Lemon Strawberry Shortcake Cake Roll has a lemon sponge cake filled with whipped cream and strawberries for the perfect strawberry shortcake!
Even though they look hard, cake rolls are easy to make in every flavor, and they’re perfect with berries and fresh whipped cream!
Whenever I’ve gone too long without making a cake roll, I get an itch to make one. You guys are the lucky recipients of that, because you get a new cake roll recipe!
It’s spring (almost summer!) which means it’s strawberry season! Or, well, it will be soon if it’s not already where you live. (I’m in California…we get ’em fresh all year.)
I know people often think that cake rolls are so hard to make, but they’re not. If you follow my cake roll rules and watch my cake roll tutorial videos, they’re easy! As long as you have the right equipment and follow the recipe, anyone can make a cake roll.
They’re perfect for parties or birthdays or Mother’s Day because they look hard but are easy to make. Everyone will oooh and ahhh over your recipe when you really didn’t do much at all.
This cake roll recipe has a lemon sponge and is filled with fresh whipped cream and strawberries. I frosted the outside too with even more whipped cream, because it makes it look so pretty.
By the way…in case you didn’t read my newsletter or aren’t following me that way (um, why not? sign up!) I started a new blog! (I know, I’m nuts.)
Easy Good Ideas is going to be a space where I share lots of recipes but other things too, like parties and crafts and free printable projects. I hope to do a big focus on holiday stuff over there because I love all the fun that goes into holidays, even small ones like Cinco de Mayo or a random birthday. I hope you’ll check it out and follow along!
I’ve also been doing Facebook Live every Wednesday (around 2pm pacific time) and last week I demonstrated how to make a cake roll. This roll was the end result: a delicious and fresh lemon strawberry shortcake cake roll!
If you’ve ever thought about making a cake roll, start with this one. You won’t be sorry!
I get a lot of questions about making cake rolls. Let’s answer some of them!
How do you roll up a cake?
This is probably the most common, lol. And it’s easy – if you follow the directions. Cake Rolls (also called Jelly Rolls or Roulades) aren’t a traditional cake recipe. They’re flatter and more like a sponge but the combination of the ingredients makes them more malleable.
The best way to roll up a cake is to use a clean kitchen towel coated with powdered sugar (to prevent sticking) and roll the cake while it’s hot. That way it’ll learn the shape as it cools.
This Lemon Strawberry Shortcake Cake Roll is the perfect spring cake recipe, full of fresh berries and homemade whipped cream!
The other question I get a lot is:
What size is a jelly roll pan?
Remember, a jelly roll and a cake roll are the same thing. A jelly roll pan is a pan that’s about 10″ x 15″. You want to get one about that size. It has 1″ sides and is the perfect size for all my cake roll recipes.
The most important tips for making this cake roll recipe:
- Mix the eggs the entire time listed. DO NOT SKIP that step. The volume of the eggs is what makes the cake tender and fluffy. If you don’t beat them enough it’ll be thin and tough.
- Roll it while it’s hot, then let it cool.
- I just used fresh whipped cream but you can also use Cool Whip, or cream cheese whipped cream.
- Don’t assemble it until the day you serve it. Whipped cream doesn’t hold up great, but you can make the cake up to 2 days ahead. Wrap well and store in the refrigerator.
Lemon Strawberry Shortcake Cake Roll
- 3 eggs
- 3/4 cup granulated sugar
- 2 tablespoons Lemon Juice
- Zest of one lemon
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup all purpose flour
- Powdered sugar to aid in rolling
- 2 cups cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1-2 cups chopped strawberries
- Preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
- Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, lemon juice, and zest.
- Whisk together salt, baking powder, and flour. Stir into wet ingredients just until blended.
- Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 10-15 minutes (mine took 11).
- While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about ¼ cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
- Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
- While the cake is chilling, make the filling. Beat the heavy whipping cream and powdered sugar until stiff peaks form. Chill until ready to use.
- When cake is cool, carefully unroll the towel. Spread the whipped cream over the cake. (You will have some whipped cream left over.) Sprinkle with chopped strawberries. Gently but tightly, re-roll the cake and wrap it in plastic wrap. Chill until it firms up a bit, at least one hour or overnight.
- If desired, use the rest of the whipped cream to frost the outside. Garnish with berries.
- Slice and serve. Store in refrigerator. Once frosted with the whipped cream, it’s best served the same day. You can make the cake up to 2 days ahead.
Nutritional information not guaranteed to be accurate
Red Velvet Cake Roll has a cream cheese filling!
Birthday Cake Roll has a chocolate frosting and lots of sprinkles!
**Did you make this recipe? Don’t forget to give it a star rating below!**
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: May 6, 2018