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Perfect Strawberry Shortcake Roulade How to Bake, Fill, and Roll Without Cracks

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This strawberry shortcake roulade is a light and airy sponge cake filled with whipped cream and fresh strawberries, then rolled into a beautiful spiral and dusted with powdered sugar. It’s the perfect make-ahead dessert for summer parties, birthdays, or any celebration.

Ingredients

Scale

For the cake:

  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 large eggs
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting

For the filling:

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh strawberries, diced

For the topping (optional):

  • Additional whipped cream
  • Sliced strawberries

Instructions

Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.

In a small bowl, whisk together flour, baking powder, and salt.

In a large mixing bowl, beat the eggs with an electric mixer on high speed until thick and pale, about 4–5 minutes.

Gradually add the granulated sugar and continue beating until fully combined. Stir in the vanilla extract.

Gently fold the dry ingredients into the egg mixture until just combined.

Pour the batter into the prepared pan and spread evenly. Tap the pan lightly on the counter to remove air bubbles.

Bake for 10–12 minutes, or until the top springs back when lightly touched.

While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.

Once the cake is done, immediately invert it onto the prepared towel. Peel off the parchment paper.

Starting at the short end, carefully roll the cake up in the towel. Let it cool completely while rolled up.

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Unroll the cooled cake gently. Spread the whipped cream evenly over the cake and top with diced strawberries.

Re-roll the cake (without the towel) and place seam-side down on a serving platter.

Dust with powdered sugar or top with more whipped cream and sliced strawberries if desired before serving.

Notes

  • Always use fresh strawberries for best texture and flavor.

  • Stabilized whipped cream helps the roll hold its shape.

  • Roll the sponge cake while still warm to prevent cracking.

  • For a richer filling, mix mascarpone or cream cheese into the whipped cream.

  • Store leftovers in the fridge and consume within 2–3 days.

Find it online: https://flavorfulkitchenn.com/perfect-strawberry-shortcake-roulade-how-to-bake-fill-and-roll-without-cracks/