heavy whipping cream (cold)
- 2 tablespoons (15g) powdered sugar (stabilizes cream)
- 1/2 teaspoon vanilla extract
- Optional: 2 tablespoons (30g) mascarpone cheese or cream cheese (for extra stability—especially in warm weather)
For Garnish (Optional):
- Fresh strawberry slices
- Powdered sugar (for dusting)
- Mint leaves (for color)

Ingredient Tips: If strawberries aren’t in season, use thawed frozen berries—just drain off excess liquid. For gluten-free, swap all-purpose flour with a trusted 1:1 gluten-free blend (I’ve had good results with King Arthur’s). You can lighten things up by using half-and-half in place of heavy cream, though the filling won’t be as rich. I always choose small, deep red strawberries for the sweetest flavor, but any variety works.

Substitution Notes: Dairy-free? Use coconut cream and a vegan sponge base. Out of lemon? A splash of orange juice also works. For the whipped cream, I sometimes add a spoonful of yogurt for tang—totally optional!

Equipment Needed

10×15-inch jelly roll pan (or rimmed baking sheet)
Parchment paper (for easy release—don’t skip!)
Large mixing bowls (at least two)
Electric mixer or stand mixer (hand whisk works, but it’s a workout)
Spatula (for folding batter and spreading cream)
Small saucepan (for quick strawberry filling)
Clean kitchen towel (for rolling the cake—avoid terry cloth)
Plastic wrap or aluminum foil (for chilling)
Sharp knife (for slicing neatly)

If you don’t have a jelly roll pan, you can use a regular baking sheet, but try to keep the batter thickness under 1/2-inch for easy rolling. I’ve also used silicone baking mats—easy cleanup! For mixing, a basic electric hand mixer works fine, though I love my stand mixer for whipping eggs. When I was first learning, I used a regular dish towel to roll the cake, but lint can stick; now, I use a flour-sack towel and it works perfectly. Cheap spatulas from the dollar store do the trick, but a sturdy silicone one lasts longer.

Maintenance tip: Wash your kitchen towel with unscented detergent, and don’t use fabric softener—any residue can transfer to your cake. If you’re short on space, parchment paper can help roll the cake too, but it’s a bit trickier to handle.

Preparation Method

Prep the Pan & Oven: Preheat oven to 350°F (175°C). Line your jelly roll pan with parchment paper; lightly grease the paper. This prevents sticking and makes rolling easier.
Make the Sponge Cake: In a large bowl, beat 3 eggs with an electric mixer on high for about 4-5 minutes, until very pale and thick. Add 3/4 cup (150g) sugar gradually; keep beating until the mixture holds a ribbon. Sift in 1/2 cup (65g) flour and 1/4 tsp salt. Gently fold with a spatula—don’t overmix. Stir in 1 tsp vanilla and 2 tbsp (30ml) milk until just combined.
Bake the Cake: Pour batter into prepared pan and spread evenly (it’ll look thin, don’t worry). Bake for 10-12 minutes, until cake springs back when touched and edges are lightly golden. Don’t overbake—it dries out fast!
Roll the Cake: While cake is still hot, loosen edges with a knife. Lay a clean kitchen towel on the counter and dust with powdered sugar. Flip cake onto towel, peel off parchment. Starting from a short end, gently roll up the cake with the towel inside. Let cool completely (about 30 minutes).
Make Strawberry Filling: While cake cools, combine 2 cups (300g) diced strawberries, 2 tbsp sugar, and 1 tbsp lemon juice in a saucepan. Cook over medium heat for 2-3 minutes, just until berries soften and release juice. Cool to room temperature.
Whip the Cream: In a chilled bowl, whip 1 cup (240ml) heavy cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla to stiff peaks. For extra stability, beat in 2 tbsp mascarpone or cream cheese.
Fill the Cake: Carefully unroll cooled cake. Spread whipped cream evenly, leaving a 1-inch border. Spoon cooled strawberry filling over cream (don’t overfill or it’ll squish out when you roll!).
Re-roll & Chill: Gently roll up the cake (without towel), helping it along if cracks appear—minor cracks get hidden! Wrap tightly in plastic wrap. Chill at least 30 minutes to set.
Slice & Serve: Unwrap, dust with powdered sugar, and garnish with fresh strawberries and mint if you like. Slice with a sharp, serrated knife for clean spirals.

Tips: If your cake cracks a little, don’t panic—it happens! Just patch it gently as you roll. If the filling seems runny, strain off excess juice. For perfect whipped cream, chill your bowl and beaters before starting. I’ve learned that rolling while the cake is warm is key; if it cools too much, it stiffens and cracks more.

Time estimates:

Sponge cake prep: 10 minutes
Baking: 10-12 minutes
Cooling: 30 minutes
Filling & rolling: 10 minutes
Chilling: 30 minutes

Cooking Tips & Techniques

Let’s talk techniques—because sometimes, a small detail makes a big difference. The biggest trick for a perfect strawberry shortcake cake roll is beating the eggs until they’re really pale and thick; this helps the sponge stay light and flexible. If you rush this step, the cake will turn out dense. I learned this the hard way—my first roll was more pancake than cake!

Don’t overbake the cake. As soon as it springs back in the center, pull it out. Overbaking dries it out and makes rolling a nightmare. If you’re worried about sticking, always use parchment paper and a generous dusting of powdered sugar on the towel. For the whipped cream, use cold cream and a chilled bowl—it whips up faster and holds shape better.

