Perfect Easy Strawberry Shortcake Cake Roll Recipe

Why You’ll Love This Strawberry Shortcake Cake Roll

Get ready to fall head over heels for this incredible Strawberry Shortcake Cake Roll! It’s not just a dessert; it’s an experience. Here are four fantastic reasons why this will become your new go-to sweet treat:

• Light as Air & Utterly Refreshing: Say goodbye to heavy, dense cakes! This sponge is incredibly fluffy, making it the perfect palate cleanser after any meal. Coupled with fresh strawberries and whipped cream, it’s like a cloud of pure joy.
• Surprisingly Easy to Master: Don’t let the elegant spiral fool you! Our no-fuss method means no warm rolling trauma. With clear, step-by-step instructions, even beginner bakers can create this showstopper with confidence.
• A Burst of Fresh Flavor: We’re talking peak strawberry season vibes! The simple trick of macerating the berries with a touch of sugar and lemon zest truly elevates their natural sweetness and brightness, making every bite sing.
• A Feast for the Eyes (and Taste Buds!): The vibrant red strawberries against the pristine white cream, all encased in a golden sponge, create a stunning visual. It’s guaranteed to impress your guests and bring a smile to everyone’s face before they even take the first bite!

Roll into Deliciousness with This Strawberry Shortcake Cake Roll!

Imagine this: the sun is shining, the birds are singing, and you’re craving something sweet, but not too heavy. Something that screams “summer” and “joy” in every bite. Well, dear baker, stop imagining and start creating, because we’re about to whisk you away to dessert heaven with the ultimate Strawberry Shortcake Cake Roll! This isn’t just a cake; it’s a fluffy, fruity dream wrapped in a delicate embrace, promising a refreshing escape from the ordinary. Forget complicated techniques; we’re bringing you a simple, straightforward path to a stunning dessert that’s as fun to make as it is to devour. Get ready to roll up your sleeves and roll out some serious deliciousness!

Strawberry Shortcake Cake Roll Ingredients

For the Light Sponge Cake:

• 🥚 4 large egg whites, at room temperature
• 🍚 ½ cup granulated sugar (for egg whites)
• 🥚 5 large egg yolks, at room temperature
• 🌻 2 tablespoons vegetable oil
• 🥛 3 tablespoons whole milk
• ✨ 1 teaspoon vanilla extract
• 🍋 1 tablespoon fresh lemon zest
• 🍚 ⅓ cup granulated sugar (for egg yolks)
• 🌾 ¾ cup all-purpose flour, spooned and leveled
• 🥄 2 tablespoons cornstarch
• ⬆️ 1 teaspoon baking powder
• 🧂 ¼ teaspoon fine sea salt

For the Fresh Strawberry & Cream Filling:

• 🍓 1 pound fresh strawberries, washed, hulled, and sliced
• 🍚 1 tablespoon granulated sugar (for strawberries)
• 🍋 1 tablespoon fresh lemon zest
• 🥛 1 cup heavy whipping cream, chilled
• 🍦 1 tablespoon sour cream
• ✨ ½ teaspoon vanilla extract
• 🍚 ¼ cup powdered sugar, plus extra for dusting

Detailed Step-by-Step Directions: Crafting Your Strawberry Shortcake Cake Roll

Get ready to easily create this refreshing and light Strawberry Shortcake Cake Roll with our simple guide:

1. Prep Your Oven & Pan: Preheat your oven to 350°F (175°C). Lightly spray a 12×17 inch rimmed baking sheet with nonstick baking spray, then line it with parchment paper. Gently grease the parchment paper with a dab of butter. Set it aside.
2. Whip the Egg Whites: In a medium bowl, beat the egg whites on medium-high speed until they form soft peaks (about 1-2 minutes). Gradually add ½ cup of the granulated sugar, continuing to beat on medium-high until shiny, stiff peaks form (another 1-2 minutes). Set these fluffy whites aside.
3. Mix the Egg Yolks: In another medium bowl, whisk together the egg yolks, vegetable oil, milk, vanilla extract, the remaining ⅓ cup of granulated sugar, and lemon zest until the mixture is smooth and well combined.
4. Combine Dry Ingredients: In a small bowl, quickly whisk together the flour, cornstarch, baking powder, and salt.
5. Fold Dry into Wet: Slowly add the dry flour mixture into the egg yolk mixture, stirring gently until just combined. Be careful not to overmix!
6. Lighten the Batter: Gently fold the whipped egg whites into the batter until they are fully incorporated, ensuring the batter remains light and airy.
7. Bake the Cake: Pour the batter evenly onto your prepared baking sheet. Bake for about 15 minutes, or until the cake is lightly golden brown on top and springs back when touched. Let the cake cool completely on the baking sheet – no need for warm rolling with this simple method!
8. Prepare the Berries: While the cake cools, combine the sliced strawberries with 1 tablespoon of sugar and 1 tablespoon of lemon zest in a small bowl. This simple step enhances their natural sweetness and brightens their flavor.
9. Make the Whipped Cream: In a large bowl, beat the chilled heavy cream on high speed until soft peaks form. Add the sour cream, ½ teaspoon of vanilla extract, and ¼ cup of powdered sugar. Continue beating until the cream holds stiff peaks, creating a stable and luscious filling.
10. Assemble Your Masterpiece: Once the cake is completely cool, gently spread the prepared whipped cream over the entire surface, leaving a 1-inch border around the edges. Evenly scatter the sweetened strawberries over the whipped cream.
11. Roll with Ease: Starting from one of the short ends, carefully roll up the cake. As you roll, the parchment paper will naturally peel away. Take your time to achieve a beautiful spiral.
12. Chill & Serve: Place the finished Strawberry Shortcake Cake Roll seam-side down on a serving platter. If you like, dust the top with a little extra powdered sugar for a pretty touch. Slice and enjoy this wonderfully light, fruity, and easy-to-make dessert!

