By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 8
390 cal · 75 min
Easy Strawberry Cake Roll
Recipe GLPRfbe8a5ce12c974
A light and fluffy sponge cake filled with creamy whipped frosting and fresh strawberries, rolled into an elegant pinwheel. The strawberry-spiked cream cheese filling pairs beautifully with the delicate cake layers. Perfect for special occasions or a simple homemade treat.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
6 large eggs
3/4 cup granulated sugar
1 cup all-purpose flour
1 cup fresh strawberries, blended smooth
1 cup fresh strawberries, diced small
8 ounces cream cheese, softened
1 cup heavy whipping cream, very cold
Powdered sugar for dusting
Directions
Preheat your oven to 350°F (175°C). Line a 10" x 15" baking sheet with parchment paper.
In a large bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for about 5 minutes, until the mixture is pale, fluffy, and has roughly doubled in volume.
Using a rubber spatula, carefully fold the flour into the egg mixture in three additions, stirring gently each time until just combined. Do not overmix; stop folding as soon as you see no dry flour streaks.
Pour the batter evenly onto the prepared baking sheet and spread it into an even layer with the spatula.
Bake for 12 minutes, until the top is light golden and the cake springs back when lightly touched.
Remove the cake from the oven and immediately place a clean kitchen towel over the top.
Starting from one of the shorter ends, carefully roll the warm cake and towel together into a tight log, keeping the towel inside. Set the rolled cake aside to cool to room temperature, about 20-30 minutes.
Unroll the cooled cake carefully and remove the parchment paper and towel. Spread the blended strawberries evenly over the cake surface and let it soak for 2-3 minutes.
In a clean mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy with no lumps remaining.
Add the very cold heavy whipping cream to the cream cheese and continue beating on medium-high speed until stiff peaks form, about 3-4 minutes.
Spread an even layer of the cream cheese frosting over the strawberry-covered cake, leaving a small margin near the edges.
Sprinkle the diced strawberries evenly over the frosting layer.
Starting from the same shorter end where you originally rolled, carefully roll the cake back up into a tight log, wrapping it in parchment paper or plastic wrap as you go.
Dust the top and sides of the cake roll with powdered sugar and garnish with additional strawberries or whipped cream if desired. Refrigerate for at least 1 hour before serving.
Comments
This cake roll checks the availability box—eggs, sugar, flour, cream cheese, and heavy cream stock every Charlotte-area chain, and fresh strawberries are reliable year-round at Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger. Cost per serving runs around $1.50 to $2.00, driven mainly by the cream cheese and heavy cream filling. The honest prep time is closer to 90 minutes once you factor in cooling the sponge, whipping cream, and rolling without tearing; the stated 75 minutes glosses over the wait between baking and assembly. This is a fussy dessert that demands a light hand and focus, and leftovers keep well refrigerated for two days, making it a solid make-ahead for a dinner party rather than a casual weeknight crowd-pleaser.
Sign in or create a free account to add your review.
