If you’re dreaming of a dessert that’s as elegant as it is delicious, look no further than this Strawberry Shortcake Cake Roll Recipe. Imagine a light, airy sponge cake infused with fresh strawberry purée, rolled up with a luscious mascarpone cream filling bursting with strawberries and a hint of strawberry liqueur. This delightful treat perfectly balances sweetness with a touch of tang, making it an irresistible showstopper for any occasion. It’s a fun twist on the classic strawberry shortcake that brings all the beloved flavors together in one beautiful roll.
Ingredients You’ll Need
Everything you need for this Strawberry Shortcake Cake Roll Recipe is straightforward and familiar, yet each ingredient plays a vital role in creating the perfect texture, flavor, and look. From the airy eggs to the fresh strawberry purée, every element contributes to a vibrant, tender cake and rich, flavorful filling.
- 4 large eggs, room temperature: Provide structure and volume to the sponge cake.
- 2/3 cup granulated sugar: Sweetens the batter and helps create a tender crumb.
- 1 teaspoon vanilla extract: Adds warm, aromatic depth to the cake.
- 1 cup all-purpose flour: The base of the cake, giving it the right body.
- 1/4 cup cornstarch: Lightens the flour for an extra-soft sponge.
- 1 teaspoon baking powder: Helps the cake rise perfectly.
- 1/4 teaspoon salt: Balances flavors and enhances sweetness.
- 2 tablespoons strawberry purée: Infuses fresh strawberry flavor and lovely pink color.
- 2 tablespoons granulated sugar (for syrup): Sweetens the moistening syrup.
- 2 tablespoons water (for syrup): Dilutes and dissolves the sugar for the syrup.
- 1 tablespoon strawberry liqueur (for syrup): Boosts the strawberry fragrance in the syrup.
- 1 teaspoon unflavored gelatin (for filling): Stabilizes the cream filling so it holds its shape.
- 2 tablespoons cold water (for filling): Softens the gelatin and helps it dissolve.
- 1 cup heavy whipping cream (for filling): Whipped to create a light and fluffy filling.
- 1/2 cup mascarpone cheese (for filling): Adds richness and a silky texture to the cream.
- 1/4 cup powdered sugar (for filling): Sweetens the filling without grit.
- 1 teaspoon lemon zest (for filling): Brightens the flavor with a citrusy note.
- 1 tablespoon freeze-dried strawberry powder (for filling): Concentrates strawberry flavor and adds a lovely pink tint.
- 1 tablespoon strawberry liqueur (for filling): Enhances the aroma and complexity of the filling.
- 1/4 cup diced strawberries (for filling): Brings fresh bursts of sweetness and texture.
How to Make Strawberry Shortcake Cake Roll Recipe
Step 1: Whip the Eggs and Sugar to Perfection
Begin by beating the eggs, granulated sugar, and vanilla extract on high speed until the mixture becomes pale and thick enough to form ribbons when the whisk is lifted. This foamy base is the secret to creating a springy, lightweight cake that holds its shape beautifully when rolled. Taking your time with this step ensures the perfect texture for your cake roll.
Step 2: Sift and Fold the Dry Ingredients Gently
Next, sift together the flour, cornstarch, baking powder, and salt. Adding these dry ingredients gradually to the egg foam and folding them in carefully keeps the batter airy. Avoid overmixing here, or you’ll lose the precious air bubbles that give the sponge cake its signature lightness.
Step 3: Incorporate the Strawberry Purée
Gently fold the fresh strawberry purée into the batter until it’s all blended evenly. This infusion lends that delightful pink hue and a fresh, fruity essence that sets this cake apart from an ordinary sponge. It’s important to be gentle to keep the batter fluffy.
Step 4: Bake and Roll While Warm
Spread the batter evenly on a prepared jelly roll pan and bake until springy to the touch. Once out of the oven, immediately invert the warm cake onto a powdered sugar-dusted towel, peel off the parchment, and roll up the cake with the towel inside. This first roll helps the cake become flexible and crack-free when filled later.
