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Strawberry Cake Roll

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This Strawberry Cake Roll is a beautiful and delicious Swiss roll made with cake rolled into a spiral, stuffed with a cream cheese filling, and topped with fresh strawberries and powdered sugar. Even though it may seem intimidating, don’t worry, it’s so easy to make! You’ll love showing off this gorgeous cake to all your friends and family.

Strawberry  Cake RollStrawberry  Cake Roll

This jelly roll is perfect for Valentine’s Day or to celebrate spring finally arriving after a long winter. It’s a little bit cheesecake and a little bit shortcake cake all combined into a gorgeous cream cake roll. A sponge cake like this won’t last long sitting on your counter. Be sure to eat a slice before it’s gone!

How to make this strawberry cake roll: 

Strawberry  Cake Roll

Preheat the oven to 375°F.

Strawberry Cake RollLine 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, beat the eggs for 5 minutes until the eggs are a light yellow frothy texture.

Add the sugar, two drops pink food gel, 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.

Strawberry Cake Roll

Heavily dust the top of a tea towel/flour sack towel with powdered sugar.

Immediately place the powdered towel powdered side down on top of the cake.

Strawberry Cake Roll

Lay the cutting board on top of the tea towel.

The cake pan will still be hot.

Strawberry Cake Roll

Quickly flip the cake over so that the cake is lying on top of the dusted towel.

Remove parchment paper.

This should be easy if you sprayed the parchment paper heavily with oil.

Strawberry Cake Roll

Flip one end of the towel over one of the short ends of the cake.

Strawberry Cake Roll

Slowly begin to roll one end towards the other.

Once rolled, set it aside to completely cool.

I usually cool it overnight.

Filling:

Strawberry Cake Roll

Place cream cheese, powdered sugar, vanilla into the mixer.

Mix on low until combined then increase speed until mixed well.

Strawberry Cake Roll

Add in diced strawberries and fold them into the mix.

Slowly unroll the cake once cooled.

Strawberry Cake Roll

Spread filling across the cake with silicone spatula.

Roll slowly and tightly in the beginning.

Topping:

Top with powdered sugar and diced strawberries.

Strawberry Cake Roll

Tips for success: 

This roll up cake is easy to make, but there are a couple of things you need to remember to get it just right. 

Make sure to let the cake cool completely before unrolling it to spread the filling around. This may take a couple of hours, just don’t rush the process. Remember to include this in your cooking time. Don’t expect to have this tasty cake done in an hour. 

Once it’s cooled, gently unroll the cake and spread the cream cheese frosting on top. Tightly and carefully roll it back up to create that beautifully layered spiral. 

Don’t forget to take photos and post them online so all your friends can see your gorgeous design!   

Variations: 

Here are some variations of this cake that you can try depending on your tastes and preferences. 

  • Instead of using a sponge cake recipe, you can use an angel food cake recipe. 
  • Make this a chocolate cake by adding some cocoa powder to the cake batter.   
  • You can use a cake box mix if you’d like to take a shortcut, but really, homemade cake is just as quick.  
  • Make a strawberry lemonade cake by adding lemon juice.  
  • Change the berries to your favorite in-season berries like blackberries, blueberries, and raspberries.
  • Top with whipped cream as well as sliced strawberries and powdered sugar.  
  • Add coconut flakes to the top for a tropical vibe.     

Strawberry Cake RollHow to store:

You can keep this cake in an airtight container in the refrigerator for up to five days. It’s not a good idea to leave it on the counter because of the cream cheese filling and fresh strawberries. It needs to be kept cold. 

When you’re ready to eat a slice of leftover cake, take it out of the fridge, slice it, and either eat it cold or let it come to room temperature. This should only take about ten minutes. 

You can also freeze this cake! After the cake is cooled, the filling is spread, and the cake is rolled back up, wrap it tightly in two layers and then freeze it for up to three months. Remember to not put the strawberries or powdered sugar on top before freezing it.  

To thaw, set it in the refrigerator overnight. 

FAQs: 

How do you roll a cake? 

Once you take the cake out of the oven, flip the cake onto a floured towel and then carefully roll it up. 

Why do Swiss rolls crack? 

This rolled-up cake will crack if it’s are not cooled thoroughly before unrolling or if you try to roll it when it’s no longer warm. 

Do you roll a Swiss roll hot or cold? 

It’s important to roll this cake the first time when it’s hot to set the shape. Allow it to cool completely, unroll it to spread the filling around, and then roll it back up.  

If you love this strawberry cake roll, you’ll also love… 

Strawberry Cake Roll

Yield: 6 servings

Strawberry Cake Roll

Strawberry  Cake Roll

This Strawberry Cake Roll is made with cake rolled into a spiral, cream cheese filling, and topped with fresh strawberries and powdered sugar.

Prep Time 1 hour
Cool Time 2 hours
Filling Time 30 minutes
Total Time 3 hours 30 minutes

Ingredients

  • Cake:
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1 tablespoon vegetable oil
  • 5 strawberries; tops removed
  • 2 drops pink food gel coloring
  • 1/2 cup powdered sugar for dusting
  • Filling
  • 8 oz cream cheese softened
  • 2 cups powdered sugar
  • 1/2 tablespoon vanilla extract
  • Topping
  • 1/2 cup powdered sugar
  • 5 strawberries; tops removed and sliced

Instructions

  1. Preheat the oven to 375°F. Line a 15x10x1 jelly roll pan with parchment paper and spray with nonstick spray. Set it aside.
  2. In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set it aside.
  3. Using a stand mixer, beat the eggs for 5 minutes until the eggs are a light yellow frothy texture.
  4. Add the sugar, two drops pink food gel, and vegetable oil then continue beating until well incorporated.
  5. 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.
  6. Remove the cake from the oven. Heavily dust the top of a tea towel/flour sack towel with powdered sugar.
  7. Immediately place the powdered 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. Quickly flip the cake over so that the cake is lying on top of the dusted towel.
  8. Remove parchment paper. This should be easy if you sprayed the parchment paper heavily with oil.
  9. Flip one end of the towel over one of the short ends of the cake. Slowly begin to roll one end towards the other. Once rolled, set it aside to completely cool. I usually cool it overnight.

    Filling:

    10. Place cream cheese, powdered sugar, vanilla into the mixer. Mix on low until combined then increase speed until mixed well. Add in diced strawberries and fold them into the mix.

    11. Slowly unroll the cake once cooled. Fill with silicone spatula. Roll slowly and tightly in the beginning.

    Topping:

    12. Top with powdered sugar and diced strawberries.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 536Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 131mgSodium: 326mgCarbohydrates: 88gFiber: 1gSugar: 74gProtein: 7g

Did you make this recipe?

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