Mouthwatering Strawberry Shortcake Roll You Can’t Resist

This delightful Strawberry Shortcake Roll combines ripe strawberries, fluffy whipped cream, and a moist cake roll, perfect for any occasion.

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Prep Time 30

Cook Time 15

Chilling Time 1

Total Time 1 45

Servings: 10 slices

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Roll

3 large eggs Provides structure and stability for a fluffy roll.
¾ cup granulated sugar Adds sweetness and contributes to the cake's delightful texture.
1 TB vegetable oil Moistens the cake for a tender, melt-in-your-mouth experience.
1 teaspoon baking powder Ensures the cake rises beautifully.
¼ teaspoon salt Balances the sweetness and enhances the overall flavor.
1 teaspoon vanilla extract Adds a warm, comforting depth to the cake.
¾ cup all-purpose flour Forms the essential base of your cake roll.
powdered sugar Aids in rolling and prevents sticking.

For the Cream Filling

8 oz cream cheese (softened) Introduces a rich creaminess.
½ cup granulated sugar Sweetens the cream cheese filling.
1 teaspoon vanilla Enhances the cream flavor.
2 cups cold heavy whipping cream Creates a light, fluffy topping.

For the Strawberry Layer

1 pound fresh strawberries Provides a burst of fresh flavor.

Equipment

10x15-inch jelly roll pan
Mixing bowl
Electric mixer

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with foil.
In a large mixing bowl, beat 3 large eggs for 5 minutes until foamy. Gradually add ¾ cup sugar and beat for another 2 minutes.
Mix in 1 TB vegetable oil, 1 teaspoon baking powder, ¼ teaspoon salt, and 1 teaspoon vanilla. Fold in ¾ cup flour until just combined.
Spread the batter into the pan and bake for 10-15 minutes until golden.
Roll the baked cake in a powdered sugar-dusted towel while cooling.
Beat 8 oz cream cheese and ½ cup sugar until smooth. Add 2 cups heavy cream and 1 teaspoon vanilla, and beat until stiff peaks form.
Unroll the cooled cake, spread the filling evenly, top with 1 pound chopped strawberries, then roll it back up.
Wrap the roll in plastic wrap and chill in the refrigerator for at least 1 hour.
Before serving, frost the outside with remaining whipped cream and garnish with fresh strawberries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

For best results, let the cake cool while rolled to prevent cracks, and ensure the whipped cream reaches stiff peaks for a perfect filling texture.

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