Strawberry cake is one of life’s little treasures. The perfect strawberry dessert for a delicious summer and spring dessert. This light tasting cake is a favorite to make for special occasions, birthday parties, bridal showers, family gatherings, and holidays. It’s also a decadent cake to serve for potlucks, graduation parties, baby showers, and BBQ parties.
Strawberries are popular for summer desserts because they are in season during the warm months from region to region across the United States. They are the freshest, most flavorful, most plump, and juicy during the summer months. This makes it a delicious and versatile fruit to use in a variety of desserts. Because strawberries peak in the summer, it makes it much easier to buy. From farmer markets, to grocery stores, and strawberry picking, it makes it the perfect fruit to serve.
An Easy Recipe to Make A Strawberry Roll Cake
- Beat eggs. Mix in cake mix, oil, and water.
- Pour onto prepared baking sheet.
- Bake in 350°F oven for 12-14 minutes.
- Prepare countertop with parchment paper and powdered sugar.
- Flip cake onto it and remove the remaining parchment paper.
- Roll cake into a log. Allow it to cool. Transfer to refrigerator.
- Make the frosting.
- Unroll the cake and frost it then roll it back up and refrigerate.
- Frost cake and serve with diced strawberries.
Strawberry Roll Cake Ingredients: What You’ll Need
Cake Mix: Perhaps one of the easiest ways to make a cake roll is to use a store bought cake mix. Not only does it make this recipe easier from start to finish, but the strawberry flavor truly shines through. Additionally, beating the eggs until they are light and fluffy helps to create a light and airy cake by incorporating air into the eggs.
Eggs: Incorporating plenty of eggs into the cake batter is key to creating a cake roll that has structure, moisture, and flavor. Eggs are a good source of protein. Protein helps to give the strawberry cake its structure.
Oil: Moisture is a key texture in cake. To achieve this result, oil aids in the process. Choose an oil that complements the flavor in the cake. I find that using vegetable oil or canola oil works well with this cake. Both oils are mild in flavor which makes it the top choice to use.
Strawberries: Both fresh or frozen strawberries can be used to make the strawberry frosting. If you’re planning to use frozen strawberries, allow them to thaw until they are soft.
Cream Cheese: I like to make this strawberry cake with a cream cheese filling. The cream cheese helps stabilize traditional buttercream frosting. Adding this ingredient makes it much easier to roll into shape and the frosting holds up well in the heat.
Why Should I Make a Cake Roll?
There are many reasons why cake rolls are a popular choice to make for dessert.
- They are delicious. Traditionally, roll cakes are known for being light, airy, and fluffy in texture. In addition, an even amount of frosting is in each bite.
- Cake rolls are easy to make. Cake rolls are easy to make, from seasoned chefs to beginners.
- A roll cake is very versatile. Perhaps one of the most appealing aspects of making a roll cake is that it’s incredibly versatile. The cake flavor, fillings, frostings, and toppings are endless.
- It is an impressive dessert. From holidays like Mother’s Day, Christmas, Thanksgiving, the 4th of July, Memorial Day, Easter, Valentine’s Day, and more, holidays are the perfect occasion to make this impressive yet simple cake. It’s also a statement piece to bring to potlucks, wedding party events like bridal showers, engagement parties, and more.
Roll Cake Frosting and Filling Variations
Don’t have the time to make fresh strawberry frosting? I have several suggestions that work well with this cake recipe.
- Classic buttercream frosting: Use a classic buttercream frosting recipe. You’ll need butter, powdered sugar, vanilla extract, salt, and a little milk.
- Cream cheese frosting: Skip the fresh strawberry flavor and opt to make a classic cream cheese frosting. Feel free to use this same recipe, just skip the strawberries, and use less powdered sugar.
- Replicating strawberry flavor and/or pink color: To achieve a delicious strawberry flavor, use a little strawberry extract flavoring in a basic frosting recipe. To tint the frosting pink, use couple drops of red food coloring
- Use strawberry preserves in place of making your own: Another great option to cut down on time is to use 1/4 cup strawberry preserves in place of making your own strawberry puree.
- Buy frosting: Buy a can of strawberry frosting, or another kind like cream cheese frosting, or vanilla frosting. This is super handy when you need the cake for a same day event.
Reader Questions and Tips
What is the best cake mix to buy?
