Menu
Ice Cream Cake Roll Ice Cream Cake Roll
Strawberry-Mallow Cake Roll Strawberry-Mallow Cake Roll
Raspberry Cake Roll Raspberry Cake Roll
Mocha Ice Cream Cake Roll Mocha Ice Cream Cake Roll
Chocolate Cake Roll Chocolate Cake Roll
Strawberry Cream Cake Strawberry Cream Cake
Lemon Cake Roll Lemon Cake Roll
Chocolate Mint Cake Roll Chocolate Mint Cake Roll
Ice Cream Party Roll Ice Cream Party Roll
Cherry Angel Cake Roll Cherry Angel Cake Roll
Creamy Chocolate Cake Roll Creamy Chocolate Cake Roll
Sweet Potato Pie Cake Roll Sweet Potato Pie Cake Roll
Cranberry Cake Roll Cranberry Cake Roll
Chocolate Ice Cream Roll Chocolate Ice Cream Roll
Lemon Angel Cake Roll Lemon Angel Cake Roll
Red Velvet Cake Roll Red Velvet Cake Roll
Butternut Squash Cake Roll Butternut Squash Cake Roll
Apple Butter Cake Roll Apple Butter Cake Roll
Layered Strawberry Cream Cake Layered Strawberry Cream Cake
Strawberry Cream Cheese Pound Cake Strawberry Cream Cheese Pound Cake

Strawberry Cream Cake Roll

8 reviews
Test Kitchen Approved
Total Time

Prep: 25 min. + chilling Bake: 10 min. + cooling

Makes

10 servings

Updated: Jun. 30, 2023
There are plenty of strawberry patches near my hometown, and soon they'll be brimming with red berries. I discovered this recipe a few summers ago and have made it often. Believe me, it tastes as good as it looks!
Strawberry Cream Cake Roll
Strawberry Cream Cake Roll Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 3/4 cup sifted cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners' sugar
  • CREAM FILLING:
  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups fresh or frozen strawberries, cut up
  • Additional whole strawberries
  • Whipped cream, optional

Directions

  1. Preheat oven to 375°. Line a 15x10x1-in. baking pan with parchment or waxed paper; grease paper and set aside. In a large bowl, beat eggs with vanilla on high speed with an electric mixer for 5 minutes or until lemon-colored. Gradually add sugar, beating until dissolved.
  2. Combine flour, baking powder and salt; fold gently into egg mixture just until combined. Pour into prepared pan; spread batter evenly.
  3. Bake until light brown, 10-12 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper from cake; roll up cake in cloth jelly-roll style, starting with a short side. Cool completely on wire rack.
  4. For filling, whip cream, sugar and vanilla until soft peaks form. Unroll cake; spread filling evenly over cake to within 1/2-in. of edges. Sprinkle with strawberries. Roll up the cake again, without towel and chill 2 hours before serving. Just before serving, dust cake with confectioners' sugar and if desired, top with additional strawberries and sweetened whipped cream.

Nutrition Facts

1 slice: 237 calories, 11g fat (6g saturated fat), 118mg cholesterol, 134mg sodium, 31g carbohydrate (22g sugars, 1g fiber), 4g protein.