Amazing 1 Rolled strawberry shortcake cake

By Jordan Bell on August 31, 2025

Rolled Strawberry Shortcake Cake

If you are looking for the showstopper dessert that still feels light and fresh, you absolutely need this rolled strawberry shortcake cake recipe in your life. Forget those heavy, dense sheet cakes—this Swiss roll creation is all about that beautiful spiral and that perfect marriage of airy sponge and sweet, cold cream. I’m Jordan Bell, and I’m based right here in Asheville, NC. For years, I’ve focused on taking the rich, comforting flavors of Southern cooking that I grew up loving and figuring out how to make them cleaner—especially after my own journey shedding 80 pounds.

When I work on updating Southern classics for my blog, Easy Detox Recipes, this cake is my go-to for spring and summer gatherings. It looks incredibly fancy, but honestly, it’s so much easier than rolling out pie dough! The magic here is turning simple ingredients into this stunning, sliceable spiral dessert that just melts in your mouth. You can find more of my updated comfort food ideas over on Medium.

This recipe delivers that vibrant presentation without weighing you down, which is exactly what I aim for in all my updated comfort food recipes. If you are looking for other light desserts, check out my recipe for high-protein cottage cheese ice cream. Let’s get this beautiful rolled strawberry shortcake cake whipped up!

Amazing 1 Rolled strawberry shortcake cake

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Author: Jordan Bell
Total Time: 1 hour plus chilling
Yield: 10 to 12 slices 1x
Diet: Vegetarian

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Description

Bake a rolled strawberry shortcake Swiss roll cake filled with whipped cream and berries for a beautiful spiral dessert that slices cleanly.

Ingredients

Scale

4 large eggs at room temperature
Three quarters cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons neutral oil such as canola
Three quarters cup all purpose flour
1 teaspoon baking powder
One quarter teaspoon fine sea salt
2 tablespoons milk
2 cups cold heavy whipping cream
One half cup powdered sugar
2 teaspoons vanilla extract
2 cups finely chopped strawberries patted dry
2 tablespoons powdered sugar for dusting and garnish
Extra sliced strawberries for garnish

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Instructions

Heat the oven to 350 degrees Fahrenheit and line a 10 by 15 inch rimmed jelly roll pan with parchment, lightly greasing the paper.
In a large bowl beat eggs and sugar with a mixer on high speed for 5 to 7 minutes until very thick, pale, and tripled in volume.
Gently beat in vanilla and oil just until combined.
Sift flour, baking powder, and salt together, then sprinkle over the egg mixture and fold in gently with a spatula until almost combined.
Add the milk and fold just until the batter is smooth with no streaks, then spread evenly in the prepared pan.
Bake for 10 to 12 minutes until the top is lightly golden and springs back when touched.
While the cake bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar.
Immediately turn the hot cake onto the towel, peel off the parchment, then starting from a short side roll the cake and towel up together into a tight spiral and let cool completely.
For the filling, beat cold cream, powdered sugar, and vanilla until medium stiff peaks form.
Carefully unroll the cooled cake, spread with most of the whipped cream in an even layer, sprinkle the chopped strawberries over the cream, then roll the cake back up without the towel.
Place seam side down on a serving platter, cover the outside with the remaining cream, dust lightly with powdered sugar, and garnish with sliced strawberries.
Chill for at least 1 hour before slicing, and for food safety keep the cake refrigerated between servings and return any leftovers to the refrigerator within two hours.

Notes

Use a mix of strawberries and raspberries in the filling for a deeper berry flavor.
Add finely grated orange zest to the whipped cream for a winter citrus twist.
Spread a very thin layer of strawberry jam on the cake before the cream for extra sweetness.
Replace some all purpose flour with cake flour for an even lighter sponge.
Dust the outside with finely crushed vanilla cookies instead of powdered sugar for added crunch.
Beat the eggs and sugar long enough so the sponge is airy and flexible.
Roll the cake while hot so it learns the spiral shape and does not crack later.
Pat strawberries dry to prevent excess moisture from soaking into the cake.
Use a long serrated knife and gentle sawing motion to slice clean spirals.
Store the rolled cake covered in the refrigerator for up to two days.
Slice just before serving to keep the edges from drying out.
Do not freeze, as the whipped cream filling can separate once thawed.

Prep Time: 35 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American