This Strawberry Shortcake Roulade is the quintessential summer dessert. Cake rolls are always stunning but this one is particularly so. Light and airy cake wrapped around a sweet whipped cream and fresh strawberry filling. Irresistible!
Love strawberries? Try these yummy strawberry recipes: Strawberry Cake Mix Cookies, Strawberry Shortcake and Mini Strawberry Pies!
If I could pick one fruit that epitomizes summer for me, it would have to be the strawberries. Sweet, juicy, and that bright red color make it the perfect addition to any recipe. I’m just thankful that my strawberry plants produce an insane amount of strawberries each year 🙂
One of our favorite summer treats in strawberry shortcake. We don’t usually make it with actual shortcake though. Angel food cake is our preference. So light and airy, it’s absolutely divine.
Today I’ve got this Strawberry Shortcake Roulade (or cake roll) for you that has all the flavors or a strawberry shortcake rolled up into a light and airy cake. Amazing.
Reece was eyeing the cake the entire time I was making it and was literally begging for a piece near the end. At first bite, he quickly designated this Strawberry Shortcake Roulade as his new birthday cake. Three slices later, he was happily curled up on the couch daydreaming about the next time I would make this cake…
Bryce loved it just as much and was thankful it wasn’t chocolate. He’s on a I don’t like chocolate kick right now which has me seriously questioning his parentage.
The cake is stunning. I hesitated a few moments before actually slicing into it. With a light (or heavy) dusting of powdered sugar, it looks magnificent. No heavy frosting to weigh it down. Just a delicious whipped cream and fresh strawberry filling to set it off perfectly.
After slicing into the cake, I think it may even look prettier 🙂 This recipe would be great for a celebration or BBQ. Trust me, there won’t be any left.
More strawberry recipes to try!
- No Bake Strawberry Cheesecake
- Strawberry Pineapple Cake
- Lemon Strawberry Trifle
- Overnight Strawberry Cheesecake French Toast Casserole
- Strawberry Cake Mix Cookies
How To Make Strawberry Shortcake Roulade
Strawberry Shortcake Roulade
Ingredients
Cake
- 5 egg yolks room temperature
- 2 tablespoons vegetable oil
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup sugar divided
- 1 tablespoons lemon zest
- ¾ cup all purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 egg whites room temperature
Filling
- 1 cup heavy whipping cream
- 1 tablespoon sour cream
- ½ teaspoon vanilla extract
- ¼ cup powdered sugar plus more for dusting
- 1 pound strawberries washed, hulled, sliced
- 1 tablespoon sugar
- 1 tablespoon lemon zest
Instructions
- Preheat oven to 350°F.
- Spray a 12X17 rimmed baking sheet and line with parchment paper. Grease the parchment paper with butter. Set aside.
- In a medium bowl, whisk together the egg yolks, oil, milk, vanilla extract, two-thirds cup of sugar, and lemon zest.
- In a small bowl, whisk together the flour, cornstarch, baking powder and salt.
- Stir dry ingredients into the wet just until combined.
- In a medium bowl, beat egg whites on med-high until soft peaks form (1 to 2 minutes). Add the remaining one-third cup of sugar and continue beating on med-high speed until stiff peaks form (another 1 to 2 minutes).
- Fold egg whites into the batter until fully incorporated.
- Pour batter onto prepared baking sheet and bake for 15 minutes or until the top of the cake is light brown. Let cool completely.
Filling
- In a large bowl, beat the heavy cream on high speed until soft peaks form.
- Add the sour cream, vanilla extract, and powdered sugar. Continue beating until stiff peaks form.
- Spread onto the cooled cake leaving a one inch border around the edges.
- In a small bowl combine the strawberries, one tablespoon of sugar and lemon zest.
- Scatter strawberries over the top of the whipped cream.
- Starting at the short end, roll up the cake, letting the parchment fall away as you roll.
- Place the cake seam side down.
- Dust with powdered sugar if desired.
Dave Aldrich-Thorpe says
Trish,
I have made many of your recipes and when I get a notice of a new recipe, I grab it.
Thank you – enjoy following your recipe trail!
Dave
Trish - Mom On Timeout says
Thank you so much Dave!
Sofia says
Made dessert this week. This was the first time a cake finished so quickly in my house. It’s so light and airy everyone loved it.
Thank you for sharing your recipe.
By the way, I used frozen strawberries instead of fresh ones. It still came out great.
Bobbi Pentland says
Made this Strawberry Roulade today. My husband’s comment, “delicious, if you told me this was from a bakery, I would believe you! This is awesome”. ‘Nuff said!
Trish - Mom On Timeout says
Isn’t it amazing? And so easy without the rolling. I’m actually working on a lemon version today!
Lissa says
Delicious! I had some leftover blueberries and threw those in too. Very summery and tasty. Easy to make too.
Toni says
Just made this, wow perfect! Great recipe great directions!
Wish I could upload pic
Trish - Mom On Timeout says
I wish you could too Toni – would love to see it! Send me a pic if you can trish @ momontimeout.com. Thank you!
Marie Czarnecki says
HOLY MOLEY!!!! GREAT!!!
Trish - Mom On Timeout says
Thanks so much Marie!
wrowe says
Can this be made in advance and refrigerated?
Trish - Mom On Timeout says
You could make the cake and the whipped cream separately and then roll it up about an hour before serving. Hope that helps!
Eva says
It was AMAZING !!
Codee says
I made this but rolling it was quite difficult. I couldn’t get it as right as the picture and my bread cracked but it was still delicious ?
Codee says
Also how should this keep? Should I put it in the refrigerator?
Marilyn Jollon says
When we lived in NY an Italian bakery made this type of cake but rolled it with cannoli filling and topped it with a very thin cannoli icing topped with powdered sugar. I think I’m going to give it a try.
Bev says
Can you 1/2 the recipe? Afraid if I do the cake will fall apart when I role. I also have to use gluten free flour just don’t want the cake to break. Any ideas?
Alicia says
I was told you needed to roll the cake with parchment paper while warm and roll it back out when cooled and ready to load. Did you have any difficulty getting it to roll w/o cracking your way? I want to try this for church luncheon but will it look as pretty as yours?
Thanks for any insight on this.
Trish - Mom On Timeout says
With this cake, it’s not necessary which is why I love it SO much. Just let it cool and then roll as directed in the instructions. My didn’t crack at all 🙂 Just make sure you butter the parchment paper so it peels off super easy. Enjoy!
Paige Flamm says
This looks amazing! I’ve never made a rolled cake like this before, but I’ve been dying to try!
Paige
http://thehappyflammily.com
Trish - Mom On Timeout says
This is a great one to start with Paige since you don’t need to roll it when warm. AND, it just happens to be crazy delicious 🙂
Lynn Underwood says
How can I print your recipes from my computer?
Trish - Mom On Timeout says
Click the print button in the recipe box. It should open a new window with a printable recipe. If a print dialogue box doesn’t pop up, right-click and select print. Hope that helps!