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Strawberry Cake Roll
Strawberry Cake Roll is a light and fluffy summer dessert, strawberry-flavored cake with cream cheese and brown sugar filling, topped with fresh strawberries.
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A light and fluffy strawberry-flavored cake roll, filled with cream cheese whipped cream, and topped with fresh strawberries. Roll into summer with this delicious dessert!
MORE RECIPES: Strawberry Cake Recipes | Strawberry Shortcake Recipes | Chocolate Covered Strawberry Brownies
Strawberry shortcake shouldn’t get all the attention during strawberry season. This pink and white cake roll looks fancy, but it’s simple to make and serve, making it a perfect dessert for summertime.
Rather than a sheet cake or a tiered cake, roll cakes are just sponge cakes that are rolled up and filled. Roll cakes are also known as jelly rolls, cream rolls, or log cakes, which are frequently served at Christmas time. But you shouldn’t wait for the holidays to serve this strawberry dessert.
Summer parties, graduations, potlucks, BBQs, and picnics, are all perfect opportunities to not only gather with friends and family enjoying delicious food, but also take advantage of strawberry season with a recipe that uses fresh strawberries. And thankfully, fresh strawberries are sold in grocery stores year-round, so you could make this dessert anytime you want.
Strawberry Cake Roll Ingredients
- All-purpose flour
- Baking powder
- Salt
- Eggs
- Granulated sugar
- Vegetable oil
- Strawberry flavoring
- Red liquid food coloring
- Powdered sugar
- Cream cheese
- Vanilla extract
- Whipped topping
- Strawberries
- Linen tea towel
- Large cutting board
Jelly roll pans are designed to make thin cakes that are light but sturdy enough to coat with fillings and roll into a cake. A cookie sheet may look deceptively similar to a jelly roll pan, but using the wrong pan could result in a cake that is undersized or under, or over, baked.
To avoid cracks in your cake, be very patient when rolling and unrolling. It’s also important to wrap the cake in the tea towel right out of the oven when it’s still hot.
You don’t have to limit yourself to just using fresh strawberries on top. Add some blueberries, raspberries, or blackberries and create a berry and cream roll cake.
How to Make Strawberry Cake Roll
FIRST STEP: Preheat the oven to 375°F. Line a 15x10x1 jelly roll pan with parchment paper and spray with nonstick spray. Set it aside.
SECOND STEP: In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set it aside.
THIRD STEP: Using a stand mixer, or a medium-sized mixing bowl and a handheld mixer on high, beat the eggs for 5 minutes until the eggs are a light yellow frothy texture.
FOURTH STEP: Add the sugar, strawberry flavoring, red food coloring, and vegetable oil, and continue beating until well incorporated.
FIFTH STEP: Fold the flour mixture into the wet ingredients.
SIXTH STEP: Evenly pour and spread the cake batter into the prepared pan. Bake for 10 to 12 minutes.
SEVENTH STEP: Remove the cake from the oven. Using a sharp knife, carefully run the tip along the sides not covered by parchment paper.
EIGHTH STEP: Heavily dust the top of a tea towel with powdered sugar.
NINTH STEP: Immediately place the powdered tea towel powdered side down on top of the cake.
TENTH STEP: Lay the cutting board on top of the tea towel. The cake pan will still be hot, so you will need to be very careful to protect your hands. Quickly flip the cake over so that the cake is lying on top of the dusted towel.
ELEVENTH STEP: Carefully and slowly, peel the parchment paper off the cake and heavily dust the top of the cake with powdered sugar.
TWELFTH STEP: Flip one end of the tea towel over one of the short ends of the cake. Carefully begin to roll one end towards the other. Once rolled, set it aside to completely cool.
THIRTEENTH STEP: Using a medium-sized mixing bowl and a handheld mixer set on medium-high, beat the cream cheese, granulated sugar, and vanilla extract for 1 to 1 ½ minutes, or until smooth.
FOURTEENTH STEP: Fold in the whipped topping. Set it aside.
FIFTEENTH STEP: Once the cake completely cools, slowly unroll the cake (if there are a few small cracks, it will be okay).
SIXTEENTH STEP: Using a silicone spatula, or an offset spatula, spread the filling over the top of the cake, avoiding the edges.
SEVENTEENTH STEP: Slowly, with gentle even pressure, carefully roll the cake back into a “roll”. Tightly wrap the cake roll in plastic wrap to ensure it holds its shape. Allow the cake to chill in the refrigerator for at least 1 hour to overnight. When you are ready to serve, carefully remove the plastic wrap encasing the cake roll.
