Fresh local strawberries are plentiful in your local grocery and farmers market and what better way to showcase them than in an easy delicious dessert like my Strawberry Shortcake Roll? Once you get the hang of making this light and delicious sponge cake, the skies the limit.
I have been dreaming about Strawberry Shortcake since I started seeing those plump juicy berries appear at the supermarket and just making a traditional strawberry shortcake didn’t seem to do justice to those beautiful strawberries.
Not being a trained baker, I had shied away from making any type of cake rolls most of my life, but after seeing so many of my friends making these delicious desserts, I thought I’d give it a try.
The roll itself is really not that difficult, it does have its challenges, but nothing to stop you from trying. I think the most difficult part is finding a recipe that is almost foolproof because if the cake isn’t good, you can forget about getting it to roll properly.
I went through quite a few of my cookbooks and looked online, and finally decided to place my trust on the recipe from James Peterson’s Baking. If you’ve never seen that book, I highly recommend it, especially if you need help with your baking skills like I do. It’s a great resource to have to help with all your baking needs.
Mr. Patterson gives you quite a few choices in the sponge cake section and I settled on a basic Moist Sponge Cake, that was said to have all the texture and flavor of a Genoise, without any of the dryness. I can tell you that it did not disappoint, and I plan on using this recipe for layer cakes in future, the cake was light and airy and very flavorful!
I promise you smiles at your table when you serve this OMG light and delicious strawberry shortcake roll. It’s perfect for a weekend get together or just to make a family night special.
- 1 tsp vanilla 5 ml
- 1/4 cup milk (or heavy cream I used whole milk), 60ml
- 3 tablespoons unsalted butter 45gm
- 3 whole eggs warmed*
- 3 egg yolks warmed*
- 3/4 cup plus 2 tablespoons sugar 175 gm
- 3/4 cup cake flour * 85 gm
- 2 cups heavy whipping cream 500 ml
- 1/4 cup sugar 50 gm
- 1 teaspoon vanilla 15 ml
- 16 ounces fresh strawberries 450 gm
- 1/4 cup sugar 50 gm
- 1/4 cup confectioners sugar 30gm, for dusting
- preheat the oven to 400 (204 C) degrees
- Line a 13 x 17 inch pan with parchment paper
- combine the milk, butter and vanilla in a small pan and heat just enough to melt the butter, set aside
- With your stand mixer, whip the eggs, egg yolks, and sugar on high speed for 5-7 minutes or until it forms wide bands of ribbons when the beater is lifted out.
- Gently transfer the egg mixture to a bowl large enough to make folding in the other ingredients easy.
- Pour in the butter/milk mixture down the side of the bowl and fold this into the egg mixture using a rubber spatula.
- Sift the flour over the egg mixture, doing this in three batches. After sifting, gently begin to fold the flour into the mixture. (the flour will settle on the bottom, fold more than you think you should, I still wound up with little flour balls in my cake)
- Continue sifting in the flour in the three batches until it has all been folded in. (don't forget to check the bottom of the bowl for more flour)
- Pour the mixture into the lined sheet pan and using an offset spatula smooth out the mixture evenly. Use your finger to run down the insides of the pan creating a momentary separation of the cake from the pan.
- Place on center rack in the oven and bake for 12 minutes.
- Allow the cake to cool for 10 minutes, then turn the cake out onto a clean piece of parchment that has been dusted with 10x sugar. (do this quickly so it does not tear)
- Gently peal off the parchment from the bottom of the cake (use a metal spatula if it is hard to remove)
- Wash and hull the strawberries, then slice
- add sugar to berries and allow to sit until needed
- add whipping cream to your mixing bowl and starting on a lower speed begin to whip your cream, add in the sugar and vanilla.
- gradually increase the speed of the mixer, and continue whipping the cream until it is fully set.
- Spread a nice layer of whipped cream onto the cake, spreading evenly to the ends of the sides, but leaving 1 inch on either end (short sides)
- place your sliced strawberries on top of the whip cream. spreading them evenly.
- begin rolling your cake using the parchment to hold it with, rolling it gently but firmly along, trying to keep it as tight as possible without having whipped cream come out of the sides.
- Continue rolling until it has completely rolled up
- Redust the parchment the cake is still on and turning the cake facing the long side of the parchment and roll it up as tightly as possible without losing cream out the ends, twisting the ends of the paper like taffy.
- (I rolled my cake in an additional piece of parchment, to make sure it was secure)
- Place your rolled and sealed cake in the refrigerator for at least 2 hours to set up, I left mine in overnight and it was fine.
- Before serving, trim the ends so they are even and dust with confectioners sugar.
*warm eggs by placing them in a bowl and covering them with hot tap water and allowing them to sit for 5 minutes. Warm eggs with froth up better. You can also just set your eggs out until they come to room temperature. *You can make cake flour by adding 2 tablespoons (15 gm) of corn starch to 3/4 cup(84 gm) of all purpose flour
I hope you are already getting better. My best wishes!
I haven’t made shortcake roll in a while. Thanks for the reminder. Yours looks wonderful!
Hope you’re feeling better, Chef! Beautiful Roulade, I love that it’s bursting with berries!
What a unique idea! Reminds me of the strawberry snack cakes we ate as kids. This must be the grown up version!
Love this roulade….it looks gorgeous! I can’t wait to try it….I’ve made my share of rouladen in the years and still looking for the “perfect” cake 🙂
Fantastic way to deliver a shortcake, I recently made one of these and was not disappointed! Very hard to stop eating at 1 slice though 🙂
Nice job Chef..
