Lemon Strawberry Shortcake Cake Roll

The Lemon Strawberry Shortcake Cake Roll is one of those desserts that brings back all the memories of springtime picnics and family gatherings. I still remember the first time I took a bite; the light, fluffy texture of the cake paired with the sweetness of ripe strawberries and the tartness of lemon was an absolute revelation! It’s like a beautiful dance of flavors in your mouth, perfectly balanced and so refreshing. This delightful treat is not just about taste; it also offers a visual feast with its vibrant colors, making it a showstopper on any dessert table.

What Goes Into Lemon Strawberry Shortcake Cake Roll

The ingredients in the Lemon Strawberry Shortcake Cake Roll come together beautifully, each contributing to the light, airy texture and refreshing flavor. The eggs are essential for the cake’s structure, while granulated sugar provides the necessary sweetness. Lemon juice and zest add that bright, zesty punch we all love. The heavy whipping cream makes for a luscious filling, complemented perfectly by the strawberries that burst with flavor. Let’s take a closer look at each ingredient!

• 3 large eggs: The foundation of the cake, providing structure and fluffiness. Beating them well creates a light, airy texture.
• ¾ cup granulated sugar: This adds sweetness and helps to achieve that beautiful golden color as it bakes.
• 2 tablespoons lemon juice: Freshly squeezed lemon juice adds a delightful tang that cuts through the sweetness.
• Zest of one lemon: The zest enhances the lemon flavor, making it vibrant and aromatic.
• ¼ teaspoon salt: Just a hint of salt balances the sweetness of the sugar.
• 1 teaspoon baking powder: This is the leavening agent that helps the cake rise.
• ¾ cup all-purpose flour: The backbone of the cake, providing structure while keeping it tender.
• Powdered sugar: Used to dust the towel and decorate the cake, adding a touch of sweetness.
• 2 cups cold heavy whipping cream: This creamy goodness is whipped to perfection and serves as the filling.
• 3 tablespoons powdered sugar: Sweetens the whipped cream for a luxurious filling.
• 1 teaspoon vanilla extract: Adds depth and enhances the overall flavor profile.
• 1-2 cups chopped strawberries: Fresh strawberries bring sweetness and a burst of fruity flavor, elevating the cake roll.

Step by Step Instructions for Lemon Strawberry Shortcake Cake Roll

Making the Lemon Strawberry Shortcake Cake Roll is a delightful journey! Each step is straightforward, and I promise you’ll love every moment. Follow these detailed instructions to create a cake that’s not only beautiful but also delicious.

1. Preheat your oven to 350 degrees Fahrenheit. Line a jelly roll pan (10×15 inches) with foil and spray it with cooking spray. This ensures your cake will come out easily once baked.

2. Beat the eggs in a large bowl at high speed for about 5 minutes, until they become frothy and darker in color. This is crucial; this step incorporates air, making the cake light and fluffy.

3. Now, add the granulated sugar, lemon juice, and lemon zest to the eggs. Beat again until everything is well combined and smooth.

4. In a separate bowl, whisk together the salt, baking powder, and flour. Gradually mix these dry ingredients into the wet ingredients. Stir gently until just combined, being careful not to overmix, which can lead to a denser cake.

5. Spread the batter into the prepared pan. Use a wooden spoon or spatula to evenly distribute the batter to the corners. It will be quite thin, but that’s perfect for rolling!

6. Bake in the preheated oven for about 10 to 15 minutes. It’s ready when the edges start to pull away from the pan and the top is lightly golden.

7. While the cake is baking, prepare your workspace. Lay out a clean kitchen towel on a large surface and sprinkle it liberally with powdered sugar. This prevents the cake from sticking.

8. Once the cake is out of the oven, immediately turn it over onto the towel. Carefully peel away the foil. It’s essential to do this while the cake is still warm!

9. Working from the short end of the towel, roll the cake tightly into the towel. This helps the cake hold its shape. Let it cool completely while rolled, at least one hour.

10. While the cake cools, make the filling. Beat the cold heavy whipping cream with the powdered sugar until stiff peaks form. This means that when you lift the beaters, the cream holds its shape.

11. When the cake has cooled, carefully unroll it from the towel. Spread the whipped cream evenly over the cake, leaving some whipped cream for decoration later. Sprinkle the chopped strawberries on top.

12. Now, re-roll the cake gently but tightly, wrapping it in plastic wrap. Chill in the fridge until it firms up, at least one hour or overnight for best results.

13. When you’re ready to serve, use the remaining whipped cream to frost the outside if desired, and garnish with more strawberries. Slice and serve with joy!

