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–+ servings
Strawberry Shortcake Cake Roll

Delicious Strawberry Shortcake Cake Roll That's Simply Irresistible

This Strawberry Shortcake Cake Roll combines fresh strawberries and whipped cream in a light sponge cake, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 3 large Eggs Provide structure and volume; beat until thick and pale.
  • 3/4 cup Granulated Sugar Adds sweetness and moisture.
  • 1 teaspoon Vanilla Extract Use pure extract for the best flavor.
  • 1 cup All-Purpose Flour Can be replaced with a gluten-free flour blend.
  • 1 teaspoon Baking Powder Acts as the leavening agent.
  • 1/4 teaspoon Salt Enhances the overall flavor.
For the Filling
  • 1 cup Heavy Cream Ensure it's cold for best whipping results.
  • 1/4 cup Powdered Sugar Helps stabilize the whipped cream.
  • 2 cups Fresh Strawberries Sliced for filling; can use frozen if drained.

Equipment

  • 15×10-inch jelly roll pan
  • mixing bowl
  • whisk
  • spatula
  • hand mixer
  • Plastic Wrap
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a jelly roll pan.
  2. In a large mixing bowl, beat the eggs on high speed for about 5 minutes until thick and pale.
  3. In a separate bowl, whisk together flour, baking powder, and salt, then fold into the egg mixture.
  4. Pour the batter into the prepared pan, smoothing the top, and bake for 12-15 minutes.
  5. Invert the cake onto a kitchen towel dusted with powdered sugar and roll it up while warm.
  6. Cool the rolled cake seam-side down on a wire rack for 30 minutes.
  7. Whip heavy cream and powdered sugar in a chilled bowl until stiff peaks form.
  8. Unroll the cake, spread whipped cream, and layer sliced strawberries on top, then re-roll gently.
  9. Chill the rolled cake in plastic wrap for at least 30 minutes, then dust with powdered sugar before serving.
  10. Slice the cake to showcase the spiral and serve.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 40gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 90mgSodium: 150mgPotassium: 160mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 25mgCalcium: 45mgIron: 0.5mg

Notes

This cake can be adapted for gluten-free by using a gluten-free flour blend. Store leftovers in an airtight container for up to 3 days.

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