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!
Strawberry Shortcake Roll Cake
Confession time: I was so nervous to make 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.
So needless to say, I was a little bit intimidated by the rolling of this Strawberry Shortcake Roll. I thought surely 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!
The cake is very easy to work, mainly because it’s cooled while rolled, make it easier to roll once its filled.
If you browse my site, you’ll find that I kind of have a think for strawberry shortcake. Whether it’s Classic Strawberry Shortcake, a Strawberry Shortcake Roll Up Cake, or this cake roll–I guess you can say it’s my favorite flavor of summer!
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.
Cook’s Tools for Making Strawberry Shortcake Roll:
Strawberry Shortcake Roll Cake Recipe Video:
Strawberry Shortcake Roll Cake
- 1 1/2 lbs fresh strawberries hulled and halved
- 6 Tablespoons granulated sugar
- 1 Tablespoon water
- 2 teaspoons lemon juice
- 1 1/2 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
- 1/2 teaspoon vanilla extract
- Powdered sugar
- Additional whipped cream
- Sliced strawberries
MAKE STRAWBERRY FILLING:
- 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 hot strawberry mixture and stir until dissolved. Transfer to 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 stand mixer fitted with 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 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 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 stand mixer fitted with 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.