Strawberry Shortcake Cake Roll

An old fashioned remake of the classic strawberry shortcake treat that reminds me of childhood, perfect for a spring gathering.

Strawberry Shortcake Cake Roll

Strawberry Shortcake Cake Roll on wood cutting board with strawberries

An old fashioned remake of the classic strawberry shortcake treat that reminds me of childhood, perfect for a spring gathering.

Ingredients

  • 2 cups strawberry jam
  • 1 cup whipped cream
  • 4 eggs
  • 3/4 cup granulated sugar
  • 1/4 cup melted butter
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder

Instructions

  1. Preheat oven to 375 degrees.
  2. In a mixing bowl, sift flour, baking powder, and salt. Set aside.
  3. Add eggs to a mixing bowl and beat with an electric hand or stand mixer.
  4. Add sugar and cream the eggs and sugar together.
  5. Add vanilla and combine.
  6. Mix dry ingredients into liquid, slowly, about a half cup at a time.
  7. Grease a 13x18 inch baking sheet and cover with parchment, pressing the parchment into the sides and corners of the pan.
  8. Pour in cake batter and evenly spread into corners of pan.
  9. Bake for 15 minutes. While cake is baking, gather a clean tea towel, cooling rack and prepare a place to cool the cake.
  10. Remove the cake from the oven and immediately top with powdered sugar (to keep it from sticking to the towel). Lay the towel over the cake in the pan and the cooling rack on top of that. Carefully flip the entire pan, towel and cooling rack so that the parchment is now facing up.
  11. Carefully roll the cake tightly, leaving the towel and parchment paper in place. Allow to cool for several hours on the counter or store in the refrigerator overnight.
  12. If storing in the refrigerator, be sure to pull the rolled cake out of the fridge a few hours before filling to allow it to come to room temperature. This helps it to not stick to the towel or to tear/crack.
  13. Once cool and room temperature, make whipped cream.
  14. Slowly and carefully unroll the cake and peel off the parchment paper, pressing on the paper softly as you pull it back.
  15. Evenly spread the jam onto the cake, then add the whipped cream on top of that. Be sure to do a light covering of whipped cream.
  16. Roll the cake roll back up tightly. Remove from towel and place on serving dish. Slice off each end for a nice presentation. Top with sifted powdered sugar over the top.
  17. Store in the refrigerator or freezer until ready to serve. If freezing, pull this out and allow to thaw in the fridge overnight, up to a day in advance. Wait to to with powdered sugar until serving.

Whipped Cream

Strawberry Shortcake Cake Roll on wood cutting board with strawberries

Fluffy whipped cream filling.

Ingredients

  • 1 cup heavy cream
  • 1/4 cup sugar, powdered or granulated
  • splash of vanilla

Instructions

  1. In a stand mixer or with a handmixer with the whisk attachment, mix the cream at high speed until soft peaks form.
  2. Add powdered sugar and vanilla. Continue mixing at high speed until stiff peaks form. Be sure to keep watch and not overmix.

Strawberry Jam Filling

Strawberry Shortcake Cake Roll on wood cutting board with strawberries

The perfect strawberry jam filling for this spring treat. The full jam recipe can be found here.

Ingredients

  • 2 cups strawberry puree
  • 1 cup sugar
  • Pat of butter (optional)
  • 2 tablespoons lemon juice

Instructions

  1. Combine the puree, lemon juice, and sugar in a heavy bottomed pot.
  2. Heat on medium heat until the mixture reaches 220 degrees F. This is very important for the jam to be the right consistency.
  3. If the jam starts to foam, add some butter and mix it back in.
  4. Allow the jam to cool once it reaches the correct temperature before assembling the cake roll.

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