Strawberry Shortcake Roll
Strawberry Shortcake Roll is a delightful twist on a beloved classic cake recipe. It effortlessly blends the sweet flavors of strawberries with the creamy texture of whipped filling, all wrapped in a soft, spongy cake.
With cream cheese, fresh strawberries, and vanilla roll, it combines the creamy tanginess of the filling with the sweet freshness of strawberries, all wrapped in a light-air cake that promises comfort in every bite.
Strawberry Shortcake Roll Recipe Highlights
- Perfect blend of sweet and tangy flavors
- Visually stunning presentation
- Can be made ahead of convenience
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
EGGS – Eggs add structure and volume. The eggs trap air when beaten, giving the cake its fluffy texture.
SUGAR – Granulated sugar sweetens the cake and filling. In the cake, it works with the eggs to create a light, airy texture. In the filling, it balances the tanginess of the cream cheese. Powdered sugar adds a light dusting and a sweet finish.
CANOLA OIL – Adds moisture to the cake without imparting a strong flavor. It’s the secret to a tender crumb that rolls without cracking.
CAKE FLOUR – The key to a soft, tender cake. Its lower protein content ensures a finer crumb than all-purpose flour could provide, making it perfect for a delicate roll.
CREAM CHEESE – Brings a rich tanginess to the filling, creating a perfect contrast with the sweet cake and strawberries.
CREAM – Heavy whipping cream makes for a light, airy texture that spreads easily and holds up well inside the roll.
STRAWBERRIES – The add fresh, juicy bursts of sweetness. Their natural moisture and sweetness complement the richness of the filling.
How To Make Strawberry Shortcake Roll
Please check the printable recipe card below for more detailed instructions.
- Mix eggs, granulated sugar, canola oil, baking powder, salt, and vanilla extract, and gradually add cake flour to create the batter.
- Spread it evenly on a prepared pan.
- Bake at 350º Fahrenheit until the cake is done.
- Then, roll it up in a powdered sugar-dusted towel to cool.
- For the filling, whip cream cheese, sugar, heavy whipping cream, and vanilla extract until fluffy.
- Spread the filling over the unrolled cake. Add a layer of sliced strawberries.
- Roll the cake back up, chill, then dust with powdered sugar before slicing.
Serving Suggestions
WHIPPED CREAM – A dollop on top adds an extra layer of creaminess.
FRESH BERRIES – Serve with a side of mixed berries for added freshness and color.
ICE CREAM – A scoop of vanilla ice cream makes for a decadent addition.
MINT LEAVES – A few leaves can add color and a refreshing taste.
Storage and Leftovers
MAKE AHEAD – For an easier preparation process, you can make the cake part of the roll one day in advance. After baking and initial rolling, let it cool completely, then wrap it in plastic and keep it at room temperature overnight.
The filling can also be prepared a day ahead and stored in the refrigerator in an airtight container. Just be sure to give it a good stir before spreading it on the cake to ensure it’s smooth and spreadable.
STORE – Your Strawberry Shortcake Roll will keep nicely in the refrigerator for up to 3 days. To store, wrap the roll tightly in plastic wrap or place it in an airtight container. This keeps the cake moist and the filling fresh. It’s best served chilled, so straight from the fridge works wonderfully for a cool, refreshing treat.
FREEZE – Freezing is a great option if you want to extend the life of your dessert. Wrap the roll tightly in plastic wrap and then foil to prevent freezer burn. Label with the date and freeze for up to 1 month. Thaw overnight in the refrigerator before serving to ensure it retains its moisture and texture.
REHEAT – Typically, this Strawberry Shortcake Roll is enjoyed cold, directly from the refrigerator. However, if you prefer your desserts at room temperature, let the roll sit out for about 10 minutes before slicing and serving. Reheating is not recommended, as it may affect the delicate texture of the whipped filling and cake.
Recipe Success Tips
PREPARE YOUR WORKSPACE – Before you start, make sure your workspace is organized, and you have all the ingredients and tools ready. This will make the process smoother and faster, especially since this recipe requires quick action at certain steps.
ROLL WHILE HOT – Right after baking, the cake needs to be rolled while it’s still hot. This prevents the cake from cracking later when you roll it with the filling. The towel sprinkled with powdered sugar not only prevents sticking but also helps absorb any excess moisture, ensuring a perfect roll.
EVEN SPREADING – When adding the filling, spread it evenly across the cake, leaving about half an inch around the edges. This helps prevent the filling from squishing out too much when you roll the cake back up.
COOL COMPLETELY – After rolling the cake with the towel, let it cool completely before adding the filling. This step is crucial because if the cake is too warm, the filling might melt, leading to a messier roll.
GENTLE HANDLING – Be gentle when rolling and unrolling the cake to avoid cracks. Use the towel to guide the process, applying even pressure and taking care not to squeeze too tightly.
More Easy and Delicious Desserts
Red, White, and Blue Pinwheel Cookies
Strawberry Shortcake Roll
Ingredients
For the Cake
- ¼ cup powdered sugar plus some extra for dusting the final product
- 6 large eggs
- 1 cup granulated sugar
- 2 tablespoons canola oil
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- 1½ cups cake flour
For the Filling
- 8 ounces cream cheese
- ½ cup sugar
- ½ cup heavy whipping cream
- 2 teaspoons vanilla extract
- 2 cups strawberries sliced
Instructions
Prep
- Preheat the oven to 350º Fahrenheit. Spray a 10×17 rimmed sheet pan with cooking spray.
- Line the bottom of the pan with parchment paper, then spray the parchment with spray. Everything happens so quickly with a cake roll, so I like to prepare a clean tea towel on a flat surface by sprinkling a quarter cup of powdered sugar all over it.
Batter
- Stir eggs, sugar, oil, baking powder, salt, and vanilla in a large bowl. Add the flour and stir until thoroughly combined.
- Pour the batter into the prepared pan and lightly tap the pan on the counter to remove any air bubbles.
- Bake for 15-20 minutes. An inserted toothpick should come out clean, and the cake should bounce back when pressed.
Filling
- This is when it is time to move quickly. You want the cake to be hot when you do the roll. Flip the cake upside down onto the prepared towel and remove the parchment paper.
- Use the towel as your oven mitts, and roll the short end of the cake and the towel together. Place the roll and seam side down on a cooling rack to cool completely.
- Once the cake is cool, we can start the filling. Beat the cream cheese and sugar at high speed in the bowl of your stand mixer until fluffy.
- Add the heavy cream and vanilla and continue beating until the filling is smooth.
- Carefully unroll the cooled cake and set the towel aside. Slowly spread the filling in an even layer over the cake, leaving about half an inch on the sides for the filling to spread a little.
- Place the sliced strawberries in an even layer over the top of the filling.
- Carefully roll the cake back up into the roll. Wrap the entire thing in plastic wrap and put it in the fridge for an hour.
- After chilling, remove the cake roll from the plastic wrap and place it on a serving tray, seam side down. Trim the edges off each side and sprinkle the top with powdered sugar before serving.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
Can I make the entire roll one day in advance, filling included, and will the filling be runny and ruin the firmness of the cake for serving the next day?
Hi Kim, great question. Yes, you can make the Strawberry Shortcake Roll one day in advance, filling included. The cream cheese in the filling acts as a stabilizer, so it holds its shape and doesn’t get runny or watery overnight. Just dry the strawberries well and wrap the roll tightly before refrigerating. It’s fine to serve cold, but letting it sit out for 15 minutes helps the cake soften slightly and makes slicing easier.