Step 5: Prepare the Gelatin for the Filling
Let the gelatin bloom in cold water, then dissolve it gently by warming briefly in the microwave. This step ensures your filling stays firm yet creamy once chilled, making every slice hold beautifully without collapsing.
Step 6: Whip and Flavor the Cream Filling
Whip the heavy cream, mascarpone, and powdered sugar until soft peaks form, then mix in the dissolved gelatin, lemon zest, strawberry powder, and strawberry liqueur. Fold in fresh diced strawberries for bursts of flavor and texture within the creamy filling. This mixture is what turns the cake roll into a dream dessert.
Step 7: Brush With Syrup to Keep Moisture
Before spreading the filling, brush the unrolled cake with a simple syrup made from sugar, water, and strawberry liqueur. This step locks in moisture, intensifies the strawberry aroma, and keeps the sponge delightfully tender.
Step 8: Spread the Filling and Reroll
Evenly spread the mascarpone-cream filling over the sponge, leaving a small border to prevent the filling from squeezing out. Reroll the cake snugly without the towel for a neat spiral of cake and cream inside. Wrapping it tightly and chilling it in the fridge allows the roll to set perfectly for slicing.
Step 9: Trim and Slice With Care
After chilling, trim the cake roll ends for clean, pretty edges. Using a sharp knife dipped in hot water makes slicing through the roll smooth and effortless, giving you perfect rounds of strawberry shortcake goodness ready to serve.
How to Serve Strawberry Shortcake Cake Roll Recipe
Garnishes
A simple dusting of powdered sugar or a few delicate fresh strawberry slices on top adds an extra touch of elegance and invites guests to dig in. For an eye-catching finish, try sprinkling some crushed freeze-dried strawberries or a light drizzle of homemade strawberry sauce to echo the flavors inside.
Side Dishes
This Strawberry Shortcake Cake Roll Recipe shines on its own but pairs wonderfully with a scoop of vanilla bean ice cream or a small bowl of fresh berry compote. A cup of fragrant tea or a light sparkling wine also complements the dessert’s creamy richness and fruity notes perfectly.
Creative Ways to Present
For a party or special occasion, slice the roll into petite rounds and serve on a decorative platter with dollops of whipped cream or mint leaves. You can also use it as a cake layer or an elegant base for a trifle, adding layers of berries and cream for an unforgettable dessert experience.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake roll wrapped tightly in plastic wrap and store it in the refrigerator. The cake stays moist, and the filling maintains its texture for up to three days. This makes it easy to prepare ahead for an event or enjoy over several days.
Freezing
You can freeze the whole cake roll wrapped securely in plastic wrap and then foil to protect it from freezer burn. When you’re ready to enjoy it, let it thaw slowly overnight in the refrigerator. Freezing might slightly soften the strawberry purée’s vibrancy but keeps the cake’s texture intact.
Reheating
This dessert is best served cold or at room temperature, so reheating is not recommended. Instead, allow the cake roll to sit out for 15-20 minutes after refrigeration to mellow the chill and allow the flavors to open up perfectly.
FAQs
Can I make the strawberry purée ahead of time?
Absolutely! You can prepare the purée a day in advance and store it in the refrigerator. Just be sure to give it a good stir before incorporating it into the batter to maintain its smooth texture.
What if I don’t have strawberry liqueur?
No worries! You can substitute it with strawberry syrup or simply omit it. The cake will still be delicious, though the liqueur adds a subtle, sophisticated note.
How do I avoid cracks when rolling the cake?
Rolling the cake while it is still warm and pliable is crucial. Using a towel dusted with powdered sugar helps prevent sticking, and be gentle when handling it to avoid cracks.
Can I use frozen strawberries?
Yes, frozen strawberries work well for the purée and filling, but thaw and drain them thoroughly to avoid excess liquid diluting your batter or filling.
