Have you ever wanted to capture the pure joy of summer in a single dessert? For me, that dessert has always been a classic Strawberry Shortcake. It brings back memories of sunny afternoons and simple pleasures. But what if we took that nostalgic flavor and gave it a fun, modern twist? That’s exactly what we are doing today!
We are making adorable, individual Strawberry Shortcake rolls. Think of a light, airy sponge cake, rolled up with sweet strawberry jam and fluffy whipped cream, then dipped in white chocolate. They are as fun to make as they are to eat, and they look absolutely stunning. Ready to bake something truly special?
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Why You’ll Love This Recipe
Honestly, what’s not to love? This recipe takes all the familiar flavors of a Vintage Strawberry Shortcake and presents them in a new and exciting way. Each little roll is a complete, self contained treat, making them great for sharing at parties, picnics, or family gatherings. No messy slicing required!
The sponge cake itself is incredibly light and flexible, which is key for getting that beautiful swirl. And the combination of sweet jam and rich whipped cream is just heavenly. They are so pretty, they could be on a cute Strawberry Shortcake Wallpaper. You get all the comfort of a classic dessert with a touch of elegance.
Plus, this recipe is surprisingly straightforward. Even if you are new to baking roll cakes, the steps are simple to follow. It’s a wonderful way to impress your friends and family with a homemade treat that looks like it came from a fancy bakery.
Ingredients
The best part about this Strawberry Shortcake recipe is that it uses simple, easy to find ingredients. You probably have most of them in your pantry already!
For the Cake
- 4 large eggs, at room temperature
- 3/4 cup granulated sugar
- 2 Tbsp. whole milk, at room temperature
- 3 Tbsp. vegetable oil
- 1 tsp. vinegar
- 1/2 tsp. vanilla extract
- 1 cup all purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 to 3 Tbsp. confectioner’s sugar, for dusting
For the Strawberry Filling
- 3/4 cup strawberry jam
For the Whipped Cream Filling
- 2 cups heavy whipped cream
- 1/3 cup granulated sugar
- 1 tsp. vanilla extract
For the White Chocolate Dip
- 1 cup white chocolate chips, melted
Step By Step Instructions
Let’s walk through this together. Don’t worry, it’s easier than it looks! We will turn these simple ingredients into a beautiful Strawberry Shortcake creation.
Step 1: Get Ready to Bake
First things first, preheat your oven to 350 degrees. Take a standard 13 by 18 inch cookie sheet, lightly grease it, and line it with parchment paper. This preparation will make your life so much easier later on. Set it aside for now.
Step 2: Whip Up the Eggs
In a large bowl, use an electric mixer on high speed to beat the eggs. You will want to mix them for about 4 minutes until they become lighter in color and look nice and foamy. This step is super important for a light cake.
Next, while still mixing on high, gradually add the granulated sugar a little at a time. Continue mixing the eggs and sugar for about 10 minutes. The mixture should be light, fluffy, and almost double in size. Now, add the milk, oil, vinegar, and vanilla and mix quickly on high to combine.
Step 3: Combine and Bake
Gently sift the flour, baking powder, and salt directly into the egg mixture. Mix on medium speed just until everything is combined. Be careful not to overmix! Use a spatula to scrape the sides and bottom of the bowl to ensure a smooth batter.
Pour the batter into your prepared pan and spread it out evenly. Bake for 10 to 11 minutes. Overbaking will make the cake dry and cause it to crack when you roll it. While it’s baking, lay a clean kitchen towel out on your counter.
Step 4: Roll and Cool the Cake
As soon as the cake comes out of the oven, run a knife along the edges of the pan to loosen it. Dust the top of the hot cake with powdered sugar. Then, confidently flip the pan over onto the kitchen towel.
Carefully peel off the parchment paper. While the cake is still warm, gently roll it up with the towel inside. Don’t roll it too tightly. Let it cool completely in this rolled up shape. This step trains the cake to hold its rolled form later.
