Strawberry Shortcake Roll Recipe

If you’re ready to wow your friends and family with a dessert that’s as stunning as it is scrumptious, the Strawberry Shortcake Roll Recipe is your new best friend in the kitchen. This delightful roll combines a light, airy sponge cake with luscious whipped cream and fresh, juicy strawberries all wrapped up in a beautiful spiral of flavor. It’s the perfect way to celebrate spring, summer, or any moment you need a burst of happiness on a plate. Trust me, once you make this, it will become a go-to treat you’ll want to share again and again.

Ingredients You’ll Need

It’s amazing how a handful of straightforward, fresh ingredients can come together to create something this delightful. Each element plays an essential role—from the eggs that give the cake its fluffy texture to the fresh strawberries that bring a natural, refreshing sweetness and vibrant color.

• 4 large eggs: The foundation for a soft, spongy cake that’s light as air.
• 1 cup granulated sugar: Sweetens the batter perfectly without overpowering.
• 1/4 tsp salt: Enhances all the flavors and balances the sweetness.
• 1 cup all-purpose flour: Provides structure but keeps the cake tender.
• 1 tsp baking powder: Helps give the sponge that gentle rise and bounce.
• 1 tsp vanilla extract: Adds a warm, comforting aroma and depth.
• 1/2 cup whole milk: Keeps the batter moist and smooth.
• 1/4 cup unsalted butter, melted: Brings richness and a tender crumb.
• 2 cups fresh strawberries, sliced: The juicy star ingredient that delivers freshness in every bite.
• 1 cup heavy cream: Whipped into fluffy peaks, it makes the roll irresistibly creamy.
• 1/4 cup confectioners’ sugar: Sweetens the whipped cream gently and dusts the final roll with a pretty finish.
• 1 tsp lemon juice (optional for berries): Brightens the strawberries and adds a zesty note.

How to Make Strawberry Shortcake Roll Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C) and lining a 10×15-inch jelly roll pan with parchment paper, lightly greased. This setup ensures your cake won’t stick and will come out cleanly, a crucial step for that perfect roll.

Step 2: Whisk Up the Batter

In a large bowl, beat your eggs and granulated sugar until they become thick, pale, and full of air—this is where the magic begins! Next, stir in the vanilla and milk. Then gently fold in the sifted flour, baking powder, and salt, being careful to keep as much air in the batter as possible. Finally, swirl in your melted butter for richness.

Step 3: Bake the Cake

Pour your light batter into the prepared pan, spreading it evenly so the cake bakes uniformly. Pop it into your oven and bake for 10 to 12 minutes until the top springs back at a gentle touch. Keep an eye on it—overbaking can dry out this delicate sponge.

Step 4: Get the Towel Ready

While the cake bakes, dust a clean kitchen towel generously with powdered sugar. This little trick keeps the cake from sticking when you roll it, protecting your beautiful sponge as you shape your dessert.

Step 5: Roll It Up While Warm

Once the cake is out of the oven, immediately turn it out onto the sugared towel. Carefully peel off the parchment paper and start rolling the cake from the short edge while it’s still warm and pliable. This helps prevent cracks and sets the roll’s shape. Let it cool completely while it stays snug in the towel.

Step 6: Prepare the Whipped Cream

Next up, whip your heavy cream with confectioners’ sugar and vanilla extract until it holds stiff peaks. Chill the whipped cream for the best texture when you spread it—it should be luscious and stable, ready to bring the cake together.

Step 7: Prep the Strawberries

Slice your fresh strawberries and toss them gently with lemon juice if you like a little extra zing. The lemon brightens their natural sweetness and adds a lovely contrast to the creamy filling.

Step 8: Assemble Your Roll

Unroll your cooled cake carefully, then spread the whipped cream evenly over the surface. Scatter your strawberries generously on top. Gently roll it back up, keeping it snug and neat. For a polished look, trim the ends before chilling.

Step 9: Chill and Finish

Dust your roll with a light sprinkle of powdered sugar and pop it into the fridge for at least 30 minutes. Chilling helps the flavors meld and makes slicing cleaner and easier—a crucial step before serving your masterpiece!

How to Serve Strawberry Shortcake Roll Recipe

Garnishes

Don’t hesitate to get creative with garnishes! Fresh mint leaves, extra strawberry slices, or a drizzle of strawberry sauce make beautiful additions that amp up both color and flavor. A little extra confectioners’ sugar dusting right before serving adds a dreamy, snowy touch.

Side Dishes

This dessert pairs wonderfully with a scoop of vanilla ice cream or a light fruit salad if you want to keep things fresh and bright. For a cozy touch, a hot cup of tea or freshly brewed coffee complements the sweetness perfectly.

Creative Ways to Present

Serve your Strawberry Shortcake Roll recipe in individual slices on pretty dessert plates, or get fancy by stacking slices with a dollop of whipped cream and strawberry slices between. For a party, arrange slices on a platter with fresh berries scattered around for a stunning presentation everyone will love.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover roll tightly in plastic wrap and store it in the refrigerator. It stays moist and delicious for up to 2 days, giving you a perfect excuse for a second helping the next day.

Freezing

If you want to enjoy this dessert later, you can freeze the unassembled cake layers before rolling. Once baked and cooled, wrap the flat sponge tightly in plastic wrap and foil, freezing for up to one month. Thaw overnight in the fridge before continuing with assembly.

Reheating

Because this is a fresh strawberry and cream dessert, reheating is not recommended as it may change the texture and taste. Instead, enjoy it chilled for the best experience every time.

FAQs

Can I use frozen strawberries for this recipe?

While fresh strawberries are best for their texture and flavor, you can use thawed frozen strawberries if fresh ones are out of season. Just be sure to drain any excess liquid to avoid sogginess in the roll.

What’s the best way to prevent cracks when rolling the cake?

Rolling the cake while it’s still warm and pliable over a sugar-dusted towel is the key to preventing cracks. This technique shapes the cake gently, setting the roll’s form as it cools.

Can I make this recipe dairy-free?

Yes! Substitute the whole milk with a plant-based milk like almond or oat, and use coconut cream or a dairy-free whipping cream alternative for the filling.

How should I slice the roll without squishing it?

Use a sharp serrated knife and slice gently with a saw-like motion. Chilling the roll beforehand helps firm up the filling and cake, making cleaner cuts easier.

Can I add other fruits besides strawberries?

Absolutely! Blueberries, raspberries, or sliced peaches can be mixed with or used instead of strawberries for a fun twist on the classic Strawberry Shortcake Roll Recipe.

Final Thoughts

This Strawberry Shortcake Roll Recipe is one of those desserts that feels like a treasured secret — elegant yet approachable, fresh and indulgent all at once. It’s a wonderful way to celebrate the bounty of berries and bring smiles around your table. Give it a try, and I promise your taste buds will thank you! Once you master this roll, it’ll be a staple for every holiday, birthday, or simple weekend treat.

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