Serving & Presenting Your Strawberry Shortcake Cake Roll

Your beautifully crafted Strawberry Shortcake Cake Roll is a showstopper on its own, but with a few simple touches, you can elevate its presentation even further! Here are some fun ideas:

• Classic Dusting: A generous dusting of powdered sugar is always elegant and enhances that lovely “shortcake” look. Use a small sieve for an even coating!
• Fresh Fruit Cascade: Arrange a few whole, unhulled strawberries or extra sliced berries alongside the cake roll on your platter. A sprig of fresh mint or a few basil leaves can add a pop of contrasting color and aroma.
• Drizzle of Delight: For an extra touch of sweetness, a light drizzle of strawberry sauce, raspberry coulis, or even a simple lemon glaze can add visual appeal and another layer of flavor.
• Creamy Companions: Serve slices with a dollop of extra whipped cream on the side, or a small scoop of high-quality vanilla bean ice cream for a truly decadent experience.
• Chocolate Shavings: A sprinkle of white chocolate shavings can add a sophisticated touch and a hint of extra sweetness that pairs wonderfully with strawberries.
• On a Fancy Platter: Choose a beautiful cake stand or a clean, elegant serving platter to really make your roll shine. The presentation truly begins with the canvas!

No matter how you choose to present it, cutting even slices will showcase the gorgeous spiral. Use a sharp knife and clean it between each slice for the neatest results.

Storing Your Strawberry Shortcake Cake Roll: Keep it Fresh!

So, you’ve created this masterpiece – now how do you keep your Strawberry Shortcake Cake Roll tasting its best? Proper storage is key to maintaining its freshness and delightful texture.

• Refrigeration is a Must: Due to the fresh cream and strawberries, this cake roll needs to be refrigerated. Loosely cover the entire cake roll or individual slices with plastic wrap. You can also place it in an airtight container.
• How Long Does it Last? When stored correctly in the refrigerator, your Strawberry Shortcake Cake Roll will stay fresh and delicious for about 2 to 3 days. The sponge will remain tender, and the cream stable. After this time, the strawberries might start to release more moisture, potentially making the cake a bit soggy.
• Can You Freeze It? While technically possible, freezing is generally not recommended for cake rolls with fresh fruit and whipped cream. The texture of the cream can change upon thawing, becoming somewhat watery, and the strawberries might become mushy. It’s best enjoyed fresh!

For the best experience, try to enjoy your cake roll within the first 24-48 hours. This ensures you get to savor the delicate sponge and vibrant fruit at their peak.

FAQs About Your Strawberry Shortcake Cake Roll

1. Can I use frozen strawberries for the filling?
   While fresh strawberries are highly recommended for the best texture and flavor, you can use frozen. Thaw them completely, drain any excess liquid thoroughly, and then proceed with the recipe instructions for combining with sugar and lemon zest. Be aware they might be slightly softer.
2. Why is my cake cracking when I roll it?
   The most common reasons for cracking are overbaking the cake (making it dry and less flexible), or not allowing it to cool completely before rolling. This recipe avoids the traditional warm roll, so ensure your cake is fully cool to minimize cracks.
3. Can I make this Strawberry Shortcake Cake Roll ahead of time?
   You can bake the sponge cake a day in advance and store it wrapped in plastic wrap at room temperature. The filling is best made just before assembly. The assembled cake roll is best enjoyed within 24 hours of making it, though it will last up to 3 days refrigerated.
4. What if I don’t have fresh lemon zest?
   Lemon zest adds a wonderful bright note to both the cake and strawberries. If you don’t have fresh, you can omit it, but the flavor profile might be slightly less vibrant. Avoid using lemon juice in the cake batter as it can affect the texture.
5. Can I use a different fruit for the filling?
   Absolutely! This recipe is versatile. Raspberries, blueberries, or even sliced peaches would make fantastic alternatives or additions. Just follow the same step of combining them with a touch of sugar and zest (if appropriate for the fruit).
6. Is there a dairy-free alternative for the whipped cream?
   Yes! You can use chilled full-fat coconut cream (from a can, skimmed from the top after refrigerating) or a dairy-free whipping cream alternative. Ensure they are very cold and follow package instructions for whipping.
7. What size pan is best for this cake roll?
   A 12×17 inch rimmed baking sheet is ideal for this recipe, ensuring a thin, flexible cake that’s easy to roll and yields a good-sized spiral.
8. Why is it important to cool the cake completely?
   Cooling the cake completely is crucial for two reasons: it prevents the warm cake from melting the cold whipped cream, and it helps the cake maintain its shape without cracking during the rolling process.
9. Can I adjust the sugar levels in the recipe?
   Yes, you can slightly reduce the sugar in both the cake and the filling to suit your preference. However, the sugar also contributes to the cake’s structure and the cream’s stability, so don’t reduce too drastically.
10. How do I get a perfect spiral in my Strawberry Shortcake Cake Roll?
    The key is patience and a gentle, even roll. Start with one short end, lifting the parchment paper as you go to help guide the cake. Don’t press too hard, but maintain a firm, consistent pressure. The parchment paper will naturally peel away, leaving you with a beautiful spiral!