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–+ servings
Strawberry Shortcake Cake Roll

Delicious Strawberry Shortcake Cake Roll for Sweet Moments

This Strawberry Shortcake Cake Roll is a delightful dessert that captures the essence of summer with its vibrant flavors and light texture.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 large Eggs Provide structure and leavening for a light sponge texture.
  • 1 cup Granulated Sugar Adds sweetness and helps aerate when whipped with eggs.
  • 1 teaspoon Vanilla Extract Enhances flavor; substitute with almond extract for a unique twist.
  • 1 cup All-Purpose Flour Main structure component; for gluten-free, use a 1:1 gluten-free baking blend.
  • 1 teaspoon Baking Powder Helps the cake rise; halving the amount will yield denser results.
  • 0.5 teaspoon Salt Balances sweetness and enhances overall flavor.
For the Filling
  • 1 cup Heavy Cream Forms the whipped filling; mascarpone can be used for a richer taste.
  • 0.5 cup Powdered Sugar Sweetens whipped cream and adds stability; essential for maintaining texture.
  • 2 cups Fresh Strawberries Provide natural sweetness and freshness; thawed, drained frozen strawberries can work if fresh aren't available.

Equipment

  • Oven
  • Jelly Roll Pan
  • Mixing bowls
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 15×10-inch jelly roll pan with parchment paper.
  2. In a large mixing bowl, beat eggs on high speed for about 5 minutes until thick and pale; gradually add sugar and vanilla.
  3. In a separate bowl, whisk together flour, baking powder, and salt; fold gently into the egg mixture.
  4. Spread the batter into the prepared jelly roll pan and bake for 12-15 minutes until the cake springs back.
  5. Invert the baked cake onto a powdered sugar-dusted towel, peel off parchment, and roll up in the towel to cool.
  6. Whip cream and powdered sugar in a mixing bowl until stiff peaks form.
  7. Once cooled, unroll the cake and spread an even layer of whipped cream and top with fresh strawberries.
  8. Re-roll the cake gently and place seam side down on a platter; refrigerate for at least 30 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 400IUVitamin C: 25mgCalcium: 30mgIron: 1mg

Notes

For a gluten-free option, use a gluten-free baking blend in place of all-purpose flour. Feel free to switch strawberries for other fruits or enjoy with a hint of lemon.

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