Step 5: Make the Whipped Cream
While the cake cools, let’s make the filling. Pour the heavy cream into a large bowl or the bowl of a stand mixer. Whip it on medium speed, then add the vanilla and sugar. Increase the speed to high and whip until the cream reaches a thick, spreadable consistency. Cover it and pop it in the fridge.
Step 6: Assemble Your Rolls
Once the cake is cool, carefully unroll it. Use a sharp knife to trim all four edges for a clean look. Then, slice the cake in half the short way, giving you two equal pieces. Next, cut each of those halves into three smaller, equal rectangles. You will have six pieces total.
Working one piece at a time, spread a thin layer of strawberry jam over the surface. Then, spread a thin layer of your homemade whipped cream on top of the jam. Don’t use too much filling, or the cakes will be difficult to roll up neatly.
Gently roll up each piece of cake into a small swiss roll. Repeat this for all six pieces. This is where your beautiful individual Strawberry Shortcake treats come to life!
Step 7: The Final Touch
Place the assembled rolls in the fridge while you melt the white chocolate. You can do this in the microwave in 30 second intervals, stirring in between. Once it is smooth, you are ready to dip.
Dip just the bottom of each roll into the melted chocolate. Let any excess drip off before placing it on a parchment lined cookie sheet. Let the rolls set in the fridge for about 10 minutes so the white chocolate can harden. And that’s it! Your amazing Strawberry Shortcake rolls are ready to enjoy.
How To Store Leftovers
If you somehow have any leftovers, storing them is easy. Place your Strawberry Shortcake rolls in an airtight container in the refrigerator. They will stay fresh and delicious for up to 2 days. The whipped cream is delicate, so it is best to enjoy them sooner rather than later. I do not recommend freezing them, as the texture of the cream can change upon thawing.
Tips
Here are a few little tips to help you get the best results. Make sure all your cold ingredients, like the eggs and milk, are at room temperature. This helps them mix together better and creates a lighter cake texture. When you spread the batter in the pan, try to get it as even as possible for a uniform bake.
Also, the cooling and rolling step is very important. Rolling the cake while it’s warm is the key to preventing cracks. And be gentle! This is a delicate cake. A little patience goes a long way in creating a beautiful final product. You can truly make a Strawberry Shortcake to be proud of.
Conclusion
And there you have it! A truly special take on a beloved classic. These individual Strawberry Shortcake rolls are a joy to make and even more of a joy to eat. They combine the light sponge, sweet fruit, and creamy filling of a Vintage Strawberry Shortcake into one perfect, pretty package.
I hope you have so much fun making this recipe in your own kitchen. It’s a wonderful way to celebrate any occasion, or just to treat yourself and your loved ones. Happy baking!
FAQ
Can I Make This Cake Ahead of Time?
You can! You can bake the cake, roll it in the towel, and let it cool a day ahead. Keep it wrapped in the towel and plastic wrap in the fridge. You can also make the whipped cream ahead. Just assemble the Strawberry Shortcake rolls a few hours before serving for the best texture.
My Cake Cracked When I Rolled It. What Did I Do Wrong?
A crack can happen for a couple of reasons. The most common cause is slightly overbaking the cake, which makes it less flexible. It could also be that it cooled too much before you rolled it in the towel. Be sure to roll it while it is still warm and pliable.
Can I Use a Different Fruit Jam?
Of course! While this is a Strawberry Shortcake recipe, you can easily swap the strawberry jam for raspberry, cherry, or even apricot jam. Feel free to get creative and use your favorite flavors.
What If I Don’t Have a Stand Mixer?
No problem at all. A good quality electric hand mixer will work just fine for this recipe. It might take a minute or two longer to whip the eggs and the cream to the right consistency, but you will get the same delicious results.
Strawberry Shortcake Rolls
Adorable, individual Strawberry Shortcake rolls featuring light sponge cake, sweet strawberry jam, and fluffy whipped cream, all dipped in white chocolate. A delightful twist on a classic dessert, perfect for sharing.
Requirements
Ingredients
Instructions
- First things first, preheat your oven to 350 degrees. Take a standard 13 by 18 inch cookie sheet, lightly grease it, and line it with parchment paper. This preparation will make your life so much easier later on. Set it aside for now.
