Somewhat Simple

Strawberry Shortcake Roll

Jump to Recipe Comment

As an Amazon Associate I earn from qualifying purchases.

This gorgeous strawberry shortcake roll is so delicious and surprisingly simple to make. Filled with fresh strawberries and a delicious cream cheese frosting, it’s perfect for any special occasion!

Looking for more recipes to use up all your strawberries? Here are a few we LOVE – Strawberry Julius Copycat, Easy Strawberry Cake, and Strawberry Mint Fruit Salad.
a strawberry shortcake roll on a serving platter

Way Easier Than It Looks

One of my very favorite desserts in the history of all desserts is a strawberry shortcake with fresh strawberries. What’s not to love about tart strawberries, moist cake, and sweet cream? If you’re like me and just can’t get enough of that classic flavor combination, you will LOVE this strawberry shortcake roll.

Are you a fan of The Great British Baking Show like I am? I have to confess, I’ve seen every season multiple times, and I never get tired of watching them whip up delicious recipes. Many of their skills are far beyond mine (homemade puff pastry, macarons, Swiss meringue – all way out of my league!), but every now and then I watch them make a recipe and think, “Hey, I could do that!”

I can’t tell you how many times I’ve watched the contestants make various flavors of Swiss rolls on the show, and dreamed of making my own. I finally decided that enough was enough, and it was time to figure out how to make a cake roll. This strawberry shortcake roll was actually way easier to make than I thought it would be, and it turned out fantastic! It’s totally gorgeous and impressive, and it’s perfect for showing off when you have company over. (No one needs to know that it was actually really easy to make!)

How To Make A Strawberry Shortcake Roll

To make the whole process easier for you, I’m sharing my step by step instructions for this strawberry shortcake roll, with pictures so that everything makes sense.

Get Mixing – You’ll start by whisking all of the ingredients together to make the cake batter. I love that you don’t even need a mixer for this recipe!

a bowl of yellow cake mix batter

Baking Prep – When it’s all mixed together, pour the batter into a baking sheet. Note – The batter is thinner than a typical cake batter, which makes it easier to spread in the pan. Tip – Be sure to line the baking sheet with parchment paper, because it’s crucial for getting the cake out easily after it is baked.

cake batter being poured onto a baking sheet

Spread & Tap – Spread the batter evenly in the pan, and tap it gently on the counter a few times to release some air bubbles.

cake batter spread evenly over a baking sheet

Cook It – Bake the cake until it’s lightly golden brown on top, and a toothpick inserted in the center comes out clean. Run a plastic knife or spatula around the edges of the cake to release the sides of the cake from the pan.

a baked cake in a rectangular sheet

Flip It – Sprinkle a clean kitchen towel with powdered sugar. Invert the cake onto the kitchen towel and then remove the parchment paper. Make sure that the towel overlaps the cake on all sides.

a thin rectangular cake laying on a towel

Roll It Slow – Starting from one of the short ends, fold the edge of the towel over the cake, then roll up into a spiral. Roll it firmly, but not too tightly, and go slowly and carefully so the cake doesn’t crack or get smushed.

a sheet cake being rolled in a towel

Cool It – When your cake is all rolled up, refrigerate it for 30 minutes, or until completely cooled.

a cake rolled completely in a towl

Make The Filling – While the cake is cooling, whip up your filling! It’s made with cream cheese, sugar, vanilla, and heavy whipping cream. You’ll want to beat it until it’s light and fluffy and well blended.

a cream cheese cake filling being mixed in a bowl

Spread The Filling – Unroll the cake, and spread the cream cheese filling over the top evenly. I always use an offset spatula, and it makes spreading much easier.

cream cheese filling spread over a rectangle cake

Add The Strawberries – Next, spread sliced strawberries over the filling in an even layer.

a rectangle cake with a cream cheese filling and sliced strawberries on top

Roll It Again – Finally, roll the cake up again, starting at the short edge. Again, you’ll want to roll it firmly so you get a nice spiral, but not so tightly that the filling gets squished out of the sides. Place the cake roll seam-side down on a serving plate, then sprinkle it with powdered sugar and refrigerate for at least 30 minutes.

a strawberry shortcake roll on a towel

Serve – Once the cake is set up, cut it into slices and serve. I love how pretty the spiral is, with the colorful strawberries and the creamy filling! This strawberry shortcake roll is so delicious, and the cake is so light and tender. It’s the perfect complement to the creamy sweet filling.

Don’t Wait – This cake is best when eaten the day it’s made because the strawberries will start to leak a little if they sit for too long. It’s an elegant dessert that’s perfect for a special occasion!

a slime of strawberry shortcake roll on a plate

More Easy Dessert Recipes

a strawberry shortcake roll on a serving platter
5 from 2 votes

Strawberry Shortcake Roll

This gorgeous strawberry shortcake roll is so delicious and surprisingly simple to make. Filled with fresh strawberries and a delicious cream cheese frosting, it's perfect for any special occasion!

Course Dessert
Cuisine American
Keyword cake, strawberry
Prep Time 5 minutes
Cook Time 15 minutes
cooling time 45 minutes
Servings 12 slices
Calories 326 kcal


for the cake:

  • 6 eggs
  • 1 cup sugar
  • 2 tablespoons oil
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 1 1/2 cups flour
  • 1/4 cup powdered sugar

for the filling:

  • 8 ounces cream cheese softened
  • 1/2 cup sugar
  • 1/2 cup heavy whipping cream
  • 2 teaspoons vanilla
  • 2 cups strawberries sliced


  1. Preheat the oven to 350. Line a rimmed baking sheet with parchment and spray with cooking spray.
  2. In a large bowl, whisk together the eggs until they are light yellow. Add the sugar, oil, baking powder, salt, and vanilla, and mix until well combined. Add the flour, and mix until just combined.
  3. Pour the batter into the prepared baking sheet, spreading evenly. Bake 10-15 minutes, until lightly browned and a toothpick inserted in the middle comes out clean.
  4. Spread out a clean kitchen towel and sprinkle with powdered sugar. Invert the cake onto the towel and remove the parchment sheet. Fold the edge of the towel over the short end of the cake and roll up into a spiral, with the towel rolled inside the cake. Refrigerate until cooled completely.
  5. While the cake is cooling, beat together the cream cheese and sugar. Add the whipping cream and vanilla, and beat until light and fluffy.
  6. Unroll the cooled cake and spread the cream cheese filling over the top of the cake. Spread the strawberries in an even layer over the cake. Roll the cake up again, but not so tightly that the filling squishes out. Place seam-side down on a serving plate. Sprinkle the top of the cake with powdered sugar and refrigerate 30 minutes before slicing and serving.
Nutrition Facts
Strawberry Shortcake Roll
Amount Per Serving (1 slice)
Calories 326 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 116mg39%
Sodium 194mg8%
Potassium 185mg5%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 29g32%
Protein 6g12%
Vitamin A 518IU10%
Vitamin C 14mg17%
Calcium 72mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

a strawberry shortcake roll being served

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

What type of comment do you have?


  • Kristyn wrote:
  • krystalskitsch wrote:
  • Marlys (This and That) wrote:
  • Maggie @ The Love Nerds wrote:
  • Jodie wrote:
  • Debi @ Life Currents wrote:
  • Nisa Homey wrote:
  • Stephanie wrote: