Go Back
–+ servings
mother's day Strawberry Roll Cake

Delicious Mother's Day Strawberry Roll Cake to Impress Everyone

This Mother's Day Strawberry Roll Cake is a delightful dessert featuring a soft sponge cake and luscious strawberry filling, perfect for celebrations.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 6 large eggs Consider an egg replacer for a vegan option.
  • 15.25 oz strawberry cake mix You can try other brands like Betty Crocker or Pillsbury.
  • 0.25 cup canola oil Substitute with vegetable oil or melted coconut oil.
  • 0.5 cup water
For the Strawberry Filling
  • 2 cups fresh strawberries Or thawed if frozen.
  • 4 tsp granulated sugar Adjust according to the sweetness of the berries.
For the Frosting
  • 0.5 cup unsalted butter Softened; opt for vegan butter if desired.
  • 8 oz full-fat cream cheese Softened; consider a non-dairy cream cheese alternative for a vegan version.
  • 3 cups powdered sugar Customize based on Your taste.
  • 0.25 tsp salt Balances the sweetness.
  • 0.5 tsp vanilla extract Adds depth to the frosting.

Equipment

  • mixing bowl
  • Rimmed cookie sheet
  • Parchment paper
  • Saucepan
  • Mixer

Method
 

Step-by-Step Instructions for Mother's Day Strawberry Roll Cake
  1. Preheat your oven to 350°F (175°C) and prepare a large rimmed cookie sheet with baking spray and parchment paper.
  2. Whisk the eggs until thick and light in color, about 6 minutes, until they form ribbons.
  3. Fold in the cake mix, canola oil, and water until just combined.
  4. Spread the batter onto the prepared cookie sheet and bake for 12-14 minutes.
  5. Invert the cake onto a sugared parchment paper and let it cool.
  6. Roll the warm cake with the parchment paper and allow it to cool completely for about 1 hour.
  7. Blend fresh strawberries with sugar until smooth, then strain for puree.
  8. In a saucepan, simmer the strawberry puree until thickened, about 10-15 minutes.
  9. Beat cream cheese and butter until smooth, then add sugar, salt, vanilla, and cooled puree.
  10. Unroll the cooled cake and spread the filling, then re-roll without parchment.
  11. Frost the cake with remaining filling and garnish with diced strawberries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 54gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Allow the cake to cool fully before rolling to prevent cracks. Use plenty of parchment paper to avoid sticking.

Tried this recipe?

Let us know how it was!