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Strawberry Roll Cake

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Strawberry Roll Cake
  • Prep Time 40 min
  • Total Time 2 hr 30 min
  • Servings 10
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Strawberry Roll Cake

For Valentine's Day or a summer treat, this cake is impressive (but easy)!

Ingredients

6
eggs
1
box Betty Crocker™ SuperMoist™ strawberry cake mix
1/2
cup water
1/4
cup vegetable oil
1/4
cup powdered sugar
2
containers Betty Crocker™ Rich & Creamy vanilla frosting, divided
Valentines day sprinkles, for decorating
Strawberry sauce, for drizzling
Fresh strawberries for topping

Directions

  • 1 Heat oven to 375°F (350° F for dark or nonstick pan). Line bottom only of 15x10x1-inch jelly roll pan with cooking parchment paper. Spray with baking spray. Place paper baking cups in 6 regular-size muffin cups.
  • 2 In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon-colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute. Pour 3 1/2 cups batter into prepared jelly roll pan. Divide remaining batter among the 6 muffin cups.
  • 3 Bake 14 to 16 minutes or until cake springs back when lightly touched in center and when toothpick inserted in center of cupcakes comes out clean. Immediately turn cake upside down onto clean, thin kitchen towel sprinkled with 1/4 cup powdered sugar; peel away parchment paper. While still hot, carefully roll up cake and towel from narrow end. Cool rolled-up cake 10 minutes at room temperature, and then about 1 hour in refrigerator. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
  • 4 Unroll cake carefully, and remove towel. Allow the end to remain slightly curled. Spread 1 container of frosting evenly over the surface of the cake. Re-roll the filled cake, wrap in plastic wrap and refrigerate 30 minutes.
  • 5 Remove cake from refrigerator, unwrap and frost the top with half of the second container of frosting. Transfer cake to serving platter. Decorate with colorful sprinkles, strawberry sauce and a fresh sliced strawberry. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.
See Step By Step

Step By Step  

This easy strawberry roll cake is as perfect for Valentine's Day as it is for a summer soiree.

As prepared by Half Baked Harvest,

Want a non-chocolate dessert for Valentines Day? This one's perfectly perfect.

Don’t get me wrong – I LOVE chocolate, and 99% of the time I would never serve a non-chocolate dessert on V-Day. BUT this one's for those who like fruity fresh desserts. It'd be equally awesome for a summer outdoor barbecue.

I have to admit this fresh and fruity cake is a fabulous way to go. It’s everything sweet and oh so pink, which obviously makes it perfect for the holiday.

 

Strawberry Roll Cake

Okay, so first you need to gather your ingredients up.

Line the bottom only of a 15x10x1-inch pan with cooking parchment paper. Spray it with baking spray, then place paper baking cups in 6 regular-size muffin cups.

 

Strawberry Roll Cake

In a large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon-colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute. 

Pour 3 1/2 cups batter into prepared pan. Divide remaining batter among 6 muffin cups.

 

Strawberry Roll Cake

Bake 14 to 16 minutes or until cake springs back when lightly touched in center, and cupcakes test done when toothpick inserted in center comes out clean.

Immediately turn cake upside down onto a clean kitchen towel sprinkled with 1/4 cup powdered sugar; peel away parchment paper.

 

Strawberry Roll Cake

While still hot, carefully roll up cake and towel from the narrow end.

 

Strawberry Roll Cake

Cool rolled-up cake 10 minutes at room temperature, and then about 1 hour in the refrigerator.

Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.

 

Strawberry Roll Cake

Unroll cake carefully, and remove towel. Allow the end to remain slightly curled. Spread 1 container frosting evenly over cake's surface.

 

Strawberry Roll Cake

Re-roll filled cake, wrap in plastic wrap and refrigerate 30 minutes.

 

Strawberry Roll Cake

Remove the rolled cake from the refrigerator, unwrap and frost the top with 1/2 of the frosting container.

 

Strawberry Roll Cake

Transfer cake to serving platter. Decorate with colorful Valentine's Day sprinkles, strawberry sauce and a fresh sliced strawberry. Store loosely covered in refrigerator.

 

Strawberry Roll Cake

Let stand at room temperature for 30 minutes before slicing and serving.

See Recipe
Tips  

Set a timer to be sure you beat the eggs for a full 6 minutes. This will help ensure a spongy cake texture and help keep the cake from breaking when you roll it.

You must roll the cake into the towel immediately after turning it out of the pan to avoid having the cake break, as it is most malleable while still hot.

Nutrition Information 
No nutrition information available for this recipe
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