EIGHTEENTH STEP: Fill either a decorator’s bag or a quart-sized Ziploc with a corner snipped off, with the 1 ½ cups of whipped topping.
NINETEENTH STEP: You can pipe the whipped topping down the length of the top of the cake roll. Hold the tip of the bag a ½ inch above the cake and pipe the whipped topping. Place the halved strawberries on top of the whipped topping. Slice ½ inch wide servings.
Cooking Tips
For the filling, you can swap reduced-fat cream cheese for the regular cream cheese.
Watch the cake carefully as it bakes. If it over-bakes it will be too dry and won’t roll properly.
Don’t use any fabric softener when you wash the tea towels as the flavor can transfer to the take. Also, don’t use a terry cloth towel as the lint can transfer to the cake.
Storing this Recipe
IN THE FRIDGE: Keep leftovers covered in the refrigerator for 3 to 4 days.
IN THE FREEZER: Leftovers should be stored in the refrigerator. However, you can make this cake ahead of time and freeze the cake roll, without the whipped topping, for up to 4 months. Wrap the cake in plastic wrap twice and then aluminum foil. When you’re ready to serve, allow the cake roll to thaw first in the refrigerator for 1 hour and then on the counter for 30 minutes. Then top the cake with whipped topping and fresh strawberries and serve.
Strawberry Roll Cake
Strawberry Cake Roll is a light and fluffy summer dessert, strawberry-flavored cake with cream cheese and brown sugar filling, topped with fresh strawberries.
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Ingredients
Cake
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup granulated sugar
- 1 tbsp vegetable oil
- 2 tsp strawberry flavoring
- 3 to 5 drops red liquid food coloring
- ½ to ⅔ cup powdered sugar (for dusting)
Filling
- 4 oz cream cheese (softened)
- ½ cup granulated sugar
- ½ tsp vanilla extract
- 1 cup whipped topping
Topping
- 1 ½ cups whipped topping
- 6 strawberries (washed,dried, and cut in half)
DIRECTIONS
Cake
- Preheat the oven to 375°F. Line a 15x10x1 jelly roll pan with parchment paper and spray with nonstick spray. Set it aside.
- In a medium-sized mixing bowl whisk together the flour, baking powder, and salt. Set it aside.
- Using a stand mixer, or a medium-sized mixing bowl and a handheld mixer on high, beat the eggs for 5 minutes until the eggs are a light yellow frothy texture.
- Add the sugar, strawberry flavoring, red food coloring, and vegetable oil then continue beating until well incorporated.
- Fold the flour mixture into the wet ingredients.
- Evenly pour and spread the cake batter into the prepared pan. Bake for 10 to 12 minutes.
- Remove the cake from the oven. Using a sharp knife, carefully run the tip along the sides not covered by parchment paper.
- Heavily dust the top of a tea towel with powdered sugar.
- Immediately place the powdered tea towel powdered side down on top of the cake.
- Lay the cutting board on top of the tea towel. The cake pan will still be hot, so you will need to be very careful to protect your hands. Quickly flip the cake over so that the cake is lying on top of the dusted towel.
- Carefully and slowly, peel the parchment paper off the cake and heavily dust the top of the cake with powdered sugar.
- Flip one end of the tea towel over one of the short ends of the cake. Carefully begin to roll one end towards the other. Once rolled, set it aside to completely cool.
Filling
- Using a medium-sized mixing bowl and a handheld mixer set on medium-high, beat the cream cheese, granulated sugar, and vanilla extract for 1 to 1 ½ minutes, or until smooth.
- Fold in the whipped topping. Set it aside.
Strawberry Cake Roll Assembly
- Once the cake completely cools, slowly unroll the cake. If there are a few small cracks, it will be okay.
- Using a silicone spatula or an offset spatula, spread the filling over the top of the cake, avoiding the edges.
- Slowly, with gentle even pressure, carefully roll the cake back into a “roll”. Tightly wrap the cake roll in plastic wrap to ensure it holds its shape. Allow the cake to chill in the refrigerator for at least 1 hour to overnight. When you are ready to serve, carefully remove the plastic wrap encasing the cake roll.
- Fill either a decorator’s bag, or a quart-sized Ziploc with a corner snipped off, with the 1 ½ cups of whipped topping.
- You can pipe the whipped topping down the length of the top of the cake roll. Hold the tip of the bag a ½ inch above the cake and pipe the whipped topping. Place the halved strawberries on top of the whipped topping.
- Slice ½ inch wide servings.
Nutrition
Calories: 252kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 128mg | Potassium: 116mg | Fiber: 1g | Sugar: 31g | Vitamin A: 238IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg
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