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This is a lemon strawberry shortcake roll recipe that is so attractive and delicious, you’ll want to eat all of it the moment you see it! It’s a citrus dessert dream that has a lemon sponge cake, homemade whipped cream frosting, and strawberries making it the perfect summer dessert. 

cake roll covered in white frosting with lemon slices and strawberries laid on top.


Lemon Strawberry Shortcake Roll

This lemon strawberry shortcake recipe is a citrus dream and perfect for summer. It’s a lemon version of my strawberry shortcake roll – the filling, the glaze and everything about it is wonderful. Once June comes around, I’m serving this all summer long. 

It’s perfect because most of the sweet comes from the fruit itself! The freshly squeezed lemon juice and chopped berries is what makes this gorgeous shortcake roll devine, not to mention the whipped cream frosting!

Ingredients Needed

  • Eggs: be sure to beat them well. This is what will give the cake a fluffy and light texture.
  • Lemon Juice: freshly squeezed for the lemon sponge cake 
  • Lemon zest: of one lemon
  • Powdered sugar: to aid in rolling
  • Heavy whipping cream: cold heavy cream helps make the filling
  • Strawberries: a cup sliced fresh strawberries or any chopped fruit you like

Be sure to see the recipe card below for full ingredients & instructions!

How to make Lemon Strawberry Shortcake

  1. Beat eggs at high speed for 5 minutes, until frothy and dark yellow.
  2. Beat in sugar, lemon juice, and zest. Stir in baking powder, salt, and flour.
  3. Spread in the 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.
  4. While the cake is baking, set a clean kitchen towel out on a lightly floured surface. Sprinkle liberally with powdered sugar. As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
  5. 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.
  6. When the cake is cool, carefully unroll the towel. Spread the whipped cream over the cake. Sprinkle with cups of sliced fresh 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.
  7. If desired, use the rest of the whipped cream to frost the outside. Garnish with berries.
cake roll covered in white frosting with lemon slices and strawberries laid on top.

Expert Tips

  • Mix the eggs well. 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 whipped cream frosting.
  • 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.

FAQs

Why did my cake roll crack?

Because it was rolled when it cooled. To avoid cracking, roll your cake while it’s still warm and allow it to cool completely. 

Can I make this ahead of time?

Yes! You can make up to 2 days before serving. 

Can you freeze shortcake?

Yes, freeze for up to 1 month in a sealed container. 

cake roll covered in white frosting with lemon slices and strawberries laid on top.

Lemon Strawberry Shortcake Recipe

5 from 2 votes
Lemon Strawberry Shortcake Cake Roll has a lemon sponge cake filled with whipped cream and strawberries for the perfect strawberry shortcake!
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Yield 12 servings
Serving Size 1 slice

Ingredients
 

Cake:

  • 3 large eggs
  • ¾ cup (150g) granulated sugar
  • 2 tablespoons (30ml) Lemon Juice
  • Zest of one lemon
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ¾ cup (93g) all purpose flour
  • Powdered sugar to aid in rolling

Filling:

  • 2 cups (474ml) cold heavy whipping cream
  • 3 tablespoons (21g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 cups chopped strawberries

Instructions

  • Preheat oven to 350°F. Line a jelly roll (10×15”) 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 1/4 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.

Recipe Video

Recipe Notes

  • Mix the eggs well. 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. If it cracks, try and just assemble it, then top it with frosting and no one will know.
  • I just used fresh whipped cream but you can also use Cool Whip, or whipped cream frosting.
  • 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.

Recipe Nutrition

Serving: 1slice | Calories: 266kcal | Carbohydrates: 22g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 113mg | Sodium: 85mg | Fiber: 1g | Sugar: 15g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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Last Updated on April 13, 2023



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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8 Comments

  1. I have a qu, if i make the Lemon Strawberry cake roll w/ cream cheese whipped frosting, can i add lemon juice to the frosting as well?

  2. Hi, cake roll looks AMAZING! I’m going to make it with my friend who wants to learn to make cake rolls & this looks much easier than ones I’ve done before. Just wondering, I have been diagnosed with celiac, & can’t eat regular cake anymore
    Have you ever tried a gluten free cake roll?

  3. Look so delicious!!! I want to eat all of this at the first moment when I see them. Thank you for sharing these food.

  4. I seriously need to get over my fear of making cake rolls. They are so pretty! This beauty sounds so delicious!