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Creamy Strawberry Shortcake Ice Cream Cake Roll Easy Homemade Recipe with Fresh Berries

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A quick and easy homemade dessert featuring a light sponge cake rolled with creamy vanilla ice cream and fresh strawberries, topped with whipped cream and fresh berries. Perfect for warm weather and summer gatherings.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 quart (950ml) vanilla ice cream, slightly softened
  • 1 cup (150g) fresh strawberries, hulled and sliced
  • 2 tablespoons powdered sugar (for dusting and optional sweetness)
  • 1 cup (240ml) heavy whipping cream, chilled
  • 2 tablespoons powdered sugar (for whipping cream)
  • ½ cup (75g) fresh berries (strawberries, blueberries, raspberries) for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line your jelly roll pan with parchment paper, lightly greased, and set aside.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. In a separate bowl, beat the eggs and granulated sugar on high speed until thick, pale, and tripled in volume—about 5-7 minutes.
  4. Gently fold the dry ingredients into the egg mixture in three additions, being careful not to deflate the batter. Add the vanilla extract with the last fold.
  5. Pour the batter into the prepared pan and spread evenly with a spatula. Bake for 12-15 minutes or until the top is golden and springs back when lightly touched.
  6. While still warm, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper gently. Starting from the short end, roll the cake up with the towel inside and let cool completely on a wire rack.
  7. Once cooled, unroll the cake gently. Spread the softened vanilla ice cream evenly over the surface, leaving a small border around the edges.
  8. Scatter the sliced fresh strawberries over the ice cream. Carefully reroll the cake without the towel this time, wrapping it tightly in plastic wrap.
  9. Freeze the rolled cake for at least 4 hours, preferably overnight.
  10. Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream over the top of the cake roll and garnish with fresh berries.
  11. Slice with a sharp knife dipped in hot water for clean edges. Serve immediately and enjoy.

Notes

Roll the cake while warm to prevent cracks. Use a powdered sugar-dusted towel to avoid sticking. Let ice cream soften slightly before spreading. Freeze at least 4 hours or overnight for best sliceability. Warm knife under hot water before slicing for clean edges. If cracks appear, cover with whipped cream. Fresh berries are preferred over frozen to avoid sogginess.

Nutrition

Keywords: strawberry shortcake, ice cream cake roll, summer dessert, homemade ice cream cake, fresh berries dessert, easy dessert recipe

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