Strawberry Shortcake Cake Roll

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Could there be a prettier dessert? It’s a Strawberry Shortcake Cake Roll filled with fresh strawberries and an easy cream cheese whipped cream!

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Strawberry Shortcake Cake Roll - this easy strawberry shortcake filled with cream cheese whipped cream! Everyone loves this easy cake recipe.

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Do you ever get bored at work? Me too, even though I get to work with sugar and dessert all day. You’d think every day was a party, and most of the time it is, but lately? Not so much.

Here’s the dirty side of food blogging: this job is not just all about making recipes. That’s the fun part! So is the photography, and really, even the editing photos and writing. That’s the part I love, the part I get up early every morning looking forward to. No, it’s the other side of blogging that’s got me down recently: social media, the business side, taxes, competition, dealing with all the other things that are so business-y and NOT fun.

Sometimes I just want to stomp my foot and say, “I just want to bake pie gosh darn it all! Forget all that other stuff!!!”

Then my accountant calls and well, it’s back to quickbooks I go.

Strawberry Shortcake Cake Roll Recipe with cream cheese whipped cream - it's to die for!

In these times where I just can’t stand the dirty underbelly of blogging, I get back into the kitchen. In fact, after I finish writing this post I’m going to go spend 2 days baking for a friend’s 40th birthday party tomorrow night. I’m doing a full dessert table (sans unmentionable cookies) and get this: the birthday girl LOVES PEANUT BUTTER AND CHOCOLATE. That kind of makes my life, you know: creating recipes for that kind of dessert table.

This Strawberry Shortcake Cake Roll? It was inspired by that birthday party I did last month. That friend loves fruit in her dessert, so I did a whole selection of fruity things (including mini fruit crisps). Her cake was a vanilla cake (made with my perfect vanilla cupcake recipe) and I filled with with fresh berries and did a whipped cream frosting. Everyone kept saying how good it was and I was all, whatever, and then I had a slice and I was all, damn I’m good.

That cake reminded me of those grocery store cakes my mom used to buy for birthdays when I was a kid. As a general rule, my family hates fruit in dessert but we always made an exception for those strawberry shortcake sheet cakes full of fresh berries, white cake, and fresh whipped cream.

I immediately knew I was going to recreate that cake, but I didn’t want to do a traditional layer cake. Instead, I went the route I always go: a cake roll.

The BEST Strawberry Shortcake Cake Roll Recipe - the cream cheese whipped cream is SO GOOD!

This Strawberry Shortcake Cake Roll recipe is one of my favorite cake rolls to date! It starts with a fluffy vanilla cake made in a jelly roll pan. It’s an easy recipe you can make with a hand or a stand mixer. Like all my cake roll recipes, I roll it while it’s hot. (Sing to yourself: roll it while it’s hot, yeah, roll it while it’s hot…)

You fill it with fresh chopped strawberries and the BEST WHIPPED CREAM I’ve ever eaten.

You guys, if you remember ONE thing about this recipe, it’s the WHIPPED CREAM FROSTING. This recipe will be good on ANY cake or cupcake or pie. And it’s totally stable – it’ll last for days in your refrigerator in a tupperware.

What’s the secret? Cream cheese and granulated sugar. I know, right? You make the whipped cream like you’re making a no-bake cheesecake, and you mix in the heaving whipping cream in liquid form, and let it beat up to whipped cream after you’ve already mixed in the cream cheese.

It’s the PERFECT all-purpose cake frosting!

Strawberry Shortcake Cake Roll - this easy strawberry shortcake filled with cream cheese whipped cream! Everyone loves this easy cake recipe.

How to Make A Strawberry Shortcake Cake Roll

Let’s talk about the recipe:

If you’ve never made a cake roll before, don’t fret. It’s EASY! Check out this post for a video tutorial, this post for a photo tutorial, and this post for my general cake roll rules.

In the cake recipe, you’ll notice I mention times for mixing the eggs and sugar. Don’t skip those steps – the eggs need to be mixed for 5 minutes and the eggs and sugar for another 2. This ensures a light and fluffy cake.

Roll it while it’s hot.

The whipped cream is a MUST make. It’s a total keeper recipe; you’ll want it on everything! And you can make it ahead and keep it in a sealed container for up to a day or two before making the cake.

