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–+ servings
Strawberry Shortcake Cake Roll

Delicious Strawberry Shortcake Cake Roll for Spring Bliss

This Strawberry Shortcake Cake Roll combines a fluffy vanilla sponge cake with fresh strawberries, making it the perfect dessert for spring celebrations.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vanilla Swiss Roll Cake
  • 1 cup all-purpose flour Acts as the backbone, providing structure to the fluffy sponge.
  • 3/4 cup granulated sugar Sweetens the batter and helps achieve that perfect lift.
  • 1 teaspoon baking powder Ensures the cake rises beautifully, creating that light texture.
  • 1/4 teaspoon salt Enhances the flavors of the other ingredients.
  • 1/4 cup oil Offers flexibility and moisture, keeping the cake tender.
  • 1/2 cup milk Adds creaminess and necessary moisture to the batter.
  • 1 teaspoon vanilla extract Infuses the cake with delightful depth of flavor.
  • 3 large eggs Though no egg separation is needed, they help bind everything together.
For the Strawberry Filling
  • 1 cup chopped hulled strawberries Brings brightness and natural sweetness; feel free to substitute seasonal fruits if desired.
  • 2 tablespoons granulated sugar Enhances the strawberries' sweetness and flavor.
  • 1 teaspoon corn starch Thickens the compote, ensuring it holds its shape when rolled.
  • 1 tablespoon lemon juice Adds a zesty brightness to balance the sweetness.
For the Cream Filling and Topping
  • 2 cups heavy whipping cream Creates a light, luxurious filling; can swap with coconut cream for a dairy-free option.
  • 2 tablespoons skim milk powder Stabilizes the cream, ensuring it whips perfectly; replace it with cream cheese for a different texture.
  • 2 teaspoons vanilla extract Compliments the cream, enhancing its deliciousness.
  • strawberry shortcake crumbs Optional topping for textural contrast and added flavor.
For Serving
  • fresh strawberries Garnish with additional strawberries for a delightful presentation.
  • mint leaves A sprinkle of mint adds color and a refreshing aroma.
  • powdered sugar A dusting on top elevates the visual appeal.

Equipment

  • jelly roll pan
  • Mixing bowl
  • Electric mixer
  • Saucepan
  • Spatula
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a jelly roll pan by greasing it and lining it with parchment paper.
  2. In a mixing bowl, combine flour, sugar, baking powder, salt, and oil. Gradually add milk and vanilla extract, mixing until smooth.
  3. Pour the batter evenly into the lined pan and bake for 10-15 minutes or until golden and springy.
  4. Remove the cake and let it cool for 5-10 minutes. Invert onto a sugared surface and roll it tightly while still warm.
  5. In a saucepan, cook chopped strawberries, sugar, and lemon juice over medium heat for 5-7 minutes. Thicken with corn starch mixed with water.
  6. Whip heavy cream with skim milk powder until stiff peaks form, then fold in sugar, vanilla extract, and a portion of the cooled strawberry compote.
  7. Unroll the cooled cake, spread cream filling, and add dollops of strawberry compote. Roll back up gently.
  8. Wrap the cake tightly in plastic wrap and chill for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 60mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure your eggs are at room temperature and sift dry ingredients to avoid lumps.

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