This Strawberry Shortcake Roll is the perfect dessert for any special occasion. Shortcake is made from scratch and loaded with cream cheese strawberry filling.

Strawberry Shortcake Roll on a platter
Want to save this recipe?

This Strawberry Shortcake Roll is surprisingly easy to make. The cake is made with simple ingredients and then filled with a strawberry cream cheese filling. Very similar to the Little Debbie strawberry shortcake rolls.

Strawberry desserts are one of my favorite desserts to make. Strawberries make the perfect summer dessert, and this Shortcake roll is one of my favorites to fill with tart strawberries. I also make Strawberry Shortcake Cheesecake and Strawberry Poke Cake.

Strawberry Shortcake Roll is loaded with flavor and perfect for any occasion. We have even made for after school ball game. Make this show-stopper dessert the next time you need an easy dessert.

What is a Strawberry Shortcake Roll?

Strawberry Shortcake Roll is a beautiful dessert that is always a show-stopper. A cake is bake on a jelly roll pan. Cream cheese filling is mixed with fresh strawberries and spread on the cake.

The cake is rolled and topped with powdered sugar and whipped topping. This rich and creamy dessert is always a crowd favorite.

You will find that this cake has the delicate consistency of sponge cake.

Ingredients

Ingredients - flour, eggs, baking powder, salt, vanilla, sugar, oil, powdered sugar, cream cheese, heavy whipping cream, strawberries

Cake

  • Large Eggs. They need to be room temperature.
  • Vanilla Extract. Try to use pure vanilla extract.

Filling

  • Cream Cheese. Make sure to soften the cream cheese at room temperature before using so the filling will be smooth.
  • Heavy Whipping Cream. This should be chilled. Wait to remove from the fridge until ready to use.
  • Fresh Strawberries. Fresh is definitely best in this recipe. I don’t recommend frozen.

Get the complete ingredient list at the bottom of the page.

How to Make Strawberry Shortcake Roll

Step 1 – Heat Oven and Prepare Pan with cooking spray.

Mixing bowl with cake batter ingredients combined.

Step 2. Combine the cake ingredients. Whisk the eggs in a large mixing bowl until they are yellow and foamy.  Then add in the granulated sugar, vegetable oil, baking powder, salt and vanilla extract.  Next, add the flour and mix together.

Batter spread into pan.

Step 3. Pour batter into the pan. Make sure to spread it out as evenly as possible.  Tap the pan gently against the counter to release any air bubbles in the batter. 

Cake baked in pan.

Step 4. Bake for 10-15 minutes until the top of the cake is lightly golden brown and a toothpick inserted into the center of the cake comes out clean. 

Cake on counter ready to use.

Step 5. Lay a clean kitchen towel onto the counter and sprinkle the powdered sugar on top. Flip the cake onto the towel so that the parchment paper is on top.  Remove the parchment paper. Then use the towel to roll up the cake from the short side and roll the towel into the cake.  Let cool completely on a wire rack.

Cream cheese and sugar in a bowl.

Step 6. Beat the cream cheese and sugar together until smooth and fluffy.  Then add in the vanilla extract. 

Whipping cream added to mixture in bowl.

Step 7. Next, add in the heavy whipping cream.  Beat at high speed until stiff peaks begin to form in the mixture. 

Strawberries layered on cake.

Step 8. Carefully unroll the cake.  Spread the cream cheese mixture on top of the cake.  Spread the sliced strawberries evenly on top of the cream cheese mixture. 

Cake rolled together and topped with fruit and powdered sugar.

Step 9. Then gently roll the cake back up. Wrap the cake in plastic wrap and refrigerate for at least 1 hour before serving. When serving, place the cake seam side down on a serving plate and dust the top with powdered sugar. Slice and serve.

Storage

Refrigerate any leftover cake in an airtight container for up to 3 days. 

Strawberry Shortcake Roll on a platter

FAQs

How to Serve?

This cake is best served the same day that it’s assembled due to the fresh berries in the recipe.  You can serve the cake the next day, but the berries may not be as fresh. 

How long will it Last?

This Strawberry Shortcake Roll Cake Recipe is best served immediately. If you do have leftovers, it is best to be eaten within about 3 days.

Can you Freeze Strawberry Shortcake Rolls?

If you would like to prepare the cake ahead of time, then you can freeze the cake part. We do not recommend freezing the roll after it is assembled.

