This is my strawberry shortcake roll.

It’s Austin and Rebecca’s favorite cake and one of the cakes I made for today (and for my birthday a couple of weeks ago).

If you are interested in the recipe, just click on more.


  • 1/4 cup + 3 tbs of cornstarch
  • 1/4 cup + 3 tbs of flour
  • 1 tsp of baking powder
  • 3/4 cup of sugar
  • 1 package of vanilla sugar (or I guess ) 1 tsp of vanilla
  • 3 eggs
  • 5 tbs of HOT water

Directions: Mixing the right time with a hand mixer is really important!

  1. Mix cornstarch, flour and baking powder in a bowl and set aside.
  2. Add eggs and hot water in a bowl and mix for 30 seconds.
  3. Gradually add sugar to the mix during 1 minute intervall.
  4. Mix for 2 more minutes.
  5. Sift and add 1/2 of the cornstarch/flour mix. Mix until blended in.
  6. Sift, add and mix the rest into the mix.
  7. Line a baking sheet with parchment paper.
  8. Even the (liquidy) dough out over the baking sheet.
  9. Bake at 385 degrees for 10-15 minutes.
  10. While cake is in the oven, sprinkle a dishtowel with sugar.
  11. Once cake comes out, flip it upside down, wipe over the parchment paper with cold wet towel. That will help getting the parchment paper off easier. Take paper off.
  12. Roll cake up in your dish towel. Let cool.


Beat 1/2 pint of heavy cream with 1 tbs of sugar and a bit of vanilla until stiff. Blend some strawberries and stir into the whipcream. I also chop up some strawberries into tiny square and mix those under.

Carefully unroll your cake, spread your filling inside and roll up again. Decorate as you want.

This is a really light and airy cake. It’s so sooo good! There are never leftovers of this cake at my house. It is a “one sitting” cake. 🙂

 About the baking sheet! I am using a German one. I has an 1″ rim all around. I guess here the closest thing to that would be the bar pan (is that what you call the thing you make brownies in?). That should be a good size for it too.


Stay at Home Mom of Three, Splitcoast Team Member and Copic and Spellbinders die Lover.

29 Responses to “Strawberry Shortcake roll”

  1. Ohhhh YUM!! Now that looks delicious!!! And it’s finally strawberry season!! Even if I still do have snow on the ground!! LOL

  2. Oh yay! You have the recipe in cups and tablespoons! 🙂 Maybe I can attempt it now! LOL (last year I think you had it in grams or something like that. . .I would have totally messed it up trying to convert!) LOL

  3. that looks sooooo yummy!!! I would LOVE a bite right now!!! guess i better go make one! thanks for the recipe!!!

  4. Yummmmmmmmmmmmmmmmmmy!! I can almost taste it. I haven’t had one of these in aeons. My mother and father made them when I was a little girl. Have a BEAUTIFUL weekend and TFS.

  5. Happy Birthday to Rebecca.
    And love the sound of the cake – yum yum. My forum-name comes from the fact that I used to work as a cook, loved cooking ever since I could walk almost. So I’ll be giving this a go – but I’ve just taken carrot cake out of the oven for this weekend.
    Only how much sugar is one package vanilla sugar? I’ve no problems with cups, grew up with them. But I just keep vanilla pods in my regular sugar jar, and there’s nothing like packets of it over here.

  6. This is fantastic !!!! Thanks for sharing the recipe !!! Strawberry season is just around the corner so you know I’ll be making this baby…..yum !!

  7. I think I will be trying that cake this weekend. Looks great. Thanks for sharing!

  8. Hi Beate, This recipe sure looks yummy. My e-mail doesn’t want to go through. Could you let me know what size baking sheet I need. Thanks, Nellie.

  9. Happy


  10. Mmmmmm…this looks divine! I will have to try it.

  11. Beate this looks DELISH!!!

  12. Wow! Yep, that looks soo yummy! I will have to try it! Thank you!

  13. I love that desert…I usually cheat tho with an Angel food cake mix. LOL…
    Thanks Beate

  14. YUMMY! And it looks like a chocolate chip on there too?????
    I have a Demarle jelly roll pan and can’t wait to make this!!!!
    Making my mouth water!

  15. Yuuuuummmmmmyyyyy!! Looks like I’ll be baking a Strawberry Shortcake Roll in the very near future!

    Many Blessings,

  16. Your making me hungry. That looks so good. My aunt used to make a strawberry roll that was awesome, but now that she is in her 80’s she has retired from making them

  17. This looks wonderful! The pan you are referring to is called a Jelly Roll Pan. I make dozens of Pumpkin Rolls during the holidays and the Jelly Roll Pan works great. I can’t wait to try this one. Thank you!

  18. Oh Beate – you are a teaser!!!

  19. I’m so drooling over this that I forgot how to write correctly – I meant you are a tease – not teaser – LOL!!!!

  20. Okay…that’s it, now I’m really hungry!! That looks so delicious!! Thanks once again for the recipe!! (Heading to the kitchen now *wink*)

  21. Wow, this cake looks delicious! You baking looks as yummy as your stamping 🙂

  22. Oh yeah, this looks as good as it did last year! YUMMY!!!

  23. Apparently you want ALL of us to gain weight…LOL!! This cake looks amazing and it would go great with the coffee I’m sipping right now. Thanks for the recipe!!!!

  24. This one looks yummy also! Again…my hips are not so happy about this! …I am really excited to try the recipe though! 😉

  25. This looks positively yummy!!! I am trying this one for sure – thanks so much for sharing Beate!


  26. Looks just like Mama’s:D, right Beate? I love me a Erdbeer Rolle myself. Every time I make it (besides a Erdbeer Boden} people are amazed how light we German’s actually bake. Since I am in Japan they do the same here. You were right, you can use a baking sheet, cookie sheet, but the German Blech works the best since it is wider and longer (more square) than the American version, but it works just as well,the Rolle just won’t be as thick as your 😉

    Girl, you are making me want to bake too. Love the Donauwelle. About the Vanille Zucker, does your Mama send you that too? I receive a huge box of all of those German baking ingredients all the time. For those ladies that want to try it you could also make your own Vanille Zucker, by just using granulated sugar and slicing a vanilla bean open and letting it sit for a few days in a closed container. Once you open it up it is like heaven and you can use it for your tea or coffee as well.
    O.k. enough talking:D:D:D

    Thanks for the sharing,Beate!

  27. ok Beate since it was my birthday this past Tuesday
    and no one ever gets me a cake, well that is because
    it is only me and the dog, how about sending some up
    this way

    from one of your customers, lol


  28. This looks yummy! Perfect timing..I just bought some beautiful strawberries. Thanks for sharing your recipe!

  29. This looks absolutely delicious. How many cups of strawberries are needed? Sorry, I’m not good at guessing this kind of stuff! Thanks!

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