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This Strawberry Shortcake Roll Up Cake has it all; tender white cake, whipped cream, fresh strawberries, and a show-stopping presence! It’s just the cake for Spring and Summer holidays, birthdays, and BBQs.
Strawberries are fresh and plentiful this time of the year. I love to use them in different ways.
Today I’m sharing my take on the classic Strawberry Shortcake. Let me introduce you to my Strawberry Shortcake Roll Up Cake.
Now, doesn’t that look good?
Three things I love most about this cake:
- It isn’t too sweet; this means the naturally delicious nature of the cream and strawberries comes through.
- The sponge cake is so light and airy. It tastes just like the small circular ones at the grocery store, except better. Plus, it has none of those nasty preservatives.
- This cake is a show-stopper and not too tricky to make! It comes together in just a few easy steps, LET ME SHOW YOU!
Cook’s Note for Strawberry Shortcake Roll Up Cake:
- A jelly roll pan/rimmed sheet pan is a must for this recipe. I am partial to this one. I have 4 of them!
- When rolling your sponge cake strips, you don’t want to roll it too tightly; this will tear the cake. If it does tear, no worries. The other cake strips and whipped cream will cover it up.
Hungry for some more strawberry recipes? Then check out my ten favorite recipes:
- Strawberry Lemonade
- Dark Chocolate Cupcakes with Strawberry Swiss Meringue Buttercream
- Strawberry BBQ Chicken
- 3-Ingredient Strawberry Smoothie
- Strawberry Pizza with Bacon and Balsamic Glaze
- Easy Strawberry Pancake Syrup
- Strawberry Goat Cheese Bruschetta
- Avocado Strawberry Spinach Wraps with Poppy Seed Dressing
- Easy Strawberry Crisp
4.91 from 11 votes
Strawberry Shortcake Roll Up Cake
Author Food Folks and Fun
Prep Time 1 hour hour 25 minutes minutes
Cook Time 15 minutes minutes
Total Time 1 hour hour 40 minutes minutes
8 people
This Strawberry Shortcake Roll Up Cake has it all: tender white cake, whipped cream, fresh strawberries, and a show-stopping presence! It's just the cake for Spring and Summer holidays, birthdays, and BBQs.
Ingredients
FOR THE SPONGE CAKE:
- 5 large eggs room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
FOR THE FILLING:
- 1 8-ounce block cream cheese softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream chilled
- 1 ½ pounds strawberries Stems removed and strawberries cut in half
Instructions
FOR THE SPONGE CAKE:
Place the oven rack in the lower-middle position and preheat oven to 350 degrees F. Lightly spray a standard, rimmed cookie sheet (measuring 12 x 18 inches) with non-stick cooking spray, line with parchment paper and lightly spray again with cooking spray.
In the bowl of a stand mixer, whisk the eggs on low until foaming, about 2 minutes. With the mixer still on low, add the vanilla and slowly add the sugar. Increase speed to high and beat until eggs are pale yellow and thick about 6-8 minutes. Sift in the flour, baking powder, and salt and fold it into the egg mixture just until combined and there are no flour streaks.
Pour batter into the pan and spread into an even layer. Bake until the cake firms up and springs back a little when touched, 12-15 minutes. Once the cake is out of the oven, run a paring knife along edges and place the pan on a cooling rack to cool completely.
FOR THE FILLING:
In a large bowl on medium speed beat cream cheese, powdered sugar and vanilla until smooth; set aside. In a medium bowl beat whipped cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
TO ASSEMBLE & FINISH:
With a paring knife cut cake into four even pieces. Spread 1/3 cup of the whipped cream mixture on each cake piece and line with sliced strawberries. Take one strip of cake and gently tuck cake into a roll. Place rolled cake upright on a cake stand. Take next cake strip and wind this piece around the rolled piece, starting where it left off and repeat with remaining cake strips. To finish frost outside with remaining filling and chill for 1 hour before serving.
Video
Nutrition
Serving: 1slice | Calories: 416kcal | Carbohydrates: 40g | Protein: 7g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 213mg | Sodium: 147mg | Potassium: 286mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1075IU | Vitamin C: 50.3mg | Calcium: 96mg | Iron: 1.5mg
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This Strawberry Shortcake Cake first appeared on Food Folks and Fun on August 6, 2014. I have since updated the post and added a recipe video.
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Leave a Reply
I’m not a fan of Strawberries but my family thanks you. They will love this recipe. Pinning to make for them. I think the picture is beautiful though.
Reply
I hope they like it!
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I am amazed at this cake! Its looks so good and I am marveled at how it is standing up so perfectly! Yummy!
CathyReply
Thanks, Cathy. Believe it or not it wasn’t too difficult to make! Thanks for stopping by. 🙂
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it’s so lovely and looks difficult to do!
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It’s actually not that hard to make, you should try it!
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Looking awesome, I’ve got a sweet tooth, can’t wait to try out soon thanks
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I like this twist on a swiss roll!! Wouls also be fun to frost the whole thing for a real surprise when cut into. Love!
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This is such a beautiful cake that really shows off the strawberries. I can’t wait to make this!
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I was looking for a twist on strawberry shortcake and found your fabulous recipe! I loved the presentation and my family gave this rave reviews!
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What a beautiful way to present strawberry shortcake. You make it sound so easy I’ll give it a try
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This cake looks just perfect! My mouth is watering here 🙂
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How pretty the cake is 😀 I am definitely making this cake in next strawberry season here in Brisbane, Australia!
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This is such a great recipe for the warm weather months and so fun to serve up as well!
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I can totally see all our summer strawberries becoming this dessert. Looks fantastic!
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I LOVE this shortcake roll cake!
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Jillian Wade | Food Folks and Fun is a participant of the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. This costs you nothing, but it helps keep this blog running on butter…lots of butter!
