Lemon Strawberry Shortcake Cake Roll

This is a lemon strawberry shortcake roll recipe that is so attractive and delicious, you’ll want to eat all of it the moment you see it! It’s a citrus dessert dream that has a lemon sponge cake, homemade whipped cream frosting, and strawberries making it the perfect summer dessert. 

How to make Lemon Strawberry Shortcake

1. Beat eggs at high speed for 5 minutes, until frothy and dark yellow.
2. Beat in sugar, lemon juice, and zest. Stir in baking powder, salt, and flour.
3. Spread in the prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 10-15 minutes.
4. While the cake is baking, set a clean kitchen towel out on a lightly floured surface. Sprinkle liberally with powdered sugar. As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
5. While the cake is chilling, make the filling. Beat the heavy whipping cream and powdered sugar until stiff peaks form. Chill until ready to use.
6. When the cake is cool, carefully unroll the towel. Spread the whipped cream over the cake. Sprinkle with cups of sliced fresh strawberries. Gently but tightly, re-roll the cake and wrap it in plastic wrap. Chill until it firms up a bit, at least one hour or overnight.
7. If desired, use the rest of the whipped cream to frost the outside. Garnish with berries.

Expert Tips

• Mix the eggs well. The volume of the eggs is what makes the cake tender and fluffy. If you don’t beat them enough it’ll be thin and tough.
• Roll it while it’s hot, then let it cool.
• I just used fresh whipped cream but you can also use Cool Whip, or whipped cream frosting.
• Don’t assemble it until the day you serve it. Whipped cream doesn’t hold up great, but you can make the cake up to 2 days ahead. Wrap well and store in the refrigerator.

Lemon Strawberry Shortcake Recipe

5 from 9 votes

Lemon Strawberry Shortcake Cake Roll has a lemon sponge cake filled with whipped cream and strawberries for the perfect strawberry shortcake!

Recipe Video

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Yield 12 servings

Serving Size 1 slice

Cook ModePrevent your screen from going dark

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Ingredients

 

Cake:

• ▢ 3 large eggs
• ▢ ¾ cup (150g) granulated sugar
• ▢ 2 tablespoons (30ml) Lemon Juice
• ▢ Zest of one lemon
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon baking powder
• ▢ ¾ cup (93g) all purpose flour
• ▢ Powdered sugar to aid in rolling

Filling:

• ▢ 2 cups (474ml) cold heavy whipping cream
• ▢ 3 tablespoons (21g) powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1-2 cups chopped strawberries

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Instructions

• Preheat oven to 350°F. Line a jelly roll (10×15”) pan with foil and spray with cooking spray (I like to use the spray with flour).
• Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, lemon juice, and zest.
• Whisk together salt, baking powder, and flour. Stir into wet ingredients just until blended. 
• Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 10-15 minutes (mine took 11).
• While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
• Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
• While the cake is chilling, make the filling. Beat the heavy whipping cream and powdered sugar until stiff peaks form. Chill until ready to use.
• When cake is cool, carefully unroll the towel. Spread the whipped cream over the cake. (You will have some whipped cream left over.) Sprinkle with chopped strawberries. Gently but tightly, re-roll the cake and wrap it in plastic wrap. Chill until it firms up a bit, at least one hour or overnight.
• If desired, use the rest of the whipped cream to frost the outside. Garnish with berries.
• Slice and serve. Store in refrigerator. Once frosted with the whipped cream, it’s best served the same day. You can make the cake up to 2 days ahead.

Recipe Notes

• Mix the eggs well. The volume of the eggs is what makes the cake tender and fluffy. If you don’t beat them enough it’ll be thin and tough.
• Roll it while it’s hot, then let it cool. If it cracks, try and just assemble it, then top it with frosting and no one will know.
• I just used fresh whipped cream but you can also use Cool Whip, or whipped cream frosting.
• Don’t assemble it until the day you serve it. Whipped cream doesn’t hold up great, but you can make the cake up to 2 days ahead. Wrap well and store in the refrigerator.

Recipe Nutrition

Serving: 1slice | Calories: 266kcal | Carbohydrates: 22g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 113mg | Sodium: 85mg | Fiber: 1g | Sugar: 15g

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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