Fluffy vanilla cake wrapped around sweet, fresh strawberries and a decadent cream cheese whipped cream this Strawberry Shortcake Cake Roll is a show-stopping dessert that’s easier than it looks! Whether you’re baking for a party or treating yourself, this roll brings bright, seasonal flavor in every bite.
It’s a delightful twist on classic strawberry shortcake, presented in a rolled format that’s perfect for slicing and sharing. The cream cheese in the whipped cream keeps it stable and rich, while the strawberries add freshness and vibrancy. It’s spring and summer dessert perfection, all rolled up into one.
Full Recipe
Ingredients:
For the Cake:
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3 large eggs
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3/4 cup granulated sugar
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1 tablespoon vegetable oil
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1 teaspoon baking powder
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1/4 teaspoon salt
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1 teaspoon vanilla extract
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3/4 cup all-purpose flour
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Powdered sugar (for rolling)
For the Filling and Topping:
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8 oz cream cheese, softened
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1/2 cup granulated sugar
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1 teaspoon vanilla extract
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2 cups cold heavy whipping cream
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1 lb fresh strawberries, chopped, plus extra for topping
Directions:
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Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with foil and coat with floured nonstick spray.
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In a large bowl, beat eggs with an electric mixer for 5 minutes until foamy and pale yellow.
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Add sugar and beat for another 2 minutes. Mix in oil, baking powder, salt, and vanilla. Slowly mix in flour until just combined.
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Pour batter into prepared pan and smooth evenly. Tap pan lightly to remove air bubbles.
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Bake for 10-15 minutes or until the cake springs back when gently pressed.
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While baking, lay out a clean kitchen towel and dust it with powdered sugar.
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Once baked, immediately turn the hot cake out onto the towel, peel off foil, and gently roll it up in the towel from the short end. Cool completely.
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For the filling, beat cream cheese and sugar until smooth. Mix in vanilla, then gradually add whipping cream and beat until stiff peaks form.
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Unroll cooled cake, spread with part of the whipped cream, and top with chopped strawberries. Re-roll tightly and wrap in plastic wrap. Chill.
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Before serving, frost the roll with remaining whipped cream and garnish with extra strawberries. Serve same day for best texture.
Prep Time: 40 minutes | Cooking Time: 10 minutes | Total Time: 50 minutes (plus cooling)
Kcal: 491 kcal per serving | Servings: 10 servings
The Strawberry Shortcake Cake Roll: A Modern Twist on a Nostalgic Classic
Few desserts are as evocative of sunny afternoons, backyard gatherings, and indulgent moments as strawberry shortcake. With its iconic trio of light sponge cake, whipped cream, and juicy strawberries, it’s a classic that brings a wave of nostalgia for many. But what happens when you take that timeless flavor combination and wrap it literally into a show-stopping presentation? Enter the Strawberry Shortcake Cake Roll, a delightful dessert that turns traditional shortcake on its head and into a rolled, creamy masterpiece.
This recipe, made popular by the baking blog Crazy for Crust, has quickly become a favorite among home bakers for its charm, its flavor, and its visual wow-factor. It’s not just a cake; it’s an experience.
Why a Cake Roll?
Cake rolls, sometimes known as Swiss rolls or roulades, have been around for centuries, originating in Central Europe. They’ve been making a resurgence in modern baking due to their elegant look and versatility. Unlike traditional layer cakes, which are stacked and frosted, a roll cake is baked in a thin sheet, filled, and then rolled up like a jelly roll. The result is a swirl of color and texture that looks far more complicated than it is.
For this particular cake roll, the goal is to replicate the essence of strawberry shortcake in a rolled format light vanilla sponge cake enveloping a whipped cream and cream cheese filling, studded with fresh strawberries. The combination is ethereal and satisfying all at once.
The Inspiration Behind the Recipe
The creator behind Crazy for Crust, Dorothy Kern, is well known for her inventive takes on classic desserts. Her recipes often stem from moments of nostalgia or celebrations with family and friends. The Strawberry Shortcake Cake Roll was inspired by a birthday celebration where fruity desserts were the theme. The success of that dessert table and the fond memories of childhood birthday cakes from grocery stores sparked this home-baked twist.
