Roll up dessert with this delightful Strawberry Cake Roll – strawberry sponge cake and decadent cream cheese icing swirled together in a dreamy dessert masterpiece.

Strawberry Roll Cake

For a show-stopping dessert that’s surprisingly easy, look no further than this beautiful Strawberry Cake Roll!

Layers of flavorful strawberry sponge cake are swirled with a decadent cream cheese icing to creating a festive pink and white pinwheel of deliciousness.

Starting with a box cake mix and made with just a few simple ingredients, this recipe is simple to prepare. While it does require a couple hours of time, much of that time is just allowing the cake to chill in the fridge. Don’t be intimidated, even novice bakers can make this one happen! I’ve included some helpful tips in the FAQ section for rolling up the cake without cracking or sticking.

Besides being easy, this gorgeous strawberry roll is perfect for any occasion – a festive centerpiece for summer celebrations, birthdays, or a delicious way to welcome strawberry season. So grab your mixing bowls and let’s create a dessert that’s as beautiful as it is delicious!

Ingredients

For the Cake:

1 box strawberry cake mix
6 large eggs
1/2 cup water
1/4 cup canola oil
1/4 cup powdered sugar

Cream Cheese Frosting:

8oz cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar
1 tsp vanilla extract
3 TB heavy whipping cream

Kitchen Tools Used

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Instructions

To Prep: Preheat the oven to 350 degrees F. Coat a large cookie sheet or jelly roll pan with non-stick baking spray and line with parchment paper (the baking spray helps keep the parchment paper in place).

To Make The Cake:

Using a standing mixer (or a large bowl with electric hand mixer), beat the eggs until thick and lighter in color, or about 6 minutes.
Beat in the cake mix, water, and oil until combined. Pour the cake batter onto the prepared pan and spread evenly. Place the pan in the preheated oven and bake for 12-14 minutes, or until the cake bounces back when lightly touched.
Place a larger sheet of parchment paper onto the counter and dust powdered sugar on top. Remove the cake from the oven and flip over onto the parchment paper.
Remove the parchment paper from the back of the cake (the sheet that was in the pan while the cake baked).
While the cake is still warm, start at one end, holding the fresh sheet of parchment paper, and roll up the cake (parchment paper and all).
Allow the cake to cool on wire rack at room temperature for 1 hour before moving into the fridge to finish cooling.

To Make The Frosting:

In the bowl of a stand mixer, beat together the cream cheese, butter, powdered sugar, vanilla, and heavy whipping cream until the mixture is well combined and holds stiff peaks.
Scoop about one cup of the frosting into the piping bag and set aside.
Remove the rolled cake from the fridge and make sure that it is completely cool (even in the center). Gently unroll onto a clean workspace or countertop.
Spread 1 1/2 cups of the frosting onto the unrolled cake. Carefully roll the cake back up, removing the parchment paper as you go.
Place the cake back into the fridge to set.

To Frost & Decorate The Cake:

Remove the cake from the fridge and place onto a cutting board.
Using the remaining frosting in the bowl, frost the entire rolled cake.
Take the piping bag with frosting inside and use to decorate the top of the cake.
Place the cake back into the fridge and allow the icing to firm up before slicing and serving.

Prep Tips

Pan Size – You can use a jelly roll pan or a cookie sheet to make the cake. Look for a pan that is about 10 x 15 inches in size, with at least 1/2″ rims, to contain the batter.
Variations – To make this more like a Strawberry Swiss Roll Cake, you can spread a layer of strawberry jam onto the unrolled cake, before adding the frosting.
Serve With – To serve, cut the cake into 1-inch slices. Top with a dollop of fresh whipped cream and a strawberry for an extra special treat.

Frequently Asked Questions

How Do I Prevent The Cake From Cracking Or Getting Sticky?

There are a few reasons that the outside of your cake might end up sticky or “wet” to the touch. Here’s how to avoid this:

Roll the cake while it is still warm from the oven. Letting the cake cool before you roll it the first time is one of the most common reasons for cracks or other issues.
Make sure the cake is completely cooled before frosting. Because we let the cake cool while it’s rolled up, the middle of the cake will take longer to cool. Be sure to give it plenty of cooling time and check before frosting. If you try to frost the cake while it’s still warm, the frosting is more likely to stick and pull up little pieces of the cake.
Do not put cake in fridge while it’s still warm. If you waited to frost the cake until it cooled completely, this won’t be an issue. Placing a still warm cake in the fridge is a recipe for it to turn soggy, as excess moisture from the cake doesn’t get a chance to evaporate as steam.

How Do I Fix Cracks Or Tears In The Cake?

If your cake stuck to the paper when you rolled it or cracked at some point during the process, don’t worry! With a couple creative tricks, no one will be the wiser!

If the cake stuck to the plastic/parchment paper or cracked slightly: don’t worry! The frosting will hide most imperfections!
The cake cracked a LOT or fell apart: don’t despair! It still tastes fantastic and the frosting may help hold it together. If the cake still falls apart with frosting, consider chopping it up and making a trifle instead!

More Strawberry Recipes To Try:

Strawberry Cake Roll Recipe (Printable Recipe Card)

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Strawberry Cake Roll

Roll up dessert with this delightful Strawberry Cake Roll - strawberry sponge cake and decadent cream cheese icing swirled together in a dreamy dessert masterpiece.

Prep Time20

Cook Time14

Chilling Time2

Total Time2 34

Course: Dessert

Cuisine: American

Keyword: cake, Cake Roll, strawberry, Strawberry Cake, Strawberry Cake Roll

Servings: Slices

Calories: 625kcal

Author: Stacey aka the Soccer Mom

Cost: $15

Equipment

Stand mixer
Large Mixing Bowl
Jelly roll pan 10x15 inch
1 medium piping bag with a large star tip