Strawberry Shortcake Roll is the perfect summer dessert. It’s filled with fresh, in-season strawberries and cream. It’s a show-stopper for any summer party, barbeque, holiday, or birthday!

For another delicious strawberry, dessert try my Strawberry Tartlets

Strawberry Roll Cake on a wooden cutting board with 3 slices cut.

Strawberry Shortcake Roll Cake

Nothing says summer quite like strawberry shortcake made with fresh, in-season strawberries!
A picture of some of the ingredients for this recipe.

Confession time: I was so nervous about making this cake from Cook’s Country. I once made pumpkin rolls in home economics class in high school, but my teacher did the rolling action, and I remember the cake cracking on her.

Picture collage of step-by-step picture of how to make this strawberry shortcake roll.

So needless to say, I was a little bit intimidated by the rolling of this Strawberry Shortcake Roll. I thought the cake would crack and break during the rolling process, but it didn’t! The folks at Cook’s Country surely know that they’re doing and this cake came out beautifully!

3 Slices of this strawberry shortcake roll on a wooden cutting board.

The cake is straightforward to make, mainly because it’s cooled while rolled, make it easier to roll once it’s filled.

Cook’s Note – Strawberry Shortcake Roll Cake:

  • To make the cake ahead of time,  the rolled (unfilled cake) can be wrapped in plastic wrap and kept at room temperature for up to 1 day. You can make the strawberry filling and cream up to 1 day ahead of time as well. Just cover and chill them in the fridge. Then fill, chill, and serve!
  • If the ends of the rolled cake look a little gloppy, then just simply slice off the ends with a sharp knife, and they’ll look more professional.

Close up picture of the cake slices.

Disclosure: This post includes affiliate links.

Cook’s Tools:

  • medium saucepan
  • masher
  • mixing bowls
  • rimmed baking sheet
  • whisk
  • stand mixer
  • rubber scraper
  • icing spatula
  • cooling rack            
The entire cake roll on a wooden cutting board.
TWO YEARS AGO: Strawberry Lemonade
A close up of slices of Strawberry Shortcake Roll Cake on a cutting board

Hungry for some more strawberry recipes? Then check out my ten favorite recipes:

  1. Strawberry & Cream Blintzes
  2. Strawberry Lemonade
  3. Dark Chocolate Cupcakes with Strawberry Swiss Meringue Buttercream
  4. Strawberry Tiramisu
  5. 3-Ingredient Strawberry Smoothie
  6. Strawberry Pizza with Bacon and Balsamic Glaze
  7. Easy Strawberry Pancake Syrup
  8. Strawberry Goat Cheese Bruschetta
  9. Avocado Strawberry Spinach Wraps with Poppy Seed Dressing
  10. Homemade Strawberry Pie Filling
Slices of Strawberry Shortcake Roll Cake on a cutting board
4.88 from 8 votes

Strawberry Shortcake Roll Cake

Prep Time 4 hours 30 minutes
Cook Time 30 minutes
Total Time 5 hours
10 servings
Strawberry Shortcake Roll is the perfect summer dessert. It’s filled with fresh, in-season strawberries and cream. It’s a show-stopper for any summer party, barbeque, holiday, or birthday!



  • 1 ½ lbs fresh strawberries hulled and halved
  • 6 Tablespoons granulated sugar
  • 1 Tablespoon water
  • 2 teaspoons lemon juice
  • 1 ½ teaspoons unflavored gelatin


  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 5 LARGE eggs at room temperature
  • ¾ cup sugar
  • ½ teaspoon vanilla extract
  • Confectioners’ sugar for dusting


  • 1 cup heavy cream chilled
  • 4 ozs mascarpone cheese at room temperature
  • 2 Tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • ½ teaspoon vanilla extract


  • Powdered sugar
  • Additional whipped cream
  • Sliced strawberries



  • In a large saucepan over medium heat, cook strawberries and sugar, mashing berries occasionally with a potato masher until jam-like, about 10-15 minutes (mixture should equal about 2 ¼ cups).
  • While berries cook, in a small bowl mix together water, 2 teaspoons lemon juice, and gelatin, and let stand until gelatin softens about 5 minutes. Pour gelatin mixture into the hot strawberry mixture and stir until dissolved. Transfer to a large bowl, cover with plastic wrap, and refrigerate until set, at least 4 hours (up to overnight).