Instead of going the traditional shortcake route, Dorothy opted for a cake roll for a few reasons: it’s easier to serve, it has a lighter mouthfeel, and it allows for more creative decoration. The visual appeal of a roll cake also makes it ideal for holidays, potlucks, and birthdays.
What Makes This Cake Roll Stand Out?
There are a few standout elements that elevate this recipe beyond a typical dessert.
1. The Whipped Cream Filling:
While many cake rolls use standard whipped cream, this recipe blends cream cheese and granulated sugar into the whipped cream. This not only adds a richer flavor but also makes the filling more stable. Unlike plain whipped cream that may deflate or weep over time, this one holds up beautifully, even overnight in the refrigerator.
2. The Texture of the Cake:
The sponge cake is made without any butter, relying on beaten eggs to create volume. This technique results in a light, airy texture that balances the richness of the filling. It also ensures the cake remains flexible enough to roll without cracking.
3. The Fresh Strawberries:
Using fresh strawberries instead of jam or compote allows the natural tartness and sweetness of the fruit to shine through. It brings a burst of freshness to every bite and makes the dessert feel vibrant and seasonal.
Tips for Success
Even though it looks fancy, this cake is accessible to most home bakers with a few helpful tips:
Roll it while it’s hot:
As soon as the cake comes out of the oven, it needs to be turned out onto a towel dusted with powdered sugar and rolled up. This step “teaches” the cake its rolled shape and prevents cracks once cooled.
Use room temperature ingredients:
Especially for the whipped cream and cream cheese filling, bringing your ingredients to room temperature ensures a smooth, lump-free filling.
Dry the strawberries well:
Since strawberries can release moisture, it’s important to dry them thoroughly before adding them to the filling. Excess moisture can make the cake soggy over time.
Don’t overfill the roll:
It’s tempting to load up on the delicious cream, but too much filling can cause the roll to split or become unstable.
Variations to Try
Once you’ve mastered the basic version, there are several ways to customize the Strawberry Shortcake Cake Roll:
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Add lemon zest to the whipped cream for a citrusy brightness.
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Use a chocolate sponge instead of vanilla for a chocolate-strawberry twist.
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Mix in other berries, like blueberries or raspberries, for a mixed berry medley.
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Add a strawberry glaze drizzle over the top for extra visual appeal.
Serving Ideas
This cake is best served chilled and sliced into clean rounds to reveal its beautiful spiral interior. It makes a stunning centerpiece for:
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Mother’s Day brunches
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Spring or summer garden parties
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Easter dessert tables
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Afternoon tea spreads
A sprig of mint, a dusting of powdered sugar, or a few strategically placed berries on the plate can elevate the presentation even more.
Storage and Make-Ahead Tips
One of the perks of this dessert is that it can be partially made ahead:
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The cake itself can be baked and rolled (in the towel) a day in advance.
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The whipped cream filling can be stored in a sealed container for a day before using.
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The assembled roll is best enjoyed the same day it’s made, especially if using fresh strawberries. However, it will keep in the refrigerator overnight if needed just know the strawberries may release some juices, slightly altering the texture.
Store any leftovers wrapped in plastic or in an airtight container in the fridge for up to 2 days. It’s not suitable for freezing due to the whipped cream content.
Conclusion: A Dessert Worth Rolling With
The Strawberry Shortcake Cake Roll is more than just a sweet treat it’s a celebration of texture, flavor, and presentation. By combining the beloved elements of a classic dessert with the elegance of a rolled cake, this recipe hits all the right notes. It’s surprisingly simple to make but has the kind of bakery-level beauty that makes people pause and admire before digging in.
Perfect for spring holidays, birthdays, or any time you want to bring a little extra joy to the table, this cake roll is bound to become a go to in your baking repertoire. Its versatility, stability, and delightful taste make it an impressive yet approachable dessert for any home baker.