Strawberry Shortcake Roll sliced on a plate

Pro Tips

  • Baking Sheet – We used a jelly roll pan but you can also use a baking sheet to make this recipe.
  • Strawberry Filling – We love the fluffy vanilla creme strawberry flavored filling, but you can easily change it to what you prefer.
  • Cream Cheese – Before combining the cream cheese filling, make sure the cream cheese cheese is at room temperature.
  • Roll Cake – Roll cake after removing from oven. This helps to get the cake in the shape before adding in the cream cheese filling.
  • Strawberries – Clean and prepare strawberries ahead of time. This will save time when you are preparing this cake. We recommend using fresh strawberries in this recipe.
  • Refrigerate – After rolling the cake with the cream cheese filling, make sure to wrap in plastic wrap and refrigerate. This allow the shape to form and when slicing the presentation will be impressive.

More Easy Strawberry Desserts

Make this light and delicious Strawberry Shortcake Roll today for any occasion. Please leave a star rating and comment once you do.

Strawberry Shortcake Roll

4.67 from 6 votes
This Strawberry Shortcake Roll is the perfect dessert for any special occasion. Shortcake is made from scratch and loaded with cream cheese strawberry filling.
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Refrigerate 1 hour
Total Time 2 hours 30 minutes
Servings 12
Cuisine American
Course Dessert
Calories 339

Ingredients

For the Cake:

For the Filling:

  • 8 ounces Cream Cheese softened
  • 1/2 cup Granulated Sugar
  • 2 teaspoons Vanilla Extract
  • 1 cup Heavy Whipping Cream chilled
  • 2 cups Fresh Strawberries sliced
Want to save this?
Just enter your email and I’ll send it right to you, plus great new recipes weekly!

Instructions

For the Cake:

  • Preheat the oven to 350 degrees F and line a jelly roll pan with parchment paper and spray with non-stick cooking spray. A 10X15 or 10.5X15 pan will work for this recipe.
  • Whisk the eggs in a large mixing bowl until they are yellow and foamy.  Then add in the granulated sugar, vegetable oil, baking powder, salt and vanilla extract.  Mix until well combined.  Add in the flour and mix until just combined.
  • Pour the cake batter into the prepared baking pan.  Spread it out to be as even as possible in the pan.  Tap the pan gently against the counter to release any air bubbles in the batter.  Bake for 10-15 minutes until the top of the cake is lightly golden brown and a toothpick inserted into the center of the cake comes out clean.
  • Lay a clean kitchen towel onto the counter and sprinkle the powdered sugar on top. Flip the cake onto the towel so that the parchment paper is on top.  Remove the parchment paper.  Then use the towel to roll up the cake from the short side and roll the towel into the cake.  You do this just to get the cake to cool in the final shape. Let cool completely on a wire rack, about 1 hour.

For the Filling:

  • Beat the cream cheese and sugar together with a hand held mixer or stand up mixer until smooth and fluffy.  Then add in the vanilla extract.
  • Next add in the heavy whipping cream.  Beat on high speed until stiff peaks began to form in the mixture.

To Assemble:

  • Carefully unroll the cake.  Spread the cream cheese mixture on top of the cake.  Spread the sliced strawberries evenly on top of the cream cheese mixture.  Then gently roll the cake back up (you do not want the filling to squish out of the center). Wrap the cake in plastic wrap and refrigerate for at least 1 hour before serving.
  • When serving, place the cake seam side down on a serving plate and dust the top with powdered sugar. Slice, serve and enjoy!

Recipe Notes

This cake is best served the same day that it’s assembled due to the fresh berries in the recipe.  You can serve the cake the next day, but the berries may not be as fresh. 
Refrigerate any leftover cake in an airtight container for up to 3 days.

Nutrition Facts

Calories 339kcal, Carbohydrates 29g, Protein 10g, Fat 21g, Saturated Fat 10g, Polyunsaturated Fat 2g, Monounsaturated Fat 6g, Trans Fat 0.03g, Cholesterol 260mg, Sodium 232mg, Potassium 135mg, Fiber 0.2g, Sugar 22g, Vitamin A 863IU, Vitamin C 0.1mg, Calcium 85mg, Iron 1mg

Pin This Now to Remember It Later

Pin Recipe

Try these other recipes

Share this recipe!

PinYummly

About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

Leave A Review

Your email address will not be published. Required fields are marked *

Recipe Rating