Looks so lovely with these fresh strawberries.. 🙂
I do so hope you are doing much better.
This sounds and looks divine!
Yum! I love strawberry shortcake. I applaud your ambition to make a roll. Complicated baking terrifies me.
it really was easier than it looks, I was surprised it came out on the first attempt, and I was even rushed when I made it.
Looks yum, i’m seeing a lot of strawberry shortcake recently, i’ll have to give it a go!
YUM! This looks amazing! I’ve always been a bit intimidated by roll cakes but I really have to give it a shot, this looks incredible! Would so fun to have on the 4th next week 🙂
it really was easier than it looks, finding a good cake recipe is the key!
Oh Dennis! This is fantastic!! What a great way to change up the standard strawberry shortcake. Perhaps I could add blueberries to this and make it for the 4th!
i had actually thought about using raspberries and blackberries too, trying for stripes of different berries, but even just adding blueberries would liven it up!
I’m so sorry to hear about your virus from hell. I sure do hope you are feeling better. This cake looks divine, and I wouldn’t mind dunking my finger into that cream filling and taking a taste.
Wow, this looks good! I love roll cakes, especially the ones filled with lemon curd but this would have to be a close second. I’m also not the most accomplished baker and roll cakes intimidate me. This is so tempting, though, that I may have to reconsider one of these days soon. Feel better, Dennis!
thanks Anita! It really was easier than it sounds, give it a try, I felt the same way until just recently, now I see its not as hard as it seems!
This is such a good idea! Wow, I love this so much, it looks SO good
This looks lovely, nice and moist and airy. Too complicated for me. I had enough trouble with the muffins. I ‘ll enjoy looking at yours. I did bake bread today though and it turned out rather well. Hope you are feeling better.
do you ever use coconut oil? I’m starting to use that in some of my recipes
Hi Dennis, I am new on here and saw your comment. I just ordered a gallon of Tropical Traditions Gold Label Virgin Coconut Oil yesterday which I have never ever used coconut oil before but through looking at some recipes and others saying how good it is plus after a little research I decided if I was going to do this I might as well go big…..I mean a gallon plus it’s not cheap. I sure hope it is good and at least good for me! Hope to see your recipes with this ingredient. Just started following you on FB and like what I see! Thanks, Dottie
Hi Dottie
thanks for stopping by and for letting me know about your coconut oil, I hear so many great things about it, I can’t wait to start working with it, hopefully my order will be here in the next few days. It’s going to be all new to me using it, and I’m excited to see how I can incorporate it into my creations, although I may need to ask you for some help when I run into problems with it.
I look forward to sharing with you!
Dennis
I like the adaptation to the classic dessert!
This looks scrumptious! Sorry to hear you haven’t been feeling well!
Fluffy cake + fresh whipped cream + strawberries = heaven! I just pinned this.
I’m always a fan of a lighter cake as opposed to a more dense one. This shortcake roll looks amazing Dennis =)
Thanks Peggy it was an exceptional cake!
Why does the combination of whipped cream and strawberries taste so Perfect? If only I wasn’t allergic to them, I’d be eating strawberries right now.
Anyone know other fruits that taste good with whipped cream? Possibly kiwi?
Cassandra, all the stone fruits would be great with whipped cream, peaches especially, and any of the berries (as long as your not allergic).
This looks amazing Dennis. I love the idea of doing it in a roll. I might have to try this with rainier cherries.
This is so pretty! I always get a little nervous with rolls like this.
I hope you are feeling better!
I’m going to have to try this one! Every time I have tried a roulade, it hasn’t turned out so good. I’m trying this one, especially now when the native strawberries are out. Yummy!
this sounds fantastic! i’ve never tried a roll before, but i’m inspired to try now – this just sounds perfect for summer
This is perfect. I used to make this at the bakery I worked out in Bryn Mawr, PA. It was so delicious and very popular. The last time I had a bite was way back for my graduation garden party.
I’ve always been so scared of making cake rolls too, but you have inspired me to try by making it look so easy! Glad you’re feeling better and hope the rest of the summer is a bit more peaceful for you.
This looks so fantastic. I am going to add it to my Mouth Water Mondays post tomorrow and would love it if you popped over to see. Come on over to http://www.noshingwiththenolands.com Cheers, Tara
I LOVE, LOVE, LOVE rolled cakes. I am making this Saturday. My favorite part is having to trim the ends to make it pretty, and what do you do with the end pieces? Hmmmmm . . . Thank you for sharing this delicious-looking strawberry cake roll. Strawberries and cake, my two favorites.
Can you please tell me how many carbohydrates in a serving of this cake roll? It looks so good.
I’m sorry Dawn but I have no idea about the nutritional values of the cake.
Absolutely stunning Dennis, love these strawberries !! xo
Thanks Gloria, I just love using fresh strawberries in my desserts!
Hi, Dennis.
I tried your Strawberry Roll today, it’s sitting in the fridge overnight now, but I already can tell you that ones again, the second recipe I’ve tried from you now is in my recipe collection. I definitely will make it again.
So far whatever I try to make from your site is easy. The taste is just right, and the execution is simple. My roll does not look perfect cosmetically ))) because it’s my very first attempt to make the roll in general. The second one will look much better for sure.
It smells and tastes awesome, thanks again for sharing!