Last Updated on February 28, 2024 by Kimberly Stroh

Simple, pretty and delicious, everyone loves this Strawberry Cake Roll recipe. To keep it easy, it starts with a box of cake mix and includes fresh strawberries with an easy strawberry buttercream frosting. It’s the perfect dessert to make during strawberry season!

I absolutely love to bake with fresh strawberries. Springtime is our strawberry season and I’ll use any excuse to head to the farm for strawberry picking. After I pick strawberries, along with my three kids, we’ve got gallons to bring home. While there are a few hacks to help strawberries stay fresh longer, I still want to use them as quickly as possible.

I go nuts and bake up as many strawberry treats as I can! That’s how this Strawberry Cake Roll came to be. It looks like a fancy dessert, but it actually starts with a box of white cake mix. Fresh strawberries and strawberry jam add a punch of flavor. The end result is a light and luscious springtime cake that you’re going to love.

Looking for more strawberry dessert recipes? Are you guilty of picking too many strawberries, like me? Check out these top-rated berry desserts:

• Easy Strawberry Lemonade Moonshine
• Strawberry Banana Cheesecake Dessert Salad
• Strawberry Banana Muffins

Why We Love This Strawberry Cake Roll

I love this recipe because it looks fancy, but it’s not that difficult to put together. It’s time consuming, but not difficult. The cake isn’t heavy and it’s got a nice light flavor that’s great for warmer months. I prefer to make it during the spring season when strawberries are in their prime, but it’s also a great cake for Valentine’s Day or during the summer months. If you’re a fan of strawberries, there’s no bad time to bake this cake.

I also have a Cannoli Cake Roll recipe and a Lemon Blueberry Cake Roll. I just love how beautiful cake rolls look on a dessert plate! This Strawberry Cake Roll is no exception. It’ll wow everyone.

How To Make A Cake Roll Before An Event

Here’s the kicker. It’s an easy cake, but it’s time consuming and you need to give yourself adequate time to prepare it. It takes about 15 minutes to prep, 16 minutes to bake, and then you need to give yourself time for the cake to set. A cake roll that isn’t refrigerated will want to unravel. Wrap the cake tightly with plastic wrap and refrigerate for 4 hours or overnight. I recommend make the cake the day before an event.

Why Does The Recipe Make Cupcakes Too?

I wanted to keep this cake easy and that means using cake mix. However, for cake rolls, you only need a small amount of cake batter since it’s a thin amount spread across the jelly roll pan. Instead of wasting the cake mix, I added instructions into the recipe for a few cupcakes. Why not bake up a few cupcakes on the side instead of wasting the cake batter? It makes a few cupcakes. Use the same buttercream frosting to frost them and plop a strawberry on the top! Boom – two desserts with one recipe.

Tips For Making a Beautiful Cake Roll Every Time

• Use a 15x10x1-inch pan only. Other pans may be too deep, making removing the cake from the pan difficult.
• Do not skip greasing the pan with nonstick cooking spray.
• Do not overbake. The cake is done when you lightly touch the surface with the tip of your finger, and the cake springs back.
• The towel prevents the cake from sticking to itself when rolled. Starting with a short side of the cake, roll up the towel and the warm cake together into a spiral. Yes, the towel will be inside your baked cake roll. This step helps to form the cake roll shape later without any cracking.
• After adding the strawberry icing, roll the cake, using the towel to lift and guide the cake into an even roll.

How To Store Leftovers

Wrap the Strawberry Cake Roll in plastic wrap and store it in the refrigerator. It’s best to keep the buttercream away from direct heat. For the best freshness, enjoy the cake within 3-4 days of baking. I let it thaw for a few minutes before enjoying. If it’s covered in plastic wrap, it will stay rolled nicely.

Can You Freeze Strawberry Cake Roll?

Yes! Strawberry cake roll freezes well and the strawberries freeze beautifully. Keep the Strawberry Cake Roll frozen for up to three months. Store the cake towards the back of your freezer where temperatures are more stable. Let it thaw, overnight, in the refrigerator and then a few minutes on the countertop before enjoying again.

Recipe Substitutions

Obviously, this recipe is for strawberries, but you can use any fruit you want with a matching jam. Try a different berries, like raspberries or blackberries. Stick with the white cake mix as a base and play with the flavors as you like!

Strawberry Cake Roll Ingredients:

• Eggs
• Vanilla Cake Mix (1 box, 15.25 oz)
• Water
• Vegetable Oil
• Butter
• Powdered Sugar
• Vanilla Extract
• Strawberry Jam
• Whole Milk
• Fresh Strawberries
• Optional: Additional Powdered Sugar & Strawberries for garnish

How To Make A Strawberry Cake Roll

Preheat oven to 350ºF and line a 10x15x1 inch baking sheet with parchment paper. Spray paper with nonstick cooking spray and set aside. Line a cupcake pan with 5 paper liners and set aside. 

Add eggs to a large bowl and beat on high for 4-5 minutes or until frothy and bubbly. Add cake mix, water, and oil and beat well until combined. 

Using a 3 tablespoon portion scoop, scoop batter into the 5 cupcake liners. Spread remaining batter into the prepared baking sheet and spread evenly. 

Bake each pan for 14-16 minutes or until top is browned and center comes out clean when a toothpick is inserted. Remove from oven and let cupcakes cool. Frost cupcakes as desired and set aside. 

Let cake stand for 10 minutes. If desired, use a bread knife to gently shave the top of the cake so it is uniform. Generously sprinkle a large towel with powdered sugar. Place the cake on the towel and starting with the short end, roll the towel and cake into a log shape. Let stand to cool completely. 

To make icing: beat butter for 3 minutes, scraping down the bowl halfway through beating. Add powdered sugar, vanilla and strawberry jam and beat well. Add milk, 1 tablespoon at a time, beating after each addition, until you have an icing consistency. 

Carefully unroll cake and spread the icing on the top in an even layer. Wash berries, and slice into 1/8″ pieces. Place in a single layer on top of the icing. 

Starting with the short end, roll the cake and icing into a log shape. Wrap tightly with plastic wrap and refrigerate for 4 hours or overnight. 

When ready to serve, remove plastic wrap and discard. Place cake onto a serving platter and top with powdered sugar. Add fresh berries as a garnish. Slice into rounds and serve.