Strawberry Shortcake Cake Roll

Why You’ll Love This Recipe

This Lemon Strawberry Cake Roll has everything you want in a dessert: light, fluffy sponge cake, fresh strawberries, and a creamy, tangy filling. The lemon zest in the cake adds a refreshing citrus flavor, while the whipped cream filling brings richness and a perfect balance of sweetness. The whole dessert is rolled up into a beautiful swirl, making it as fun to look at as it is to eat.

Ingredients

→ For the Cake

• 4 egg whites, room temperature
• 1 cup granulated sugar, divided
• 5 egg yolks, room temperature
• 2 tablespoons vegetable oil
• 3 tablespoons whole milk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• ¾ cup all-purpose flour, spooned and leveled
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt

→ For the Filling

• 1 pound strawberries, washed, hulled, and sliced
• 1 tablespoon sugar
• 1 tablespoon lemon zest
• 1 cup heavy whipping cream
• 1 tablespoon sour cream
• ½ teaspoon vanilla extract
• ¼ cup powdered sugar, plus more for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cake:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Spray a 12×17 inch rimmed baking sheet with nonstick baking spray, line it with parchment paper, and grease the parchment paper with butter. Set aside.
2. Beat the Egg Whites: In a medium bowl, beat the egg whites on medium-high speed until soft peaks form, about 1 to 2 minutes. Gradually add one-third cup of granulated sugar and continue beating on medium-high speed until stiff peaks form, another 1 to 2 minutes. Set aside.
3. Mix the Wet Ingredients: In a medium bowl, whisk together the egg yolks, vegetable oil, milk, vanilla extract, two-thirds cup of granulated sugar, and lemon zest until smooth and well combined.
4. Combine the Dry Ingredients: In a small bowl, whisk together the flour, cornstarch, baking powder, and salt.
5. Mix Wet and Dry Ingredients: Stir the dry ingredients into the wet mixture just until combined.
6. Fold in the Egg Whites: Gently fold the beaten egg whites into the batter until fully incorporated. Be careful not to deflate the egg whites too much.
7. Bake the Cake: Pour the batter onto the prepared baking sheet and spread it out evenly. Bake for 15 minutes or until the top of the cake is light brown and a toothpick inserted comes out clean. Let the cake cool completely in the pan.

For the Filling:

8. Prepare the Strawberries: In a small bowl, combine the sliced strawberries, one tablespoon of sugar, and lemon zest. Set aside for the strawberries to release their juices.
9. Make the Whipped Cream: In a large bowl, beat the heavy whipping cream on high speed until soft peaks form.
10. Finish the Whipped Cream: Add the sour cream, vanilla extract, and powdered sugar to the whipped cream. Continue beating until stiff peaks form.
11. Assemble the Cake Roll: Once the cake has cooled completely, spread the whipped cream evenly over the cake, leaving about a 1-inch border around the edges. Scatter the macerated strawberries over the whipped cream.
12. Roll the Cake: Starting at the short end, gently roll up the cake, letting the parchment paper fall away as you go. Be careful not to roll it too tightly, as it might crack.
13. Serve: Place the rolled cake seam side down on a serving platter. Dust with powdered sugar for a finishing touch, if desired. Slice and serve chilled.

Servings and Timing

• Servings: 8-10 slices
• Preparation Time: 20 minutes
• Baking Time: 15 minutes
• Cooling Time: 20-30 minutes
• Total Time: 1 hour 15 minutes

Variations

• Berry Options: You can use raspberries, blueberries, or blackberries in place of or in addition to the strawberries for a mixed berry filling.
• Flavored Whipped Cream: Add a teaspoon of lemon extract or zest to the whipped cream for an extra citrusy kick.
• Vegan Option: Use a plant-based whipped cream and egg replacer for a vegan-friendly version of this cake roll.

Storage/Reheating

• Storage: Store the leftover cake roll in an airtight container in the refrigerator for up to 3 days.
• Freezing: This cake roll can be frozen before adding the whipped cream topping. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge before serving and then add the whipped cream and strawberries.

FAQs

Can I use a store-bought sponge cake?

Yes, you can use a store-bought sponge cake if you’re short on time, but the homemade version adds a lightness and freshness that store-bought cakes can’t replicate.

Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead and refrigerate it. Just wait until it’s fully cooled before storing. Add the whipped cream and strawberries just before serving.

How do I prevent the cake from cracking when rolling it?

Make sure the cake is fully cooled before rolling it to avoid cracks. Gently roll the cake, not too tightly, to ensure it doesn’t break.

Can I make a smaller version of this cake?

You can scale down the recipe and use a smaller baking sheet, but keep in mind the cooking time will be different depending on the size of the pan.

Can I add more filling or fruit?

Yes, feel free to add more whipped cream or fruit to the filling to suit your taste.

Conclusion

Lemon Strawberry Cake Roll is the perfect dessert for a special occasion or a sweet treat to enjoy anytime. The light, fluffy cake, creamy filling, and fresh strawberries are a match made in heaven, and with its simple preparation, this cake is sure to be a crowd-pleaser. Whether you’re serving it at a gathering or enjoying it on a quiet afternoon, it’s sure to impress and satisfy your cravings!

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