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.

Strawberry Shortcake Cake Roll

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Author: Sue
Prep Time: 40 minutes
Cook Time: 12 minutes
Total Time: 1 hour 50 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A delightful twist on the classic strawberry shortcake, this cake roll features a soft sponge filled with fluffy whipped cream and cream cheese, and loaded with fresh strawberries. Perfect for any celebration or a simple, elegant dessert.

Instructions

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, beat the eggs for about 5 minutes until thick and pale yellow. Add the sugar and beat for another 2 minutes.
Mix in the oil, baking powder, salt, and vanilla, then gradually stir in the flour until just combined.
Pour the batter into the prepared pan, spread evenly, and bake for 10–12 minutes until the top is golden and springs back when touched.
While the cake bakes, lay a clean kitchen towel on the counter and dust it with powdered sugar.
When the cake is done, immediately turn it out onto the towel, peel off the foil, and roll it up from the short end with the towel inside. Let it cool completely.
For the filling, beat the cream cheese and sugar until smooth, then add vanilla. Slowly whip in the heavy cream until stiff peaks form.
Once the cake is cool, unroll it gently, spread the filling evenly over it, sprinkle on the chopped strawberries, and roll it back up without the towel.
Place seam-side down on a serving dish and spread any extra filling on top. Decorate with more fresh strawberries if desired.