Strawberry Shortcake Roll
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Strawberry Shortcake Roll
Strawberry Shortcake Roll

In this jelly-roll/strawberry shortcake mashup, roll a thin cake made using Gold Medal™ SuperMoist™ White Cake Mix with fresh strawberries and a sweet, creamy filling for a showstopping dessert. This South Central Region Neighborhood to Nation™ Recipe Contest winning dessert feels nostalgic and new all at once!

Servings: 12 servings (1 serving = 1 slice)
Batter
INGREDIENT
WEIGHT
MEASURE
Eggs, large, room temperature
6 oz
3 each
Sour cream
2 oz
1/4 cup
Vegetable oil
1 oz
2 Tbsp
Vanilla extract, clear
1 tsp
Almond extract
1 tsp
Gold Medal™ Supermoist™ White Cake Mix (12219)
9 oz
1 1/2 cups
Cake
INGREDIENT
WEIGHT
MEASURE
Powdered sugar
1 oz
1/4 cup
Filling
INGREDIENT
WEIGHT
MEASURE
Cream cheese, softened
8 oz
1 cup
Granulated sugar
4 oz
1/2 cup
Vanilla extract
1 tsp
Heavy cream
1 lb
2 cups
Strawberries, fresh, sliced
12 oz
2 cups
Finishing
INGREDIENT
WEIGHT
MEASURE
Strawberries, fresh, whole
4 oz
5 each
Batter
  1. Add room temperature eggs to mixer bowl fitted with a whisk attachment; mix on medium speed for 5 minutes.
  2. Add sour cream, oil, vanilla extract and almond extract; beat on medium speed 2 minutes.
  3. Add cake mix and whisk by hand, just until blended.
  4. Spread batter in sprayed and parchment-paper lined 15x10x1-inch baking pan.
  5. Bake as directed below until light golden brown.
BAKE:
TEMP
TIME
Convection Oven*
300°F
7-9 minutes
Standard Oven
350°F
8-12 minutes
*Rotate pan baked in convection oven one-half turn (180°) after 3 minutes.
Cake
  1. Run knife/metal spatula along edges of cake to loosen; dust hot cake with powdered sugar.
  2. Cover with a new sheet of parchment paper and invert on table; remove parchment paper from bottom of the cake.
  3. Starting with short end of cake, roll up cake so the new sheet of parchment paper goes into the cake.
  4. Cool completely.
Filling
  1. Add cream cheese and granulated sugar in mixing bowl fitted with a whisk attachment; mix on medium high speed until fluffy.
  2. Stop mixer, scrap bowl and whisk; add vanilla and beat to blend.
  3. Gradually add heavy cream while mixer runs on high speed until stiff peaks form, scraping bowl occasionally.
  4. Reserve 1 cup in pastry bag; divide remaining mixture in half.
  5. Unroll cake from parchment paper carefully and spread with half the cream cheese mixture.
  6. Place sliced strawberries on top, leaving 2-inches without strawberries on short end of the roll (opposite the end that is rolled first).
  7. Roll cake back up carefully and as tightly as possible; place seam side down on serving platter.
  8. Frost cake roll with remaining cream cheese mixture and pipe rosettes on top; place whole strawberries on rosettes.
  9. Refrigerate to set, about 1 hour, then cut into slices for serving.

  • Cake can also be baked in a half sheet pan (reduce bake time) resulting in a thinner, slightly shorter cake layer.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 slice
Calories
400
Calories from Fat
240
% Daily Value
Total Fat
27g
42%
Saturated Fat
15g
76%
Trans Fat
1/2g
Cholesterol
115mg
39%
Sodium
230mg
10%
Total Carbohydrate
34g
11%
Dietary Fiber
1g
4%
Sugars
26g
Protein
5g
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1/2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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