Ways to Adapt This Recipe

Adapting the Lemon Strawberry Shortcake Cake Roll allows your creativity to shine! Here are some ideas to make this recipe your own:

• Storage: This cake can be stored in the refrigerator for up to two days. Just make sure it’s wrapped tightly to prevent it from drying out.
• Freezing: You can freeze the unfilled cake. Wrap it well in plastic wrap and foil; it should keep for up to three months.
• Flavor Variations: Feel free to swap out the strawberries for other berries like blueberries or raspberries, or even try peaches for a summer twist!
• Frosting Options: While whipped cream is amazing, consider using a light cream cheese frosting for a tangy alternative.
• Serving Suggestions: Pair the cake roll with a light fruit salad or a scoop of vanilla ice cream for an extra special dessert!

Perfect Matches for Lemon Strawberry Shortcake Cake Roll

When serving the Lemon Strawberry Shortcake Cake Roll, consider these delightful pairings that enhance the experience:

• Fruit Salad: A light and refreshing fruit salad complements the cake’s sweetness beautifully.
• Tea or Lemonade: Serve with a chilled glass of lemonade or a cup of herbal tea for a delightful afternoon treat.
• Picnics: This cake is perfect for outdoor gatherings; it travels well and is sure to impress guests.
• Spring or Summer Events: Ideal for birthday parties, baby showers, or holiday celebrations where a light dessert is preferred.
• Storage Tip: Once frosted, it’s best enjoyed the same day. However, it can be kept in the refrigerator for up to two days if needed.

FAQ

Conclusion

The Lemon Strawberry Shortcake Cake Roll brings together the delightful flavors of spring, making it the perfect dessert for any occasion. With its light texture and fresh taste, it’s sure to impress your family and friends!

So why not give it a try? I promise you won’t be disappointed with this vibrant and delicious treat!

Lemon Strawberry Shortcake Cake Roll

The ultimate treat for spring, this Lemon Strawberry Shortcake Cake Roll is light, refreshing, and packed with flavor. Fluffy cake rolled with sweet whipped cream and fresh strawberries makes it a perfect dessert for any occasion!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 3 large Eggs
• ¾ cup Granulated Sugar
• 2 tablespoons Lemon Juice
• 1 unit Zest of One Lemon
• ¼ teaspoon Salt
• 1 teaspoon Baking Powder
• ¾ cup All-Purpose Flour
• Powdered Sugar Powdered Sugar to aid in rolling
• 2 cups Cold Heavy Whipping Cream
• 3 tablespoons Powdered Sugar
• 1 teaspoon Vanilla Extract
• 1-2 cups Chopped Strawberries

Equipment

• Oven
• Baking Sheet
• Blender
• Frying Pan
• Wooden Spoon
• Whisk
• Chef's Knife

Method

 

1. Preheat your oven to 350 degrees Fahrenheit. Line a jelly roll pan (10×15 inches) with foil and spray it with cooking spray.
2. Beat the eggs in a large bowl at high speed for about 5 minutes, until frothy and dark yellow.
3. Add the granulated sugar, lemon juice, and zest to the eggs. Beat again until well combined.
4. In a separate bowl, whisk together the salt, baking powder, and flour. Gradually mix these dry ingredients into the wet ingredients.
5. Spread the batter into the prepared pan. Use a wooden spoon or spatula to evenly distribute the batter to the corners.
6. Bake in the preheated oven for about 10 to 15 minutes until the edges start to pull away from the pan.
7. While the cake is baking, prepare your workspace by laying out a clean kitchen towel sprinkled with powdered sugar.
8. As soon as the cake comes out of the oven, turn it over onto the towel. Carefully peel away the foil.
9. Working from the short end of the towel, roll the cake tightly into the towel. Let cool completely while rolled, at least one hour.
10. While the cake cools, make the filling by beating the heavy whipping cream with powdered sugar until stiff peaks form.
11. When the cake has cooled, carefully unroll it from the towel and spread the whipped cream evenly over it.
12. Re-roll the cake gently but tightly, wrapping it in plastic wrap. Chill in the fridge until it firms up, at least one hour.
13. Use the remaining whipped cream to frost the outside if desired, and garnish with more strawberries.
14. Slice and serve with joy!

Notes

• Mix the eggs well: The volume of the eggs is what makes the cake tender and fluffy.
• Roll it while it’s hot: If you allow it to cool completely, it may crack during rolling.
• Whipped Cream Tip: It’s best to assemble the cake the day you plan to serve it.
• Storage Advice: The cake can be made up to two days ahead. Just keep it wrapped tightly in the refrigerator.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.