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4.86 from 7 votes

Strawberry Shortcake Roll

Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Servings: 8
Calories: 428kcal


  • 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


  • 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.
  • Put the 4 egg yolks in a mixer bowl with the sugar and beat until creamy. Add the vanilla and beat again.
  • In a separate bowl combine the flour, salt and 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.
  • Unroll the sponge cake and spread with whipped cream and strawberries. Roll it back up and serve with leftover strawberries and cream.


Nutrition facts are estimates.


Calories: 428kcal | Carbohydrates: 47g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 162mg | Sodium: 129mg | Potassium: 499mg | Fiber: 5g | Sugar: 30g | Vitamin A: 20.3% | Vitamin C: 169.1% | Calcium: 11.2% | Iron: 10.8%