There are some desserts that make you pause before cutting the first slice, just to admire them. This Strawberry Shortcake Cake Roll is one of those. Light as air, gently dusted with powdered sugar, and filled with clouds of whipped cream and juicy strawberries, it feels like summer wrapped up in a swirl. It’s the kind of dessert that looks impressive on the table but feels comforting and familiar the moment you take a bite.
If you love classic strawberry shortcake but crave something a little more special, this Swiss roll-style cake delivers all those beloved flavors in a fresh, elegant way—without heavy frosting or fuss.
Strawberry Shortcake Cake Roll
Strawberry shortcake has always been a warm-weather favorite, but turning it into a cake roll takes it to an entirely new level. The sponge cake is light and fluffy with a subtle hint of lemon, just enough to brighten the sweetness of the filling. Inside, softly whipped cream and fresh strawberries create a filling that’s simple, balanced, and irresistible.
Rolled up and finished with a generous dusting of powdered sugar, this Strawberry Shortcake Roulade is easy to slice, easy to serve, and guaranteed to steal the spotlight at any gathering. It’s perfect for spring and summer celebrations, Mother’s Day brunch, or anytime you’re craving something light, fruity, and beautiful.
Why You’ll Love This Strawberry Shortcake Swiss Roll
- Light, airy sponge cake that stays soft and flexible
- Fresh strawberries and whipped cream for a classic shortcake flavor
- No heavy frosting to weigh it down
- Stunning presentation with minimal effort
- Easy to slice and serve for gatherings
How to Make Strawberry Shortcake Roulade
Everything you love about strawberry shortcake—rolled into one elegant dessert. The process is simpler than it looks, and once you’ve made one cake roll, you’ll want to try more.
Below is a quick overview of the process to guide you through it.
For the Cake
- Whip the egg whites
Add the egg whites to a medium bowl and beat on medium-high speed until soft peaks form. Gradually add one-third cup of sugar and continue beating until stiff peaks form. Set aside. - Mix the yolk batter
In a separate bowl, whisk together the egg yolks, oil, milk, vanilla extract, the remaining sugar, and lemon zest until smooth. - Combine dry ingredients
Stir together the flour, cornstarch, baking powder, and salt. Add this mixture to the yolk batter and stir just until combined. - Fold in the egg whites
Gently fold the whipped egg whites into the batter, taking care not to deflate them. Stop as soon as the batter is uniform. - Bake
Spray a 12×17-inch rimmed baking sheet and line it with parchment paper. Grease the parchment lightly with butter. Spread the batter evenly in the pan and bake for about 15 minutes, or until the top is lightly golden. Let the cake cool completely before filling.
Storage & Make-Ahead Tips
This cake roll is best enjoyed the day it’s made, but it can be prepared in advance if needed.
- Make ahead: Prepare the cake roll up to one day in advance and store it loosely covered in the refrigerator.
- Refrigerator: Keeps well for up to 2 days in an airtight container.
- Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator and add powdered sugar and fresh strawberries just before serving.
Variations to Try
- Swap strawberries for raspberries, cherries, or blueberries.
- Blend 4 ounces of softened cream cheese into the whipped cream for a richer, more stable filling.
- Drizzle melted white or dark chocolate over the top for a chocolate-covered strawberry vibe.
Can I use frozen strawberries?
Fresh strawberries are best for both texture and appearance, but frozen strawberries can work if they’re fully thawed and very well drained.
What if my cake cracks while rolling?
Small cracks happen. A dusting of powdered sugar or a light glaze easily hides imperfections. Roll gently and take your time.
Tips for Success
- Use room-temperature eggs for the best volume and texture.
- Don’t overfill the cake, or the filling may spill out when rolling.
- If cracking worries you, roll the warm cake in a clean kitchen towel dusted generously with powdered sugar, then unroll once cooled and fill.
This Strawberry Shortcake Cake Roll is light, fresh, and quietly impressive—the kind of dessert that feels just right for sunny afternoons, special brunches, or whenever strawberries are at their peak. One slice in, and it’s hard not to fall in love with that soft swirl of cake, cream, and fruit.