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5 from 7 votes

Strawberry Shortcake Roulade

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!
Course Dessert
Cuisine American
Keyword strawberry cake, strawberry short cake cake roll, strawberry shortcake
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 servings
Calories 247kcal
Author Trish - Mom On Timeout



  • 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


  • 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


  • 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.


  • 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.



Calories: 247kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 80mg | Potassium: 153mg | Fiber: 1g | Sugar: 22g | Vitamin A: 415IU | Vitamin C: 23.6mg | Calcium: 53mg | Iron: 0.8mg