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Strawberry Roll Cake
Strawberry Roll Cake
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Decadent strawberry roll cake filled with luscious buttercream icing, ideal for every celebration. Pair with creamy vanilla ice cream for a delightful treat.
Ingredients:
  • 1 (16.25 ounce) package white cake mix (such as Duncan Hines®)
  • 1 cup water
  • 0.25 cup vegetable oil
  • 3 egg whites
  • 0.5 cup frozen sliced strawberries, thawed
  • 1.5 cups buttercream icing
  • 1 cup strawberry glaze
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare a 9x13-inch baking sheet by greasing and lightly flouring it.
  • In a bowl, mix cake mix, water, vegetable oil, and egg whites with an electric mixer on low speed for 30 seconds until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into prepared baking sheet.
  • Once the oven is preheated, bake the cake for 15 to 20 minutes, or until a toothpick comes out clean. Allow the cake to cool for at least 30 minutes.
  • Carefully transfer the cake onto a clean towel. Cover the cake with another towel and gently smooth out any wrinkles. Roll the cake slowly with the top towel.
  • Separate the strawberries from the juice. Combine the reserved strawberry juice with icing in a bowl until the icing turns a delightful shade of pink.
  • Combine the strawberries with the luscious strawberry glaze in a separate bowl.
  • Unroll the cake delicately and discard the top towel. Spread the icing evenly on the cake, then layer the strawberry mixture on top. Roll the cake carefully with the filling inside, then slice into rounds.

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