Strawberries & Cream Roll Cake

SERVES: 10

PREP: 20 Min

COOK TIME: 12 Min

Impress your loved ones with a cake that'll drop some jaws! Our Strawberries & Cream Roll Cake tastes even better than it looks. Spongy cake is rolled up with a creamy strawberry jam filling to make for delicious flavor combo. And when it's finished off with a chocolate drizzle and a few chocolate-covered strawberries, it's simple irresistible!

What You'll Need

1 1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs
3/4 cup granulated sugar
2 tablespoons milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
Confectioners' sugar for sprinkling
Strawberry Cream Filling
4 ounces cream cheese, softened
1/3 cup confectioners' sugar
1/3 cup strawberry jam
1/2 teaspoon vanilla extract
1 (8-ounce) container frozen whipped topping, thawed and divided
Fresh strawberries for garnish
Chocolate syrup for garnish

What to Do

Preheat oven to 350 degrees F. Coat a 10- x 15-inch rimmed baking sheet or jelly-roll pan with cooking spray, then line with wax paper and coat with cooking spray.
In a small bowl, combine flour, baking powder, and salt; set aside.
In a large bowl, beat eggs and sugar until frothy. Add milk, oil, and vanilla; mix well. Beat in flour mixture until smooth. Pour batter into baking sheet. Bake 12 to 14 minutes or until a wooden toothpick inserted in center comes out clean.
Sprinkle a clean kitchen towel with confectioners' sugar and invert the cake onto towel. While still hot, peel off wax paper and roll up cake and towel jelly-roll style, starting from a narrow end. Allow to cool.
Meanwhile, in a medium bowl, beat cream cheese, confectioners' sugar, strawberry jam, and vanilla until smooth. Fold in 1 cup whipped topping until creamy. Refrigerate until ready to use.
Unroll cake and remove towel. Spread strawberry cream over top of cake, and roll it up again. Place on a serving platter, frost all sides with remaining whipped topping. Garnish with strawberries and drizzle with chocolate. Refrigerate until ready to serve.

Notes

Nutritional InformationShow More

Servings Per Recipe: 10

Amount Per Serving % Daily Value *
Calories 628
Calories from Fat 458
Total Fat 51g 78 %
Saturated Fat 9.4g 47 %
Trans Fat 0.1g 0 %
Protein 5.1g 10 %

Amount Per Serving % Daily Value *
Cholesterol 92mg 31 %
Sodium 232mg 10 %
Total Carbohydrates 39g 13 %
Dietary Fiber 0.4g 2 %
Sugars 26g 0 %

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dndbeck1 4694533

Feb 09, 2017

I wonder if you could bake a cake in a 9x13 inch pan..let cool..then put the strawberry cream cheese topping on and frost with the remaining whipped topping...

Test Kitchen Team

Feb 09, 2017

Hi there! Yes, you can bake this in a 9x13 in cake pan, let it cool and then put the strawberry layer on followed by the remaining whipped topping. Enjoy!