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Strawberry Roll Cake

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strawberry roll cake garnished with diced strawberries on a wooden board
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
  1. Strawberry Roll Cake Ingredients
  2. How To Make This Strawberry Roll Cake
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. 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

You’ll need:

For the Cake

  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 large eggs
  • ½ cup granulated sugar
  • 1 tablespoon vegetable oil
  • 2 teaspoons strawberry flavoring
  • 3 to 5 drops of red liquid food coloring
  • ½ to ⅔ cup 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 granulated sugar
  • ½ teaspoon vanilla extract
  • 1 cup whipped topping 

For the Topping

  • 1½ cups 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.

TOPPINGS: Why stop at fresh strawberries on top? How about adding raspberries and blueberries for a medley of fresh fruit flavor?

How To Make This Strawberry Roll Cake

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.

eggs blended in a cup

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.

flour folded 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.

dusted cake being rolled

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 1 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 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.

Storage

IN THE FRIDGE: You can store any cake leftovers covered in the refrigerator for up to 3 to 4 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 4 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 1 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 swiss-style sponge 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.

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strawberry roll cake garnished with diced strawberries on a wooden board

Strawberry Roll Cake

5 from 1 vote
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 minutes
Cook Time 12 minutes
Total Time 1 hour 32 minutes
Servings 10 slices

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
  • 1 tablespoon vegetable oil
  • 2 teaspoons strawberry flavoring
  • 3 to 5 drops red liquid food coloring
  • 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

  • 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

Sodium: 130mg | Calcium: 53mg | Vitamin C: 4mg | Vitamin A: 248IU | Sugar: 31g | Fiber: 1g | Potassium: 119mg | Cholesterol: 69mg | Calories: 255kcal | Trans Fat: 1g | Saturated Fat: 6g | Fat: 9g | Protein: 4g | Carbohydrates: 39g | Iron: 1mg
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