You can make the cake up to 1 day ahead and wrap it (rolled in the towel) in plastic wrap. I suggest filling it with berries the day you’re serving it. Strawberries tend to weep after a day or so and the cake might get a bit runny.

This Strawberry Shortcake Cake Roll is the perfect Easter or spring/summer recipe. We loved it and I hope you do too!

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Strawberry Shortcake Cake Roll

Strawberry Shortcake Cake Roll – this easy cake roll recipe is filled with fresh strawberries and cream cheese whipped cream! It’s the perfect cake for any occasion, but especially during strawberry season!


For the Cake:

  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup all purpose flour
  • Powdered sugar, to aid in rolling

For the Filling and Topping:

  • 8 ounces Challenge cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 cups cold heavy whipping cream
  • 1 pound fresh strawberries (plus more for topping, if desired)


  1. Preheat oven to 350°F. Line a 10×15” or 10.5×15” cake/jelly roll pan with foil and spray with floured nonstick cooking spray.
  2. Place eggs in a large bowl or the bowl of an electric mixer. Beat at medium speed with mixer for 5 minutes until foamy and yellow. Add sugar and mix for 2 more minutes, until the mixture is thickened slightly. Mix in oil, baking powder, salt, and vanilla, then add flour and mix slowly until just combined. Pour into prepared pan, spreading as needed with a spatula. Tap the pan twice on the counter to release air bubbles, then bake for 10-15 minutes, or until the top is browned and the cake springs back when touched lightly. (Mine took 12 minutes, but all ovens differ.)
  3. While the cake is baking, lay out a clean kitchen towel onto the counter. Spread with about 1/4 cup powdered sugar.
  4. Remove the hot cake from the oven and carefully, using oven mitts so you don’t burn yourself, flip the cake onto the towel. This might make a mess, but that’s okay. Carefully remove the pan and foil (they’re hot!) and then, using the towel, roll up the cake from the short side. The towel will be rolled into the cake. Let this cool completely before continuing.
  5. Note: you can wrap the cooled cake in plastic wrap and let it sit overnight before finishing.
  6. Make the filling: place cream cheese and sugar in a large bowl or the bowl of an electric mixer. Use mixer to beat the cream cheese and sugar until it’s smooth and fluffy, then beat in vanilla. Slowly add the heavy whipping cream, then turn the mixer up to high and beat until stiff peaks form.
  7. To fill cake: wash and dry the berries very well. Slice about 3/4 of the pound into small pieces, then pat the pieces dry. Carefully unroll the cake. Spread with some of the whipped cream mixture and top with the chopped strawberries. Carefully roll the cake back up as tight as possible, unsticking it from the towel as you go. Wrap the cake roll in plastic wrap and chill until ready to top and serve.
  8. To serve: frost with remaining whipped cream and remaining berries. I used a 1M tip to create roses all over the cake, but you can just frost it if you wish.
  9. This cake is best eaten the day it is made, because of the fresh berries. It will last, fully made, overnight in the refrigerator (wrap it loosely) but the berries might weep a bit.


I have several posts detailing cake rolls. Click here for a video, here for a photo tutorial, and here for some general cake roll rules.

Nutrition Information

Yield: 10-12 servings, Serving Size: 1/10th Slice of Cake

  • Amount Per Serving:
  • Calories: 491
  • Total Fat: 30g
  • Saturated Fat: 18g
  • Cholesterol: 160mg
  • Sodium: 1113mg
  • Carbohydrates: 50g
  • Fiber: 1g
  • Sugar: 41g
  • Protein: 5g

Whipped cream from Allrecipes.

All images and text ©. 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.

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Sweets from friends:
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Strawberry Shortcake Tiramisu by The Slow Roasted Italian

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  1. This cake roll looks like heaven! Forget meals. I’ll just have this for lunch. And that frosting has me totally intrigued. I’m always looking for frostings that are stable and stand the test of time.

  2. You are the absolute cake roll master, and this one is no exception. LOVE. IT. 

  3. Agree with you on the other side of food blogging. Though I am not a big name blogger (far from it!), it weighs me down. Love this gorgeous cake!

