Strawberry shortcake cake roll is a light sponge swirled with fresh berries and a creamy mascarpone-cream filling scented with lemon. It’s brushed with a sweet strawberry syrup so it won’t feel dry. The roll holds its shape when sliced.

This recipe resolves issues like soggy cake, cream leakage, and cracks, ensuring easy preparation and neat, stable slices for enjoyment.

Strawberry shortcake roll sliced, revealing cream and strawberry filling.

I’d spent afternoons wrestling with soggy cake or cracked edges in my easy strawberry roll. And hated it when cream seeped out or berries sank (I now toss them in powder first). This recipe ends those woes with gel.

It comes together in about 5 minutes of prep, then you pop it in the oven for 10-12 minutes (great after a busy weeknight). After a quick cool and 2-hour chill, you get neat slices that stay firm. I love how each roll keeps its shape without fuss.

If you fancy another cake with extra veggie flavor, try my Gluten Free Chocolate Zucchini Cake.

Dietary Considerations

Why You Will Love This Recipe
Ingredient Notes
Recipe Baking Tips

Serving Suggestions
Recipe variations
How to Store?

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Dietary Considerations

This recipe is not gluten-free due to all-purpose flour.

This recipe is not dairy-free or vegan due to heavy whipping cream, mascarpone cheese, and eggs.
This recipe is vegetarian.
This recipe does not meet low-carb or keto diets due to high sugar content.

This recipe is nut-free.

Why You Will Love This Recipe

Stable Cream Filling: I whip a mix of mascarpone, gelatin, and whipped cream into firm peaks. Slices hold shape without weeping even after chilling 2 hours.
Bright Strawberry Flavor: I swirl in freeze-dried powder and fresh purée for deep berry color. A splash of liqueur plus lemon zest adds tang.
Crack-Free Sponge: Rolling the warm cake with the towel right from the oven keeps the sponge supple. It bakes in just 10–12 minutes without tears.

Easy Make-Ahead Treat: Once it’s wrapped in plastic, it stays fresh up to 1 day in the fridge. I slice it straight from cold for get-togethers.

Strawberry Shortcake Cake Roll

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Author: Charlene

Prep Time: 5 minutes
Cool Time: 2 hours
Cook Time: 10 minutes

Total Time: 2 hours 15 minutes
Yield: 8 servings 1x
Category: dessert

Method: baking
Cuisine: American
Diet: vegetarian

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Description

A light sponge swirled with fresh berries and a creamy mascarpone-cream filling scented with lemon.

Instructions

In a large mixing bowl, beat the 4 large eggs, 2/3 cup granulated sugar, and 1 teaspoon vanilla extract on high speed for about five minutes until the mixture is pale and reaches the ribbon stage. This strong foam serves as the foundation for the sponge, allowing it to rise effectively.
Sift together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gradually sift this mixture over the egg foam in two stages, gently folding to retain the air bubbles that develop during mixing.
Carefully fold in 2 tablespoons of strawberry purée until the batter is uniform and no streaks remain. Avoid overmixing, as this will deflate the batter and affect the sponge’s texture.

Spread the batter evenly in a lined 10×15-inch jelly roll pan. Bake in a preheated oven at 350°F for 10–12 minutes, or until the top springs back lightly when touched. While it’s still warm, invert the cake onto a clean kitchen towel that has been dusted with powdered sugar. Swiftly peel off the parchment paper, and roll the cake and towel together from the short end. Allow it to cool completely on a wire rack; rolling while warm prevents cracks.
In a small bowl, sprinkle 1 teaspoon of unflavored gelatin over 2 tablespoons of cold water. Let it sit for five minutes to bloom. After blooming, microwave it for about 10 seconds to dissolve, ensuring it cools slightly without setting.
In a chilled bowl, whip 1 cup heavy whipping cream, 1/2 cup mascarpone cheese, and 1/4 cup powdered sugar until soft peaks form. Stir in the dissolved gelatin mixture, along with 1 teaspoon of lemon zest, 1 tablespoon of freeze-dried strawberry powder, and 1 tablespoon of strawberry liqueur until the mixture reaches medium-firm peaks. Gently fold in 1/4 cup of diced strawberries for added texture.

Prepare the syrup by heating 2 tablespoons of granulated sugar, 2 tablespoons of water, and 1 tablespoon of strawberry liqueur until the sugar has dissolved. Brush this syrup generously over the unrolled cake to lock in moisture and boost the strawberry flavor.
Evenly spread the mascarpone-cream filling over the cake, making sure to leave a 1/2-inch border free. This edge will help seal the roll without squeezing the filling out.
Carefully reroll the cake without the towel, ensuring it’s snug. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours. This chilling time helps firm the shape for clean slicing later.

Once chilled, trim the ends of the roll to create clean edges. Use a sharp knife dipped in hot water and wiped dry to slice the roll gently, resulting in smooth, clean slices without tearing.

