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 CorerProgressive 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.
My sister is a big strawberry fan so I have no doubt she’d love this recipe! Looks like a perfect dessert for a Summer evening 🙂
Oh, my, does this look YUMMY! My sister-in-law makes this for Easter. Now I may give it a try!!
This looks amazing! This would be a perfect dessert for the Fourth of July. 🙂
What a great idea! I looks great , such a sweet cake and presentation! Visiting from BFF open house 🙂
Cathy
Pinned twice and stumbled…yum!
Tis the season for strawberries. I love strawberry shortcake!
This recipe looks divine! Thanks for sharing it!
This looks amazing! Looks like the perfect summer treat – I love strawberry shortcake 🙂
That looks delicious! Thanks for the tip on getting a good roll – I’ve always had trouble with that.
I normally don’t get into cake rolls, but this looks simply delectable!
Sounds wonderful and so pretty! Stopping by from See Ya in the Gumbo. Would love for you to share on the Four Seasons party on Wednesday night!
I saw this photo on the Motivational Monday Linkup Party – and couldn’t resist clicking on it! Looks like a good thing to make for a summer party!!
Thanks for the tip! I have always opted for the little cups because I never thought I could successfully roll a cake.
What a yummy looking treat for summer! Thanks for linking up. I’m featuring you this week.
This yummy looking pic caught my eye over at Art is Beauty: Twirl and Take a Bow. I must save this and make it soon!
Thanks for sharing.
judypimperl.blogspot.com
This looks great. Those store bought shortcakes are always meh!
This looks absolutely tasty. I can’t wait to try this for myself, hopefully I’ll get the rolling part right. So thankful for the summer recipe! I would love it if you linked this up to my Motivate Me Monday linky party!
This looks so great and I love using a dish towel to roll it and keep it looking pretty! Thanks for a great recipe and easy tips. I’m going to make this for a 4th of july party we’re attending!
This is so pretty. I love strawberry shortcake!
Oh my goodness, this looks so delicious! I could totally eat that right now. Thanks so much for sharing with Inspire Me Wednesday. Featuring you in next week’s issue.