Strawberry Roll Cake

Name: Strawberry Roll Cake
Prep time: 20 min
Cook time: 12 min
Total time: 92 min
Ingredients: ¾ cup all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; 3 large eggs; ½ cup granulated sugar; 2 teaspoons strawberry flavoring; 3 to 5 drops red liquid food coloring; 1 tablespoon vegetable oil; ½ to ⅔ cup powdered sugar, (for dusting); 4 ounces cream cheese, (softened); ½ cup granulated sugar; ½ teaspoon vanilla extract; 1 cup whipped topping; 1½ cups whipped topping; 6 strawberries ((washed, dried, and cut in half))

The strawberry roll cake boasts a moist strawberry-flavored cake encasing a velvety cream cheese filling, topped with a light whipped cream and sweet strawberries.

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Table of Contents

Strawberry Roll Cake Ingredients
Substitutions And Additions
How To Make This Strawberry Roll Cake
How To Serve This Strawberry Sponge Cake Roll
Storing This Strawberry Cake Roll
Frequently Asked Questions
More Recipes You’ll Love
JUMP TO RECIPE

A strawberry roll cake is an ideal dessert to enjoy during the strawberry season — or any time of the year. Moist pink strawberry-flavored sponge cake is wrapped around a sweet cream cheese filling and topped with juicy strawberries and fluffy whipped cream.

strawberry roll cake garnished with diced strawberries and cut into slices on a wooden board

Strawberry Roll Cake Ingredients

Strawberry Roll Cake raw ingredients that are labeled

When you bite into this roll cake, you’ll find it infused with strawberry essence and a hint of red food coloring.

The cream cheese filling strikes a balance between richness and tanginess, enhanced by vanilla and airy whipped topping.

Crowned with fresh strawberries, the cake presents a delightful blend of flavors and textures.

You’ll need:

For The Cake:

¾ cup of all-purpose flour
1 teaspoon of baking powder
¼ teaspoon of salt
3 large eggs
½ cup of granulated sugar
2 teaspoons of strawberry flavoring
3 to 5 drops of red liquid food coloring
1 tablespoon of vegetable oil
½ to ⅔ cup of powdered sugar for dusting
Linen kitchen towel that is 2 inches longer than the top and bottom of the cake pan
Large cutting board for the cake transfer

PRO TIP:

Make sure you do not use any fabric softener when washing the tea towel. It will transfer to the cake and cause the flavor to be off. Do not use a terry cloth towel as the lint will transfer to the cake.

For The Cream Filling:

4 ounces of cream cheese, softened
½ cup of granulated sugar
½ teaspoon of vanilla extract
1 cup of whipped topping

For The Topping:

1½ cups of whipped topping
6 whole strawberries, washed, dried, and cut in half

Substitutions And Additions

CREAM CHEESE: Reduced-fat cream cheese could be used in place of the regular cream cheese for the filling.

WHIPPED TOPPING: To cater to lactose-intolerant or vegan preferences, consider using coconut whipped cream or a store-bought dairy-free whipped topping.

These options maintain the luscious texture and complement the cake’s flavors.

STRAWBERRY GARNISH: While strawberries are classic, consider garnishing with other fresh fruits like raspberries or blueberries to diversify the flavors and colors.

This opens up possibilities for a mixed berry twist that’s equally delightful.

How To Make This Strawberry Roll Cake

Take your time making this recipe, as you want to make sure the cake gets rolled properly. Our directions below will walk you through the steps.

For The Cake

STEP ONE: Preheat the oven to 375°F. In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set it aside.

STEP TWO: Using either a stand mixer, or a medium bowl and a handheld electric mixer on high speed, beat the eggs for 5 minutes until the eggs are a light yellow frothy texture.

STEP THREE: Add the sugar, strawberry flavoring, red food coloring, and vegetable oil to the egg mixture and continue beating until well incorporated.

sugar, strawberry flavoring, food coloring, and oil added to the blended eggs

STEP FOUR: Fold the flour mixture into the wet ingredients.

STEP FIVE: Evenly pour and spread the cake batter into the prepared 15x10x1-inch jelly roll pan lined with a sheet of parchment paper and sprayed with nonstick spray.

OUR RECIPE DEVELOPER SAYS

Make sure you are using an actual jelly roll pan. You cannot substitute a cookie sheet for a jelly roll pan as it will not produce the cake you are hoping for.

cake batter poured and spread into a pan

STEP SIX: Bake for 10 to 12 minutes in the preheated oven.

PRO TIP:

Keep a very close eye on the cake. If it overcooks, it will dry out and won’t roll properly.

STEP SEVEN: Remove the cake from the oven. Using a sharp knife, carefully run the tip along the sides not covered by parchment paper.

STEP EIGHT: 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.

PRO TIP:

Make sure to wrap the cake in the towel right out of the oven to prevent the cake from cracking when you roll it up.

STEP NINE: 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 and carefully and slowly peel the parchment paper off the cake and heavily dust the top of the cake with powdered sugar.

STEP TEN: 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 and allow the cake to cool completely.

PRO TIP:

Be very patient and slow when rolling and unrolling the cake. Rushing can cause cracks.

