Strawberry Shortcake Cake Roll is a light, fluffy sponge cake filled with sweet, whipped cream and juicy strawberries, all rolled into an elegant dessert. This delightful treat combines the classic flavors of strawberry shortcake with the elegance of a cake roll, making it perfect for special occasions, summer parties, or just a delightful dessert to share with family and friends.

Ingredients

For the Cake:

• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 4 large eggs, room temperature
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter, cooled
• Powdered sugar (for dusting the towel)

For the Filling:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 ½ cups fresh strawberries, hulled and diced

For the Topping:

• Extra powdered sugar for dusting
• Fresh strawberries for garnish

Optional Add-Ins:

• 1 teaspoon lemon zest for a citrusy flavor in the filling
• ½ cup strawberry jam for a sweeter, fruitier filling

Instructions

Step 1: Prepare the Cake

1. Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan (or a rimmed baking sheet) with parchment paper and lightly grease it.
2. In a small bowl, whisk together the flour, baking powder, and salt.
3. In a large mixing bowl, beat the eggs and granulated sugar together using a hand mixer or stand mixer on high speed for about 5-6 minutes, or until the mixture is pale, thick, and fluffy. The volume should nearly triple.
4. Gently fold in the vanilla extract and the dry ingredients, followed by the melted butter. Be careful not to deflate the batter.
5. Pour the batter into the prepared jelly roll pan and spread it evenly with a spatula.

Step 2: Bake the Cake

1. Bake for 10-12 minutes, or until the cake is lightly golden and springs back when touched in the center.
2. While the cake is baking, dust a clean kitchen towel with powdered sugar. This will prevent the cake from sticking to the towel when you roll it.

Step 3: Roll the Cake

1. As soon as the cake is done baking, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
2. Starting from one short end, gently roll the cake up with the towel inside. This prevents the cake from cracking as it cools.
3. Let the rolled cake cool completely on a wire rack, about 1 hour.

Step 4: Make the Whipped Cream Filling

1. In a large bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
2. Gently fold in the diced strawberries (and lemon zest or strawberry jam if using).

Step 5: Assemble the Cake Roll

1. Once the cake is completely cool, gently unroll it.
2. Spread the whipped cream and strawberry filling evenly over the surface of the cake, leaving a 1-inch border at the edges to prevent overflow.
3. Carefully roll the cake back up (without the towel), making sure to keep it tight but gentle to avoid squishing the filling.

Step 6: Chill and Serve

1. Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the cake to set.
2. Before serving, dust the cake with powdered sugar and garnish with fresh strawberries.

Cooking Notes

• Rolling the Cake: Rolling the cake while it’s still warm helps prevent cracks. Be gentle and patient when rolling and unrolling the cake to maintain its shape.
• Filling Options: For a richer filling, you can add cream cheese to the whipped cream or use mascarpone for an Italian twist.

Variations

1. Chocolate Strawberry Cake Roll

Add 2 tablespoons of cocoa powder to the dry ingredients to make a chocolate sponge cake. You can also drizzle melted chocolate over the finished roll for extra indulgence.

2. Lemon-Strawberry Cake Roll

Add 1 tablespoon of lemon zest to the cake batter and fill the roll with lemon-flavored whipped cream for a bright, citrusy version of this dessert.

3. Nutella Strawberry Cake Roll

For a Nutella twist, spread a thin layer of Nutella on the cake before adding the whipped cream and strawberries.

4. Berry Medley Cake Roll

Mix in other berries like blueberries, raspberries, or blackberries with the strawberries for a mixed berry filling.

Keto Version and Low-Carb Adjustments

For a keto-friendly version:

• Replace the all-purpose flour with almond flour or a low-carb baking mix.
• Use a sugar-free sweetener like erythritol or monk fruit instead of granulated sugar and powdered sugar.
• Make the whipped cream filling with sugar-free sweetener and replace the strawberries with a lower-carb fruit like raspberries or omit the fruit altogether.

Frequently Asked Questions (FAQs)

Q: Can I make Strawberry Shortcake Cake Roll ahead of time?
Yes! This cake roll can be made up to 1 day in advance. Store it in the refrigerator, wrapped in plastic wrap, and dust with powdered sugar just before serving.

Q: How do I store leftover cake roll?
Wrap any leftovers tightly in plastic wrap and store in the refrigerator for up to 3 days. The cake will stay moist, but the whipped cream filling is best enjoyed fresh.

Q: Can I freeze the cake roll?
Yes, you can freeze the cake roll (without the powdered sugar topping). Wrap it tightly in plastic wrap and then in foil, and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Q: What other fillings can I use besides whipped cream?
You can use cream cheese frosting, mascarpone, or even a custard filling for different flavors and textures. Strawberry jam can also be spread on the cake for added sweetness.

Q: Can I use frozen strawberries?
Yes, but make sure to thaw and drain them well before adding to the filling to avoid excess moisture.

This Strawberry Shortcake Cake Roll is a beautiful, light, and refreshing dessert that’s perfect for any occasion. With its soft sponge cake, creamy filling, and juicy strawberries, it’s sure to impress your guests or delight your family. Whether you keep it classic or add your own twist with lemon zest or Nutella, this cake roll is a must-try for any dessert lover!