Nothing evokes memories of summer days and childhood joys quite like strawberry shortcake. The flavor of ripe, juicy strawberries enveloped in rich whipped cream is such a classic. It’s so simple yet deeply satisfying.
This recipe takes all of those classic flavors and gives it an elegant twist by rolling them up in a simple sponge cake to create a stunning presentation that is sure to impress your guests!
What if strawberries aren’t in season?
You could easily use any strawberries you have frozen from the previous season. Or, if you opted to make jam instead of freezing your berries, you can use that too. You’ll just want to spread the jam first followed by the whipped cream.
Can I make this gluten free?
While I haven’t personally tried it, this cake would probably be a good candidate for swapping out the all-purpose flour with almond flour. One thing to note is that almond flour is a little denser than wheat flour, so it often requires a little more liquid to get the consistency right. You may need to add an additional egg white if you try using almond flour.
Storing leftovers
Since we took the extra steps to stabilize the whipped cream, this cake will keep well, wrapped tightly and stored in the fridge, for up to 3 days.
Strawberry Shortcake Roll
- Jelly roll pan
- Hand or stand mixer
For macerated berries:
- 1 pint strawberries, thinly sliced
- 2 – 4 tbsp granulated sugar (depending on how sweet your berries are)
For the cake:
- ½ cup granulated sugar
- 2/3 cup all-purpose flour
- ¼ tsp salt
- 1 tsp baking powder
- 3 whole eggs + 2 egg whites
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
For the stabilized whipped cream:
- 1 cup heavy whipping cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
- ¼ tsp cream of tartar
Macerated Berries:
- Mix sliced berries with sugar. Set in the fridge to chill for at least 1 hour.
Cake:
- Preheat oven to 400° F. Coat a 15 X 10 jelly roll pan with cooking spray then line the bottom with wax paper and spray the top of the paper.
- In a small bowl, combine flour, baking power, and salt. Set aside.
- In a large bowl, combine sugar and all of the eggs + whites. Beat using a hand or stand mixer on high speed until pale and fluffy. Stir in the zest and vanilla. Sift in half of the dry ingredients then fold into the egg mixture. Repeat with the remaining dry ingredients.
- Pour the batter into the prepared pan and spread it evenly. Bake until the cake is set and springy to the touch, about 10 minutes. Keep an eye on it to make sure the edges don’t burn.
- While the cake is baking, lay out a clean dish towel and sprinkle evenly with 2 tbsp of powdered sugar. Remove the cake from the oven, then loosen the sides of the cake from the pan. Turn the cake onto the dishtowel, then peel off the wax paper.
- Roll up the cake and towel together to form a log. Place the log seam side down on a wire rack to cool completely.
Stabilized whipped cream:
- Add the heavy cream to a medium bowl, preferably metal. Using a hand mixer, whip the cream on medium speed until stiff peaks form. Add in the powdered sugar, cream or tartar, and vanilla and continue whipping until fully incorporated.
Assemble the cake:
- Once the cake is fully cooled, unroll it. Spread an even layer of whipped cream over the cake using about 2/3 of the whipped cream, then top with the sliced strawberries. Be sure not to overfill it or it will squish out the ends when you roll it up. Roll the cake back up into a log and place seam side down. Slice and server with any extra berries or whipped cream.
- The sweetness of strawberries can change from pint to pint and throughout the season. Be sure to taste yours first before adding the sugar and adjust the amount of sugar accordingly.
- Avoid the urge to whip your cream on high speed. It’s easy to overshoot the stiff peak phase and cause your whipped cream to come out grainy.
