Strawberry Roll Cake
This Strawberry Roll Cake is a fun, delicious dessert recipe! Light, airy cake is wrapped around a creamy, whipped layer infused with fresh strawberries!
Servings 6 servings
Calories 629kcal
Ingredients
- 6 eggs
- 1 box 15.25 oz, white cake mix
- 1/2 cup water
- 1/4 cup vegetable oil
- powdered sugar for dusting roll
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 cup strawberry preserves
- 1-1/2 cups chopped fresh strawberries
Instructions
- Preheat oven to 350 and line a 15"x10"x1" baking sheet with parchment paper. Grease parchment paper with nonstick cooking spray.
- Add eggs to a mixing bowl and beat for 5 minutes until light lemon in color and bubbly/frothy.
- Add cake mix, water and vegetable oil and beat well.
- Measure 3-1/2 cups of batter. Spread batter into prepared pan and bake 14-16 minutes or until edges begin to brown and center is set.
- Dust a towel with powdered sugar and place the cake onto the towel, parchment paper facing up.
- Peel away the parchment paper and discard. Starting on a short end, roll up the towel and cake to create a log. Let stand to cool completely.
- Add heavy whipping cream and powdered sugar to a mixing bowl fitted with a wire whisk. Beat for 5-6 minutes or until stiff peaks form. Remove about 1/2 cup of whipped cream and place it into a piping bag fitted with a tip. Set aside.
- Fold in strawberry preserves.
- Unroll cake and spread filling in the center.
- Top with fresh cut strawberries.
- Re-roll and place onto a serving platter. Add garnish of fresh whole strawberries and reserved whipped topping. Cover and refrigerate until ready to serve.
- Slice into 1" slices and serve.
Nutrition
Calories: 629kcal