  4. What a gorgeous cake roll! One day I’ll attempt another one. I’ve only made one in my life and it wasn’t exactly a great result. Your method of rolling it while it’s hot and all your tricks and tips are so helpful!

    I hope you girls had a wonderful time at the party!!

  5. Wow, not only does this look tasty, it is beautiful. Sorry I missed it!

  6. This looks awesome.  Thank you for the recipe and the icing does look fantastic.   I think this will make a wonderful Mother’s Day treat for my mom.

  7. What a delicious-looking and delicate spring-time cake!

  8. This is gorgeous!!  What a perfect summer dessert recipe, I am going to make this next week for my daughter’s graduation dessert!

  9. I always have the worst luck when it comes to cake rolls. They always break on me when I roll them up, even after letting them cool completely while they’re rolled.

    • Try baking the cake longer. You want to err on the side of a bit over done for cake rolls (but not TOO done). Or, maybe you’re baking them too long. (HA, right? There’s a sweet spot in there somewhere.) Hopefully, if they do crack, it’s not so horrible more frosting won’t fix it. Even mine crack sometimes, but I just add more frosting!

  10. I hear ya on the dirty side of food blogging. I’ve given it five years as a life experience to see what happens, but sometimes I want to throw in the towel early. If it were just about baking fabulousness for friends (yes to PB and chocolate dessert table!) that would be one thing, but it’s much more complicated. Friends like you make it much easier to get by, though!
    This is gorgeous, BTW. You have mastered the cake roll and then some. The rosettes are beautiful!

  11. Perfect for Easter dessert!

    Ashley @ A Cute Angle

  12. I have yet to attempt making a cake roll.  This one is absolutely beautiful and I love the rosettes!!  I hear on the dirt side of blogging.  I am not anywhere close to the level you are at and I hate social media already!!  It’s just so time consuming!

  13. In answer to your question, no there couldn’t be a prettier and more springlike dessert! From the crown queen of cake rolls, another winner! I especially like cake rolls when you are bringing a cake to someone. They transport with way less stress than a layer cake!

  14. You and your cake rolls never cease to amaze me! I love that whipped topping and fresh berries!

  15. Looks so pretty! I have never made a cake roll before because they intimidate me, but I should be brave 🙂

  16. This cake looks heavenly! Do my party next!! I’ve been wondering lately about how all the tax stuff works when you start really making money blogging. I imagine it’s not fun. I’m sorry you’re having a rough time. 🙁

  17. This is gorgeous but an epic fail for me! I got the cake rolled and set overnight to cool. Did the frosting this morning (which makes a lot more than I needed) and the cake is crunchy. I got it unrolled and rolled back up but it is difficult to cut without smooshing the entire cake. The frosting is amazing!!!

    • The cake was crunchy? Do you think it was over baked? I’ve made the cake several times and, while it’s not super pillowy like a normal layer cake, it is quite spongey. I’d love to try and figure out what went wrong.

  18. I made the strawberry shortcake roll, fail. The cake was thin and got crunchy as it cooled it didn’t seem to be enough batter for the pan, I bake a lot and very seldom have problems but this recipe is not good, the idea is great I will find another recipe for the cake

  19. Oo this looks and sounds delicious. Thanks for sharing this recipe.


  20. This cake is most delicious!  I’ve been working on it this week for a baby shower I’m giving on Sunday.  My first version, which followed your instructions exactly had soupy frosting.  So I’ve solved that problem by beating the cream cheese, sugar and vanilla first – beating long enough is important so the sugar is totally blended and not grainy.   In a separate metal bowl that had been chilled in the fridge, with beaters chilled in the freezer, I beat the heavy cream. Then I folded the whipped cream into the cream cheese mixture.  Perfect!  Regarding the crunchy cake, I’m pretty sure those bakers didn’t beat the eggs long enough to make the mixture very foamy.  This adds a lot of volume to the mixture and gives a nice, spongy cake.  Also, don’t forget to dry the strawberries, before and after cutting them.  Very important.  Anyway, my second version came out perfectly.  I actually made it, covered it with plastic and put it in my fridge overnight so I can determine if I can put it together the day before my shower. Can’t wait for the unveiling.  My biggest problem is not eating it myself when I unwrap it.  I munched way too much on my first attempt.  This is a very delicious and beautiful cake.  

