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Strawberries & Cream Roll Cake

(0 Votes)
Updated May 25, 2018
Strawberries and 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 cups 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

  1. 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.
  2. In a small bowl, combine flour, baking powder, and salt; set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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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I have not made this yet so I cannot rate it.

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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...

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!

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