Strawberry Shortcake Roulade


This Strawberry Shortcake Roulade is the quintessential summer dessert. Cake rolls are always stunning but this one is particularly so. Light and airy cake wrapped around a sweet whipped cream and fresh strawberry filling. Irresistible!

Course : Dessert

 Cuisine : American 

Keyword : cake, strawberry cake, strawberry shortcake 

Prep Time : 15 minutes

 Cook Time : 15 minutes 

Total Time : 30 minutes 

Servings : 12 servings

 Calories : 247kcal



  • 5 egg yolks room temperature
  • 2 tbsp vegetable oil
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 1 cup sugar divided
  • 1 tbsp lemon zest
  • 3/4 cups all purpose flour
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 egg whites room temperature


  • 1 cup heavy whipping cream
  • 1 tbsp sour cream
  • 1/2 tsp vanilla extract
  • 1/4 cup powdered sugar plus more for dusting
  • 1 pound strawberries washed, hulled, sliced
  • 1 tbsp sugar
  • 1 tbsp lemon zest


  • Preheat oven to 350F.
  • Spray a 12X17 rimmed baking sheet and line with parchment paper. Grease the parchment paper with butter. Set aside.
  • In a medium bowl, whisk together the egg yolks, oil, milk, vanilla extract, two-thirds cup of sugar, and lemon zest.
  • In a small bowl, whisk together the flour, cornstarch, baking powder and salt.
  • Stir dry ingredients into the wet just until combined.
  • In a medium bowl, beat egg whites on med-high until soft peaks form (1 to 2 minutes). Add the remaining one-third cup of sugar and continue beating on med-high speed until stiff peaks form (another 1 to 2 minutes).
  • Fold egg whites into the batter until fully incorporated.
  • Pour batter onto prepared baking sheet and bake for 15 minutes or until the top of the cake is light brown. Let cool completely.


  • In a large bowl, beat the heavy cream on high speed until soft peaks form.
  • Add the sour cream, vanilla extract, and powdered sugar. Continue beating until stiff peaks form.


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