- In a large bowl, use an electric mixer on high speed to beat the eggs. You will want to mix them for about 4 minutes until they become lighter in color and look nice and foamy. This step is super important for a light cake.
- Next, while still mixing on high, gradually add the granulated sugar a little at a time. Continue mixing the eggs and sugar for about 10 minutes. The mixture should be light, fluffy, and almost double in size. Now, add the milk, oil, vinegar, and vanilla and mix quickly on high to combine.
- Gently sift the flour, baking powder, and salt directly into the egg mixture. Mix on medium speed just until everything is combined. Be careful not to overmix! Use a spatula to scrape the sides and bottom of the bowl to ensure a smooth batter.
- Pour the batter into your prepared pan and spread it out evenly. Bake for 10 to 11 minutes. Overbaking will make the cake dry and cause it to crack when you roll it. While it’s baking, lay a clean kitchen towel out on your counter.
- As soon as the cake comes out of the oven, run a knife along the edges of the pan to loosen it. Dust the top of the hot cake with powdered sugar. Then, confidently flip the pan over onto the kitchen towel.
- Carefully peel off the parchment paper. While the cake is still warm, gently roll it up with the towel inside. Don’t roll it too tightly. Let it cool completely in this rolled up shape. This step trains the cake to hold its rolled form later.
- While the cake cools, let’s make the filling. Pour the heavy cream into a large bowl or the bowl of a stand mixer. Whip it on medium speed, then add the vanilla and sugar. Increase the speed to high and whip until the cream reaches a thick, spreadable consistency. Cover it and pop it in the fridge.
- Once the cake is cool, carefully unroll it. Use a sharp knife to trim all four edges for a clean look. Then, slice the cake in half the short way, giving you two equal pieces. Next, cut each of those halves into three smaller, equal rectangles. You will have six pieces total.
- Working one piece at a time, spread a thin layer of strawberry jam over the surface. Then, spread a thin layer of your homemade whipped cream on top of the jam. Don’t use too much filling, or the cakes will be difficult to roll up neatly.
- Gently roll up each piece of cake into a small swiss roll. Repeat this for all six pieces. This is where your beautiful individual Strawberry Shortcake treats come to life!
- Place the assembled rolls in the fridge while you melt the white chocolate. You can do this in the microwave in 30 second intervals, stirring in between. Once it is smooth, you are ready to dip.
- Dip just the bottom of each roll into the melted chocolate. Let any excess drip off before placing it on a parchment lined cookie sheet.
- Let the rolls set in the fridge for about 10 minutes so the white chocolate can harden. And that’s it! Your amazing Strawberry Shortcake rolls are ready to enjoy.
Notes
If you somehow have any leftovers, storing them is easy. Place your Strawberry Shortcake rolls in an airtight container in the refrigerator. They will stay fresh and delicious for up to 2 days. The whipped cream is delicate, so it is best to enjoy them sooner rather than later. I do not recommend freezing them, as the texture of the cream can change upon thawing.
Make sure all your cold ingredients, like the eggs and milk, are at room temperature. This helps them mix together better and creates a lighter cake texture.
When you spread the batter in the pan, try to get it as even as possible for a uniform bake.
Rolling the cake while it’s warm is the key to preventing cracks. And be gentle! This is a delicate cake.
You can bake the cake, roll it in the towel, and let it cool a day ahead. Keep it wrapped in the towel and plastic wrap in the fridge. You can also make the whipped cream ahead. Just assemble the rolls a few hours before serving for the best texture.
A crack can happen for a couple of reasons. The most common cause is slightly overbaking the cake, which makes it less flexible. It could also be that it cooled too much before you rolled it in the towel. Be sure to roll it while it is still warm and pliable.
While this is a Strawberry Shortcake recipe, you can easily swap the strawberry jam for raspberry, cherry, or even apricot jam. Feel free to get creative and use your favorite flavors.
A good quality electric hand mixer will work just fine for this recipe. It might take a minute or two longer to whip the eggs and the cream to the right consistency, but you will get the same delicious results.
Nutrition
Calories
Sugar
Fat
Carbs
