Cream Cheese-Filled Strawberry Cake Roll

Strawberry season is the perfect opportunity to make a Strawberry Cake Roll with Cream Cheese Filling! Take one to your next cookout, BBQ, or summer party and everyone will be asking for the recipe!

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Strawberry season is the perfect opportunity to make a Strawberry Cake Roll with Cream Cheese Filling! Take one to your next cookout, BBQ, or summer party and everyone will be asking for the recipe!

Strawberries are considered “in-season” from the first of May through mid-June with May being celebrated as National Strawberry Month. There are hundreds of varieties, but one thing is for sure, they’re delicious! If I could only choose one fruit to enjoy for the rest of my life, strawberries would be at the top of the list.

Before heading to the grocery store, I suggest checking out your local farmers market or look into pick-your-own farms. In addition to the sweet, red fruit, you will find other in-season goods that offer the peak flavors that help make ordinary dishes, extraordinary.

To choose the best strawberries, make sure the tips are not white or green. Fully-red berries are best, but also watch out for soft or bruised spots. These berries are better to save and create a batch of jam. Can the jam and pop open a jar during the off-season to reminisce with flavor!

A Strawberry Cake Roll can easily be a showstopper with the strawberry sweetness and tangy cream cheese wrapped in a cake! Using a jelly roll pan will prevent your cake from spilling over the edges. When preparing the pan, don’t skip on lining it with parchment paper AND use the non-stick cooking spray. Use a silicone spatula to spread the batter evenly around the pan. You can also tap it on the counter to remove air bubbles and ensure an even layer.

My initial cake rolls were awful looking and cracked. But now I know how to achieve a better looking, non-cracking cake roll. While the cake is still warm, place a tea towel over your cooling wrack. Holding the towel tight against the rack, invert it and place on top of the cake. Using pot holders, flip the jelly roll pan and cooling rack together. Once your cake is on the tea towel, carefully peel the parchment paper off and carefully roll your cake.

I use a linen tea towel that is lint-free. This prevents getting lint stuck to your cake roll! Wrapped in the tea towel, your cake will slowly cool and retain enough moisture to prevent cracking. If you wait until the cake is cooled, you’ll most likely end up with more cracks that you can count and your recipe will be a flop. This is the secret to making them work!

Up close view of interior of roll

Ingredients to Make a Strawberry Cake Roll:

Cake:

¾ cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

3 large eggs

½ cup granulated sugar

1 tablespoon vegetable oil

5 strawberries; tops removed

2 drops pink food gel coloring

½ cup powdered sugar for dusting

Filling

8 oz. cream cheese softened

2 cups powdered sugar

½ tablespoon vanilla extract

Topping

½ cup powdered sugar

5 strawberries; tops removed and sliced

How to Make a Strawberry Cake Roll:

Preheat the oven to 375°F. Line a 15x10x1 jelly roll pan with parchment paper and spray with nonstick spray. Set it aside.

In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set it aside.

Using a stand mixer, beat the eggs for 5 minutes until the eggs are a light yellow frothy texture.

Add the sugar, two drops pink food gel, and vegetable oil then continue beating until well incorporated.

Fold the flour mixture into the wet ingredients. Evenly pour and spread the cake batter into the prepared pan. Bake for 10 to 12 minutes.

Remove the cake from the oven. Heavily dust the top of a tea towel/flour sack towel with powdered sugar.

Immediately place the powdered towel powdered side down on top of the cake.

Lay the cutting board on top of the tea towel. The cake pan will still be hot. Quickly flip the cake over so that the cake is lying on top of the dusted towel.

Remove parchment paper. This should be easy if you sprayed the parchment paper heavily with oil.

Flip one end of the towel over one of the short ends of the cake. Slowly begin to roll one end towards the other. Once rolled, set it aside to completely cool. I usually cool it overnight.

Filling:

Place cream cheese, powdered sugar, vanilla into the mixer. Mix on low until combined then increase speed until mixed well. Add in diced strwaberries and fold them into the mix.

Slowly unroll the cake once cooled. Fill with silicone spatula. Roll slowly and tightly in the beginning.

Topping:

Top with powdered sugar and diced strawberries.

Top of strawberry cake roll topped with strawberries and powdered sugar

MORE Cake Recipes to Try:

Strawberry season is the perfect opportunity to make a Strawberry Cake Roll with Cream Cheese Filling! Take one to your next cookout, BBQ, or summer party and everyone will be asking for the recipe!

Strawberry Cake Roll with Cream Cheese Filling

Yield: 10 Servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Strawberry season is the perfect opportunity to make a Strawberry Cake Roll with Cream Cheese Filling! Take one to your next cookout, BBQ, or summer party and everyone will be asking for the recipe!

Ingredients

Cake:

  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 3 large eggs
  • ½ cup granulated sugar
  • 1 tablespoon vegetable oil
  • 5 strawberries; tops removed
  • 2 drops pink food gel coloring
  • ½ cup powdered sugar for dusting

Filling:

  • 8 oz. cream cheese softened
  • 2 cups powdered sugar
  • ½ tablespoon vanilla extract

Topping:

  • ½ cup powdered sugar
  • 5 strawberries; tops removed and sliced

Instructions

    Preheat the oven to 375°F. Line a 15x10x1 jelly roll pan with parchment paper and spray with nonstick spray. Set it aside.

    In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt. Set it aside.

    Using a stand mixer, beat the eggs for 5 minutes until the eggs are a light yellow frothy texture.

    Add the sugar, two drops pink food gel, and vegetable oil then continue beating until well incorporated.

    Fold the flour mixture into the wet ingredients. Evenly pour and spread the cake batter into the prepared pan. Bake for 10 to 12 minutes.

    Remove the cake from the oven. Heavily dust the top of a tea towel/flour sack towel with powdered sugar.

    Immediately place the powdered towel powdered side down on top of the cake.
    Lay the cutting board on top of the tea towel. The cake pan will still be hot. Quickly flip the cake over so that the cake is lying on top of the dusted towel.

    Remove parchment paper. This should be easy if you sprayed the parchment paper heavily with oil.

    Flip one end of the towel over one of the short ends of the cake. Slowly begin to roll one end towards the other. Once rolled, set it aside to completely cool. I usually cool it overnight.

    Filling:

    Place cream cheese, powdered sugar, vanilla into the mixer. Mix on low until combined then increase speed until mixed well. Add in diced strawberries and fold them into the mix.

    Slowly unroll the cake once cooled. Fill with silicone spatula. Roll slowly and tightly in the beginning.

    Topping:

    Top with powdered sugar and diced strawberries.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 322Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 79mgSodium: 195mgCarbohydrates: 53gFiber: 1gSugar: 44gProtein: 4g

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Strawberry season is the perfect opportunity to make a Strawberry Cake Roll with Cream Cheese Filling! Take one to your next cookout, BBQ, or summer party and everyone will be asking for the recipe!

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