If your strawberry filling seems watery, let it cool and strain before spreading. It’s tempting to overload with berries, but too much filling makes rolling tough. Less is more. Cracks happen, especially if you’re new to cake rolls. Honestly, they’re usually hidden once you slice and layer the spirals. I’ve had some rolls look a bit rustic, but they tasted great!

Multitasking tip: Prep the strawberry filling while the cake bakes, and whip the cream as the cake cools. This keeps things moving so you’re not waiting around. For perfectly even spirals, spread the filling to the edges but leave a border so it doesn’t ooze out. I use a serrated knife for slicing; it keeps the cake from getting squished. If you want clean slices for a party, chill the cake roll well—it firms up and cuts beautifully.

Variations & Adaptations

One thing I love about this strawberry shortcake cake roll is how easy it is to customize. Here are some favorite twists:

Gluten-Free: Swap all-purpose flour for a gluten-free 1:1 blend. I’ve made this version for a friend with celiac and it turned out just as fluffy.
Lighter Version: Use half-and-half instead of heavy cream, and skip the mascarpone. It’s a touch less rich but still satisfying.
Berry Swap: Try raspberries, blueberries, or a mixed berry filling. In winter, I use frozen berries—just thaw and drain before cooking.
Lemon Zest: Add a teaspoon of lemon zest to the sponge for a fresh citrus kick.
Chocolate Lovers: Fold in a tablespoon of cocoa powder to the sponge and drizzle melted chocolate on top.

For dairy-free, use coconut cream for the filling and a sponge recipe made with aquafaba. If you’re serving someone with egg allergies, look for a vegan cake roll base—there are some great ones using flaxseed. My personal favorite variation? Strawberry-basil—just add a handful of chopped fresh basil to the filling for a surprising herbal twist.

Different cooking methods work too; you can bake the sponge in a standard cake pan and layer it like a classic shortcake if rolling feels intimidating. The flavors are just as good!

Serving & Storage Suggestions

This strawberry shortcake cake roll is best served chilled. Slice and serve straight from the fridge for neat spirals and a refreshing bite. On special occasions, I arrange slices on a platter, dust with powdered sugar, and scatter fresh mint and berries on top—looks just as good as it tastes!

It pairs beautifully with a cup of hot tea or sparkling lemonade. For brunch, I’ll serve it alongside fruit salad or a light quiche. If you’re feeling extra fancy, add a drizzle of berry coulis or white chocolate.

To store, wrap the cake roll tightly in plastic wrap and refrigerate up to 3 days. The flavors actually deepen overnight—so if you make it ahead, it tastes even better the next day. For longer storage, freeze slices individually in airtight containers for up to a month. Thaw overnight in the fridge and serve cold. To reheat (though it’s best cold!), lightly microwave for 5-10 seconds just to soften a bit.

Pro tip: Don’t leave the cake roll at room temp for too long, especially in summer—the cream softens. I always keep extras chilled until serving time.

Nutritional Information & Benefits

Each slice (about 1/10th of the cake roll) contains approximately:

Calories: 200
Fat: 9g
Saturated Fat: 6g
Carbohydrates: 27g
Sugar: 18g
Protein: 3g

Strawberries are a great source of vitamin C and antioxidants, making this dessert a little more wholesome. The recipe is naturally nut-free, and you can easily make it gluten-free or dairy-free with substitutions. If you’re watching sugar, swap out half the sugar for a stevia blend.

Personally, I love that this cake roll isn’t loaded with butter or oil—most of the richness comes from the whipped cream and fruit. It’s a lighter, fresher option for dessert lovers who don’t want something too heavy. Just watch for dairy and egg allergies if you’re serving a crowd.

Conclusion

So there you have it: my favorite strawberry shortcake cake roll recipe, perfect for parties, family gatherings, or just a cozy weekend treat. It’s easy, beautiful, and seriously delicious—plus, you can tweak it to fit almost any dietary need or flavor craving. I love how this dessert brings everyone together, whether it’s for a birthday or just because strawberries looked good at the market.

Don’t be afraid to make this recipe your own. Try a different berry, up the citrus, or add a chocolate drizzle—whatever suits your style. I make this cake roll whenever I want something comforting but not complicated, and it never disappoints. If you give it a try, let me know how it turned out! Drop a comment below with your favorite variation, share your results on Pinterest, or tag me if you post pictures—seriously, I love seeing your creations.

Remember: baking should be fun, not stressful. So grab those strawberries and start rolling. You’ll be glad you did!

FAQs

Can I make the strawberry shortcake cake roll ahead of time?

Absolutely! You can assemble and chill the cake roll up to 24 hours in advance. Just keep it wrapped in the fridge until serving.

What if my cake cracks when rolling?

Minor cracks are normal and usually get hidden by filling or powdered sugar. Roll gently while the cake is still warm for best results.

Can I use frozen strawberries instead of fresh?

Yes, thaw and drain frozen strawberries before making the filling. The flavor is still delicious, especially in off-season months.

How do I make this cake roll gluten-free?

Just substitute the all-purpose flour with a 1:1 gluten-free baking flour. The texture stays light and flexible.

Can I freeze leftover cake roll slices?

Definitely! Slice and wrap individually, then freeze for up to a month. Thaw in the fridge for a perfect, ready-to-eat treat.

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strawberry shortcake cake roll recipe