Copycat Little Debbie Strawberry Shortcake Rolls Recipe

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The Little Debbie Strawberry Shortcake Rolls are the perfect pick-me-up snack, whether you’re sneaking one in during a busy day or sharing them with friends and family.

How to make Little Debbie Strawberry Shortcake Rolls

Little Debbie Strawberry Shortcake Rolls are pre-packaged snack cakes made of soft vanilla sponge cake rolled around strawberry-flavored filling and sweet cream, then coated with a light icing, designed as a convenient, ready-to-eat dessert.

Ingredients

For the Sponge Cake:

• 4 large eggs (room temperature)
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/3 cup whole milk (warm)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt

For the Strawberry Filling:

• 1 cup fresh strawberries (finely chopped) or 3/4 cup strawberry preserves
• 1 tablespoon granulated sugar (if using fresh strawberries)
• 1 teaspoon cornstarch (for thickening, if needed)

For the Whipped Cream Filling:

• 1 cup heavy whipping cream (cold)
• 2–3 tablespoons powdered sugar (adjust to taste)
• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons whole milk (adjust for consistency)
• 1/2 teaspoon vanilla extract

Instructions

Step 1: Prepare the Sponge Cake

1. Preheat your oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper.
2. In a mixing bowl, whisk the eggs and sugar together using an electric mixer on high speed until light, fluffy, and pale in color (about 5 minutes).
3. Add the vanilla extract and warm milk, and mix until combined.
4. In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients using a spatula. Be gentle to avoid deflating the batter.
5. Pour the batter into the prepared pan and spread it evenly. Gently tap the pan on the counter to release any air bubbles.
6. Bake for 10–12 minutes, or until the cake is springy to the touch and lightly golden. Avoid overbaking, as this can cause the cake to crack when rolled.

Step 2: Roll the Cake

1. Once baked, remove the cake from the oven and let it cool for 2 minutes.
2. Place a clean kitchen towel on a flat surface and dust it lightly with powdered sugar. Carefully invert the warm cake onto the towel and remove the parchment paper.
3. Gently roll the cake (starting from the shorter end) along with the towel to form a log shape. Let it cool completely while rolled—this step prevents cracks during the final assembly.

Step 3: Make the Strawberry Filling

1. If using fresh strawberries, combine the chopped strawberries and sugar in a small saucepan. Cook over medium heat until the strawberries release their juice and the mixture thickens slightly. If the mixture looks too runny, add 1 teaspoon of cornstarch mixed with 1 teaspoon of water and cook for another minute.
2. Allow the strawberry filling to cool before using. If using strawberry preserves, warm them slightly to make spreading easier.

Step 4: Prepare the Whipped Cream Filling

1. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep refrigerated until ready to use.

Step 5: Assemble the Rolls

1. Carefully unroll the cooled sponge cake. Spread a thin layer of the strawberry filling over the entire surface, followed by an even layer of whipped cream.
2. Roll the cake back up tightly (without the towel) into a log shape. Wrap the roll in plastic wrap and refrigerate for 1–2 hours to set.

Step 6: Add the Glaze

1. Mix the powdered sugar, milk, and vanilla extract in a bowl until smooth and pourable. Adjust the consistency by adding more milk if needed.
2. Once the roll has set, slice it into individual pieces (like Little Debbie snack rolls) or leave it whole. Drizzle the glaze over the top or dip each roll into the glaze for a more authentic look.

Tips for Success

• Roll While Warm: Rolling the sponge cake while it’s still warm is key to avoiding cracks. Letting it cool in its rolled shape “trains” the cake to hold its structure later.
• Use a Sharp Knife: When slicing the roll into smaller pieces, use a sharp knife and wipe it clean between slices to maintain clean edges.
• Chill for Stability: Allow sufficient chilling time before slicing to help the layers hold together firmly.
• Optional Extras: To really amp up the flavor, you can add a layer of strawberry jam on top of the glaze or garnish with fresh strawberry slices.

Final Thoughts

And there you have it! Your homemade Little Debbie Strawberry Shortcake Rolls are ready to be enjoyed.

More Little Debbie Recipes:

• Homemade Little Debbie Heart Cakes Recipe