It just isn’t summer until you’ve had your first serving of Strawberry Shortcake, don’t you agree? I can still remember how excited I’d get as a child every summer evening after dinner when my mom would bring out that delicious, strawberry stacked, whipped cream topped masterpiece!

Though I’ve grown older and my dessert preferences have changed, my taste buds still salivate every time I see an over-the-top strawberry shortcake recipe. That’s really what led me to this recipe. I mean, strawberry shortcake in a jelly roll? Who’s going to pass that up, right? Tasty, fun, and perfect for any summer party, special occasion, or just for a fun after-dinner snack! The question isn’t where you’ll serve it. It’s how you’ll ever walk away with just one slice! Grab a can of our Freeze Dried Strawberries, it’s time to make a Strawberry Shortcake Jelly Roll!

Ingredients (Cake):
2/3 cup Honeyville Alta Artisan Flour
1 tsp Baking Powder
1/4 tsp Salt
3/4 cup Sugar, divided
4 Eggs
1/2 tsp Vanilla

Strawberry Filling:
4 cups Honeyville Freeze Dried Strawberries
2 cups Strawberry Soda
1 cup Sugar
6 Tbsp Ultra Gel

Whipped Cream Frosting:
1 cup Heavy Whipped Cream
4 Tbsp Sugar
1/4 cup Honeyville Freeze Dried Strawberries

Preheat oven to 375 degrees.

In a medium bowl, sift together flour, baking powder, and salt, then set aside.

Separate your egg whites and egg yolks as follows: Place the egg yolks in a large mixing bowl and the egg whites in a medium mixing bowl.

Whisk egg yolks together with an electric mixer until they slightly thicken. Slowly add 1/4 cup sugar and vanilla and mix until you get a thick, lemon-colored liquid. Add dry ingredients and mix until a soft dough forms.

Beat egg whites together with a hand mixer until soft peaks begin to form. Slowly add the remaining sugar and beat on high until you get stiff, glossy peaks.

Add egg whites to dough and mix together until you get a thick batter. Once batter is smooth, pour onto a 15×10 pan that is covered with parchment paper. spread batter evenly around the pan, but don’t worry if the batter doesn’t fill up the entire pan.

Bake in the oven at 375 degrees for 10-12 minutes. Once time is up, remove cake immediately or else it will burn.

While cake is still warm, remove from pan using the parchment paper and place on top of a cooking towel that has been dusted with powdered sugar.

Roll up cake in the towel, then place on a cooling rack and allow cake to cool, completely rolled up, for 15 minutes.

While cake is cooling, make your filling by adding strawberry soda, strawberries, sugar, and ultra gel to a large bowl and mixing until ingredients are full combined and strawberries are soft.

Unroll your cake, then spread the filling evenly on the cake.

Roll cake back up, using the towel, and place in the freezer for 30 minutes to an hour.

In a separate mixing bowl, combine heavy cream, sugar, and strawberries that you have crushed in a sandwich bag using a rolling pin. Mix with an electric hand mixer until you get a light, fluffy whipped cream.

Take jelly roll out of the freezer and using a spatula, spread whipped cream evenly across outside of roll.

Place back in the freezer and allow to set up for any additional 1-2 hours.

Slice and serve.

Summer time has never been as fun as it will be with this tasty treat! So moist, full of flavor and taste, this cake was made for summer parties and gatherings. The strawberry filling is to die for and exactly what you’d hoped for in a strawberry shortcake. The whipped topping is an exciting and new taste that will keep your taste buds wanting more!

Summer is upon us. What’s your favorite Strawberry Shortcake Recipe?