Strawberry Cake Roll

My strawberry cake roll features melt in your mouth strawberry sponge cake filled with a delectable cream cheese filling. You won’t believe how easy this stunning rolled cake recipe is.

Light, fluffy, and colorful, strawberry cake rolls are equal parts cute and tasty. Mine features a moist strawberry cake and rich cream cheese filling.

Rolling it into a log shape makes the cutest little swirly slices.

Whether you call it a jelly roll, swiss roll, log cake, or cream roll we can all agree they are delicious.

If you aren’t the biggest fan of strawberries, you can tweak this recipe to make other, similar desserts such as chocolate, vanilla, or even lemon.

Love strawberries? Be sure to try my Strawberry Poke Cake and my Strawberry Lemonade Cupcakes next.

Perfect For

• Birthdays
• Mother’s Day
• Baby Showers
• Valentine’s Day

Why You’ll Love This Recipe

• Easy:We doctor up cake mix to make baking a breeze. Follow my tips for a perfect foolproof roll every time.
• Flavor Combination: The fruity strawberry and rich cream are the perfect flavor contract.
• Ratio: Unlike a traditional layer cake you get the perfect ratio of frosting and cake in each and every bite.

Ingredient Notes and Shopping Tips

• Strawberry Cake Mix: Do not follow the instructions on the box. We’re going to adjust the water/oil and add more eggs for a sponge cake like texture.
• Cream Cheese: Quickly soften cream cheese by placing the foil pack in a cup of warm water. Avoid microwaving which can cause it to melt.
• Heavy Cream: Use heavy cream for the fluffiest frosting. Half and half or whole milk will do a pinch.

How To Make a Strawberry Cake Roll

1. Make the cake: Beat eggs and stir in remaining cake ingredients.
2. Bake: Bake on a cookie sheet for 12-14 minutes.
3. Roll: Immediately roll cake using parchment paper.
4. Make Filling: Combine all ingredients. Unroll and fill cake, and gently reroll.
5. Top: Top with more frosting and fresh strawberries.

Leftovers

• Storage: Store leftovers in the fridge for up to 5 days.
• Freeze: Freeze for up to 3 months.

Pro Tips and Tricks

1. Do not overbake: A hard or dry cake is more likely to crack than a soft, fluffy, and moist one.
2. Be gentle: Go slow, and be gentle. Be slow and gentle with it. Treat it like a powdered sugar baby.
3. Always preroll: Here’s a trick that even seasoned bakers don’t always know. Pre-roll your empty cake while it’s still warm. This will help it better retain its shape when you unroll and re-roll it with fillings added.
4. Use a Jelly Roll Pan:A jelly roll pan is a flat, medium-sized baking pan designed specifically for cake rolls and Yule logs. Unlike a cookie sheet, it has shallow rims on all sides to keep everything low and level.
5. Uses Powdered Sugar: This will reduce friction as you roll, and help prevent sticking. Avoid flour on already baked cakes.
6. Don’t spread the cream filling to the very edges of the cake layer. It’ll ooze out when you’re rolling.

Try These Cakes Next

Chocolate Cherry Cake

Lemon Cake

Banana Pudding Poke Cake

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Strawberry Rolled Cake

Melt in your mouth strawberry sponge cake filled with a delectable cream cheese filling.

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 15 minutes

Cook Time: 12 minutes

Servings: 12 Servings

Calories: 518kcal

Author: Krystle Smith

Ingredients

For the Cake

• ▢ 1 Box Strawberry Cake Mix
• ▢ 6 Eggs
• ▢ ½ Cup Water
• ▢ ¼ Cup Canola Oil
• ▢ ¼ Cup Powdered Sugar

For the Filling

• ▢ 8 Ounces Cream Cheese softened
• ▢ ½ Cup Butter Softened
• ▢ 3 ½ Cups Powdered Sugar
• ▢ 2 Teaspoons Vanilla
• ▢ 3 Tablespoons Heavy Cream

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Instructions

Cake Instructions

• Preheat the oven to 350 degrees and line a large cookie sheet with parchment paper. Spray with nonstick baking spray.
• In a large bowl, beat the eggs until thick and light in color. This should take around 5-6 minutes.
• Add cake mix, water, and oil to the egg mixture.
• Evenly pour into the prepared cookie sheet.
• Bake for 12-14 minutes or until the cake bounces back when lightly touched.
• Place a larger sheet of parchment paper onto the counter and dust powdered sugar on top.
• Remove the cake from the oven and flip over onto the parchment paper. Remove paper.
• Use the end of the parchment paper roll up the cake. Cool for ~1 hour. Then place in the fridge.

Filling Instructions

• In a large bowl beat the cream cheese, and butter. Stir in vanilla and heavy cream. Add powdered sugar a little at a time until you reach your desired consistency.
• Remove the rolled cake from the fridge and gently unroll.
• Spread 1 ½ C of frosting onto the cake and gently roll the cake back up. Return to fridge.
• Before serving use spread the remaining frosting on top. If desired top with piped rosette and fresh strawberries.

Notes

 

Ingredient Notes and Shopping Tips

• Strawberry Cake Mix: Do not follow the instructions on the box. We're going to adjust the water/oil and add more eggs for a sponge cake like texture.
• Cream Cheese: Quickly soften cream cheese by placing the foil pack in a cup of warm water. Avoid microwaving which can cause it to melt.
• Heavy Cream: Use heavy cream for the fluffiest frosting. Half and half or whole milk will do a pinch.

Pro Tips and Tricks

1. Do not overbake: A hard or dry cake is more likely to crack than a soft, fluffy, and moist one.
2. Be gentle: Go slow, and be gentle. Be slow and gentle with it. Treat it like a powdered sugar baby.
3. Always preroll: Here's a trick that even seasoned bakers don't always know. Pre-roll your empty cake while it's still warm. This will help it better retain its shape when you unroll and re-roll it with fillings added.
4. Use a Jelly Roll Pan:A jelly roll pan is a flat, medium-sized baking pan designed specifically for cake rolls and Yule logs. Unlike a cookie sheet, it has shallow rims on all sides to keep everything low and level.
5. Uses Powdered Sugar: This will reduce friction as you roll, and help prevent sticking. Avoid flour on already baked cakes.
6. Don't spread the cream filling to the very edges of the cake layer. It'll ooze out when you're rolling.

Nutrition

Calories: 518kcal | Carbohydrates: 68g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 126mg | Sodium: 397mg | Potassium: 63mg | Sugar: 55g | Vitamin A: 664IU | Vitamin C: 0.02mg | Calcium: 103mg | Iron: 1mg

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