Strawberry Shortcake Cake Roll
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Meet your new favorite dessert – the Strawberry Shortcake Cake Roll! This delightful treat combines the fluffy texture of a sponge cake with a sweet strawberry filling and a creamy whipped topping. The swirl of cake and filling makes every slice look stunning, and it tastes just like a classic strawberry shortcake. This cake roll is perfect for spring gatherings, summer picnics, or when you just want to treat yourself to something truly special.
When strawberry season rolls around, I know it’s time to make my family’s favorite dessert – the Strawberry Shortcake Cake Roll. The first time I made this, I wasn’t sure how it would turn out, but as soon as my husband took a bite, his eyes lit up with joy. Now, it’s become a beloved tradition. Every slice brings back memories of sunny afternoons spent together, laughing and savoring this sweet treat. My little ones often help in the kitchen, sneaking strawberries when they think I’m not looking. It’s more than just a cake; it’s a family favorite that brings us together!
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Why You’ll Love Strawberry Shortcake Cake Roll
- Light and Fluffy: This cake roll has a light sponge texture that perfectly complements the sweet and creamy filling.
- Burst of Freshness: Packed with fresh strawberries, it brings a refreshing and fruity flavor to every bite.
- Elegant Presentation: The swirl of strawberries and cream inside the roll creates an impressive and beautiful dessert.
- Perfect for Any Occasion: From birthdays to summer barbecues, this cake roll is a hit at any gathering.
Ingredients Notes for Strawberry Shortcake Cake Roll
- Fresh Strawberries: Use ripe, juicy strawberries for the best flavor. Frozen can work in a pinch, but fresh is always best.
- Whipping Cream: Essential for the creamy filling; make sure to use heavy whipping cream for that perfect texture.
- Cake Flour: It provides the sponge cake with a light and airy texture. If you don’t have cake flour, you can use all-purpose flour with a bit of cornstarch.
- Cream Cheese: Adds a delightful tanginess to the filling and pairs wonderfully with the strawberries.
Recipe Steps for Strawberry Shortcake Cake Roll
- Prepare the Sponge Cake: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper and lightly grease it. In a large bowl, beat 4 eggs until fluffy. Gradually add 1 cup of granulated sugar and 1 teaspoon of vanilla extract, beating until the mixture is thick. Gently fold in 1 cup of sifted cake flour and 1 teaspoon of baking powder.
- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes until the cake is springy to the touch.
- Roll the Cake: Dust a clean kitchen towel with powdered sugar. Carefully invert the cake onto the towel, peel off the parchment paper, and roll the cake up in the towel. Let it cool completely.
- Prepare the Filling: In a mixing bowl, beat 1 cup of heavy whipping cream, 4 oz of softened cream cheese, and 1/4 cup of powdered sugar until stiff peaks form. Gently fold in 1 cup of finely chopped strawberries.
- Assemble the Roll: Unroll the cooled cake and spread the strawberry cream mixture evenly over the cake. Roll the cake back up (without the towel) and place it seam-side down on a serving plate.
- Chill and Serve: Refrigerate the cake roll for at least 1 hour before slicing. Dust with powdered sugar and garnish with extra strawberries if desired.
Storage Options
- Refrigerator: Store the cake roll in an airtight container in the fridge for up to 3 days.
- Freezer: Wrap the cake roll tightly in plastic wrap, then in aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.
Variations & Substitutions
- Berry Mix: Add raspberries, blueberries, or blackberries to the filling for a mixed berry twist.
- Chocolate Drizzle: Drizzle melted chocolate over the top of the roll before serving for an extra indulgent touch.
- Sugar-Free: Use a sugar substitute in the filling for a lighter, lower-sugar version.
Strawberry Shortcake Cake Roll
Ingredients
- For the Cake:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
- For the Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries chopped
- For the Topping Optional:
- Additional fresh strawberries halved
- Powdered sugar for dusting
Instructions
- Prepare the Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar on high speed for about 3-4 minutes, or until the mixture becomes pale, thick, and fluffy.
- Add Wet Ingredients: Add the water and vanilla extract to the egg mixture, mixing on low speed until combined.
- Combine: Gradually fold in the dry ingredients, being careful not to overmix. Gently spread the batter evenly into the prepared pan.
- Bake: Bake for 12-15 minutes, or until the cake springs back when lightly touched in the center.
- Roll the Cake:
- Prepare for Rolling: While the cake is still hot, dust a clean kitchen towel generously with powdered sugar. Carefully invert the hot cake onto the towel, peel off the parchment paper, and roll the cake up (starting from the short end) along with the towel. This step helps shape the cake without cracking. Let it cool completely while rolled up.
- Prepare the Filling:
- Whip the Cream: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
- Add Strawberries: Gently fold in the chopped strawberries into the whipped cream.
- Assemble the Cake Roll:
- Unroll the Cake: Once the cake has cooled, carefully unroll it. Spread the strawberry whipped cream filling evenly over the cake.
- Reroll the Cake: Gently roll the cake back up, this time without the towel. Wrap the cake roll in plastic wrap and refrigerate for at least 1-2 hours to set.
- Serve:
- Garnish: Before serving, dust the top of the cake roll with powdered sugar and garnish with additional fresh strawberries if desired.
- Slice and Enjoy: Slice the cake roll into rounds and serve chilled.