Notes

Room temperature eggs whip up fluffier, allowing the sponge to expand better. Let them sit out for about 30 minutes before mixing.
Using fine granulated sugar ensures even blending with the eggs for a tender crumb. Coconut sugar can be a substitute if needed.

Sift the flour used in the sponge to help prevent lumps and maintain a light texture. Tap the sifter gently and fold to avoid deflating the batter while mixing.
Cornstarch helps to soften the crumb, and you can use a measure-for-measure gluten-free blend if making a gluten-free version.
The strawberry purée should be strained to blend easily without causing any lumps or deflation of the batter.

The use of freeze-dried strawberry powder is recommended for its concentrated flavor. Do not substitute with fresh or frozen strawberries.
When slicing, clean your knife in hot water and dry it off between cuts; this is crucial for maintaining the shape and preventing any tearing of the roll.
Wrapped securely, the strawberry shortcake cake roll remains fresh in the refrigerator for up to 2 days. Individual slices can be frozen for up to a week.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 15g

Sodium: 120mg
Fat: 15g
Saturated Fat: 8g

Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g

Fiber: 1g
Protein: 4g
Cholesterol: 80mg

Sliced strawberry shortcake roll on marble surface with fresh strawberry.

Ingredient Notes

Vanilla extract: Look for pure vanilla for subtle warmth. Stir in with eggs to disperse evenly.

All-purpose flour: Sifted flour prevents lumps and keeps the sponge light. Tap sifter and gently fold to avoid deflating.
Cornstarch: Softens the crumb by reducing gluten formation. Use measure-for-measure for a delicate bite.
Strawberry purée: Strained fresh or thawed berries add color and flavor streaks. Stir in last to avoid overmixing.

Unflavored gelatin: Dissolved in cold water stabilizes the filling so slices stay clean. Substitute agar powder for a vegan option.
Heavy whipping cream: Cold cream whips better and holds structure with gelatin. Chill bowl and whisk before whipping.
Mascarpone cheese: Full-fat cheese firms the filling and prevents weeping. Let it cool to room temp before blending.

Freeze-dried strawberry powder: Concentrated flavor and pink hue. Blend gently into cream; don’t swap for fresh berries.
Strawberry liqueur: Syrup brush and filling boost berry punch. Swap orange juice for a booze-free version.
Fresh strawberries: Diced medium-ripe berries add texture. Pat dry before folding to avoid extra liquid.

Recipe Baking Tips

When sponge emerges from oven 12 minutes into baking, invert onto towel and roll hot to avoid cracks.

If filling weeps, bloom 1 teaspoon gelatin in 2 tablespoons water 5 minutes before whipping cream.
When unrolled sponge feels dry, brush 2 tablespoons warm syrup immediately before adding filling.
For uneven strawberry pockets, scatter 1/4 cup diced berries evenly over filling 1 minute before rerolling.

If slices stick, dip knife in hot water for 5 seconds and wipe dry between each cut.

Serving Suggestions

Serve strawberry shortcake cake roll alongside gluten-free zucchini bread, garlic bread plus a spinach arugula salad dressed in lemon vinaigrette.
Place slices next to roasted berry compote and whipped mascarpone cream garnished with lemon zest and mint sprigs neatly arranged.

Use strawberry shortcake cake roll slices in a trifle glass with pound cake cubes, vanilla pudding, and berry compote layers.
Add diced strawberry shortcake cake roll slices into Greek yogurt parfait layered with granola and macerated strawberries for protein boost.

Top slices with a drizzle of melted white chocolate and a spoonful of strawberry coulis garnished with crushed freeze-dried powder.
Spread mascarpone frosting atop each slice then scatter diced berries and dust powdered sugar evenly across the cake roll surface.

Recipe variations

You can use raspberry purée instead of strawberry purée when whisking sponge batter, measuring two tablespoons for a twist that rolls smoothly while holding shape.

Add one teaspoon lemon zest and one quarter teaspoon ground cardamom to mascarpone whipped filling for a spiced note that echoes strawberries and brightens slices.
Either almond flour or a gluten-free mix can replace all-purpose flour for those avoiding gluten, using ratios from Gluten-Free Almond Cake.
If using two jelly-roll pans, double all sponge, syrup, filling ingredients to yield two rolls, measuring 8 eggs, 2 cups flour, and 4 tablespoons gelatin.

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How to Store?

To keep your strawberry shortcake cake roll fresh and delicious, follow these storage tips:

Room Temperature: Store in an airtight container at room temperature up to 2 days. Shield roll from light, seal container against drafts.

Refrigeration: Place in an airtight container in the refrigerator up to 2 days. Seal roll to prevent moisture loss and odors.

Freezing: Wrap roll in plastic wrap. Seal, place in a freezer container. Freeze up to 1 month. Thaw at room temperature.

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