This Strawberry Shortcake Cake Roll is a beautiful and delicious twist on the classic dessert. A light sponge cake is wrapped around a sweet whipped cream and cream cheese filling, studded with juicy fresh strawberries. It's perfect for warm-weather celebrations or whenever I want to impress with something simple yet stunning.

Why I Love This Recipe

I love this recipe because it takes the familiar flavors of strawberry shortcake and turns them into a gorgeous rolled cake that's surprisingly easy to make. The sponge is soft and rolls up beautifully without cracking, and the combination of cream cheese and whipped cream creates a rich, fluffy filling that pairs perfectly with fresh berries. Every slice feels like a little celebration.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

3 large eggs
¾ cup granulated sugar
1 tablespoon vegetable oil
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
¾ cup all-purpose flour
Powdered sugar, for rolling

For the Filling and Topping:

8 ounces cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 cups cold heavy whipping cream
1 pound fresh strawberries, chopped, plus more for garnish

Directions

I preheat the oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with foil, spraying it with floured nonstick spray.
In a large bowl, I beat the eggs for about 5 minutes until they're thick and pale yellow. Then I add the sugar and beat for another 2 minutes.
I mix in the oil, baking powder, salt, and vanilla, then gradually stir in the flour until just combined.
I pour the batter into the prepared pan, spread it evenly, and bake for 10–12 minutes until the top is golden and springs back when touched.
While it bakes, I lay a clean kitchen towel on the counter and dust it with powdered sugar.
When the cake is done, I immediately turn it out onto the towel, peel off the foil, and roll it up from the short end with the towel inside. I let it cool completely.
For the filling, I beat the cream cheese and sugar until smooth, then add vanilla. I slowly whip in the heavy cream until stiff peaks form.
Once the cake is cool, I unroll it gently, spread the filling evenly over it, sprinkle on the chopped strawberries, and roll it back up without the towel.
I place it seam-side down on a serving dish and spread any extra filling on top, decorating with more fresh strawberries if I like.

Servings and Timing

Servings: 12
Prep Time: 40 minutes
Cook Time: 10–12 minutes
Cooling Time: 1 hour
Total Time: Around 1 hour 50 minutes

Variations

Lemon Version: I add lemon zest and a tablespoon of lemon juice to the batter for a citrusy touch.
Berry Blend: I mix raspberries or blueberries with the strawberries for a mixed berry roll.
Chocolate Topping: I drizzle melted chocolate over the finished roll for an elegant finish.

Storage/Reheating

I store the cake roll in the fridge, covered, for up to 3 days. It tastes best when served chilled. I don’t recommend freezing it, since the whipped cream texture may not hold up well after thawing.

FAQs

How do I keep the cake from cracking?

I roll the cake while it's still warm and use a towel with powdered sugar to help prevent sticking. Cooling it in the rolled shape helps set it.

Can I make it a day ahead?

Yes, I often make it the night before. I just keep it chilled and covered in the fridge until serving.

What if I don’t have a jelly roll pan?

I use any rimmed baking sheet close to 10x15 inches, as long as I line and grease it well.

Can I use frozen strawberries?

Fresh strawberries give the best texture and flavor. If I use frozen ones, I make sure to thaw and drain them well.

How do I know when the cream is whipped enough?

I beat the cream until stiff peaks form—when I lift the beater, the peaks should stand up firmly without drooping.

Conclusion

This Strawberry Shortcake Cake Roll is light, creamy, and packed with fresh flavor. I always enjoy making it because it looks impressive but is very manageable, even for a weeknight treat or special occasion. It's a guaranteed crowd-pleaser that never lasts long on the table.