Is this recipe suitable for beginners?
Definitely! The steps are straightforward and forgiving, especially if you follow each stage carefully. This Strawberry Shortcake Cake Roll Recipe is a fantastic way to impress with a homemade dessert without the fuss.
Final Thoughts
There’s something truly magical about rolling up a bright, fluffy cake with a luscious strawberry cream filling that feels both nostalgic and fresh. I can’t wait for you to try this Strawberry Shortcake Cake Roll Recipe and make it your own signature dessert. Whether for a celebration or a sweet afternoon treat, it’s sure to bring smiles and maybe even a few happy tears. Warm hands and joyful hearts, happy baking!
Print
Strawberry Shortcake Cake Roll Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Shortcake Cake Roll is a light and elegant dessert featuring a delicate strawberry-flavored sponge cake rolled with a luscious mascarpone and whipped cream filling infused with freeze-dried strawberry powder and fresh strawberries. The cake is moistened with a sweet strawberry liqueur syrup and chilled for a perfect sliceable texture, making it an impressive yet approachable treat for any occasion.
Ingredients
For the Cake:
- 4 large eggs, room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons strawberry purée (fresh or thawed frozen)
For the Syrup:
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1 tablespoon strawberry liqueur
For the Filling:
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- 1 cup heavy whipping cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
- 1 tablespoon freeze-dried strawberry powder
- 1 tablespoon strawberry liqueur
- 1/4 cup diced strawberries
Instructions
- Make the Cake Batter: 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 thick enough to form a ribbon when lifted. This foam base helps the sponge rise and keeps it light.
- Combine Dry Ingredients: 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 batches, gently folding with a spatula to preserve the airiness of the batter.
- Add Strawberry Purée: Carefully fold 2 tablespoons of strawberry purée into the batter until evenly incorporated without streaks. Be cautious not to overmix as it can deflate the batter and affect the sponge texture.
- Bake the Sponge: Spread the batter evenly in a parchment-lined 10×15-inch jelly roll pan. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes until the cake springs back lightly when touched. Immediately invert the warm cake onto a powdered sugar-dusted kitchen towel, peel off the parchment, and roll the cake and towel together from the short end. Let it cool completely on a wire rack to set the shape and avoid cracks.
- Prepare Gelatin: Sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water and let it bloom for five minutes. Microwave for about 10 seconds to dissolve and slightly cool without allowing it to set.
- Make Filling: 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. Gently blend in the dissolved gelatin, 1 teaspoon lemon zest, 1 tablespoon freeze-dried strawberry powder, and 1 tablespoon strawberry liqueur until medium-firm peaks are achieved. Fold in 1/4 cup diced strawberries carefully for texture.
- Prepare Syrup: Heat 2 tablespoons granulated sugar, 2 tablespoons water, and 1 tablespoon strawberry liqueur until sugar dissolves. Brush this syrup generously over the unrolled cake to keep it moist and enhance strawberry flavor.
- Assemble the Roll: Spread the mascarpone cream filling evenly over the cake, leaving a 1/2-inch border unfilled to help seal the roll tightly without filling spillout.
- Roll and Chill: Carefully re-roll the cake without the towel, ensuring a snug roll. Wrap tightly in plastic wrap and refrigerate for at least 2 hours to firm the shape and make slicing easier.
- Slice and Serve: Once chilled, trim the roll ends for clean edges. Use a sharp knife dipped in hot water and dried before each cut to slice the cake roll into neat, smooth slices without tearing the delicate sponge.
Notes
- Rolling the cake while warm prevents cracks and maintains a tender texture.
- Blooming and dissolving the gelatin ensures the filling sets properly without lumps.
- Dipping the knife in hot water before slicing helps achieve clean cuts.
- Freeze-dried strawberry powder intensifies the strawberry flavor without adding extra moisture.
- Store leftover cake rolls tightly wrapped in the refrigerator for up to 3 days.