I like to use Duncan Hines Signature Perfectly Moist Strawberry Supreme cake mix. This particular brand of cake mix uses strawberry juicy and other natural flavors to flavor the cake strawberry flavor. Other cake brands include Betty Crocker, and Pillsbury.
Why do eggs need to be whipped?
Whipping egg is essential to developing a light, airy, spongy, and fluffy cake. It works by breaking down the proteins and incorporating air into the cake batter. Don’t skip this step.
How do I roll up the cake without it sticking?
To prevent a cake from sticking while rolling it up a few steps should be taken. To start, make sure the cake is completely cool. Next, use parchment paper to prevent the cake from sticking to the surface. Using a kitchen towel may trap moisture and allow it to stick to the tea towel.
Can I use my own frosting recipe to make the filling?
Yes. It’s best to use a stable frosting or filling. Whipped cream is a classic filling for roll cakes. However, it may not hold up well in the heat. On the other hand, cream cheese frosting or buttercream frosting are great choices to use as they provide structure and are creamy and smooth.
The frosting is too thick or thin. How can I fix it?
For frosting that is thick, simply add a teaspoon of milk at a time until desired consistency is reached. If the frosting is too thin, add more powdered sugar. Another helpful tip is to be sure the strawberries cook down to 1/2 cup. Once it’s strained to remove seeds or globs, be sure to use only 3 tablespoons in the frosting and no more.
Other Recipes You’ll Love
- strawberry shortcake fluff salad
- strawberry shortcake
- strawberry pretzel salad
- strawberry mimosa
- strawberry cookies
Strawberry Roll Cake
Ingredients
- 6 large eggs
- 15.25 oz strawberry cake mix 1 boxed cake mix
- ¼ cup canola oil
- ½ cup water
- ¼ cup powdered sugar
Filling
- 2 cups fresh strawberries or thawed if frozen
- 4 tsp granulated sugar
- ½ cup unsalted butter softened
- 8 oz full fat cream cheese softened
- 3 cups powdered sugar
- ¼ tsp salt
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F. Prepare a large rimmed cookie sheet by spraying it with baking spray or greasing it and line it with parchment paper on top. This will hold the parchment paper in place.
- Beat eggs with a mixer until thickened and light in color; about 6 minutes.
- Add the cake mix package, oil, and water. Mix until combined.
- Pour cake batter onto the cookie sheet and spread evenly.
- Bake in oven 12-14 minutes or until the cake springs back when lightly touched.
- Place a large sheet of parchment paper on the counter and dust with powdered sugar on top.
- Flip baked cake over onto parchment paper.
- Peel back and remove the parchment paper from the cake.
- Carefully roll up the cake into a log. Cool on the countertop for 1 hour. Transfer to refrigerator.
Make the strawberry filling
- Add strawberries and granulated sugar to blender. Process until smooth.
- Pour puree through a fine mesh strainer; should have about ½ cup puree.
- Add puree to saucepan and bring to a boil over medium heat. Once it boils, turn the heat down to a simmer and cook for 10-15 minutes or until the puree thickens to about 3 tablespoons. Cool to room temperature.
- Beat the cream cheese until smooth. Add in butter and beat until smooth. Gradually mix in powdered sugar, salt, and vanilla. Beat until light and fluffy. Beat in strawberry mixture.
- Set aside 1 cup frosting for the top of the cake, if using instead of whipped cream.
- Remove cake from refrigerator and gently unroll it. Evenly spread remaining frosting onto the cake and gently roll the cake back up. Transfer to refrigerator to cool and firm.
- Frost the top of the cake with remaining frosting or whipped cream. Garnish with diced strawberries – optional.
- Cut into slices and serve.
Notes
- Classic buttercream frosting: Use a classic buttercream frosting recipe.
- Cream cheese frosting: Skip the strawberry flavor and opt to make a classic cream cheese frosting. Use the same recipe. Skip the strawberries, and use less powdered sugar.
- Replicating strawberry flavor and/or pink color: To achieve a delicious strawberry flavor, use a little strawberry extract in a basic frosting recipe. To tint the frosting pink, use couple drops of red food coloring
- Use strawberry preserves in place of making your own: Use 1/4 cup strawberry preserves in place of making your own strawberry puree.
- Buy frosting: Buy a can of strawberry frosting, or another kind like cream cheese frosting, or vanilla frosting. This is super handy when you need the cake for a same day event.
Nutrition
Nutritional information is only an estimate and it’s accuracy is not guaranteed to be exact.
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