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–+ servings
three-quarters view of strawberry roll cake showing the cream and strawberry filling.

Strawberry Roll Cake Recipe

Course: Cake, Dessert
Cuisine: American
Prep Time: 35 minutes
Cook Time: 10 minutes
Cool Time: 1 hour 10 minutes
Total Time: 1 hour 55 minutes
Servings: 10 slices
Calories: 255kcal
Author: Becky Hardin
This strawberry Swiss roll cake is the ultimate celebration of spring! A tender, strawberry sponge cake is wrapped around a fluffy cream cheese filling and fresh berries for a dessert that is as delicious as it is beautiful.
Print Recipe
US Customary - Metric

Equipment

  • Jelly Roll Pan
  • Stand Mixer
  • 3 Mini Paper Doilies (optional, for decoration)

Ingredients

For the Strawberry Sponge:

  • 4 large eggs separated
  • ¾ teaspoons kosher salt
  • ⅓ cup granulated sugar divided
  • 2 tablespoons strawberry Jell-O *
  • 2 tablespoons milk
  • 1½ tablespoons vegetable oil
  • ¾ cup cake flour **
  • Powdered sugar for dusting

For the Cream Filling:

  • 8 ounces cream cheese (1 brick)
  • ⅔ cup powdered sugar
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt
  • 1 cup frozen whipped topping thawed
  • 8 small strawberries ends cut off

Instructions

For the Strawberry Sponge:

  • Preheat oven to 350°F. Line a jelly roll pan or 10x15-inch rimmed baking sheet with parchment paper and spray with baking spray.
    ingredients for strawberry cake in individual bowls.
  • Add the egg whites to the clean bowl of a stand mixer fitted with a whisk attachment. Whip at medium speed for 45 seconds, or until a microfoam has formed.
    4 large eggs
    egg whites in a mixing bowl.
  • Add in the salt and continue whipping for 30 seconds.
    ¾ teaspoons kosher salt
  • With the mixer still going, stream in 2 tablespoons of sugar.
    ⅓ cup granulated sugar
    foamy egg whites in a mixing bowl.
  • After the sugar has been incorporated, let the meringue continue to whip for 8-10 minutes while you make the yolk mixture.
    whipped meringue on a stand mixer whisk.
  • In a separate medium-sized bowl, whisk the egg yolks, remaining sugar, and strawberry Jell-O together until the mixture is fluffy.
    2 tablespoons strawberry Jell-O
    whisking egg yolks, sugar, and strawberry jello in a white bowl.
  • Whisk in the milk and vegetable oil until well combined, then add in the flour and mix just until incorporated and smooth.
    2 tablespoons milk, 1½ tablespoons vegetable oil, ¾ cup cake flour
    adding flour to jello-and-egg mixture in a white bowl with a whisk.
  • Once the meringue has formed stiff peaks, use a rubber spatula to gently fold in the yolk mixture until fully combined and smooth.
    folding strawberry egg yolk mixture into egg white meringue in a mixing bowl with a rubber spatula.
  • Pour the batter onto the jelly roll pan and smooth out to the edges.
    strawberry cake batter in a baking pan.
  • Place the pan into the preheated oven to bake for exactly 10 minutes.
    baked strawberry cake in a baking pan.
  • Once baked, remove from the oven and place the cake (on the parchment) onto a cooling rack to rest for exactly 10 minutes.
  • Once the cake has cooled slightly, dust it with an even layer of powdered sugar.
    Powdered sugar
    baked strawberry cake dusted with powdered sugar in a cake pan.
  • Place a large kitchen towel over the cake. Roll the cake up with both the towel and the parchment paper into a log. Let the cake finish cooling completely for about 1 hour.
    strawberry cake rolled up in a towel.

For the Cream Filling:

  • When the cake is almost finished cooling, make the filling: Place the cream cheese, powdered sugar, vanilla, and salt into the bowl of a stand mixer fitted with a paddle or whisk attachment. Beat together on high speed for 2 minutes, or until smooth.
    8 ounces cream cheese, ⅔ cup powdered sugar, ½ teaspoon pure vanilla extract, ¼ teaspoon kosher salt
    beaten sweetened cream cheese in a mixing bowl.
  • Fold in the whipped topping until well incorporated.
    1 cup frozen whipped topping
    folding cool whip into beaten cream cheese with a rubber spatula.

For Assembly:

  • Once the cake has cooled completely, unroll and remove the towel.
    unrolled strawberry cake on parchment.
  • Spoon the filling onto the cake and spread it in an even layer over the entire surface of the cake.
  • Place the strawberries in a line about 1 inch inside of the edge of the end that you will begin rolling the cake roll from.
    8 small strawberries
    strawberry cake covered with cream cheese filling and a thin line of strawberries on the far right side.
  • Roll the cake up carefully, starting from the strawberry side.
    strawberry cake filled with cream cheese and strawberries, and rolled into a log.
  • Roll 3 small paper doilies up for a few seconds so they curve slightly.
    three paper doilies placed on top of strawberry roll cake.
  • Place the doilies onto the cake roll. Dust with an even layer of powdered sugar. Carefully remove the doilies so that the powdered sugar that is on the doilies does not fall down onto the cake roll. Slice and serve.
    strawberry roll cake topped with paper doilies, covered in powdered sugar.

Notes

*Pink food coloring, along with 1 tsp of strawberry extract, can be added in place of the strawberry Jell-O. If you do so, add an extra 1 tbsp of flour to the batter.
**If you do not have cake flour, simply remove 1½ tablespoons of flour and mix in 1½ tablespoons of cornstarch before adding it to the recipe.
Meringue Tips:
  • Be sure the mixing bowl is completely dry with no traces of oil before starting the meringue. If the bowl is oily after washing and drying, wipe it down with a paper towel and some white vinegar.
  • Follow the exact times when making the meringue to ensure success.
  • Do not increase the mixer speed when whipping the egg whites. This will add too much air to the meringue and can cause an inconsistent final product.
Cake Tips:
  • Don't overmix the batter, or you'll knock all the air out of it, and it won't rise.
  • Roll the cake while it's still warm and flexible. If it cools too much, it will crack when you try to roll it.
  • Use a lint-free or linen/flour sack towel to roll the cake. You can dust the towel with powdered sugar as well to help prevent sticking.
Filling & Assembly Tips:
  • If your filling is too soft, chill it in the fridge for 15 minutes before spreading it on your cake.
  • Use a thicker layer of cream in the center, and taper off as you reach the edges so the filling doesn't ooze out as you roll. 
  • Pat your strawberries completely dry with a paper towel before placing them on the cream. If they are wet, they will create slippery pockets that cause the roll to slide apart when sliced.
  • Use the parchment paper underneath to help you lift and roll the cake. Give the first inch a very tight tuck. This creates that tight "C" shape in the center. If the center is loose, the whole cake will look flattened rather than round.
  • Cut the cake with a serrated knife in a sawing motion to avoid compressing the spiral.
Make-Ahead: For the perfect slice, prepare the entire cake 24 hours in advance and store it in the refrigerator. This allows the flavors to meld and the filling to set. Wrap it tightly in 2 layers of plastic wrap, and wait to decorate until just before serving.
Storage: Store this roll cake tightly wrapped in plastic wrap in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutrition

Serving: 1slice | Calories: 255kcal | Carbohydrates: 29g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 346mg | Potassium: 88mg | Fiber: 0.3g | Sugar: 22g | Vitamin A: 424IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg