Chatelaine Kitchen

Chatelaine recipe redux circa 1976: Strawberry shortcake roll

To mark Chatelaine’s 85th anniversary, we combed through the archives and took a few vintage recipes into the Chatelaine Kitchen for testing. Find out if this shortcake roll stands the test of time!


Strawberry shortcake roll, 1976


Strawberries and cream are a classic combo — a seasonal treat that comes around but once a year. From ice cream to cakes, this easy switch up brings everything together in a quick and easy 15-minute cake that’s sure to impress!

Then: Strawberry Shortcake Roll, 1976

Serves 8 – 10.

This is a novel variation of the strawberry shortcake — perfect to keep on hand in the freezer.


  • 1 cup sifted pastry flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup granulated sugar
  • ¼ cup water
  • ¼ cup icing sugar
  • 1 cup sliced fresh strawberries
  • 1 pint strawberry or vanilla ice cream, softened
  • 2 cups sweetened sliced or halved strawberries
  • 2 tbsp brandy (optional)
  • 1 cup whipping cream (optional)


  • LINE a 15 x 9 inch jelly-roll pan with waxed paper. Preheat oven to 350F. Sift flour, baking powder and salt.
  • BEAT eggs until thick and creamy. Add vanilla and granulated sugar and continue beating until thick. Stir in water.
  • FOLD in the dry ingredients. Pour and spread batter in pan. Bake for 12-15 mins or until cake springs back to the touch. Do not overbake.
  • COOL for 2-3 mins. Sift icing sugar onto clean dishtowel. Tip hot cake out of pan onto sugared towel and immediately peel off paper. Cool 2-3 mins. Roll up, towel and all, along the cake’s length. Cool completely.
  • COMBINE 1 cup sliced strawberries with softened ice cream. Unroll cake and spread ice cream mixture to within an inch of outer edges. Reroll, wrap in foil and freeze.
  • THAW 10 mins before serving. Add brandy to sweetened strawberries and serve as a sauce. Or, as shown in photograph, ice the roll with whipped cream and garnish with sliced or halved berries. 

Now: Strawberry Shortcake Roll, 2013


The verdict from our re-test? As easy as a summer’s day, this recipe came together as promised. The one change we would suggest is to substitute parchment paper for the prescribed wax paper as it stuck to the cake.

Tip: To lighten up this decadent dessert, use frozen yogurt instead of ice cream and ditch the whipped cream topper for a dusting of icing sugar.