For The Filling

STEP ONE: 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 1½ minutes, or until smooth.

PRO TIP:

Make sure the cream cheese is at room temperature so that you don’t end up with lumps in your creamy filling.

STEP TWO: Fold in the whipped topping. Set it aside.

whipping cream folded into the cream cheese mixture

Assembling The Cake

STEP ONE: Once it completely cools, slowly unroll the cake. If there are a few small cracks, it will be okay.

STEP TWO: Using a silicone spatula or an offset spatula, spread the cream cheese mixture over the top of the cake, avoiding the edges.

cream cheese filing spread over the top of the cake

STEP THREE: 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 one hour to overnight. When you are ready to serve, carefully remove the plastic wrap encasing the cake roll.

cake rolled up and wrapped in plastic wrap

STEP FOUR: Fill either a decorator’s bag or a quart-sized Ziploc, with a corner snipped off, with the 1½ cups of whipped topping.

Pipe the whipped topping down the length of the top of the cake roll, holding the tip of the bag ½ inch above the cake.

Place the halved strawberries on top of the whipped topping.

cake topped with whipped cream and diced strawberries

STEP FIVE: Slice ½-inch wide servings, making sure to clean off your knife after each slice to keep the beautiful cake layers intact and visible.

How To Serve This Strawberry Sponge Cake Roll

This delicious dessert would be a delightful alternative to a traditional birthday cake if the guest of honor loves all things strawberry.

Add a scoop of vanilla ice cream on the side for a divine treat.

For another tasty, spiced roll cake that would be delicious as the leaves begin to fall, try our pumpkin roll.

If you have so many plump red strawberries you don’t know what to do, try our strawberry cobbler too.

MORE STRAWBERRY DESSERT RECIPES

Quick Breads

Strawberry Bread

Pie Recipes

Cream Cheese Strawberry Pie

Storing This Strawberry Cake Roll

Let’s have a look at a few tips for storing this scrumptious cake for later.

IN THE FRIDGE: You can store any cake leftovers covered in the refrigerator for up to three to four days.

IN THE FREEZER: This strawberry cream roll cake can be made ahead of time, and you can freeze the strawberry cake roll, without the whipped topping, for up to four months.

Wrap the cake roll in plastic twice, then wrap it in aluminum foil. Allow the cake roll to thaw before topping and serving.

Once the cake roll has been in the refrigerator for one hour, you can place the cake roll on the counter for 30 minutes before you top the cake roll and serve it.

a slice of strawberry roll cake on a plate

This easy strawberry roll cake is so pretty with a layer of silky whipped cream and sliced juicy strawberries on top of the cake. Serve this dessert as a perfect end to a sunny day or for a special occasion.

Frequently Asked Questions

Is a jelly roll pan the same as a baking sheet?

A jelly roll pan is different than a baking sheet. It’s important to use a 10×15-inch jelly roll pan for this cake as you want it to be nice and thin. A baking sheet will not work for this recipe.

Can I freeze this strawberry roll?

This easy strawberry roll recipe can be frozen, well-wrapped, for up to four months.

Why did my strawberry roll crack?

Your cake needs to be rolled into the towel as soon as it comes out of the oven. When the cake is rolled while warm, the heat and moisture will help give you a crack-free cake. The cake is much more likely to crack if it is rolled when cooled.

More Recipes You’ll Love

Strawberry Roll Cake

5 from 2 votes

The strawberry roll cake boasts a moist strawberry-flavored cake encasing a velvety cream cheese filling, topped with a light whipped cream and sweet strawberries.

Prep Time 20

Cook Time 12

Total Time 1 32

Servings slices

Print Recipe Pin Recipe Review Recipe

Equipment

Linen tea towel, that is 2 inches longer at the top and bottom than the cake pan
cutting board

Ingredients

Cake

¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
3 large eggs
½ cup granulated sugar
2 teaspoons strawberry flavoring
3 to 5 drops red liquid food coloring
1 tablespoon vegetable oil
½ to ⅔ cup powdered sugar, for dusting

Filling

4 ounces cream cheese, softened
½ cup granulated sugar
½ teaspoon vanilla extract
1 cup whipped topping

Topping

1½ cups whipped topping
6 strawberries (washed, dried, and cut in half)

Instructions

Cake

Preheat the oven to 375°F. Line a 15x10x1-inch 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 cool completely.

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 1½ 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 1½ 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 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.

Notes

Make sure you do not use any fabric softener when washing the tea towel. It will transfer to the cake and cause the flavor to be off. Do not use a terry cloth towel as the lint will transfer to the cake.
Make sure you are using an actual jelly roll pan. You cannot substitute a cookie sheet for a jelly roll pan as it will not produce the cake you are hoping for.
Keep a very close eye on the cake. If it overcooks, it will dry out and won’t roll properly.
Make sure to wrap the cake in the towel right out of the oven to prevent the cake from cracking when you roll it up.
Be very patient and slow when rolling and unrolling the cake. Rushing can cause cracks.
Make sure the cream cheese is at room temperature so that you don’t end up with lumps in your creamy filling.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant
Teresia Shrum Recipe Developer

Strawberry Roll Cake

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Frequently Asked Questions

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