  • Move oven rack to lower-middle position and heat to 350 degrees F. Spray 12x18-inch rimmed baking sheet with nonstick cooking spray, line with parchment paper, and then lightly spray parchment paper with nonstick cooking spray.
  • In a medium bowl whisk together flour, baking powder, and salt; set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, whip eggs on low speed until foamy, about 2-3 minutes. Increase speed to medium and slowly add in sugar. Increase speed to high and beat until the eggs are pale yellow in color and very thick, about 5-10 minutes. Add vanilla and beat until combined.
  • Remove bowl from mixer, and sift flour mixture over egg mixture. Using a large rubber spatula, fold the flour in until no traces of flour remain.
  • Pour batter into the prepared cake pan and spread into an even layer using a large offset spatula. Bake until cake springs back when touched and feels firm, about 10-15 minutes.
  • Once cake comes out of the oven, run a paring knife around edge of cake to loosen, then flip the cake onto a large sheet of parchment (parchment should be longer than the cake). Carefully peel off the parchment paper from the cake, and roll cake and parchment up into a log. Move log to a wire rack and cool for 1 hour.


  • In a clean work bowl of a stand mixer fitted with the whisk attachment, whip cream, mascarpone, sugar, lemon juice, and vanilla on medium speed until stiff peaks form, about 3-4 minutes. Cover and chill until ready to assemble the cake.


  • Carefully unroll cake and use a small offset spatula to spread strawberry mixture over the top (strawberry mixture may need to be stirred before spreading over cake), leaving a 1-inch border around all edges. Clean off offset spatula, and repeat with cream (reserve 3 tablespoons of cream if you plan to garnish the cake with it).
  • Snugly reroll cake, leaving parchment behind. Wrap cake in plastic wrap and chill until firm, at least 4 hours.


  • Dust cake with powdered sugar, and top with reserved whipped cream and sliced strawberries (optional). Slice and serve.



Serving: 1slice | Calories: 301kcal | Carbohydrates: 47.5g | Protein: 10.6g | Fat: 9.3g | Saturated Fat: 4.5g | Cholesterol: 115mg | Sodium: 118mg | Potassium: 500mg | Fiber: 5.3g | Sugar: 32.6g | Calcium: 80mg | Iron: 2mg

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Picture collage of strawberry shortcake roll cake slices and then entire cake.

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Recipe Rating


  1. Miz Helen says:

    Hi Jillian,
    What a beautiful dessert, it looks delicious. Your photo’s are awesome. I can’t wait to try this recipe, its great! Thanks for sharing with Full Plate Thursday and come back soon. I am your newest follower!

  2. Christina @ It's a Keeper says:

    Hi! I’m featuring your recipe on It’s a Keeper Thursday this week! I’d love if you stopped by and grabbed a button.

    And, feel free to link up another great recipe this week too!

    Christina @ It’s a Keeper
    Follow me on Facebook and Twitter

  3. What a great idea! I love strawberry shortcake and am always looking for new ways to have it 🙂

  4. Mindie Hilton says:

    I have only tried to roll a cake once before and it broke it. Your recipe worked like a charm and the cake looks great.

  5. Roz from 'la bella vita' says:

    What a beautiful cake roll, Jillian! I found you on one of the blog hops and would love it if you could share this on my weekend foodie blog hop going on until Monday night. My readers will LOVE this; I know that I do! Now following ya too! Have a lovely Sunday evening!

  6. Miz Helen says:

    You are featured on Full Plate Thursday this week. You are welcome to pick up your Red Plate if you like.
    Miz Helen

  7. This looks totally delicious and I can’t wait to try out your recipe. Thanks for sharing.

    Just became your newest follower. Please check out my blog and follow back if you’re interested.

  8. Lola Osinkolu says:

    This certainly looks amazing! Love the spiral shape!