The aroma of freshly baked cake fills the kitchen as you unroll the light, airy Strawberry Shortcake Cake Roll. It’s a delightful dessert that takes about 45 minutes from start to finish and impressively combines the sweet, creamy textures of cream cheese and whipped cream with the fruity freshness of strawberries. This recipe works wonders because the cake remains moist and tender, making it a perfect canvas for the luscious filling.
This cake roll recipe is perfect for gatherings, celebrations, or a special dessert on any day. It’s a crowd-pleaser that can easily be made ahead of time and stored in the fridge until serving.
Why You’ll Love This Recipe
- The cake is soft and fluffy, making it incredibly easy to roll.
- Fresh strawberries create a burst of flavor that pairs beautifully with the creamy filling.
- The cream cheese mixture adds a rich, tangy sweetness that balances the cake perfectly.
- The recipe can be adjusted for various fruit toppings, making it versatile.
What You’ll Need
Gather your ingredients for this delightful cake roll:
For the Cake
- 3 large eggs
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling
- 1 cup fresh strawberries, sliced
- 1 cup cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
Use non-dairy cream cheese for a vegan option.
Substitutions & Swaps
- Granulated sugar can be replaced with coconut sugar.
- Cream cheese can be substituted with mascarpone or a vegan alternative.
- Heavy whipping cream can be replaced with coconut cream.
- Fresh strawberries can be swapped with raspberries or blueberries.
How to Make It
Prepare this delicious dessert in just a few steps.
1. Preheat
Preheat oven to 375°F (190°C) and line a jelly roll pan with parchment paper.
2. Beat
In a mixing bowl, beat eggs and sugar until thick and pale. Stir in vanilla.
3. Combine
In another bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually fold into the egg mixture until well combined.
4. Pour
Pour the batter into the prepared pan and spread evenly with a spatula.
5. Bake
Bake for about 12-15 minutes, or until the cake is lightly golden and springs back when touched.
6. Roll
Once baked, roll the cake from the short side with parchment paper to create a log. Let it cool completely.
7. Beat Filling
In a bowl, beat cream cheese until smooth. Add heavy cream and powdered sugar, and whip until soft peaks form.
8. Fill
Unroll the cooled cake, spread the cream cheese mixture evenly over the surface, and top with sliced strawberries.
9. Roll Again
Roll the cake back into its shape, then chill for at least 30 minutes before slicing and serving.
How to Store It
Fridge: store in an airtight container for up to 3 days.
Freezer: yes, wrap tightly to prevent freezer burn.
Reheat: not recommended; best enjoyed chilled.
Tips for Best Results
- Make sure the eggs are at room temperature for optimal volume.
- Spread the filling evenly to ensure every slice is delicious.
- Allow the cake to cool completely before rolling to prevent cracks.
- Use fresh strawberries for the best flavor and texture.
Serving Suggestions
- Serve with a dollop of whipped cream on top.
- Pair it with a scoop of vanilla ice cream for extra indulgence.
- Great for birthdays, picnics, or as a summer dessert centerpiece.
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