    • Great tips! Thank you! Glad you liked it!

      • My frosting was a disaster too. I’m going to try this. Thx

      • I too had a hard time with the frosting….too runny and never formed the stiff peaks. I will be trying the suggestion for making the cream cheese mixture and then folding in the whipped cream. Keeping this recipe! so yummy:)

    • I just made this!! Sooo freakin’ yummy and that frosting is theee best!! Il be making this more!! Thanks for the recipe!!!

  21. Can you use the frosting on cupcakes? It looks yummy

  22. Well we all need such food to cover our hot days like Upcoming Summer

  23. I made this strawberry shortcake roll today. It is definitely an easy fast recipe. I had trouble removing the foil from the cake. I did prepare the foil according to the directions. I remade the cake batter and used parchment paper with no problems. We will enjoy strawberry shortcake roll tomorrow after Easter dinner. Thank you for your recipe.

  24. I’m placing the Strawberry Roll on my menu when fresh strawberries are available. It looks delicious.

  25. I’ve always greased my jelly roll pan then put waxed paper down then greased it and light flour then the cake mix. Wonder why the foil?

  26. Just made this today. It looks good, but like someone else mentioned, the icing was soupy. I couldn’t do the design because it kept sliding off the cake. Not sure what happened there. If all else is good, I’ll probably just swap out this icing for a marscapone one I made last week that was to die for.

  27. Hi Dorothy,

    Your cake roll looks delicious but I have a question regarding the strawberries. Most berries are not sweet enough for my family’s taste, so I usually sprinkle them with sugar before eating or making strawberry shortcakes. What would suggest that could be used to sweeten the berries and not make them runny with lots of juice. I imagine too much juice would create a mess. I have made a pumpkin roll cake but never added anything to it. It is very hard to find berries that are sweet enough to use right off the vine.

  28. I made it and it came out great! My family and even my neighbor loved it. Only one thing I just noticed after I made mine, your video says Baking Soda and the recipe says Baking Powder. I used Baking powder as I went by your recipe, was good but was it right?

  29. Just wondered if you could freeze the cake roll when there is a need to make it in advance..(before or after icing?)…

  30. I found this recipe yesterday and had to try it. I made the cake part last night and the frosting this morning. It turned out beautifully! I took it to the parts store I work at, and everyone raved over it. It was light and not too sweet. I saw someone else post to ask you about sweetening the strawberries, but I found that wasn’t necessary. Excellent recipe and I will be making it again.

  31. Question about the strawberry cake roll… you whip the heavy cream before you add it to the cream cheese….or just add it in liquid form??

  32. Love this recipe. It’s so good. I am not sure what a 10 x 15 jelly roll pan is. They are usually 11 x 17 that is what I used. Do you typically use a smaller pan? Thanks for sharing. Taking it to the family for dinner tonight .

  33. Hi
    Thanks for such a delicious and beautiful cake. I just made this cake and attempted 2 batches of the frosting but halfway through adding the heavy cream, the frosting separates and never fluffs up. What am I doing wrong? It tastes heavenly but it is so runny that I can’t use it on the cake.
    The second time I tried, it did the same thing.

  34. When I’m going to use strawberries for anything to keep them from spoiling immediately I tried this method that I found on Pinterest.
    It works great and an additional benefit is that (especially for a recipe like this one) is that they don’t weep hardly at all. Mine have kept for a week in the refrigerator and stayed just as fresh as the day I bought them.

  35. Made it. My husband and I love it and it was so easy to make. You’re right, that icing is to die for, my new favorite.
    The only thing different I did was add blueberries since they were on sale and really good. That got me thinking that with Memorial Day and 4th of July coming up, how about suggesting that for a red, white, and blue cake? You’r so good at decorating, I’m sure you could even make a flag out of the blueberries and strawberries on top of the cake.

  36. I have been making a similar version of this for over 30 years. I am going to try the cream cheese instead of plain whipped cream with my cake recipe (mine is with 4 eggs and no oil, eggs are separated and folded together after whipping – this makes it a real sponge cake.) It is very easy and looks so great people are intimidated.

