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Luscious Strawberry Shortcake Roll for a Summer Dessert

    outside of strawberry shortcake roll

    A strawberry shortcake roll is an amazing dessert and it’s easier to make than you think. Follow the step-by-step instructions with a special trick from a pro who knows for strawberry cake roll success.

    Strawberry Shortcake Roll Dessert for Mother’s Day

    A strawberry shortcake roll is a dessert that’s perfect for special occasions. It’s light and luscious.

    Everyone finds a roll cake a little daunting, so they’ll be very impressed with your special dessert, especially mom.

    Serve with strawberry tea for an amazing Mother’s Day celebration.

    strawberry shortcake roll 5
    strawberry shortcake roll recipe

    Also nice for

    • family reunion
    • baby shower
    • special brunch

    Or make someone’s day and give it as a gift!

    Some find making a roll cake intimidating but here’s a special trick from a pro who knows to make it easy so you can get it right the first time. 

    Jenny Harper from Nestlé USA, Inc., for Very Best Baking.

    Jenny Harper from Nestle very best baking

    How to make the cake roll easily.

    1. Don’t use a cake mix when making a roll cake. It just won’t work.
    2. You must use a 15″ x 10″ jelly roll pan or cookie sheet with at least ½-inch sides. If your pan is a different size, it makes your cake too thin or too thick to roll.
    3. Grease the pan with shortening and press a sheet of waxed paper onto it, ensuring the paper is in the corners and pressed up the sides.
    4. Then grease the waxed paper and sprinkle with flour so the cake will release easily.
    5. When you have your batter ready, pour it in the jelly roll pan and spread it evenly into the corners with a rubber spatula.
    6. Bake at 350° F for 12 minutes. If using a dark pan, it will cook quicker, so check at 9 minutes. Carefully press a finger in the center of the cake. If it springs back, it’s done.
    7. Don’t overbake the cake or it will crack when you try to roll it later.
    8. DON’T LET THE CAKE COOL. Immediately loosen the sides of the cake with an off-set spatula or knife.
    9. Dust cake generously with confectioner’s sugar.
    10. You need a thin cotton kitchen tea towel. It must be a thin towel that doesn’t have looped fiber surface. Cover cake with towel.
    11. Put another jelly roll pan on top of towel, right face up so it fits inside. Quickly flip the pans so the new one is on the bottom and remove the baking pan.
    12. Carefully, slowly peel off the waxed paper. Dust this side with confectioner’s sugar too.
    13. Roll up the cake in the towel. Start with the short end and gently (not tightly) roll the cake AND THE TOWEL to the end. (This trains the cake to be rolled.)
    14. Put towel on cooling rack and cool for up to 1 hour. Don’t allow it to cool longer than that or it will be difficult to unroll.
    15. While it’s cooling, make your strawberry filling.
    16. Carefully unroll the cake and leave on the towel.
    17. Spread the filling on the cake with a cake spatula or knife. Be very gentle so you don’t tear the cake.
    18. Gently roll the cake, this time without the tea towel.
    19. Wrap it in plastic wrap and leave it in the refrigerator for at least an hour to firm up the filling and make it easy to slice.
    20. Just before serving unwrap and garnish.

    How to have a fluffy cake.

    1. Separate the egg yolks and whites and whip them to introduce air into the mixture. Beat them with sugar until double the volume.
    2. Be gentle when you fold the yolk mixture and white mixture together to keep them fluffy.
    3. Baking powder is a leavening agent that also helps the cake rise.

    Now for the recipe.

    Strawberry Shortcake Roll

    Course: Dessert
    Servings

    10

    servings
    Prep time

    15

    minutes
    Cooking time

    12

    minutes
    Calories

    270

    kcal

    Ingredients

    • Shortcake
    • 4 eggs (room temperature)

    • ¼ c powdered sugar

    • 1 tsp almond extract (or vanilla if nut allergy)

    • ¼ tsp salt

    • 2 Tbsp sugar

    • ¾ c cake flour

    • ½ tsp baking powder

    • Filling
    • 8 oz cream cheese, at room temperature

    • 6 Tbsp butter, softened

    • 1 c icing sugar

    • ⅓ c heavy cream

    • 1 tsp almond extract (or vanilla if nut allergy)

    • 1 pint fresh strawberries, hulled and diced (2 c) Save some to garnish top of cake, if desired

    • Whipped cream or powdered sugar to decorate.
      Mint leaves and sliced strawberries to garnish, if desired.

    Directions

    • Preheat oven to 350° F.
    • Grease a 15″ x 10″ jelly roll pan (or a cookie sheet with sides) and line with waxed paper – press it right into the creases. Grease the waxed paper and sprinkle with flour. This ensures the waxed paper will stay in place and the cake will not stick.
    • Separate the eggs. Yolks in a large bowl, whites in a separate bowl.
    • Put egg yolks and icing sugar in bowl of stand mixer and whip for 4 minutes, until doubled in volume.
    • Remove yolk mixture from stand mixer. Using a whisk, add vanilla. Set aside.
    • Add salt to whites. Whip egg whites on high, adding sugar. Whip to medium peak – foam on beaters have a point that curls.
    • Combine flour and baking powder in a small bowl.
    • Add about a third of the flour to yolk mixture with whisk.
    • Fold in ½ of the egg whites with the whisk.
    • Fold in remaining flour with whisk. Then fold in remaining egg whites with a silicone spatula, lifting the batter up to add air. Make sure the egg whites are mixed in.
    • Pour batter into prepared jelly roll pan. Make sure it is in the corners and spread evenly. Bake for 12 minutes. (Not browned. Test for doneness by pressing with your finger in the center. It should spring back.) Loosen the sides of the cake with a cake spatula or knife.
    • *While the cake is still hot* generously sprinkle the cake with icing sugar, covering the whole cake. (This keeps it from sticking to the towel.) Lay a clean tea towel over the jelly roll pan. Place the bottom of another jelly roll pan on top of the tea towel (like you’re putting one inside the other). Flip them over and remove the pan the cake was baked in (which is now on top.) Peel off the waxed paper. Generously dust this side of the cake.
    • Roll the cake in tea towel to cool: take the short end and fold it over the cake and start rolling gently, not tightly. Completely roll cake in tea towel. When it cools rolled, it remembers this shape and won’t crack when rolled with a filling. *Cool completely.* For about 1 hour.
    • While cake is cooling, prepare the filling. Beat cream cheese and butter on medium speed until creamy, about 2 minutes. Add icing sugar, heavy cream and vanilla extract on low. Increase to high speed and beat for 3 minutes. Should be spreadable. (Add a little icing sugar if filling is too thin or a tablespoon of cream if too thick.)
    • When cake has completely cooled, gently unroll it, leaving it on the tea towel. Spread filling evenly on cake from corner to corner.
    • Sprinkle entire area with strawberries.
    • Fold from short end and roll cake (without tea towel). Cover with plastic wrap and chill until filling is set, about 1 hour.
    • Sprinkle with icing sugar for a classic roll, or decorate the top with whipped cream and freshly sliced strawberries just before serving.
    • Serve immediately, or put in air tight container and refrigerate for up to 1 day.

    Notes

    • We provide nutritional information but these figures should be considered estimates as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

    Want even more? See all of our strawberry recipes.

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