This Strawberry Roll Cake is how my mom always makes strawberry shortcake. The easy dessert is a delicious sponge cake with strawberries and whipped cream rolled up inside.
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Strawberries are one of my favorite fruits and when strawberry season arrives my family and I always visit the local berry patches to pick. We pick quite a few quarts and when we get home this easy strawberry shortcake recipe is the first thing we make!
If you have never made a cake roll before it can seem a little intimidating. But it really isn’t that difficult, and this fruit filled dessert tastes much better than one made with the little shortcake cups that you can buy at the grocery store.
Norpro Strawberry/Tomato Corer
Progressive Prep Works – Berry Colander (Red or Purple, Selected at Random)
How to Make a Cake Roll
The cake part of this Strawberry Roll Cake is a traditional sponge cake. It has a springy and light texture, because it is made with eggs but no shortening or butter.
The secret my mom taught me to making a cake roll without cracking is to roll it up while it is still hot from the oven. So when the cake is done baking I dump it out onto a dish cloth dusted with powdered sugar.
Then I roll it up inside the dish cloth and let it cool completely on a rack. This helps it keep its shape once it is filled.
Once it has cooled I unroll it and fill it with lots of whipped cream and strawberries, and then roll it back up. I also cover the outside of the strawberry roll cake with more whipped cream and berries, because when it comes to strawberries more is better!
Even if the cake cracks a little bit when you unroll and re-roll it doesn’t matter because you can hide all the cracks with whipped cream.
Strawberry Shortcake Roll
Ingredients
- 4 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3/4 cup flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 2 quarts strawberries
- 1 pint heavy cream
- 2 Tablespoon sugar
Instructions
- Prepare jelly roll pan by lining it with waxed paper or parchment paper, and butter the paper. I just use a cookie sheet with edges, it doesn't have to be a jelly roll pan.
- Preheat the oven to 375, and separate the 4 eggs.
- Whip the 4 egg whites until stiff, then pour onto a plate and set aside. I always do the egg whites first, because then I don't have to wash out the mixer bowl.4 eggs
- Put the 4 egg yolks in a mixer bowl with the sugar and beat until creamy. Add the vanilla and beat again.3/4 cup sugar, 1 teaspoon vanilla
- In a separate bowl combine the flour, salt and baking powder.3/4 cup flour, 1/4 teaspoon salt, 1 teaspoon baking powder
- Now fold the egg whites into the egg yolk mixture while sifting the flour over the top, stirring gently with a spatula.
- Spread evenly in the prepared pan and bake for 12 minutes, until it is light brown.
- Turn onto a towel dusted with powdered sugar, and roll up the long way inside the towel. This helps it keep its shape once it is filled.
- Once the cake has completely cooled inside the towel whip the heavy cream with the 2T of sugar.1 pint heavy cream, 2 Tablespoon sugar
- Unroll the sponge cake and spread with whipped cream and strawberries. Roll it back up and serve with leftover strawberries and cream.2 quarts strawberries
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Nutrition Information
Nutrition facts are estimates.
Nordic Ware Natural Aluminum Commercial Baker’s Jelly Roll Baking SheetKirkland Signature Non Stick Parchment Paper, 205 sqft
Tips for Making this Strawberry Roll Cake
- You can buy a pan specifically for making jelly rolls, but I have always found a cookie sheet with edges works fine.
- Whatever pan you use lining it with parchment paper and greasing the paper is necessary or the sponge cake won’t come out in one piece.
- After you fill and decorate the cake roll there will probably be leftover whipped cream and strawberries to serve with the finished shortcake roll.
This looks so delicious! Since I’m not much of a baker, I’m going to share this with my mom, so she can make it for me! lol Thanks for sharing at Submarine Sunday!!!
This cake roll sounds like a great idea, especially with the strawberries of summer! Stop on by and share this or any other recipe with us on Five Friday Finds if you get a chance! 🙂
I love fresh strawberries and this dessert looks lovely. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas
I’ve always wanted to make a roll cake, but like you said, they look so intimidating. However knowing that I can cover mistakes in whipped cream is definitely a plus! I like all the fresh strawberries pressed into the top of your cake. Thanks for sharing.
Woot! You have been featured this week at Recipe Sharing Monday!
Thank you for partying with us at Simple Supper Tuesday at Moore or Less Cooking! Your Strawberry Cake Roll has been featured going live tonight at 8pm! Nettie
This was tied for the most viewed post from last week’s Try a New Recipe Tuesday! 🙂 congratulations! Be sure to stop by and grab an “I’ve been featured” button from my sidebar for your blog. The post should go live shortly. Looking forward to seeing what you’ll share this week.
What a delicious dessert, can’t wait to try this one! Thanks so much for sharing this awesome recipe with Full Plate Thursday. Hope you are having a great week and come back soon!
Miz Helen
Just wanted to let you know that your recipe was feature on what\\\’s cooking wednesday this week! Thanks for linking up and hope you come share another recipe this week!
I love this idea of taking a traditional strawberry shortcake and making it into a jelly roll! They are so easy to make too!
Thanks so much for linking up this week at the Pin It Party!
Perfect summer dessert! Thanks for linking up with What’s Cookin’ Wednesday!
I made this dessert for a Fourth of July dinner and it was a big hit and sooo much easier than I thought it would be! Thank you for sharing!
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This strawberry shortcake roll is just gorgeous. If you had a spare moment, I would be delighted if you\’d drop this (and anything else you\’d like to share) by at the #PureBlogLove DIY and recipe link party!
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Hi! I am really excited to make this cake roll for a potluck coming up! Approximately how far ahead of time can I make this? Should I make it the day of, or will it keep in the fridge from the day before and still maintain a good taste?
looks yum, I am so petrified of messing up rolling the cake tha I have never tried my hand on it. may be I should sometime soon. This is on my to bake list
I just put it in the oven. I have never made a sponge cake before so I a praying.