  37. My wife found this recipe and asked me to make it. Now I have perfected pumpkin rolls in the fall. So this was not to far a stretch for me. But what a delicious surprise this was . I did follow the recipe very closely and dried the berry’s very well. The only thing I did differently ( and the icing came out perfect) was to switch from the better paddle to the wire after the cream cheese and the suger was blended and it whipped up the frosting perfect. I baked on parchment paper and wrapped in plastic wrap very tightly and set in the fredge before topping with a pastry bag and star tip. But the real treat was when the grandkids all asked for seconds. This one was a big winner and will have a repeat very soon

  38. It is too simple!!! Today on my mother’s birthday, we made this cake. It was very delicious!!!! Everyone praised of this cake.

  39. I made this for my mom for mother’s day and it was awesome! The cake and icing we’re perfect.

  40. I’ve made this twice and the only issue I find is the cake is a bit dry. I have my normal strawberry shortcake recipe and I put a layer of a heated sugar, water, and fresh lemon juice syrup on the cake. I think that would be a great touch on this and will try that next time I make it 🙂

  41. Hi I would love to try this roll but only have frozen strawberries on hand. Can frozen strawberries be used? If they can do I thaw them first?
    Thanks for the help

  42. I tried this cake roll and after two attempts, I will never use this recipe again. I tried rolling the cake in a towel covered with powdered sugar the first time, but it fell apart the next day when I attempted to unroll it. So I baked another cake and rolled it on parchment paper covered with powdered sugar, and the same thing happened after being in the fridge for two hours and being completely cooled. Bummed! Won’t be trying anther cake roll anytime soon.

  43. I really wanted to like this recipe however I did not enjoy it. I had many issues with the recipe:
    1. Please post what size jelly pan you are using. I assumed you were using the standard 12″ x 17″ however there isn’t enough batter for the standard size. After searching your other blogs I found that you favor a smaller jelly pan.
    2. The sponge is not good. It tastes like eggs. Nothing unique about it and overall bland.
    3. Upon making the frosting, I mixed it on high for quite awhile yet, the mix still remained soft and unable to hold strawberries or hold shape when decorating. The frosting was very good, just not as firm as I would expect. Also I think it may need just a bit more sugar.

    I followed all instructions to a tee and read the how to make a cake roll blog. Rolling went well. So great job on that.
    Sadly, I ended up dumping the cake roll because of the taste and the overall appearance was quite poor.

  44. Where is the recipe and directions I can’t find it

  45. I give up! Berries are super cheap right now and of great quality (I used various fresh berries with this recipe before and with great results) plus I have my home grown and wild picked berries to use up. I want to stock up on the berries while I can and asked my husband what he wants done with them and he keeps going back to this recipe. The last time I made it, which is about the 4th time, I made double and froze half to see how well it freezes. I shouldn’t have bothered, he had the first cake done in two days and started on the frozen ones, FYI, it freezes beautifully.

    The one thing I do different is that I bake the cake on parchment paper and then role it up, paper and all until it cools, then unroll it and finish. It’s the same way I make pumpkin rolls in the fall when my pumpkins are ripe.

    Thanks so much for this recipe, great way to get fresh fruit in our diet.

  46. I made this cake and it was delicious!! Thank you for the recipe!!!

  47. Hi!  So I’ve finally bought my first jelly roll pan ((12×17) and I am very excited and are exploring recipes to try.  I would love to try  the strawberry shortcake recipe with cream cheese whipped frosting which would be my first ever jelly roll cake to make but I’m afraid my new pan is too big?  Also this is my first ever emailing a comment!

  48. Hi! Would it be ok to leave the cake wrapped in the towel to cool down overnight? And then assemble.. lets say early afternoon? Thanks!!

  49. One worde ‘DELICIOUS’ Made this for a friends birthday – changed the strawberries to blueberries and added a little coconut. Absolutely magnificent!! Thankyou, will definitely be making again.

    Rating: 5
  50. I made this for my boyfriend to take up north with him on a work trip and all the guys loved it. They asked if I could make one like a peach cobbler or cinnamon apples in it. Do they have separate recipes for this or can I use the same cake mix and just put different filling in it?

    Rating: 5

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