Strawberry Shortcake Cake Roll

Strawberry shortcake is one of our favorite summertime desserts, but this Strawberry Shortcake Cake Roll takes it to a whole new level! This cake is so stunning, that I hesitated a few moments before actually slicing into it. With a light (or heavy) dusting of powdered sugar, it looks magnificent. No heavy frosting to weigh it down. Just a delicious whipped cream and fresh strawberry filling to set it off perfectly.

This Strawberry Shortcake Roulade (or cake roll) has all the flavors of a strawberry shortcake rolled up into a light and airy cake. The light, fluffy sponge cake is filled with sweet whipped cream and fresh strawberries, then rolled up into a gorgeous dessert that’s as easy to slice as it is to serve.

This showstopper is perfect for spring and summer gatherings, Mother’s Day brunches, or just because you’re craving something light, fruity and completely irresistible. With a hint of lemon and the perfect balance of textures, this cake roll is destined to become a new family favorite.

• 4 egg whites room temperature
• 1 cup granulated sugar divided
• 5 egg yolks room temperature
• 2 tablespoons vegetable oil
• 3 tablespoons whole milk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• ¾ cup all purpose flour spooned and leveled
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• ¼ teaspoon fine sea salt

• 1 pound strawberries washed, hulled, sliced
• 1 tablespoon sugar
• 1 tablespoon lemon zest
• 1 cup heavy whipping cream
• 1 tablespoon sour cream
• ½ teaspoon vanilla extract
• ¼ cup powdered sugar plus more for dusting