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Strawberry Roll Cake

close up shot of strawberry roll cake garnished with diced strawberries and cut into slices on a wooden board
The strawberry roll cake boasts a moist strawberry-flavored cake encasing a velvety cream cheese and brown sugar filling, topped with a light whipped cream and luscious strawberries. A delicious summer treat.
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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 the ideal dessert to enjoy during 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.

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 and Strawberry Cake.

close up shot of strawberry roll cake garnished with diced strawberries and cut into slices on a wooden board

MORE STRAWBERRY RECIPES:
Strawberry Shortcake Cheesecake | No Bake Strawberry Jello Pie


STRAWBERRY ROLL CAKE INGREDIENTS

strawberry roll cake raw ingredients that are labeled

You will 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 2/3 cup powdered sugar for dusting
  • Linen tea towel that is 2 inches longer at the top and bottom of the cake pan
  • Large cutting board for the cake transfer

FOR THE FILLING

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

FOR THE TOPPING

  • 1 ½ 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 some raspberries and blueberries for a medley of fruity flavor?

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HOW TO MAKE THIS STRAWBERRY ROLL CAKE

FOR THE CAKE

STEP ONE: 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-sized mixing bowl and a handheld mixer on high, 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, and continue beating until well incorporated. Fold the flour mixture into the wet ingredients.

strawberry roll cake process shot of ingredients being combined in a bowl

STEP FOUR: Evenly pour and spread the cake batter into the prepared 15x10x1 jelly roll pan lined with parchment paper and sprayed with nonstick spray. 

PRO TIP: 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. 

strawberry roll cake process shot of cake batter poured into pan

STEP FIVE: Bake for 10 to 12 minutes in an oven preheated to 375°F.

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

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

STEP SEVEN: 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 you do not use any fabric softener when washing the tea towels. 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.

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 EIGHT: 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.

strawberry roll cake process shot of cake dusted with powdered sugar on a towel and roled

STEP NINE: 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 1 ½ minutes, or until smooth.

strawberry roll cake process shot of ingredients combined in a bowl

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

ASSEMBLING THE CAKE

STEP ONE: Once the cake 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 filling over the top of the cake, avoiding the edges.

strawberry roll cake process shot of filling being spread over 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. 

strawberry roll cake process shot of cake rolled

HOW TO SERVE

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, holding the tip of the bag a ½ inch above the cake. Place the halved strawberries on top of the whipped topping. Slice 1/2  inch wide servings, making sure to clean off your knife after each slice to keep the beautiful cake layers intact and visible.

strawberry roll cake process shot of cake topped with whipped topping and garnished with halved strawberries

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 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, then 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.

overhead shot of a slice of strawberry roll cake garnished with strawberries on a white plate and the roll cake on a white board

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.

MORE RECIPES YOU’LL LOVE

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close up shot of strawberry roll cake garnished with diced strawberries and cut into slices 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 and brown sugar filling, topped with a light whipped cream and luscious strawberries. A delicious summer treat.
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 of the cake pan
  • cutting board

Ingredients
  

Cake

  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1 tbsp vegetable oil
  • 2 tsp strawberry flavoring
  • 3 to 5 drops red liquid food coloring
  • ½ to 2/3 cup powdered sugar for dusting

Filling

  • 4 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1 cup whipped topping

Topping

  • 1 1/2 cups whipped topping
  • 6 strawberries washed, dried, and cut in half

Instructions
 

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

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