Description

This easy strawberry shortcake cake roll features a light vanilla sponge cake filled with fluffy whipped cream and juicy homemade strawberry filling. It’s a show-stopping dessert perfect for parties, birthdays, or any celebration.

Ingredients

Scale

3 large eggs, room temperature
3/4 cup granulated sugar
1/2 cup all-purpose flour, sifted
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 tablespoons milk (whole or 2%)
2 cups fresh strawberries, hulled and diced
2 tablespoons granulated sugar (for filling)
1 tablespoon lemon juice
1 cup heavy whipping cream, cold
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract (for cream)
Optional: 2 tablespoons mascarpone cheese or cream cheese
Fresh strawberry slices (for garnish)
Powdered sugar (for dusting)
Mint leaves (for garnish)

Instructions

Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
In a large bowl, beat eggs on high for 4-5 minutes until pale and thick. Gradually add sugar, beating until mixture holds a ribbon.
Sift in flour and salt. Gently fold with a spatula. Stir in vanilla and milk until just combined.
Pour batter into prepared pan and spread evenly. Bake for 10-12 minutes until cake springs back when touched and edges are lightly golden.
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. Roll up cake with towel inside from a short end. Cool completely (about 30 minutes).
While cake cools, combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat for 2-3 minutes until berries soften and release juice. Cool to room temperature.
In a chilled bowl, whip heavy cream, powdered sugar, and vanilla to stiff peaks. For extra stability, beat in mascarpone or cream cheese if using.
Carefully unroll cooled cake. Spread whipped cream evenly, leaving a 1-inch border. Spoon cooled strawberry filling over cream.
Gently re-roll cake (without towel). Wrap tightly in plastic wrap and chill at least 30 minutes to set.
Unwrap, dust with powdered sugar, and garnish with fresh strawberries and mint. Slice with a sharp, serrated knife and serve chilled.

Notes

For gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend. Use coconut cream and a vegan sponge base for dairy-free. Roll the cake while warm to prevent cracks. Chill bowl and beaters for best whipped cream. Cake roll can be made ahead and stored in the fridge for up to 3 days or frozen for up to a month.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10th of cake roll)
Calories: 200
Sugar: 18
Sodium: 90
Fat: 9
Saturated Fat: 6
Carbohydrates: 27
Fiber: 1
Protein: 3

Keywords: strawberry shortcake, cake roll, party dessert, easy cake, summer dessert, sponge cake, whipped cream, strawberry dessert