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Strawberry-Mallow Cake Roll

This stunning cake roll is so much fun to make and present to guests.—Susan Olsen, Huntley, Montana
  • Total Time
    Prep: 30 min. Bake: 10 min. + chilling
  • Makes
    10 servings


  • 4 large eggs, separated
  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar, divided
  • 1/2 teaspoon vanilla extract
  • 2 cartons (8 ounces each) spreadable strawberry cream cheese
  • 1 jar (7 ounces) marshmallow creme
  • 3 cups sliced fresh strawberries, divided
  • Chocolate syrup, optional


  • Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside.
  • Sift together the flour, baking powder and salt; set aside. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Add dry ingredients and mix well.
  • In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into batter; fold in remaining whites.
  • Gently spoon into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack.
  • In a small bowl, beat cream cheese and marshmallow creme. Unroll cake; spread cream cheese mixture to within 1/2 in. of edges. Top with 2-1/2 cups strawberries. Roll up again. Place seam side down on a platter. Refrigerate for at least 2 hours.
  • Just before serving, garnish with remaining strawberries. Serve with chocolate syrup if desired. Refrigerate leftovers.
Nutrition Facts
1 slice: 271 calories, 9g fat (5g saturated fat), 103mg cholesterol, 212mg sodium, 45g carbohydrate (34g sugars, 1g fiber), 4g protein.

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  • faith035
    Dec 5, 2013


  • wisa10110
    Feb 22, 2012

    Great recipe!! It was my first time making roll cake, and it turn out just awesome. No cracks !!!

  • cheesecakemaven
    Dec 9, 2010

    I've made this recipe numerous times and everytime it turns out great. Most everyone loves it and it is great with the suggested chocolate syrup. I know it's not for everyone but, I also butterscotch syrup on this too.

  • jessicastant
    Jul 15, 2010

    This had a very good taste. I had a problem with my cake cracking though and then a lot of the filling fell out. I sis use a boxed angel food mix though and it was a little thick. That may have been the problem. The strawberries made it a little watery. I will probably make this again but follow the recipe exactly.

  • speedbumper
    May 11, 2010

    I would definitely make this again. I used the cake mix and my cake cracked. Anyone have any hints so it doesn't crack next time?

  • BuenyMom
    Mar 27, 2010

    I have made this many times and plan to make it again for Easter. My one daughter requests it all the time and often asks me to make it for functions she is attending. It is a real winner if you love strawberries.

  • huze
    Feb 12, 2010

    i have made this about six times. made it with pineapple creamcheese and blueberry. i work in hospital kitchen and going to make it for our dessert bar for valentine's day

  • iamscaredofflies
    Dec 9, 2009

    No comment left

  • huze
    Oct 15, 2009


  • djangel
    Jun 7, 2009

    There seemed to be too much filling. As I rolled it was being pushed out toward the end and I wasn't rolling too tight. I took quite a bit of filling out.