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Strawberry Roll Cake

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by: Half-Baked Harvest
Updated May 24, 2022
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This easy strawberry roll cake is as perfect for Valentine's Day as it is for a summer soiree.

More About This Recipe

  • Want a non-chocolate dessert for Valentines Day? This one's perfectly perfect. Don’t get me wrong – I LOVE chocolate, and 99% of the time I would never serve a non-chocolate dessert on V-Day. BUT this one's for those who like fruity fresh desserts. It'd be equally awesome for a summer outdoor barbecue. I have to admit this fresh and fruity cake is a fabulous way to go. It’s everything sweet and oh so pink, which obviously makes it perfect for the holiday. A couple of helpful tips for a perfect roll cake: Set a timer to be sure you beat the eggs for a full 6 minutes. This will help ensure a spongy cake texture and help keep the cake from breaking when you roll it. You must roll the cake into the towel immediately after turning it out of the pan to avoid having the cake break, as it is most malleable while still hot. Decorate the finished cake with colorful Valentine's Day sprinkles, strawberry sauce and a fresh sliced strawberry. Store loosely covered in refrigerator. Let stand at room temperature for 30 minutes before slicing and serving.

Strawberry Roll Cake

  • Prep Time 40 min
  • Total 2 hr 30 min
  • Servings 10
  • Ingredients 9
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Ingredients

  • 6 eggs
  • 1 box Betty Crocker™ Delights Super Moist™ Strawberry Cake Mix
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1/4 cup powdered sugar
  • 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting, divided
  • Valentines day sprinkles, for decorating
  • Strawberry sauce, for drizzling
  • Fresh strawberries for topping

Instructions

  • Step 
    1
    Heat oven to 375°F (350° F for dark or nonstick pan). Line bottom only of 15x10x1-inch jelly roll pan with cooking parchment paper. Spray with baking spray. Place paper baking cups in 6 regular-size muffin cups.
  • Step 
    2
    In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon-colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute. Pour 3 1/2 cups batter into prepared jelly roll pan. Divide remaining batter among the 6 muffin cups.
  • Step 
    3
    Bake 14 to 16 minutes or until cake springs back when lightly touched in center and when toothpick inserted in center of cupcakes comes out clean. Immediately turn cake upside down onto clean, thin kitchen towel sprinkled with 1/4 cup powdered sugar; peel away parchment paper. While still hot, carefully roll up cake and towel from narrow end. Cool rolled-up cake 10 minutes at room temperature, and then about 1 hour in refrigerator. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
  • Step 
    4
    Unroll cake carefully, and remove towel. Allow the end to remain slightly curled. Spread 1 container of frosting evenly over the surface of the cake. Re-roll the filled cake, wrap in plastic wrap and refrigerate 30 minutes.
  • Step 
    5
    Remove cake from refrigerator, unwrap and frost the top with half of the second container of frosting. Transfer cake to serving platter. Decorate with colorful sprinkles, strawberry sauce and a fresh sliced strawberry. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.

Nutrition

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